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TastingsEat , Drink, Savor, and Learn . . .
Fall 2014
Creating Sustainable Food Systems: Case Study from the Dairy Industry
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FCP’s Vision:
Optimizing the nation’s health through food and nutrition.
Every time I’ve planned to complete a half-marathon, I’ve wondered if I could really do it. Then, after two or three months of training, completing 13.1 miles is suddenly possible. Slowly building the mileage toward a goal is what helps.
Similarly, companies and industries across the nation are working together toward a goal of developing a more sustainable food system. The dairy industry provides an educational case study on rallying an entire supply chain together around the idea of sustainability.
With a baseline now in place, and the tools and the metrics needed, dairy farms and companies are taking steps every day to enhance their sustainability – environmentally, socially and economically. Just like that half-marathon, small steps add up.
Today’s Objectives:
• Review food supply trends and challenges
• Explain dairy’s contribution to a sustainable food system
• Identify actions that can be taken now to advance a more sustainable food system
Food Sustainability an Increasing Concern
The pressures on the global food system are undeniable. By 2050, it’s estimated the world’s food production must increase by 70 percent to feed a projected global population of 9.6 billion.1 Much of the expansion will occur in developing countries, but here in the United States the population is projected to grow by 89 million.2 Many of those will live in urban areas, where most people buy food, not grow it.3
By Erin Fitzgerald, Senior Vice President, Sustainability, Innovation Center for U. S. Dairy
a dietetic practice group of the
In This Issue:
Chair Message 2
FCP Officer Directory 2
Editor’s Letter 3
Member Spotlight: 8Dee Sandquist, MS, RD, LD, CDE
Members On The Move 14
Subgroup Update 10 -13
Recipe: 16Black Bean and Sweet Potato Hash
© 2014, FCP DPG, Academy of Nutrition and Dietetics. Viewpoints and statements in this newsletter do not necessarily reflect the policies and/or official positions of FCP and the Academy.
Please visit the FCP Web site atfoodculinaryprofs.org for complete contact information.
EXECUTIVE COMMITTEE
Chair: Annette Maggi, MS, RD, LD, FAND [email protected]
Past Chair: Janice Newell Bissex, MS, RD [email protected]
Chair Elect: Judy Barbe, MS, RDN [email protected]
Treasurer: Garrett Berdan, RD, LD [email protected]
Secretary: Marilyn Majchrzak, MS, RD [email protected]
Communications Chair: Lindsey Toth, [email protected]
Educational Programs Chair: Mindy Nelkin, MS, RD, MA [email protected]
Industry Partnership Chair: Meghan Flynn, MS, RD [email protected]
Membership Chair: Laura Nelson, MPH, RD, FADA, FAND [email protected]
Past Chair (& Nominating Committee): Janice Bissex, MS, [email protected]
HOD Delegate:
Tami Cline, PhD, RD, SNS [email protected]
Tastings Editor: Caroline Margolis, [email protected]
Tastings Assistant Editor: Lesley Shiery, MS, [email protected]
SUBGROUP CHAIRS
Supermarket Retail Subgroup Chair: Karen Buch, RDN, LDN [email protected]
Food Safety Subgroup Chair: Hilary Thesmar, PHD, [email protected]
Restaurant Hospitality Subgroup Chair: Rachel Huber, MPH, [email protected]
Agriculture Subgroup Chair: Kim Kirchherr, MS, RDN, LDN, [email protected]
Chair Message
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FCP Officer Directory 2014-15 Blurred Lines between Nutrition & Agriculture
I am continually intrigued by the way technology has changed how and what we eat, how we procure and prepare food, and how we engage with food. Phone apps tell us everything from the nutritional content of food to the detail of each ingredient. Tracking technology arms us with the exact location where a fruit or vegetable was grown and when it was picked. Mobile
advances allow us to search for recipes right from the grocery store and text ourselves the shopping list. Without the incredible power of the internet, the pink slime crisis might not have occurred.
This technology explosion has given consumers a whole new relationship with food across its entire supply chain, all the way back to its origins – its seed being planted in the ground, its birth on a farm or in the wild. As a result of this (or perhaps it is merely coincidence that it happened at the same time), consumers have expanded their defini-tion of healthy eating beyond traditional nutrients to include organic production, animal welfare considerations, local and locale, and sustainability. They are more interested than ever before in where food comes from and how it was grown or raised.
For dietitians, this means we must broaden our expertise to better understand the entire food supply chain. Many FCP members believe a deeper understanding of agriculture is the highest priority. The lines between nutrition and agriculture are quickly blurring and to be most successful, we must bridge this gap. For this reason, this entire issue of Tastings is focused on advances in food production and agriculture. And, FCP is bringing agriculture into our food and culinary dialogue in a variety of ways, including:
• The launch of our Agriculture Subgroup in June. If you haven’t already joined this subgroup or EML (http://www.foodculinaryprofs.org/page/electronic-mailing-listsemls), please do. Chaired by Kim Kirchherr, MS, RD, LDN, CDE, the launch of this group has a multiyear approach, laying the foundation and starting the conversation from the ground up, equipping members with resources about food from farm to fork. Watch for other resources from this group in Q1 of 2015.
