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Culinary Nutrition News Nutrition News: ... Sustainable Table provides a definition with a...
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Cul inar y Nutr i t ion News:
Provided through a partnership between ACFEF Chef & Child Foundation and Clemson University, and sponsored by French's Foodservice.
September 10
Organic, Natural, Local and Sustainable: Trends or Mainstays?
More than 1,800 chefs ranked
nearly 215 food and beverage items,
preparation methods and culinary themes
in the National Restaurant Association's
What’s Hot in 2010 survey. Local and
sustainable foods, as well as nutrition,
were confirmed as some of the year’s
hottest menu trends.
There is a movement for chefs to use more
organic, natural, local or sustainable foods.
Although these terms are being tossed
around in every avenue of the food world,
many people are still in the dark about
what these words really imply about food
products, be it good, bad or neither. While
there can be some overlap among them,
each of these terms carries a distinctly
different connotation. For instance, a food
can be locally produced but not organic,
and a food that is considered “natural”
does not mean it’s organic or local.
Understanding this verbiage will benefit
your restaurant and customers and your
own health.
Conventional farming vs. organic farming While the common assumption is that
conventional farming using pesticides is
dangerous and organic farming is safe,
there are pros and cons to both. However,
the fight over what is safer and better
for us and the environment is an ongoing
battle with both sides taking firm stances.
Pesticides used in food production are
top10 trends
1 Locally grown produce
2Locally sourced meats and seafood
9Gluten-free/food-allergy consciousness
10 Sustainable seafood
3 Sustainability
4 Bite-size/mini desserts
6Nutritionally balanced children’s dishes
5 Locally produced wine and beer
7Half-portions/smaller portions for a smaller price
8Farm/estate-branded ingredients
believed to help ensure a safe and adequate
food supply and make foods more stable
on the shelf and available at a reasonable
cost. In fact, many farmers claim that
without them it would be impossible to stay
in business because they would lose too
much of their crop to make a profit. While
chemical pesticides are needed to destroy
pests, there is also some concern about
their effects on non-targeted organisms
such as humans, wildlife and other
beneficial organisms in the environment.
The alternative, organic farming, stresses
the use of renewable resources, such as
crop rotation, green manure, compost,
biological pest control, and mechanical
cultivation and the conservation of
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soil and water to enhance the quality
of the environment. Organic foods are
produced without the use of antibiotics,
hormones, synthetic fertilizers and
pesticides, genetic improvements or
spoilage-inhibiting radiation. They are
considered healthier because they are
processed without artificial ingredients,
preservatives or irradiation. They are
considered environmentally friendly
because soil is maintained naturally with
composted plant and animal waste, using
crop rotation to reduce plant and animal
pests and to maintain soil health. Although
organic farming techniques can benefit
the environment, crop yields are typically
lower than those possible using non-organic
techniques. Lower crop yields paired with
the laborious and time-intensive systems
used by organic farms lead to more
expensive products. Therefore, consumers
must decide if the potential benefits of the
products are worth the extra cost.
Organic There has been an increase of 20 percent
in organic consumption every year
for approximately a decade. Although
whether or not consuming organically
produced foods benefits human health
is controversial, it is evident that its
production does benefit families, farm
workers and our environment. Even with
studies that debate the actual health
benefits of eating organic foods, our society
is still “eating up” the trend. It is unclear of
the precise benefits that eating organically
provides, but there is one thing we can be
sure of — we can have confidence in the
quality of the organic foods we are eating.
The question that we face is: Are we truly
escaping synthetic pesticides, fertilizers,
Organic classi f icat ions100% organic* Must contain 100 percent organic
ingredients with the exception of
water and salt.
Organic* Must contain no more than five
percent of non-organic ingredients,
not including water and salt.
Made with organic ingredients
May not contain more than 30
percent of non-organic ingredients,
not including water and salt.
Contains organic ingredients Any food products that contain less
than 70 percent organic ingredients.
*May display the USDA Organic seal
growth hormones and other genetic
scientific alterations that are used to
process many of our foods today by eating
organic foods? Most consumers believe that
organic food is fully organic, no exceptions,
otherwise it wouldn’t be organic, right?
Well, not quite. There are four degrees of
labeling organic foods.
