McDonald’s Redefines Health In Terms Of Sustainability

Screen Shot 2019-04-22 at 3.58.14 PM.png

“McDonald’s is moving toward a menu free of artificial colors, flavors and preservatives, but every product has a unique challenge, said Amy Wilcox, director of quality systems and supply chain management for McDonald’s USA. She and her colleague, Cynthia Goody, chief nutritionist for McDonald’s, explained how “clean” ingredients are a key part of the chain’s sustainability initiative during the “Sustainable Approach to the Menu” panel at Restaurant Leadership Conference.

But “we can’t use the clean label description, because everyone has a different definition,” said Wilcox. “We had to create our own definition for suppliers, operators and customers. And that involved a lot of outreach to make sure all our suppliers were on the same page.”

The chain, in fact, announced this past September that is was removing artificial preservatives from its “classic” burger lineup in the U.S. “We have a great group of suppliers,” said Chris Kempczinski, president of McDonald’s U.S., at the time. And now, the chain announced that a third of its eggs are cage-free—and it expects to source 726 million cage-free eggs this year. Right now, chicken nuggets fit the sustainability criteria, as do American cheese and burgers. As far as McDonald’s burger goes, “the pickle presented a problem,” said Wilcox. “We couldn’t find one that fit our definition, so we went forward with what we had and put an asterisk next to it on the menu. Being truthful and transparent is important to us.”

View more here.

A guide to Scandinavian food in New York City

“(…) Many Scandinavian and Scandinavian-inspired chefs take their cues from the Manifesto for a New Nordic Cuisine, the defining text that Meyer penned with 11 other Nordic chefs. It lays out more philosophy than instruction. It’s thinking that’s rooted in landscape, be it local plants, wildlife, seasons or relationships with farmers and producers. It puts a premium on foraging, sustainability and mindful sourcing. And it has stirred much interest on these shores.”

Read more here.

How Eateries Can Implement a More Sustainable Packaging Strategy

“The abundance of recent announcements by cities and foodservice companies enacting bans on plastic drinking straws can make it seem like straws are the chief culprit when it comes to plastic waste. However, straws make up a small portion of plastic waste, and over-emphasizing efforts to get rid of straws could distract from a more comprehensive approach to foodservice sustainability that would have a much greater impact than focusing on straws alone. As off-premise sales continue to grow for restaurants, foodservice packaging will only proliferate, so it’s important that restaurants invest in packaging that’s more sustainable from the start and help consumers dispose of it responsibly.

To further cut down on the amount of foodservice packaging that ends up as waste, restaurants should make sure they’re purchasing recyclable materials and disposing of them properly. A high percentage of restaurant operators report that they recycle, according to the National Restaurant Association’s 2017 Restaurant Sustainability Survey, which found that 29% of restaurants recycle rigid plastics such as cups, some 22% recycle cling wrap and other flexible plastics, and 65% recycle paper and cardboard.”

View more here.

 

Seeking Gold in Cuban Soil

According to the United States Chamber of Commerce, American exports could reap more than $1.2 billion a year in sales if the U.S. ends its trade restrictions against Cuba.  Cuba imports 60 percent to 80 percent of its food.  New trade lines would also provide a supply of sugar, coffee and tropical produce to America.

An alliance of organic industry leaders, chefs and investors travelled to Cuba this past May, with a mission of persuading the Cubans to protect and extend the small-scale, organic practices that have become a part of their lives.  These practices came into play during the rule of President Fidel Castro, when the communist Soviet Bloc fell apart, and Cuba was unable to trade for agricultural equipment, chemicals and gasoline.  Farmers were forced to replace tractors with oxen, and cooperative farms emerged.

The country has almost 400,000 urban farms, among them 10,000 small organic ones.  Organic supporters would like Cuba to continue employing a sustainable agriculture that rejects chemicals and genetic modification.  The incentive is that the American market is willing to pay a premium for organic produce.  Organic sales in the U.S. grew three times as fast as the overall food market last year.

Efforts to lift trade sanctions between the U.S. and Cuba are moving slowly, due in large part to the upcoming Presidential election.  In the meantime, Cuban officials are being encouraged to build on the country’s extensive research and the cultural desire for local food.