• Based on the success of our international culinary trip as well as requests from you, our members, the FCP Executive Committee approved the addition of regional U.S. culinary experiences. We’ll kick off the program in 2016 in Portland, OR. Chaired by Garrett Berdan, RDN, LD, this trip will incorporate agriculture experiences into its culinary focus.
• At the March 2015 Culinary Workshop in the Napa Valley, we’re exploring opportuni-ties to build in food origins in a whole new way, aligning traditional culinary practices with dietary guidance. Chaired by Amy Myrdal Miller, MS, RDN, the event will also provide valuable CPEUs, phenomenal food and wine experiences, and opportunities to network with colleagues from across the country.
We love the fact that our profession requires us to continually learn new things and communicate the intersection of food and nutrition with a host of other topics. We hope
you continue to find FCP a valuable resource in your ongoing growth and exploration!
Manager, DPG Relations Susan DuPraw, MPH, RD [email protected]
FCP Office Food & Culinary ProfessionalsBarb Pyper, MS, RD, SNS, FCSI, [email protected] (office)
THE ACADEMY OF NUTRITION AND DIETETICS STAFF
Annette Maggi, MS, RD, LD, FAND2014-2015 FCP Chair
[email protected]@annettemaggi
Although it’s not just about more food – it’s also about having nutritionally adequate diets for physical and mental well-being. Today, 49 million Americans live in homes identified as food insecure: they do not always have access to adequate amounts of food to maintain an active, healthy lifestyle. A disproportionate amount of those in need are children and live in rural communities.4
It’s not surprising that food sustainability is getting increased attention. In their report State of Green Business 2014, Joel Makower and the editors of GreenBiz.com point out that “what we eat and how it is produced has implications for just about every environmental and social issue there is, from climate change and water use to public health and social equity.”5
Changing the Way We Think About Food
World Wildlife Fund is helping many in the food industry, including dairy farmers, to forge new solutions and challenging all of us to “change the way we think about food… think about a planet where all food is sustainable.”6
And in fact, many Americans today have increased their expectations of what constitutes a food that is “good.” While taste, value and nutrition remain important, consumers also care about the manner in which their food is grown. They are interested in sustainable agricultural practices, supply chain transparency and environmental stewardship and innovation.7
While there is no one definition of a sustainable diet, the Food and Agriculture Organization of the United Nations captures critical elements with their definition: 8
• Sustainable diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations.
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• Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources.
Bringing Sustainability to Life in the US Dairy Industry.
Innovations and farmer ingenuity over the last century led to significant efficiencies and the ability to provide more milk using fewer resources: since 1944, producing a gallon of milk requires 90% less land and 65% less water, and has a 63% lower carbon footprint.9 These efficiencies are due to improvements in dairy cow nutrition, comfort, health, and breeding.
The challenges we face today related to our food system are complex and inter-connected, requiring whole-system thinking. To that end, dairy leaders are working across the supply chain and with organizations such as Feeding America, the World Wildlife Fund, the Academy of Nutrition and Dietetics and United States Department of Agriculture. Together they are seeking new, science-driven solutions and initiating programs that ensure nutrient-rich dairy foods are accessible for those in need.
By Caroline Margolis, RD
Editor’s Letter
To celebrate the kick-off of FCP’s new Agriculture subgroup, we’ve dedicated the theme of this season’s Tastings to Food Production and Agriculture. The production of food from farm to our plate is an ever-changing
and always advancing world. This issue will help provide you with the knowledge needed to educate and connect with your clients and consumers on the current state and future of agriculture to feed the growing global population. It’s an exciting time to be an FCP member and registered dietitian nutritionist with so much opportunity ahead in this growing field. Dig in and enjoy!
Caroline Margolis, RD2014 – 2015 FCP Tastings [email protected]
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Creating Sustainable Food Systems: Case Study from the Dairy Industry
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Recognizing the broader implications of what it takes to improve dairy sustainability, in 2008 dairy farmers established a common vision, later embraced by the full supply chain and their partners:
To be a leader in sustainability, ensuring the health and well-being of our planet, communities, consumers, employees, cows and businesses.
This led to significant next steps:
• In 2008, the dairy industry established a voluntary goal to reduce greenhouse gas (GHG) emissions by 25% by 2020
Continued from page 3Creating Sustainable Food Systems: Case Study from the Dairy Industry
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• Industrywide teams worked together to develop and pilot a set of science-based Smart Tools to help dairy farms and companies measure, manage and improve on those impacts
• Stakeholder groups including dairy farmers, environmental organizations, scientists and others developed the Stewardship and Sustainability Guide for U.S. Dairy to provide a voluntary framework for tracking and communicating the industry’s continuous improvement
• Through the U.S. Dairy Sustainability Awards program, stories of innovation and efficiency from farm to table are shared (See sidebar.)
• The dairy industry conducted a series of peer-reviewed life cycle assessments to understand the environmental impacts of dairy products from farm to table. The studies established that production of all dairy products in the U.S. accounts for approximately 2% of all U.S. GHG emissions. A key finding was that management practices matter more than the size, age or location of a dairy farm or manufacturing plant. 10 This information helped them identify their environmental priorities.