Several lists have emerged that specify
certain foods that are more susceptible as
well as less susceptible to pesticide residue
build-up to help consumers identify which
foods may be worth buying organic. For
instance, certain foods have thicker skins
(avocado, pineapple, mango, watermelon)
which protect them against pesticide build-
up. Other foods don’t have as many pest
threats and, therefore, require less use of
pesticides, such as onions, broccoli and
asparagus. On the flip side, foods that have
little to no protective skin (bell peppers
and celery) or those that are plagued with
a variety of pests (apples, nectarines,
peaches) are treated with more pesticides.
Behind the labelThe Organic Foods Production Act and
the National Organic Program (www.ams.
usda.gov/AMSv1.0/
nop) help customers
by providing clear
label requirements
for food products
that bear the
U.S. Department
of Agriculture (USDA) Organic seal.
There are a variety of organic options
available, from fresh produce and meats
to processed dairy products and cereals.
To protect consumers, the USDA regulates
the production and labeling of organic
foods. According to these rules, a food
product cannot be labeled “organic” unless
its production meets strict standards.
For labeling purposes, organic food
manufacturers can use the circular USDA
Organic symbol on the package.
The USDA National Organic Program
defines organic as follows:
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. Organic meat, poultry, eggs
and dairy products come from animals
that are given no antibiotics or growth
Avocado, pineapple and mango have thicker skins, which help protect against pesticide build-up.
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hormones. Organic food is produced
without using most conventional pesticides;
fertilizers made with synthetic ingredients
or sewage sludge; bioengineering; or
ionizing radiation. Before a product can be
labeled "organic," a Government-approved
certifier inspects the farm where the food is
grown to make sure the farmer is following
all the rules necessary to meet USDA
Organic standards. Companies that handle
or process organic food before it gets to
your local supermarket or restaurant must
be certified, too.
All -naturalThe “all-natural” trend is sweeping the
nation as quality is being redefined to
mean fewer and more familiar ingredients.
Increased consumer perception of the
possible negative effects of artificial colors,
flavors and preservatives has changed
the scope of food product development.
Consequently, manufacturers are focusing
on ingredient labels that showcase products
as “clean” and artificial-free with more
natural ingredients in order to meet
consumer demand for “real,” authentic
foods. Yet, many equate “all-natural” with
healthy, which is not necessarily the case. A
food product that is perceived as all-natural
simply uses, for a lack of a better word,
straightforward ingredients. For example,
some food companies have reformulated
their products to replace the commonly
used sweetener high-fructose corn syrup
(HFCS) with natural sugar. However, it
The topic of conventional vs. organic farming can start heated debates, but there are pros and cons to both.
What Can You Do?TrY to shop at farmers markets
whenever possible. Local produce
becomes more cost effective as it
becomes more popular.
COnsiDer joining a Community
Supported Agriculture (CSA)
group that provides a set amount
of seasonal produce once or
twice a week for an upfront fee.
sAve animal resources by
providing more vegetable-based
dishes on your menu.
ChOOse fish, found regionally
or locally, that are not being
overfished and are caught in
a sustainable way. Fishermen
are beginning to offer programs
like the Marine Stewardship
Council (www.msc.org). The
council is a global organization
that brings together fisheries,
seafood companies, scientists,
conservation groups and the
public to promote the best
environmental choice in seafood.
BuY local, sustainably produced
ingredients, and make it a
fundamental part of operating an
efficient kitchen and business.
is important to note that both sugar
and HFCS provide the same number of
calories per gram. In other words, sugar is
still sugar.
While the Food and Drug Administration
has no formal definition of “all-natural,” it
has not objected to the use of the word for
products that contain no artificial colors or
flavors or synthetic substances. The USDA
defines those products that are "minimally
processed" and contain no artificial
flavors or colors, or synthetic ingredients
or chemical preservatives as “natural.”
However, they may contain ingredients
that have been genetically modified or
even grown with pesticides. Although the
ingredients on the ingredient panel of a
food label may look familiar, natural foods
are not regulated and do not have to meet
the same criteria as organic foods.
Going local
Many chefs are teaming up with local
farmers, fishermen and livestock
producers. Some have exclusive
relationships in order to bring local and
sustainable food to the restaurant menu.
These chefs proudly display the producer’s
name on the menu so that guest may
become more aware that good food is
just around the corner. While there is no
formal or legal standard for sustainability,
Sustainable Table provides a definition
with a reasonable and attainable goal:
“Sustainable agr icul ture is a way of ra is ing food that is heal thy for consumers and animals, does not harm the envi ronment, i s humane for workers, respects animals, provides a fai r wage to the farmer, and suppor ts and enhances rural communit ies.”— sustainable Table
Who’s doing i tChris Cosentino and Mark Pastore of
Incanto Italian Restaurant and Wine Bar
in San Francisco strive for sustainability.
