Category Archives: Healthy eating

Nibbles – #2 – 8-24-17

Aramark intros new plant-based culinary training program

PHILADELPHIA – Aramark is launching a new plant-based culinary training program with the Humane Society of the United States and will conduct a series of plant-based culinary trainings over the next six months as part of its ongoing efforts to develop strategies that increase plant-based food offerings for consumers. Currently, as part of its Healthy for Life 20 By 20 commitment with the American Heart Association, 30 percent of the main dishes Aramark serves across its dining operations in Healthcare, Higher Education and Business Dining are vegan or vegetarian, and 10 percent feature whole grains as their main ingredient.

The goal of the new training partnership is to further enable the company’s 1000+ chefs who serve millions of meals daily in hospitals, schools and workplaces to create meals, menus and dining concepts that center on foods including vegetables, whole grains, legumes and nuts. The curriculum will be developed together with The HSUS and Aramark’s culinary leadership, including culinary teams at accounts the company serves. Aramark will also engage with its external advisors, including health & wellness, environmental and animal welfare organizations, to track and report its progress on plant-based food offerings following these trainings.

Aramark also announced its participation in The Culinary Institute of America’s Menus of Change Sustainable Business Leadership Council. Council members advise The Culinary Institute of America and Harvard T.H. Chan School of Public Health on the design of an annual leadership summit and the overall initiative, including identifying key issues to advance the business of healthy, sustainable, delicious food choices. The culinary trainings and new role on the CIA’s Sustainable Leadership Council will support Aramark’s ongoing efforts to increase plant-forward menus options and concepts across its dining operations.

“In five short years, Menus of Change has set a new direction for the foodservice industry, bringing attention to the role of protein on our menus and recipes, and spurring culinary innovation in plant-forward dining,” says Arlin Wasserman, founder and partner at Changing Tastes, and chair of the Menus of Change Sustainable Business Leadership Council. “The Council’s role is key to this success and its members, including Aramark, provide important insights and guidance from the foodservice and hospitality industry.”

 

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NIBBLES

 

 

Meet Party Rental at its August 22 launch event

BOSTON – Party Rental Ltd. holds a introduction to its new Boston design studio on August 22 at 186 South St., 2nd floor, from 5 to 8 p.m. Meet the team, experience the company’s products firsthand and network with industry professionals. One lucky guest will win an i-Pad. The 1,650 sq. ft. studio displays samples of its products and party planners can meet event rental specialists.

Be healthy with Beetology this summer

Beetology from Kayco, a large manufacturer and distributor of kosher food products, is 100 percent non-GMO, USDA Certified Organic and certified kosher, with no preservatives, additives, artificial colors, or flavors.  “Beets are the new pomegranate,” says Charles Herzog, Chief Beetologist and VP of New Business Development at Kayco. “Chefs, foodies, health-conscious folks, and even athletes have been tapping into the versatile beet in creative new ways. We can’t wait to see the exciting new coolers our consumers come up with Beetology as their inspiration.” Beetology comes in five different hand-crafted blends. Follow Beetology on FB https://www.facebook.com/mybeetology/ and Twitter @mybeetology. Every variety is 100% non-GMO, U.S.D.A. Certified Organic, and Certified Fair Trade. They are non-soy, non-dairy, and certified kosher, with no preservatives, additives, artificial colors, or flavors.

For additional information about all Kayco products visit www.kayco.com.

3rd edition of Mediterrean Diet Roundtable set for Boston May 15-16

BOSTON – Today, healthy eating is becomingincreasingly accepted and adapted by growing numbers. It’s  the mission of The Mediterranean Diet which seeks to feed and fuel busy, hungry people who want to eat well, revitalize, and add the consumption of fresh, from scratch foods made with real ingredients to their lifestyle.

Addressing America’s quick fix food culture and use of processed foods, the MDR continues the discussion about the proven health benefits of incorporating a variety of greens, grains, and proteins to one’s diet and maintaining the balance and healthy lifestyle they crave. The third edition takes place at the U-Mass Club (1 Beacon Street, 32nd flr, Boston) May 15-16, a thought leadership conference featuring industry leaders, scholars, and healthcare professionals dedicated to fostering development of a healthy, balanced diet in commercial and non-commercial high volume foodservice establishments, as well as on everyday American tables.
The event consists of educational tastings coupled with scientific evidence and industry  cases studies, illustrating the passion of Mediterranean culinary traditions from Italy, Greece, Turkey, Spain, Morocco and other cuisines.

The MDR aims to be a driving force in the repositioning of Mediterranean-inspired products (from national and international manufacturers) with a competitive market-driven edge, leading to a healthier population. In addition to the annual event, this vision is also accomplished through ongoing partnerships with retail grocers, foodservice distributors, restaurant chains, foodservice operators (hospitals, care centers, etc.), universities, culinary schools, the media, and a variety of supportive partners.
Offering a unique networking opportunity, the mission is to increase the economic value of Mediterranean food and ingredients by promoting positive awareness of the Mediterranean Diet, a UNESCO intangible heritage since 2010, and adding brand equity to the ethnic cuisines of these pertinent countries.

The program will include international scholars Dr. Antonia Trichopoulou from Greece, Dr. Miguel A. Martinez-Gonzáles, MD, PhD, MPH, from Spain and Prof. Eugenio Luigi Iorio from Italy, as well as Harvard professors and Belmont residents, Dr. Immaculata De Vivo, MPH, PhD, and Prof. Frank Sacks, MD. Opening remarks will be provided by Ken Toong, executive director of UMass Auxiliary Enterprises/UMass Dining, whose foodservice program  has been ranked #1 in the nation and earned countless national and international awards and recognitions. “Two words to describe MDR” says Ken Toong about the MDR, “Educational and inspirational.”

The healthcare industry will showcase its efforts in recommending and promoting this healthier lifestyle for patients. Led by Angelo Mojica, senior director of Food and Culinary Services for Johns Hopkins Medicine, and featuring Tony Almeida, director of Food and Nutrition Services at Robert Wood Johnson University Hospital, the medical panel will include; Dan Skay, nutrition manager/ executive chef at Centura Health and Deborah Boudrow, Food Services at Massachusetts General Hospital. In addition, the Society for Nutrition Education and Behavior will present a study about Greece and its difficulties with following a healthy diet during a time of food insecurity and emergency food system incidents by Rachel Paul, MS, RD, CDN, Columbia University; Virginia Quick, PhD, RD, Rutgers University; and Lynn E. James, MS, RD, LDN, Penn State Cooperative Extension.

The MDR is sponsored by Barilla, Olivio, NAOOA, Society for Nutrition Education and Behavior, Order of AHEPA, the International Trade Center of Washington and Boston, and the American Hellenic Institute.

Information about the MDR concept, panelists and registration will be available at: http://www.MDRproject.com.