It’s Only Waste If You Waste It
When people visit a dairy farm, they are often surprised at the role that dairy cows play in our food system. A cow can digest the nutrients in many types and parts of plants that people can’t eat, like pasture, hay, corn silage, but also plant parts like citrus pulp that is leftover from making orange juice. Cows turn that into nutritious milk and the farmer uses their manure as fertilizer to help grow more food. In fact, 17 gallons of manure produced from one cow daily provides enough nutrients to grow 56 pounds of corn.11 Learn more in this infographic about this closed-loop nutrient cycle.
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Food waste reduction is another important part of a sustain-able food system. Forty percent of all food produced in the United States is never eaten.12 This number represents waste in the entire food system – all the waste that occurs between the field and our homes, from the farm to the garbage can. It could be for any number of reasons, but analysis has showed that an estimated 29%13 of the food available for consumption is simply thrown away – by grocers, retailers, food service providers, and each of us, every day, when we pass by a blem-ished apple, let a banana get brown, or never get to the left-overs in our refrigerator. The Environmental Protection Agency estimates that all but about 4 percent of that food waste ends up in landfills.14 That means we are tossing valuable nutrients – nutrients that could be used to nourish our families – into a landfill.
One way to look at the opportunity is to consider how to make the most of the food we produce, so that we truly honor the harvest:
• It starts with making the most of the food that is purchased, including portion control and using up leftovers
• Secondly, let’s make sure we are getting the food to the people who need it most. While milk is one of the top nutri-
tious items requested by food bank clients, it’s rarely do-nated. Partnerships such as the The Great American Milk Drive, helps give hungry families access to milk through donations.
• And third, dairy farmers around the country are partnering with food companies, retailers and restaurants to trans-form cow manure and food waste into natural fertilizer through composting.
• Taking it a step further, biogas systems recycle the ma-nure and food waste into renewable energy, cow bedding and natural fertilizer. The White House recently released a Biogas Opportunities Roadmap highlighting the long-term economic and environmental benefits and potential for biogas systems in the United States. It is a key part of the Obama Climate Change Methane Reduction Strategy and is a completely voluntary and approach to transform manure and food waste into eco-innovation opportunities for our nation.15
These solutions divert food waste from landfills and makes the most of leftovers that cannot be used for people or animals to benefit all of us by reducing methane, providing for renewable energy and creating natural fertilizer for our farms.
Looking AheadFeeding our future will be one of the most demanding challenges faced by our generation, but the possibilities are exciting and companies are ready to rise to the task.
Sensenig Dairy -- Kirkwood, PaCliff and Andrea Sensenig wanted to ensure their farm would be sustained into the future for their three small children. In order to do so, they surged forward with the idea of implementing an anaerobic methane digester, which recycles waste into renewable energy while reduc-ing environmental impact. With a small herd of 100 cows, Sensenig Dairy the Kirkwood, Pa. dairy needed a way to collect enough additional manure to fuel the digester. The Sensenigs engaged consultants and neighbors in the planning process to ensure they had its support for the sizeable project that required not only a large amount of funding, but also permission from neighboring farms to build a pipeline underneath their properties. Today, the digester system processes manure from 200 dairy animals, 2,000 hogs and 30,000 chickens from neighboring farms, plus local food waste, producing renewable energy and reducing greenhouse gas emissions by an amount equivalent to removing 206 cars from the road.
A sustainable food system is about more than just a carbon footprint. It is about positive contributions to alleviate hunger, community vitality, conservation of natural resources, and more. Here are two stories of innovations by dairy farms and companies that deliver benefits not only to the environment, but to the communities in which they work and live.
Northern Illinois Food Bank – Geneva, ILTo begin providing their most requested item- milk- the Northern Illinois Food Bank utilized a grant from National Dairy Council to purchase refrigerators for three area food pantries and partnered with a local dairy to begin receiving weekly milk deliveries. What started with a single food bank and dairy processor is now a national campaign – the Great American Milk Drive -- to provide access to milk to the food insecure.
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Creating Sustainable Food Systems: Case Study from the Dairy Industry
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This activity has been approved for 1 hour of continuing professional education credit for registered dietitians and dietetic technicians, registered by the FCP/Academy, an Accredited Provider with the Commission on Dietetic Registration. Quizzes must be completed within 3 years of their appearance in this publication in order to be eligible for credit.
After reading the continuing professional education article(s), please answer the quiz questions by linking here https://www.surveymonkey.com/s/FCPselfst-F2014. A minimum of 80% of quiz questions must be answered correctly to receive credit for this activity. Quiz results are reviewed monthly. If you successfully meet the 80% pass rate, your CPE certificate will be sent to you via email.
Author Biography:Erin Fitzgerald works with dairy producers, processors, retailers, associations, universities, government and nongovernmental organizations to drive innovation that will strengthen U.S. dairy’s role in a sustainable food system while generating lasting economic, environmental and social value. Fitzgerald is an Aspen Institute First Movers Fellow and a University of Notre Dame graduate.
