Seating - School Nutrition · Identify different approaches to clean labels Assess the impact on...
Transcript of Seating - School Nutrition · Identify different approaches to clean labels Assess the impact on...
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SeatingSchool Nutrition Operators:• Please match the color on the table with the color of the dot on the back of your badge
• No more than 4 school nutrition operators should sit at each table
• All industry, state agency, USDA, and other representatives may fill in at any of the tables
#SNIC17
#SNIC17
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Facilitators
Becky Domokos Bays, PhD, RD, SNSSNA President & Director of School Nutrition, Loudoun County, VA
Sean LeerChief Executive Officer, Gold Star Foods Inc.
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Goals for TodayIdentify different approaches to clean labelsAssess the impact on school nutrition• A bit of background on clean labels• How is this being addressed in school nutrition? What is the cost? ROI?
• Challenges and opportunities for our segment
#SNIC17
Table Discussion & Poll What Does a “Clean Label”
Mean to you?
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Cue Video What Does a “Clean Label” Mean to Families/Parents?
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SOME BACKGROUND• Colors used in food since Egyptian times
• Regulations found in Title 21 CFR 70‐82• General consensus among scientists that artificial food colorings (AFCs) are a broader health concern for children than hyperactivity due to metabolic ism issues
• Minimize children’s exposure to AFCs
Source: Arnold, et al. Neurotherapeutics. 2012 Jul; 9(3): 599–609. Published online 2012 Aug 3. doi: 10.1007/s13311‐012‐0133‐x
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F O O D S E R V I C E T R E N D S
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R E T A I L T R E N D S
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O R G A N I Z A T I O N S & G O V E R N M E N T
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S C H O O L N U T R I T I O N A P P R O A C H E S
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S C H O O L N U T R I T I O N A P P R O A C H E S
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Research & Development
Price Points of Clean Label Items
Inconsistency of Ingredient
Specifications
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I N D U S T R Y C H A L L E N G E S
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Wesley Delbridge, RDDirector, Food & Nutrition, Chandler USD, AZ
Kathy LawrenceCo-Founder & Senior Director, School Food Focus
Siri Perlman, RDDirector of Child Nutrition, Solana Beach SD, CA
Tarrah DeClemente, MPH, RDManager of Student Wellness, Chicago Public Schools, IL
PHASE I : 2015-16 Commitment to Change
Work to eliminate artificial flavors, colors,
hydrogenated fats & high fructose corn syrup by 2016-17
A total of 30 food additives
MSGArtificial Flavors
PRESERVATIVES BHA BHT
NITRATES TBHQ
Artificial Colors
Hydrogenated Fats & Oils Benzoates HFCS
PHASE II : 2017-2020
By 2020, commit to removing ALL artificial additives
that reflect Whole Foods Standards
Whole Foods Standards
~70 ingredients that are not allowed on their shelves
Set standards for purchasing decisions
Influences manufacturers’ formulations
WEBSITE DESIGN
WWW.CUSDNUTRITION.COM
SOCIAL MEDIA & DIGITAL SIGNAGE EVENTS
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INGREDIENT GUIDE FOR BETTER SCHOOL FOOD PURCHASINGTogether, let’s say “Yes!” to more whole foods that are regionally grown,
sustainably produced and healthier for our kids.
FOCUS ON THE PLATEReformulated and created new nutritious products for school purchase — from poultry raised with responsible antibiotic use to a more wholesome bean burrito.
schoolfoodfocus.org
CERTIFIED RESPONSIBLE ANTIBIOTIC USEMinimizing the use of antibiotics in poultry production, and offering schools a
viable way to put a better chicken on the menu.
IGNITING CHANGE IN SCHOOL FOOD
OperatorsHave you eliminated a category of ingredients in your programs?
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Table DiscussionWhat are your next steps
for your program or company?
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Imagination + knowledge = INNOVATION
© 2017 School N
utrition Association. All rights reserved.