Water is filtered and carbonated at the
restaurant to reduce fossil fuels and
waste associated with bottled water. The
restaurant makes use of local, sustainable
harvested fish and produces and grows its
own herbs on a rooftop garden. Cosentino
is the king of offal (www.offalgood.com),
using all parts of an animal for food, which
is sustainable and respectful to the whole
animal. When all parts of the animal are
used for food, there is no waste.
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For More infOrMATiOn
Chefs COllABOrATive is a leading nonprofit organization and network of chefs that fosters a sustainable food system through advocacy, education and collaboration with the broader food community.
visit: www.chefscollaborative.org
slOW fOOD usA seeks to create dramatic and lasting change in the food system by reconnecting Americans with the people, traditions, plants, animals, fertile soils and waters that produce our food. They seek to inspire a transformation in food policy, production practices and market forces so that they ensure equity, sustainability and pleasure in the food we eat.
visit: www.slowfoodusa.org
Sean Brock of McCrady’s restaurant in
Charleston, S.C., not only uses vegetables and
protein from local farmers, but he grows and
raises them himself. Brock is a pioneer in the
local and sustainable food movement. Daily,
he and his staff meet with local producers,
farmers and fishermen. Most of the time, the
food is delivered by the folks who produce it.
Brock also raises his own heirloom hogs and
grows vegetables with help from the cooks at
the restaurant.
Dr. Margaret D. Condrasky, RD, CCE, is
an associate professor of Food Science and
Human Nutrition at Clemson University.
She leads the CU CHEFS® program for
improving culinary nutrition skills.
Marie Hegler is a graduate of the
Food Science and Human Nutrition
department with a culinary science
emphasis at Clemson University, which
operates the CU CHEFS® program for
improving culinary nutrition skills.
Chad Carter, Courtney Chiang and Brigid
McCarthy, all Clemson University students,
made contributions to this article.
About the American Culinary federation
and the Chef & Child foundation
The American Culinary Federation,
Inc., established in 1929, is the premier
professional organization for culinarians
in North America. With more than 20,000
members in 225 chapters nationwide, ACF
is the culinary leader in offering educational
resources, training, apprenticeship and
accreditation. In addition, ACF operates the
most comprehensive certification program
for chefs in the United States. ACF is home
to ACF Culinary Team USA, the official
representative for the United States in major
international culinary competitions, and to
the Chef & Child Foundation, founded in
1989 to promote proper nutrition in children
and to combat childhood obesity. For more
information, visit www.acfchefs.org.
About Clemson university
CU CHEFS® (Clemson University’s Cooking
and Healthy Eating Food Specialists)
instructional program, led by Dr. Margaret
Condrasky, associate professor in Food
Science and Human Nutrition, is a registered
trademark of Clemson University designed
to promote changes in menu planning,
food purchasing, food preparation and
food consumption behaviors with a goal
of fostering good health through healthy
nutrition. ‘Culinary nutrition’ is the application
of nutrition principles combined with food
science knowledge displayed through a
mastery of culinary skills. The results are
healthy eating behaviors grounded in culinary
confidence and nutrition alertness. CU
CHEFS® promotes an awareness of the latest
trends in foods and nutrition through the
demonstration of proficient culinary skills to
produce flavorful, health-inspired menus for
schools, churches and restaurants. Clemson
University, located in Clemson, S.C., is ranked
22 among the nation's top public institutions.
Since 2001, Clemson has doubled external
research funding, raised the academic profile
of the student body, increased retention
and graduation rates, launched high-profile
economic development and earned national
accolades, including being named Time's
Public College of the Year.
About french's foodservice
French’s Foodservice is proud to
sponsor this series of nutritional articles
authored by Clemson University for
the American Culinary Federation's
Chef & Child Foundation. At French's
Foodservice, we believe that "you are
what you serve," and have built our
reputation by providing the highest
quality ingredients to meet the ever-
changing needs of the foodservice
industry. As chefs, restaurateurs,
educators and nutritionists, you
positively impact the health of our
nation by advocating the positive impact
of healthy eating, especially among
children. We are proud to support this
worthy cause.
Over the last 100 years, French's has
become one of the most recognized and
respected brands in America. Today,
the French's Foodservice family of
brands delivers the highest quality,
most flavorful products possible. For
the brands your patrons know and love
and the incredible flavors that enhance
everything from soups and salads to
sandwiches and entrées, entrust your
patrons to the flavors of French's.