Editorial Review Board:Meghan Flynn, MS, RD; Principal, Meghan Flynn PR, LLC Anne Goetze, RDN, LD; Director, Nutrition Affairs, Nutrition Education Services/ Oregon Dairy CouncilMartha Marino, MA, RDN, CD; Director of Nutrition and Wellness, Washington State Dairy Council
References:1 Food and Agriculture Organization, Global Agriculture to-wards 2050, October 2009 http://www.fao.org/fileadmin/templates/wsfs/docs/Issues_papers/HLEF2050_Global_Agriculture.pdf
2 United Nations, Department of Economic and Social Af-fairs, World Population Prospects: 2012 Revision, June 2013, http://esa.un.org/unpd/wpp/index.htm
3 Hoppe, R.A. and D.E. Banker. (2010). Structure and Finances of U.S. Farms: Family Farm Report, 2010 Edition. Washington, DC: Economic Research Service, U.S. Depart-ment of Agriculture.
4 Coleman-Jensen A, Nord M, Singh A. Household Food Security in the United States in 2012 (ERR-155). Washington, DC: USDA Economic Research Service; 2013.
5 State of Green Business 2014
6 World Wildlife Fund, https://www.worldwildlife.org/videos/change-the-way-you-think-aboutfood-- 2
7 NMI U.S. Consumer Perspectives and Trends in Sustain-ability 2013
8 Food and Agriculture Organization of the United Nations, Sustainable Diets and Biodiversity, 2012 http://www.fao.org/docrep/016/i3004e/i3004e00.htm
9 Capper et al., 2009, Journal of Animal Science
10 Gregory D. Miller and Ying Wang (Eds.), Carbon and Water Footprint of U.S. Milk, From Farm to Table, Special Issue. Int Dairy J. April 2013; 31(Supplement 1), S1-S100
11 Erb, Kevin, “Manure 101: Nutrient Management and the Dairy Industry.” University of Wisconsin Extension. Madison.
12 [1] Hall KD, Guo J, Dore M, Chow CC. The Progressive Increase of Food Waste in America and Its Environmental Impact. PLOS ONE. 2009;4(11):1-2. Available at: http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0007940.
13 Buzby, Jean C., Jeffrey Hyman, Hayden Stewart, and Hodan F. Wells. “The Value of Retail-and Consumer-Level Fruit and Vegetable Losses in the United States.” Journal of Consumer Affairs 45, no. 3 (2011): 492-515
14 US EPA (U.S. Environmental Protection Agency). 2013c. Munici-pal solid waste generation, recycling, and disposal in the United States: Facts and figures for 2011. EPA530-F-13-001. U.S. Environ-mental Protection Agency
15 http://blogs.usda.gov/2014/08/01/new-biogas-opportunities-roadmap-is-part-of-climatechange-solution-emerging-biogas-industry-offers-new-revenue-opportunities-for-americasfarmers/
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Upcoming Events
Plan to Join Us in Napa!
Aligning Today’s Dietary Guidelines Dietary Guidelines with Traditional Culinary Practices.
We open with a Thursday evening reception, followed by a full day of presentations, tastings and activities on Friday and conclude with a full day at the Culinary Institute of America at Greystone.
You will have the opportunity to earn continuing professional education. 20 CPEU’s have been applied for.
Registration is limited! You’ll find complete information, including a detailed agenda here.
FCP invites you to Napa, March 5 – 7, 2015, for our culinary workshop, The New Food Culture:
FNCE ® 2014
Breakfast:
QualisoyThe United Soybean Board
Sunday Evening Networking Event Sponsors:
Gold - Chobani
Bronze - DuPont/Solae Kashi
FCP FNCE® Workshop:
Ajinomoto Frito-Lay
Thank our to our FNCE® Sponsors:
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Dee Sandquist, MS, RD, LD, CDEMember Spotlight
In celebration of our new Agriculture Subgroup, Dee Sandquist shares her career history, involvement in farming and how it relates to her role as a registered dietitian.
What was your career path and how has volunteering within our profession and membership in FCP helped you?
As a former spokesperson for the Academy, current Iowa Delegate and through previous involvement in state, district and practice groups, I find you get out from volunteering what you put into it - especially networking, resources, continuing education, credible information and meeting people throughout the country.
My husband and I both grew up on family farms in Iowa and worked in the field for our “jobs” while growing up. We spent most of our careers in Iowa and Washington State. I was in food and nutrition leadership positions in healthcare and he had a business and retail grocery background. In 2005, the “low carb” store in our town went out of business. We leased the space and started one of the first gluten-free specialty grocery stores in the nation. We had always talked about returning to Iowa “someday.” In 2007, my brother died suddenly while baling hay on the family farm. Parts of the farm have been in
By Kim Kirchherr, MS, RDN, LDN, CDEChair, Agriculture Subgroup
Name:
Dee Sandquist, MS, RD, LD, CDE
Title:
Co/owner and operator of her farm
my family since 1888. In 2008, I moved to Iowa where I work as an in-store supermarket dietitian and help my aging mother. Thirteen months later, my husband arrived in Iowa after selling the gluten-free store (it’s still in business today) and our house. We were able to take the proceeds from the sale of both and invest in farm equipment. We started renting about 100 acres of land, bought some cows and gradually grew the operation. Today, we farm about 800 acres in SE Iowa. Our goal is to preserve the health of the soil and hold the farm together in hopes that one of my parents’ six grandkids will come back to the farm someday. We use no-till farming and cover crops to raise corn, soybeans, oats and hay. We also raise cows and calves.