Please click here to read more…

Whole Foods Announces a Whole New Concept

Popular sustainable grocer Whole Foods announced today that they are currently working on a sister concept that will provide budget friendly option for Millennials. The new concept will offer the same core values of Whole Foods, providing organic, sustainable options but with out the premium price tag. Whole Food’s co- CEO, Walter Robb states that their goal is to create a “uniquely branded store concept unlike anything that currently exists in the marketplace.”

Whole Food’s has often faced criticism for their high prices and have even been teased with the nickname “Whole Paycheck” as many cannot afford to shop there. Additional details about the chain will be released to the public before Labor Day and sources say that the new chain has the potential to be just as big as the original Whole Foods concept.

Trends in the industry show that healthy is what consumers want and companies are willing to do whatever it takes to get customers in the door. As we previously posted earlier in the week Panera Bread joined the vast list of food companies vowing to clean up their menus. Operations are removing artificial ingredients from their menus, sourcing food that is free of GMO’s and introducing healthier options.

To read more about Whole Food’s new concept, click here

Sustainability in the Hospitality Industry

On Tuesday December 2nd from 8AM-4PM a conference will be held at the New York Institute of Technology hosted by the Global Center for Hospitality Management, the New York State Restaurant Association & Green Hospitality Initiative. The conference will be on “Sustainability in the Hospitality Industry: A Global Perspective.” This conference will bring together leaders from all aspects of the hospitality industry to discuss and share their expertise regarding sustainability in hospitality organizations and related industries. The sustainability issues that will be addressed will pertain to: Food, Operations, Work Culture and Community.

Several events will be held on the day of the conference including a continental breakfast networking session; guest speaker presentations; short films; “green flash” presentations on current trends in sustainability; and reception following the conference. Below are a few of the many knowledgeable speakers that will be attending the conference:

  • Dr. Rahmat Shoureshi, Provost and VP for Academic Affairs, New York Institute of Technology (NYIT)
  • Sadri Altinok, President, Turkish Cultural Centers
  • Dr. Robert J. Koenig, Associate Dean and Professor of the School of Management and Department of Hospitality Studies, New York Institute of Technology (NYIT)
  • Alan Someck, Director, Green Hospitality Initiative
  • Alan Fairbairn, M.A./C.H.A./C.H.I.A.
    Professor of the School of Management and Department of Hospitality Studies, New York Institute of Technology(NYIT)
  • Alex Askew, President and CEO, BCA Global
  • Karen Washington, Co Founder at Black Urban Growers and La Familia Verde
  • Hervé Houdré, Regional Director of Operations & General Manager InterContinental New York Barclay

For a more comprehensive list of speakers and more details on the conference, click here. Admission to the conference is $22.75 with a $2.24 processing fee, to  register for the event click here

Five Ways to Embrace Sustainable Packaging

Guests have grown increasingly conscious of sustainable packaging at restaurants. Sustainable packaging reflects a brand’s philosophy, cant guests do not want to patron or have association with an enterprise that appears to not care about the environment, reports Fast Casual. Here are some ways restaurant operators can instill sustainable packaging:

1) Trace the sourcing of your packaging materials

Sustainable traceability has both environmental and ethical roots. Guests want the comfort of knowing that the packaging they’re using is from a legal, acceptable and sustainably managed source.

2) Source from neutral, non-profit organizations that conduct certification auditing

The following NGOs confirm whether sustainability certifications are being upheld:

  • FSC: The Forestry Stewardship Council, considered the most stringent certification standard, was created by environmental and community leaders in the 1990s;
  • PEFC: The Program for the Endorsement of Forestry Certification, the world’s largest forestry certification program, is an umbrella group working with national and large forestry certification programs to create a global certification program; and
  • SFI: The Sustainable Forestry Initiative, a U.S. forestry certification program, is under the PEFC umbrella.

3) Consider renewable resources for packaging needs

Guests place an emphasis on whether products have been sourced from renewable resources that have been recycled or plantation-grown, for example.

4) Examine opportunities to employ reusable packaging

Guests appreciate that “greener” value in the containers that store their food, which is why reusable packaging for to-go products is essential. Consider implementing multi-use to-go containers that have several functions and can be used in many ways.

5) Take measures to reduce food waste

This includes composting leftovers, switching to packaging that promotes long-lasting freshness for food, and making the removal of all food from to-go containers simple for guests.