Tag Archives: 2012

Guest Blog: London’s 2012 Olympic Food Vision

Blog written by Autumn Faust, Product Data Coordinator at Central

With the Olympic opening ceremonies just around the corner, millions around the world are preparing to cheer on their home countries.  London has just a little more to prepare for as they are hosting the 2012 Olympic Games.  This will be their third time hosting; their last time being in 1948.

Due to the economic climate and post World-War II rationing, the usual extravaganza the Games bring was noticeably missing.  Consequently, those Games became known as the “Austerity Games.”  This year’s Olympics may not be serving as an equalizer after years of World War, but London is facing another challenge.

They are challenging the long-time notion that the United Kingdom lacks a first-class cuisine.

Considered the largest, peace-time catering operation in the world, they now have their chance to showcase to the world their local fare.  Not only will all eyes be on London, but all taste buds as well.

The 2012 London Olympic bid promised a “memorable occasion that will make a positive impact before, during and beyond the main event.”  This must encompass what food is served and how it is served during the Games.

It is estimated 14 million meals at over 40 locations will be served during the Olympics.  This creates an immense challenge to deliver award winning food while keeping true to London’s sustainability promise.

Simply a tastier, healthier and greener Games.

Five themes with various objectives and commitments were outlined to help the food establishments of London adhere to the city’s promise.

This is known as the London 2012 Food Vision.

The Numbers

  • 31 competition venues
  • 955 competition sessions
  • 160,000 workforce
  • 23,900 athletes and team officials
  • 20,600 broadcasters and press
  • 4,800 olympic and paralympic family
  • 9 million ticket sales
  • 14 million meals

 

Food Amounts

American Translation

25,000 loaves of bread

25,000 loaves of bread

232 tons of potatoes

464,000 lbs. of potatoes

82 tons of seafood

164,000 lbs. of seafood

31 tons of poultry items

62,000 lbs. of poultry items

100 tons of meet

200,000 lbs. of meet

75,000 liters of milk

46,231 gallons of milk

19 tons of eggs

38,000 lbs. of eggs

17 tons of cheese

34,000 lbs. of cheese

330 tons of fruits and vegetables

660,000 lbs. of fruits and vegetables

 

Food Safety and Hygiene

  • Ensure exemplary standards of food safety and hygiene at all Games venues
  • Develop and apply robust traceability procedures
  • Manage the risk of targeted, malicious contamination of food supply

Choice and Balance

  • Ensure there is a diverse range of food and beverage for all customers, catering for all dietary and cultural requirements, that are high quality, value for money and accessible

  • Provide access to free drinking water at all Games venues
  • Provide a range of healthy and nutritious options for all customer groups
  • Effective use of vending services

Food Sourcing and Supply Chains

  • Support the delivery of safe food across the Games

  • Ensure food and beverage products are sourced with regard to high benchmark and aspirational environmental, ethical and animal welfare standards
  • Support a broad supply chain including smaller scale, British, regional and local enterprises

Environmental Management

  • Optimize supply of catering equipment
  • Maximize energy and water efficiency of catering equipment
  • Zero waste direct to landfill during Games time
  • 70% waste reused, recycled
  • Minimize carbon emissions

Skills and Education

  • 100% catering staff to receive minimum ‘Games’ training
  • Use games as a live case study for students
  • Target host boroughs for recruitment into hospitality training
  • Encourage and support innovative partnerships between catering and organizations and colleges
  • The Games provide an unparalleled opportunity to showcase the substantial and diverse hospitality career opportunities available
  • Develop quality credit framework to formulate sustainable catering study module

London was announced as the winning bid for hosting the Games in 2005.  Seven years of hard work and planning will come together beginning this Friday, July 27.  With the limited amount of time the Olympics run, there is only one chance to get the food right.  While we’ll be cheering on our American athletes, we’ll definitely be rooting for London to “wow” the world with their 2012 Food Vision.

Sample menu of the food being served in Olympic Park.

Foodservice Industry Week in Brief: January 6

Looking for some of the week’s top information? Here are five stories from the foodservice industry for the first week of the new year, January 2 through January 6.