How do you see the agricultural piece of the food story fitting into our roles as dietitians?
Many people have no idea where food comes from and that a farmer cannot change production methods without years of planning. This includes evaluating if the markets are close and available for the items you might like to produce, production costs, harvesting methods, equipment costs and labor, just to name a few. Our livestock is “happy” and healthy. We don’t use antibiotics. Pesticides add costs to production and are only used as needed. Using fewer pesticides is a trade-off for more trips across the field which takes more labor, equipment and fossil fuels.
What is the biggest thing you wish people knew about nutrition and farming (and how these topics work together as we educate the public from a farm to fork perspective)?
There’s room for all kinds of food production just as all foods can fit in the total diet. There’s no good or bad. It’s what makes sense for the family, soil health, business and long term goals.
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Mentor Spotlight
For me, becoming a mentor had many benefits. It allowed me to connect with colleagues in the nutrition world and gave me an opportunity to engage with other professionals who are excited about evolving their careers and use the experiences I’ve had to guide them. As culinary professionals, we might often take our experi-ences for granted. Sharing what I’ve learned along the way with those who have a desire to have more cooking- or culinary-focused jobs reminds me of why I do what I do.
Over the years of mentoring, I’ve learned many lessons on how to be an effective men-tor. Here are a few tips I’d like to share with future mentors:
1. Try to be flexible in scheduling meetings and phone calls. Many of the mentees work full-time and may only be able to talk before or after work.
2. Listen first; then share relevant career experiences.
3. Let the mentoring sessions be a time of self-discovery for the mentee. I always encourage my mentees to believe in them-selves and pay attention to desires they have to change careers or heed a calling they have to do something that stretches them a bit.
As for mentees, I often advise that they pay attention to the things that inspire and delight them in the food, nutrition and cooking world. People all around, and of all ages, are hungry for experts who can communicate the mes-sage of good health through food and cook-ing in a simple, approachable way. To build a rewarding and fulfilling career, it’s important to carve out a niche and find something that sets you apart from other professionals.
Interested in reaching out to Maggie as a mentor? Please contact FCP Mentor Chair, Dasha Shor, for more information or visit the Mentor Introduction page on our website.
Maggie Green, RD, LDBy Dasha Shor, RD, Mentor Chair
Kentucky-based Registered Dietitian and
cookbook author Maggie Green is the author
of The Kentucky Fresh Cookbook. Green
owns The Green Apron Company, a culinary
nutrition consulting firm specializing in food
and nutrition writing, recipe development,
cookbook writing and editing, and cookbook
coaching.
As a cookbook editor, Maggie edited popular
trade cookbooks, including James Beard
Award-winning cookbook BakeWise by Shirley
Corriher, The Ultrametabolism Cookbook by Dr.
Mark Hyman, the 75th Anniversary Edition of
the Joy of Cooking, and worked on the editorial
team that helped develop the Joy of Cooking
iPad app.
As a Registered Dietitian, Maggie is on the
Medical Advisory Board for Humana’s Active
Outlook Program where she writes food and
nutrition content for their award winning
magazines, The HAO Magazine and
The LiveItUp! Digest.
Name:
Maggie Green, RD, LD
Title:
Culinary Dietitian, food and nutrition writer, cookbook author,editor, and coach, owner of the Green Apron Company
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News from FCP Subgroups
Consumer Interest in Food’s Journey from Farm to ForkKaren Buch, RDN, LDNSupermarket/Retail Subgroup Chair
American shoppers enjoy an abundance of food choices while spending just 6.6 percent of household income on food eaten at home1, due in part to the significant advances in food production and agriculture.
There’s growing interest from consumers in learning where and how their food was produced on the complex journey from farm to fork. In fact, 74 percent of consumers state they want more information about the origin of their food2. Increas-ingly, halos are being placed on particular production methods and the perception of what is most important may vary from consumer to consumer depending on the individual’s knowl-edge and value base. Following is a partial list of popular areas of consumer interest.
Traceability
In 2013, FDA released the Food Safety Modernization Act (FSMA) Product Tracing Report which contains analysis of pilot projects designed to improve traceability of domestic and imported food from production to consumption (and the reverse). With consumer, government, and industry interest in traceability, traceable food may transition from an option to an expectation.2, 3
Sustainability
Many consumers consider the sustainability practices of farms, food manufacturers and food retailers when mak-ing purchasing decisions. While there is no agreed upon definition for sustainability, it relates to practices that reduce carbon footprint, conserve natural resources such as water, land and soil, while helping to protect the environment. Creat-ing a sustainable food system is crucial. Experts estimate that the world will need 70 percent more food by 2050 to feed the growing global population.
Animal Welfare
Some consumers factor the humane treatment of animals into their purchasing decisions when evaluating foods of animal origin. Animals can and should be raised, handled, transported and processed in ways that ensure they are clean, safe and free from cruelty, abuse or neglect.2 Members of the agricul-tural supply chain utilize best practices to promote animal well-being and husbandry.
