Tag Archives: whole foods

Food Service Industry Week In Brief: March 25th-30th

Looking for some of the week’s top information? Here are five stories from the foodservice industry for March 25th-30th.

 

Pink Slime Producer Stops Production at Three Factories

From TheDailyMeal.com, read article here

Unless you’ve been hiding underneath a rock for the past few weeks, there has been a public backlash against “pink slime.”  Many groceries have decided to stop carrying the ammonia-treated meat, in response to the thousands of Americans who have protested against the chemically-sprayed, unlabeled food.  This week another action occurred in response to the protests, as Beef Products Inc., one of the “pink slime” producers, decided to suspend manufacturing at three out of the four pink-slime producing plants.  Nine hundred thousand pounds of the meat were being produced at the plants, according to the AP, and the president of Beef Products Inc. has said that the halt in production has caused “…a loss of 3,000 jobs.”  For more information, read the full article on the Daily Meal website.

Whole Foods to Stop Selling Unsustainable Wild-Caught Seafood

From HuffingtonPost.com, read the article here

Starting April 22 (also known as Earth Day), Whole Foods will no longer carry Unsustainable Wild-Caught Seafood.  Unsustainable wild-caught seafood is defined as “red rated,” a color that is coded by the Blue Ocean Institute and the Monterey Bay Aquarium in California. MP900182711 The rating indicates that the “…seafood is either overfished or caught in a way that harms other species.”   The upcoming change will most likely result in higher prices though; in some cases, sustainable suppliers have lower yields.

Types of seafood that will no longer remain on the shelves include: octopus, gray sole, skate, Atlantic halibut and Atlantic cod caught by trawls.  The Atlantic halibut will be replaced by those found in the Pacific and cod will be caught on lines.

Whole Foods is among many supermarkets, such as Albertson’s, BJ’s Wholesale Club, and Shop ‘n Save, responding to end users concerned with where their seafood is coming from.

Greenpeace Oceans Campaign Director, John Hocevar, is pretty happy with how many supermarkets are responding to its seafood sustainability scorecard that was first established in 2008.  It’s pretty impressive to see that it was an issue that really wasn’t on most of these companies’ radar,” Hocevar said, “and with encouragement from us and many others, they really did for the most part step up.”  For more information, read the full article on the Huffington Post website.

Chipotle to Give out Free Burritos From Recycled Lunch Bags

From QSR.com, read the full article here

Between March 30th and April 14th, if customers buy a Chipotle-branded recycled lunch bag from their online store, the casual dining restaurant will give out an eco-friendly card that is redeemable on Earth Day for a free burrito, bowl, salad, or order of tacos.  All of the proceeds that come from the bag sales will be donated to the Chipotle Cultivate Foundation.

The lunch bags are made through a process called upcycling.   Using less energy than traditional recycling methods, billboards directly from Chipotle outdoor ads are made into resilient, sturdy products.  The bag features a top-roll adjustable strap closure, reinforced side seams and handle and an extra-large back pocket.  The front and back panels are the reverse side of the billboards; the side design features the front designs of different billboards, making each bag unique and one-of-a-kind.

Lunch bags are limited; customers must purchase their bag between Monday, March 26, and Saturday April 14, 2012, in order to receive it in time for Earth Day.  For more information, read the full article on the QSR website.

Eat Chocolate, Lose Weight?

From WSJ.com, read the full article here

A new study conducted by the National Institutes of Health in Southern California has found that people who consume more chocolate are thinner than those who eat less of it.chocolate

Participants in the study were asked how many times a week they ate chocolate, as well as other types of food and drink.  BMI, or body mass index, was calculated as well.

The people who ate more chocolate didn’t eat less calories or exercise more; they actually ate more calories than the non-chocolate eating participants.

But don’t go running to the nearest candy store to load up on chocolate bars; the study doesn’t prove a link between chocolate and weight loss.  Researchers say the findings only suggest the health benefits may be linked to how many times a week chocolate is eaten rather than how much is eaten in a week, says Beatrice Golomb, an associate professor at the University of California, San Diego.

“Our findings appear to add to a body of information suggesting that the composition of calories, not just the number of them, matters for determining their ultimate impact on weight,” says Dr. Golomb.

