Sustainability & Health: Making Change Happen

As a group, Menus of Change sponsors are driving important innovation in the foodservice industry.In their own words, here’s what a number of sponsors have told us are important, new developments to advance sustainability and health in their own companies, product lines, and growing/production practices.

Presenting Sponsor

Unilever’s purpose is ‘to make sustainable living commonplace.’ Under the Unilever Sustainable Living Plan, this is executed through three pillars: improving health and well-being, reducing our environmental impact, and enhancing livelihoods. We are working in partnerships where we can help create change on a global scale: deforestation, climate change, water, sanitation and hygiene, sustainable agriculture, and more.

At Unilever Food Solutions, we are focused on improving health and well-being by helping chefs make meals healthier through our service, Seductive Nutrition.  This service is focused on helping chefs create delicious meals that are more nutritious and have appealing menu descriptions. Learn more at ufs.com.

Platinum

Lentils and other pulses are a sustainable source of plant-based protein. Lentils and pulses use considerably less water in production than other protein sources, leaving water in the soil. They also use less fertilizer and improve soil health by fixing nitrogen back into the soil. Lentils and pulses have a low carbon footprint and are resilient in the face of climate change.

  • Water Globalization

Premium Gold

Almonds from California are a natural, wholesome, and nutritious food. The Almond Board of California promotes almonds through its research-based approach to all aspects of marketing, farming, and production on behalf of the more than 6,500 almond growers and processors in California, many of whom are multi-generational family operations. Established in 1950 and based in Modesto, California, the Almond Board of California is a non-profit organization that administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture.

The Almond Board is committed to providing a safe and stable supply of almonds by supporting California’s community of almond growers and their use of sustainable agricultural practices that respect the environment, are economically viable and protect their local communities. For more information, visit almonds.com/food-professionals and almondsustainability.org.

At Barilla, people and the planet have been at the center of our way of doing business for 140 years. We do it by trying to improve every day, from the field to the table. It starts with sustainable agriculture: working side-by-side with farmers carefully choosing raw materials, to make sure that they are good, high quality, and produced in ways that respect the people and the environment. We also source locally in the countries in which we produce: 80 percent of durum wheat and 100 percent of tomatoes, rye, and flour.We only choose suppliers that share our animal welfare values, with 80 percent of our eggs coming from cage-free chickens. We are committed to reducing our environmental impact: In the past five years we have reduced CO2 emissions by 23 percent and water consumption by 19 percent, and we intend to keep improving each year. For more information about Barilla’s sustainability efforts around the world, visit barillacfn.com/en/

Bush Brothers and Company began in 1908 as a canning facility for locally grown produce in the east Tennessee area. Since those humble beginnings, Bush Brothers has grown into the nation’s leading brand of canned beans. Bush is well known for its “secret family recipe” of baked beans, and it is currently launching additional value-added bean products like Taco Fiesta Black Beans and Cajun Red Beans.

Other Bush products include Kidney Beans, Pinto Beans, Black Beans, Great Northern Beans, Garbanzo Beans, Blackeye Peas, Pork & Beans, and varieties with low and reduced sodium. Once known only in the Southeast, this family-owned, privately held company is now one of the foremost leaders for culinary innovation with vegetable protein.

Gold

Davidson’s Safest Choice® is committed to public health, sustainable farming practices, and helping foodservice operations diversify menus with healthful, minimally processed foods. Our eggs come from USDA-certified, family-owned farms, from hens fed diets free of hormones and antibiotics. They’re pasteurized in an all-natural water bath, using time and temperature to destroy bacteria and viruses. Our eggs have received the American Culinary Federation Seal of Approval for flavor and culinary performance. We share innovative recipes featuring eggs as an entrée in vegetarian and global cuisine, supporting intake of healthy fats and nutrients, reducing red meat consumption, and adding whole foods to menus.

Over 25 years ago, illy pioneered the direct trade model by cultivating personal, long-lasting relationships with the growers with whom it works. By working directly with coffee growers to produce the best of the best beans – purchasing them at prices substantially higher than market values—illy ensures the growers make a good profit. Through illy’s Università del Caffe, it provides hands-on instruction to our growers all over the world – helping them to develop skills and techniques, and to stay up-to-date on innovations in sustainability, all at no cost to the growers.

These partnerships are essential to illy – not just because they are the right thing to do, but also because they result in beans that are of unparalleled quality.

At The Wonderful Company, we’re passionate about growing high-quality, great-tasting fruit and nut products you’ve come to know and love. First and foremost, we’re growers. That means we control the land and have oversight over the entire process from planting to picking, from tree to table. We grow, market, and sell only wholesome, nutritious fruit, nuts, and beverages because we believe that what you put into your body matters.