Country of Origin Labeling (COOL) Large retailers are re-quired by law to label the country of origin for beef, pork, lamb, chicken, goat meat, wild and farm-raised fish and shellfish, perishable agricultural commodities, pecans, peanuts, maca-damia nuts, and ginseng.4 USDA implemented COOL to provide additional information to consumers on which to base their purchasing decisions. COOL is a retail labeling program and as such does not provide a basis for addressing food safety.2
Food products, both imported and domestic, must meet the food safety standards of the Food and Drug Administration and the Food Safety and Inspection Service. The law does not apply to processed foods or foods sold by restaurants, food service establishments, butcher shops, seafood stores, or very small grocery stores.
Food Biotechnology According to the International Food infor-mation Council, biotechnology has a role to play in ensuring that safe and abundant food can be produced on existing farmland to meet the increasing needs of the growing global population. It is also used to improve nutrition, enhance food safety and quality and protect food crops and animals from diseases that would otherwise threaten our stable, affordable, and whole-some food supply.5
Sources:
1. http://www.ers.usda.gov/data-products/food-expenditures.aspx#26636
2. http://www.fmi.org/
3. http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm239907.htm
4. http://www.gpo.gov/fdsys/pkg/FR-2013-05-24/pdf/2013-12366.pdf
5. http://www.foodinsight.org/Food_Biotechnology_Resources
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Sustainability on the MenuBy Rachel Huber, MPH, RDRestaurant & Hospitality Subgroup Chair
Until recently, local and sustainable foods were limited to high-end restaurants. Thanks to pioneering efforts of concepts in some chain restaurants, this movement is now mainstream. As an example, earlier this year, McDonalds announced plans to begin purchasing verified sustainable beef in 2016.
What does restaurant sustainability mean? The World Com-mission on Environment and Development defines sustain-ability as, “practices that attempt to meet the current needs of consumers and businesses without compromising the ability of future generations to meet their own needs.”1 According to Mintel, 40% of adults in the U.S. define “green and sustain-able” as including organic ingredients; 35% said that local ingredients are part of a sustainable restaurant item; and 35% indicated that a low carbon footprint is needed in order to be a sustainable food.2 Restaurants are adopting a wide variety of sustainable practices from sourcing local ingredients (or growing their own) to using biodegradable cleaners, compost-ing, reducing packaging and recycling dish water.
Adopting sustainability practices can be a win-win for res-taurants. Consumer concerns over global climate change and the healthfulness of their foods has led to increased value in sustainability. Fifty-three percent of respondents in a recent Mintel survey reported purchasing local food or drink at least once a week.3 Sustainability success stories have shown that foodservice establishments can be both socially responsible and profitable.
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News from FCP Subgroups
A variety of resources are available to help restaurants imple-ment sustainability on their menus. The National Restaurant Association’s Conserve program (conserve.restaurant.org) provides best practices and training tools to help restaura-teurs incorporate environmentally-friendly practices at their restaurants.
Restaurants looking to gain credibility in this space may con-sider the REAL Certification. Developed by the United States Healthful Food Council (USHFC), REAL Certification is quickly becoming a trusted, nationally recognized mark of excellence for foodservice establishments committed to nutrition and sustainability. Its goal is to effect change in the foodservice industry by providing a market-based incentive to promote more healthful and sustainable food and beverages.
REAL Certification is a flexible, point-based system built on the tenets of Responsible Epicurean and Agricultural Leader-ship. It is implemented with the assistance of independent registered dietitians (RDs) who complete a comprehensive review of the foodservice establishment, including a menu analysis, invoice and supply chain verification, and interviews. Establishments are awarded points for best practices such as promoting fruits, vegetables and whole grains; moderating portion sizes; purchasing local and organic ingredients; and minimizing unhealthy items.
Since launching in Washington, D.C. last year, REAL Certifica-tion has expanded to over 100 restaurants, corporate dining fa-cilities, and public venues across the country. Because of this growth and the need for RDs across the country, the USHFC has developed an online training module that offers continuing education credits and the title of REAL RD upon completion. For more information or to sign up for training, go to www.ushfc.org or contact FCP member Kim Blum at [email protected].
Sustainability in foodservice will inevitably continue to grow. Some restaurants will choose to make significant commit-ments and changes, while others will take small steps to man-age costs and operational changes over time.
References
1. Mintel. Sustainability on the Menu. January 2009 Report.
2. Mintel. Foodservice Snapshot: Limited Service News. January 2014.
3. Mintel. The Locavore: Attitudes toward Locally-sourced Foods. February 2014.
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Food Preservation: Looking back and looking forwardHilary Thesmar, PhD, RDFood Safety Subgroup Chair
The food industry has seen tremendous change in the last 150 years with the commercialization of food production that has also tracked with population shifts from farms to cities and suburban areas. Over time, this shift has provided significant advancement in food preservation methods, including:
• Pasteurization invented by Louis Pasteur in the 1860s to eliminate unwanted bacteria in wine, beer and vinegar and was later (and most famously) used in milk.
• Clarence Birdeye developed a quick method of freezing food that rapidly became the new standard in the1930s.
• Canning goes back even further to the 1700s with Nicolas Appert in France developing methods of eliminating air from the container and using heat as a way to preserve foods. He is referred to as the “Father of Canning.”