Many doctors suggest sticking to about an ounce of chocolate a day—most likely, dark chocolate, according to Lauren Graf, a nutritionist at Montefiore Medical Center, in Bronx, N.Y.  Dark chocolate has more antioxidants and less sugar than milk chocolate, so endulge just a little!  For more information, read the full article on the Wall Street Journal’s website.

Central Restaurant Products Launches Their New Facebook Timeline Page

It’s new; it’s improved–that’s right!  It’s CPR’s new Facebook Timeline page!  We’ve re-designed our Facebook page to be more streamlined, and hopefully, a little more user-friendly.  Come check us out and like our page at: www.facebook.com/centralrestaurantproducts.  By liking our page, you’ll enjoy fun facts about the food service industry, see the latest and greatest products we’re carrying, and enjoy a little laughs from our employees.  Come join in on the fun–you know you want to!

Image from MorgueFile

Central’s Week in Brief: April 1, 2011

Image from MorgueFileEvery Friday Central will be bringing you stories from the week that you might have missed, but that are definitely worth a look. We’ll feature food news covering everything from the weird to the wonderful in the world of restaurants, schools, the military and more.  It’s our way to help you go into the weekend with a little extra knowledge and maybe even a project or recipe to try out!

Here are this week’s 5 links:

1) Headed to Washington this month? Want some much needed kitchen garden inspiration from the first lady? Obama Foodorama has your solution!

2) Grub Street New York has 10 Reasons why Gwyneth Paltrow may want to make rumors of her food magazine become a reality.

3) The finale of Top Chef All-Star’s was this week. In case you missed it, comedian Max Silvestri will give you the run-down (along with his own always hilarious commentary) over at Eater .

4) Nation’s Restaurant News has the scoop on Denny’s new bacon campaign that includes a maple bacon sundae.  Here are the results from our Facebook reader poll on the porky treat.

 

 

 

 

 

 

 

 

 

5) To prepare for spring, Earth Day (coming up on April 22) and some delicious herb filled dishes, try this fun project from Whole Foods.

We want to know, what food stories were your favorite this week?

Central Supports Michelle Obama’s Initiative to Put Salad Bars in Schools

Salad bars have been the buzz in school foodservice news lately, with the Let’s Move Salad Bars to Schools campaign.  This stems from First Lady Michelle Obama’s Let’s Move Initiative.

Let’s Move Salad Bars to Schools’ vision is simple—increase the amount of salad bars in schools enabling all children the choice of fruits and vegetables at school.

The goal of this initiative anticipates the funding and granting of 6000 salad bars to schools over the next three years.  Their goal is to raise $15,000,000 and so far, they’ve raised $1,416,586 and have granted 552 salad bars.

Why salad bars? There are many reasons.  In an article by the Houston Press, they stated the results of a study by the Centers for Disease Control and Prevention from 2009 which concluded only one percent of adolescents ate the correct serving of fruit and vegetables recommended by the then-current 2005 Dietary Guidelines for Americans.  (Check out their website for the latest update from 2010).

#250-167

These numbers are astounding. We’ve found many other similar statistics for previous blog posts with similar results—all stemming down to the core issue that children aren’t meeting the nutritional standards they need.

The National Fruit & Vegetable Alliance, The Lunchbox, United Fresh and Whole Foods have all got on board with the Let’s Move Salad Bars to Schools campaign.

Whole Foods has had their own similar campaign called the Salad Bar Project.  They have since announced themselves as a founding partner with the Let’s Move Salad Bars to Schools Campaign.

In early February, Whole Foods announced they would award grants for over 500 free salad bars.  A PR Newswire release said Whole Foods, through the Salad Bar Project, had an original goal to raise $750,000.  With shopper’s donations, they exceeded expectations and raised $1.4 million in September 2010.

Schools receiving the donations will get a salad bar kit, which includes a five-well Cambro® salad bar that also includes utensils, pan inserts, chilling pads and training tools. These tools can also be found on The Lunch Box’s website.

Schools who would like to receive a salad bar through Let’s Move Salad Bars to Schools can apply here, and those who would like to add to the cause and make a donation can do so by clicking the “Donate to a School” link on the homepage—which will direct you through which school or district you would like to help.

Also, if you’re a school with the funding and are searching for ways to make your school healthier, a salad bar is the way to go.  Central has a variety options and accessories to make this possible for your foodservice application.  Browse the website, look in our catalog or contact a Product Consultant at 800-222-5107 with any questions you may have about salad bars.