Bronze

“SWAP MEAT for Alaska Seafood”, the Alaska Seafood Marketing Institute’s (ASMI) newest initiative, encourages operators to feature seafood from Alaska in familiar formats by replacing beef, poultry, or pork. This strategy creates a completely different menu item utilizing the same inventory and prep but for the seafood. In line with The Culinary Institute of America and Harvard T.H. Chan School of Public Health’s Menus of Change recommendation to menu less land-based animal proteins and more sustainable seafood, it’s an extremely efficient way to offer healthier menu options that are better for the environment. To see how much more environmentally friendly wild-capture fisheries are compared to other animal proteins, go to wildalaskaseafood.com/swapmeat

Chobani was founded by Hamdi Ulukaya on the belief that everyone deserves delicious, nutritious, natural, and affordable food. We know people have great taste, they just need great options – it’s why we’re dedicated to doing things the right way and never taking shortcuts.

In a world where what we eat is filled with artificial ingredients, chemicals, and preservatives, Chobani encourages consumers to consider how their food is made, from the ingredients to the process. We believe every food maker has the responsibility to provide people with better options, which is why we’re proud of the way our food is made.

Daiya is beneficial for our global food system because all Daiya products are made with plants!

As the demand for global food resources grows, Daiya remains focused on being part of a sustainable solution. Our focus is delicious plant-based offerings that we believe are better for the planet and all its inhabitants. Daiya dairy-free products minimize the impact on precious environmental resources such as water and air quality, while at the same time eliminating animal welfare concerns, therefore generating a positive holistic future for our planet.

The Mushroom Council is the marketing organization that represents all growers of cultivated mushrooms in the U.S., creating demand through education, promotion, and nutrition research.  The Council plays a critical role in showcasing how mushrooms can help meet the culinary challenges of today’s marketplace through consumer and industry public relations, foodservice promotion, new concept development, and retail communications.

With the development of The Blend and The Blended Burger Project™, The Council has createda movement in partnership with the James Beard Foundation that strives to make burgers and other iconic food better by blending ground meat with chopped mushrooms, creating a popular favorite that is better for guests, better for the planet, and better for flavor. The Blend was developed in collaboration with The Culinary Institute of America’s Healthy Menus R&D Collaborative.

Through the Blend, which has been called “the future of food,” The Council is meeting a number of the guiding principles of Menus of Change (more fruits and vegetables, eat less red meat, and more) as we strive to improve the world’s food systems, the sustainability of our planet, and the health of all consumers.

The National Peanut Board has helped America’s peanut farmers make dramatic improvements in environmentally favorable crop production practices by funding research – more than $21 million since 2000. As a result, farmers are increasing yields; growing more drought tolerant plant varieties with more efficient irrigation; using fewer pesticides, fungicides and other inputs; and using less energy.

Sun Rich Fresh Foods believes social responsibility is about the way we work — not just a program with a beginning and an end. We do this by living our values of Sustainability, Safety, People, and Excellence each and every day. Our Sustainability program has three primary elements: Energy and Waste Reduction, Responsible Sourcing and People & Community. We care for the communities we work in, the people we work with, and the earth we work on. We understand that we are all connected and need to live in balance.

At Trident Seafoods, catching the purest and healthiest seafood is what we do — it’s what we’ve done for more than 40 years. We embrace our responsibility to maintain safe and sustainable fisheries and seafood products, and we help keep communities that depend on them thriving. Trident holds itself to a high standard for labor practices, responsible fishing practices, and integrity. To support its commitment to responsible practices, Trident’s culture is built on doing the right thing through hands-on experience in every step of the supply chain. Whether we fish locally or source globally, our objective is the same: to ensure our customers receive the safest, highest quality, and healthiest and craveable seafood from source to plate. Learn more about Trident Seafoods’ responsibility practices at tridentseafoods.com/Responsibility

Truitt Family Foods makes Foods that Make a Difference®. Our products are culinary-driven, shelf-stable, all natural, and include beans -the original plant-based protein- as the central ingredient. We strive torevolutionize the way we think about satisfying nutritional needs by bridging the gap between convenience, flavor, and sustainability. We will not compromise the synergistic relationships between our ingredients, sourcing, and people. We are committed to our family of employees, partners, farmers, and consumers through honesty, collaboration, and stewardship. Our passion for clean, healthful foods is a reflection of our belief that a better food system – from process to product – is the foundation of better living.

Zespri Kiwifruit has an absolute commitment to research and development of new technology to continue enhancing the way we operate across our integrated supply chain – the Zespri System. We work with leading research institutes and partners to understand and improve our environmental position, while a cross-functional team spanning our industry assesses the feasibility of new sustainability initiatives and supports their implementation. Our efforts are measured on an annual basis within each of the following environmental factors: greenhouse gas emissions, water, waste (packaging materials, orchard/plant material), non-renewable resources and biodiversity.