• Fermentation is arguably the oldest form of food preserva-tion with documentation going back thousands of years.
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Food Safety is a common topic of conversation and consumer perceptions rise and fall regarding the safety of the food supply. Food preservation methods have been developed by various cultures throughout the centuries to extend the shelf life of foods, delay spoilage and inhibit the growth of harmful microorganisms. For many years, while people did not know what was spoiling their food, they knew something bad was happening to it. Necessity is the mother of invention definitely applies in this case.
Is our food less safe than it was 100, 150, or 200 years ago? A quick judgment can be made after answering these questions:
• Would you want to go back to 1930 when Americans spent 25% of their disposable personal income on food when food expenditures are under 10% of income today?
• Would you want to undo a modern food production system and a global food supply where we have access to food from anywhere in the world within a matter of hours to days?
• Do you want to give up refrigeration, freezing, canning, pasteurization, or some of the newer technologies such as modified atmosphere storage, high pressure process-ing, UV treatment of water and juices, or the many new technologies in development to help make our food safe, last longer and preserve the original flavors and sensory characteristics?
Just like society, the food industry has changed dramatically in 150 years. With current population predictions, we are going to have to get even more efficient at change and there might be a few more inventions around the corner.
News from FCP SubgroupsContinued from page 11
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Modern Agriculture – A look at where we are today
By Kim Kirchherr, MS, RDN, LDN, CDEAgriculture Subgroup Chair
When the term “farming” or “agriculture” is mentioned, does the image of red barns and silos come to mind? Nostalgia is trending throughout marketing today, so this mental picture may come easily. However, much like we no longer travel by horse and buggy, agriculture has changed over the years, too. If you were able to attend/view the Academy of Nutrition and Dietetics Farming Webinars, you got a good start towards a better understanding of modern agriculture. Check out three of the many ways farmers and ranchers, as stewards of the land, continue advancing here in the U.S.
• Conservation of natural resources/ energy usage. From pro-duction efficiencies to nourishing healthy soil and recycling water, agriculture has a different look today. The best way to explain it may be, just as we dietitians do our work with current science in mind, so do farmers. Over time, as we know more, our work reflects the knowledge we gain.
• Technology. Imagine life without your smartphone, iPad, or laptop. According to the Hartman Group1, 82% of smart phone users said that technology has improved how well they eat! Would it surprise you to know that just like, us,
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News from FCP Subgroups
farmers/ranchers like to be connected, too? Technology of all kinds helps with production. For example, they use GPS technology to apply fertilizer and plant seeds more efficiently, and drip irrigation to make the most of every drop of water. Additionally, farmers/ranchers tweet, blog, and share via Facebook to help educate the public and profes-sionals like us.
• Who is growing/raising our food? Years ago, families oftentimes had a hand in growing/producing some of their own food, from a small garden to living on a farm or ranch. Nearly a century ago, 30% of the workforce was in farm-ing and now, farmers make up just 2% of the population2. Advances in agriculture have helped fewer farmers feed more people.
California dairy farmer Steve Maddox and his family are constantly researching and testing new approaches that will help sustain his farm into the next generation. His family converted 1500 acres from field corn to almond trees in 2000; the nuts help nourish people and the hulls nourish the cows. “With a growing population, finite resources and increasing land prices, we want to be sure we are using our land in a way that is good for the environment, good for people, good for my cows and good for business. Nuts are another good option because they are something people can enjoy eating as part of a balanced diet, suited to the soil and climate where I farm, and economically viable.”
Next time you are counseling a patient about food, or grocery shopping for yourself and your own family, think about not only what is in your food, but about the farmers/ranchers who grew/raised it for you, and the strides they have made to conserve resources and make improvements to their work as new information becomes available.
1. http://hartbeat.hartman-group.com/acumenPdfs/our-digital-
life-2014-08-28.pdf
2. http://www.csrees.usda.gov/qlinks/extension.html
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Judy Barbe, RDN released her 2nd book, “Your 6-Week Guide to LiveBest, Simple Solutions forFresh Food & Well-Being”. Filled with assessments, food tips, inspiration, and humor, the guidedelivers simple and practical solutions to eating high-quality foods, setting up your environmentto mindlessly eat better, and moving more and sleeping better. www.LiveBest.info
Liz Weiss, MS, RDN is the host of “Meal Makeovers,” a TV cooking series that runs on AccentHealth, CNN’s leading patient education waiting room media network. http://www.accenthealth.com/Viewers/Programming/Recipes.aspx
Annette Hottenstein, MS, RD, LDN launched a new business bringing the field of SensoryScience to registered dietitians, called Sensational Sustenance, LLC. Her “Certificate Course inSensory Mastery” is tailored specifically for registered dietitians. SensationalSustenance.com
Lisa Dorfman, MS, RD, CSSD, LMHC, FAND aka The Running Nutritionist ®, CEO of Food Fitness International, Inc. was appointed to the Miami Culinary Institute Advisory Committee for a 2-year term by Miami-Dade College President Eduardo Padron.
Jessica Corwin, MPH, RDN is now the Nutrition Editor for both Go Gluten Free and Low Sugar Living magazines.
