1	Catch the Wave What are the latest trends?
2	What are the newest trends washing ashore? Allergy Awareness Healthy Alternatives Organic, Sustainable & Locally Grown Food Eco-Friendly Seafood
3	How to Avoid the Wipeout What you need you know – stats, survey results, focus groups Why you need to care – environment & health Where you need to get to go for information
4	Allergy Awareness 2-4% of general population have food allergies – These can be FATAL!* * Food and food products containing allergen must be avoided to prevent a reaction
5	Common Allergens – Usually protein in food Peanuts (a legume) Tree Nuts (walnuts, almonds, pine nuts, etc.) Milk Eggs Fish/Shellfish Wheat Soy
6	Allergy vs. Intolerance Both involve immune system Allergy can be fatal, intolerance rarely is Allergic reactions involve Respiratory System Cardiovascular System Intolerance most often involves gastrointestinal system
7	At Princeton Students with food allergies are sent a letter by Dean of Undergraduate Life Make Appointment to see Registered Dietician Meet with managers and chef in their residential college dining hall Review menus – Specific menu written if needed. Dining experience is an integral part of the college experience Special arrangements are made
8	Special Foods Lactaid Soy & Rice Milk Gluten free bread, cereals, pasta Amy’s organic meals Vegan Bread
9	Prevention of Reactions Educate and train students and staff Food Allergy Training Guide for Restaurants and Food Services (The Food Allergy Anaphylaxis Network) Living Without (www.livingwithout.com) Watch for cross-contamination possibilities (frozen yogurt) Signage Vegan Options (no dairy products){ Nut Signage Specific Naming of Menu Items Recipes are available so ingredients can be checked Food Allergy Resource Guide
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12	University of Michigan It’s only FAIR! Food Allergy Information Possibilities F Follow the Recipe A Avoid Cross-contamination I Inform Customers about Ingredients R Review Food Handling Procedures Often
13	Healthy Alternatives Beyond Vegan and Vegetarian For Vegetarians, it’s not just pasta anymore – more legumes Low-Fat (<30% cal from fat) Ingredients/Recipe Book POS – Cash Ops On-Line
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18	Organic, Sustainable, Eco-Friendly & Locally Grown
19	Where it all started …. Yesterday Natural Foods Stores Hippies Fringe Group Vegetarians California Co-ops
20	…and where it’s going Today Retail sales have grown 20% or more annually since 1990 More organic products purchased in conventional markets than any other Certified organic cropland doubled between 1992 & 1997 Economic Research Service/USDA Recent Growth Patterns in the US Organic Foods Market
21	What is Organic? Or What Organic is Not! Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. No antibiotics or growth hormones No conventional pesticides No synthetic fertilizers No sewage sludge; bioengineering; or ionizing radiation.
22	How do I know if something is organic? Many organizations independently certify farms as being organic. Recently, the United States Department of Agriculture began an organic certification program. Food with the USDA Organic label is at least 95% organic.
23	Why Organic? Here’s what our students told us in a Spring 02 Survey Majority of respondents were not vegetarian #1 Reason for eating organic – Health followed by environment Price & availability keep them from eating organic foods If given the choice of organic or non-organic foods, 70% would choose organic always or frequently 75% would like anti-biotic-free meat & 89% would like eco-friendly seafood – even if it means smaller sized items like shrimp
24	Rank your interest in seeing the following eco-friendly items in the dining halls 1. Organic Produce 2. Organic Bread 3. Antibiotic Free Chicken 4. Organic Cereal & Milk 5. Antibiotic Free Beef 6. Organic Pasta & Sauce 7. Organic Pizza
25	So, what’s available? Produce Meat & Poultry Grains Fair Trade Coffee
26	Why Organic Produce? Pesticide and fertilizer runoff from non-organic farms pollutes local waterways and kills wildlife (including beneficial insects and micro-organisms). 7s It is estimated that up to two-thirds of fertilizers used on farmland eventually end up in our waterways.7 Fertilizer run-off from farms in the Midwest have contributed to an 8,000 square mile “dead zone” in the Gulf of Mexico that has killed thousands of fish. Organic farming methods also improve soil fertility and reduce soil erosion.8 The US currently loses about 2 billion tons of topsoil per year, significantly reducing crop yields, forcing abandonment of farmland, and contributing to dust storms like the Dust Bowl of the 1930s.9 “The Benefits of Organic Food”, Positive Health magazine, http://www.positivehealth.com/permit/ Articles/Organic%20and%20Vegetarian/frost47.htm 8. “New USDA Standards a Boon for Consumers”, Environmental Defense, http://www.environmental defense.org/article.cfm?contentid=2361 9. Lester R. Brown, “Eco-Economy: Building an Economy for the Earth”, pp.63-65
27	Produce The “Dirty Dozen” Apples, bell peppers, celery, cherries, imported grapes, nectarines, peaches, pears, potatoes, red raspberries, spinach & strawberries The “Good Guys” Asparagus, avocados, bananas, broccoli, cauliflower, corn, kiwi, mangoes, onions, papaya, pineapples, peas (sweet) http://www.foodnews.org/reportcard.php
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33	Back to the Wipeout Our students want it. We want to give it to them, but we can’t get it. We can get organic cereal in bulk, but not bag in the box milk. We can get the pasta, but the sauce is in small cans. I can find the product, but I can’t find a distributor
34	How do you make it all happen? Educate your staff and customers about health, environmental & social implications Promote new ideas - Advertise and display information The most visible marketing materials were at the tray return stations and immediately next to or above the item referenced. Table tents were marginally effective. Start with baby steps
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36	More Small Steps Serve Fair Trade Organic Coffee in all residential dining halls & in Café’ Vivian Offer minimum of 2 organic cereals; 1 granola Goal – Offer more organic options Use a minimum of one locally grown produce item in FOH presentation each month Goal – Establish partner to implementing a farm-to-school program similar to Yale) & purchase organic produce whenever the price is less than 50% more than the conventional equivalent Purchase as much 99.5% antibiotic free chicken as possible Goal – Purchase 100% antibiotic free chicken Continually review seafood items – to date have changed 3 dozen items to be more eco-friendly Goal – Purchase organic whole eggs (At the time recommendations were made, organic egg products were not available. They are now.) Goal – Purchase bag in the box organic milk. Goal – Purchase organic beef
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