Food Legislation for the New year
From SmartBlog on Restaurants, Read Blog

With a new year comes new legislation.  Rebecca Pollack Scherr of Smart Blog on Restaurants put together an article covering the top food legislation for this year.  A few things mentioned include where shark fins will be illegal and where farmers will have to have licenses of inspection in order to be able to sell.  It also includes information on bills such as the Food Safety Modernization and Child Nutrition Acts.  Read more on SmartBlog on Restaurant’s website

Poster Requirement Delayed for the Third Time
From National Restaurant Association, Read Article

By April 30, all restaurants subject to the National Labor Relations Act must have this poster posted at their establishment.  The original deadline was November 14, 2011 then was moved to January 31, 2012.  However, it’s been moved again to April 30.  Read the full article here.

The Restaurant Performance Index Is Highest Since November
From National Restaurant Association, Read Article

According to a recent article by Annika Stensson, the restaurant performance index (RPI) is the highest it’s been since November.  This is all based on the current situation and future predictions.    Read more on the NRA website.

Rising Menu Prices

Image: Alvimann/MorgueFile

Restaurants over the country have started to announce this week they will have to raise prices.  Starbucks and Denny’s are two who have already posted information.  However on the flip-side, Steak n’ Shake recently announced they will actually freeze their menu prices for 2012.

 

 

2012 Social Media Predictions
From Mashable, Read Article

Social media won’t be slowing down in 2012 and continues to be a beneficial and budget-friendly tool for businesses.  Mashable recently put together seven of their social media predictions covering information from Facebook and Twitter to the up-and-coming sites.  If you  haven’t started using social media for your establishment, now is the time.  Most are free and they are a great way to attract business.  Read all on the Mashable website.

 

 


Foodservice Industry Week in Brief: December 16

Looking for some of the week’s top information? Here are five stories from the foodservice industry for the week of December 12 through December 16. 

Let’s Move! Breaks Jumping Jacks World Record
From Let’s Move Blog, Read Full Story

Back in October, we reported about Let’s Move attempting to break the world record of the most people doing jumping jacks in a 24-hour period.  The record they had to beat was 20,000.  This week, First Lady Michelle Obama took to the Let’s Move blog to announce the good news–not only did they break the record, but by a large number!  The grand total was 300,265.  To read the full story, including a video from Mrs. Obama, visit the Let’s Move! Blog.

More Gluten-Free and Heart-Healthy Meals
From NY Daily News, Read Full Story

Image by Ariadna on MorgueFile.com

This year there’s been more awareness to food allergies and also to healthier menu items.  The NY Daily News reported there has been a 61 percent increase in gluten free menu items.  What’s more interesting is not all of the customers requested gluten-free menu items because of a medical condition.  Then also, according to the article, 73 percent of customers wanted to know menu nutritional content.  Read the full story on the NY Daily News site and take their poll regarding gluten-free menu items.

People Choose Restaurant Gift Cards
From Nation’s Restaurant News, Read Full Story

In a recent National Restaurant Association study,they reported approximately one of every five people will give the gift of a restaurant gift card this year.  Towards the end of 2011, we’ve read there will be an increase in restaurant sales–and this article’s estimate that people will on average spend $155.43 on gift cards will certainly help! Read the full story on the Nation’s Restaurant News site including more interesting survey results.

Image by Ronnie Bergeron on MorgueFile.com

Food Trends for 2012
From Huff Post Food, Read Full Story

Last year Central put together a list of foodservice trends for 2011.  Well more and more websites are posting their different trends for 2012, including this one from Huff Post Food, which takes a close look at specific food trends.  Some on the list include fast casual Asian, french dips, pretzels and more food trucks.  For a slide show on all trends, including pictures and explanations, visit Huff Post Food.

FoodBuzz’s “Today’s Top 9”
From FoodBuzz, Read Full Story

On the FoodBuzz website, they put together a list of the top nine recipes for the day, which were submitted to the site from website contributors.  Menu items include candy cane marshmallow pops, sweet potato pie oatmeal and mint cookies ‘n cream.  Take a look at all nine items including pictures and recipes on the FoodBuzz website.