Members on the Move
Deanna Segrave-Daly, RD, LDN, Regan Jones, RD, Robin Plotkin, RD, LD and Gretchen Brown, RD recently held the first ever Blog Brûlée event for twenty registered dietitian and healthy food bloggers. The event provided educational and professional development, and a forum for discussion and relationship building on blogging, social media practices, food photography and more. http://blogbrulee.wordpress.com/.
Innovation requires funding, and policy decisions determine what is funded. Two major funding programs under the United States Department of Agriculture (USDA) are the Food Research Initiative (AFRI)1 and the Small Business Innovation Research (SBIR) program,2 both under USDA’s Agriculture and Food Research Initiative (AFRI). The Academy of Nutrition and Dietetics (Academy) successfully supported funding of AFRI as a component of the Farm Bill.3
Agricultural research under USDA’s AFRI addresses five broad challenges:1
1. Keep American agriculture competitive while ending world hunger;
2. Improve nutrition and end child obesity;
3. Improve food safety for all Americans;
4. Secure America’s energy future; and
5. Mitigate and adapt to climate variability and change.
Briefs and full reports of recent projects awarded by state can be found at http://www.nifa.usda.gov/funding/afri/afri_reports.html. These reports provide information on what is happening in your state and the range of projects funded under the program. Examples include studies of:
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• Survival and internalization of pathogens into leafy greens;
• Enhancing food safety practices for fresh produce handling at farmers markets
• Radio-frequency (RF) pasteurization of food powders
• Predicting likelihood of Salmonella contamination in produce pre-harvest
Once research has shown potential for business application, small businesses can compete for funding under USDA’s SBIR. The first phase of funding under this program is proof of concept and later phases support commercialization of successful prototypes. Recent examples of projects include:
• Development of low sugar snacks with concentrated fruit polyphenols
• Development of an automated, mobile pasteurizer for food products
• Pathogen sensors
• Biomarkers for seafood speciation and traceability
• Development of magnetic induction heat generators for pasteurization.2
FDA (most foods) and USDA (meat, poultry and eggs) have strict regulatory authority over food processing methods for conventional, organic and medical foods once they are implemented.4
These policy initiatives continue to support advances in agriculture to feed the growing global population.
1 U.S. Department of Agriculture (USDA), National Institute of Food and Agriculture (NIFA). Agriculture and Food Research Initiative (AFRI) Request for Applications (RFA). USDA website. http://www.nifa.usda.gov/funding/rfas/afri.html. Accessed August 3, 2014.
2 U.S. Department of Agriculture (USDA), National Institute of Food and Agriculture (NIFA). Abstracts of Funded SBIR Projects. USDA website. http://www.nifa.usda.gov/funding/sbir/sbir_abstracts.html. Accessed August 3, 2014.
3 Academy of Nutrition and Dietetics (Academy). Legislation (see Farm Bill under Briefs). Academy website. http://www.eatright.org/Members/legislation/. Accessed August 3, 2014.
4 U.S. Food and Drug Administration (FDA). Safe Practices for Food Processes. FDA website. http://www.fda.gov/Food/FoodScience Research/SafePracticesforFoodProcesses/default.htm. Updated April 9, 2013. Accessed November 23, 2013.
Policy Supports and Regulates Advances in Food and Agriculture Missy Cody, PhD, RD, LD, Policy & Advocacy Leader
Jessica Cox
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Directions: Heat oil in a pressure cooker over medium-high heat. Add onion, and sauté 2 to 3 minutes. Stir in garlic. Add sweet potatoes and chili powder, stirring to coat. Stir in vegetable broth.
Lock pressure cooker lid, and bring to high pressure over high heat. Lower heat to maintain pressure for 3 minutes. Quickly release pressure.
Remove lid, tilting pressure cooker away from you. Add beans, green onions, and salt. Cook 1 to 2 minutes longer or until beans are thoroughly heated. Add hot sauce, if desired. Serve topped with cilantro.
Nutrition Information (per serving): Calories: 170, Total Fat: 4 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 250 mg, Total Carbohydrates: 30 g, Dietary Fiber: 7 g, Protein: 5 gNote: Cook this dish on the stovetop, if desired, but you will need more liquid and more time.
Recipe provided by Jill Nussinow, MS, RD, The Veggie Queen™, author of “Nutrition CHAMPS: The Veggie Queen’s Guide to Eating and Cooking for Optimum Health, Happiness, Energy and Vitality.”
Get to know your pressure cooker for preparing whole grains, dry beans and more in significantly less time. This versatile recipe can be served over brown rice or quinoa, wrapped in a whole-wheat, or as written for a side dish. Serves 4
Ingredients:1 tablespoon canola oil1 cup chopped onion2 cloves garlic, minced2 cups peeled and chopped sweet potatoes (about 2 small)2 teaspoons chili powder1/3 cup vegetable broth1 cup cooked (or canned) black beans¼ cup chopped green onions¼ teaspoon saltDash hot sauce (optional)Garnish: chopped cilantro (optional)
Black Bean and Sweet Potato Hash
PO Box 46998Seattle, WA 98146
PRSRT.STD.U.S. Postage
PAIDSEATTLE, WA
Permit No. 4081
a dietetic practice group of the