The central kitchen in California's Oakdale Joint Unified School District typically serves about 1,500 students daily, but during the coronavirus pandemic and a shift to remote instruction, school nutrition professionals are serving about 150 meals each day. Angie Cazares, the district's director of nutritional services, says the staff is focused on expanding access to nutritional food for students while making sure not to produce excess food waste.
From minimizing or eliminating sugary beverages to culinary strategies that keep select pasta dishes, dessert treats and more on menus, the Carbohydrate Flip sets a challenge to menu designers to embrace both health and deliciousness. Watch the session.
• Sarah Schutzberger, RD, CSO (director of health and sustainability programs, strategic initiatives group, CIA)
• Greg Drescher (vice president, strategic initiatives and industry leadership, CIA)
• David Jenkins, PhD (professor, Departments of Nutritional Sciences and Medicine, University of Toronto)
• Nanna Meyer, PhD, RD (associate professor of human physiology and nutrition, University of Colorado, Colorado Springs; founder, Grain School Project)
This discussion will build on the presentations about the science behind current guidance to reduce red meat consumption in the first general session, and will provide an opportunity for questions and further dialogue to help clarify areas of remaining confusion or uncertainty. Watch the session.
• Sandee LaMotte (medical producer, CNN)
• Walter Willett, MD, DrPH (professor and past chairman, Department of Nutrition, Harvard T.H. Chan School of Public Health; chair, Menus of Change Scientific & Technical Advisory Council; co-chair, EAT-Lancet Commission)
• David Katz, MD, MPH (founding director, Yale University Prevention Research Center; founder, True Health Initiative)
• Christopher Gardner, PhD (professor of medicine, Stanford University; director, nutrition studies, Stanford Prevention Research Center)
CIA faculty members will showcase several strategies inspired by the MOC principles being implemented on the Hyde Park campus, including a new Farm to Table: Hudson Valley concentration and a new MOC production kitchen that serves delicious plant-forward food, while also focusing on combatting food waste. Watch the session.
• Allison Righter, MSPH, RDN (assistant professor, School of Culinary Science and Nutrition, CIA)
• Taylor Reid, PhD (assistant professor, School of Liberal Arts and Food Studies, CIA)
• Leatrice Wilson (candidate, Bachelor of Professional Studies, Culinary Science and Applied Food Studies, CIA)
Explore ways to increase flavors in a healthy, meaningful way by exploring the correlation between umami and kokumi in plant-forward dishes. Join Chef Josh Diekman CEC, CCA from Land O' Lakes as he demonstrates plant-forward concepts that advance flavors. Watch the session.
• Josh Diekman, CEC, CCA (executive chef, Land O'Lakes)
Chicken soup has become strongly connected with healing both the body and soul in the US, but it's far from the only soup with nourishing properties, writes Cathy Erway. A spicy peanut soup called nkat nkwan is a staple of Ghanian cuisine, Korea has a tradition of seaweed soups and toasted seeds add comforting flavor to chef Jorge Cardenas' Mayan-inspired recados at Ix Restaurant in New York City.
Luby's CEO Christopher Pappas is considering making a bid to buy some assets of the company, whose namesake and Fuddruckers restaurants are slated for liquidation. Companies owned by Pappas and his brother, Harris Pappas, own several concepts including Pappadeaux Seafood Kitchen and Pappasito's Cantina.
The Melting Pot is creating Melting Pot Social, a concept that will meld features of fast-casual and full-service dining. In addition to the chain's familiar fondue offerings, the menu will include sandwiches, salads, flatbreads and other items designed for a speedier lunch, parent company Front Burner said in a statement.
Texas-based chicken chain Pollo Campero plans to open 250 new US units over the next five years, with a focus on five states in the Southeast, franchising director Sam Wong said. The chain grew sales during the pandemic using a digital platform that it rebuilt last year and by putting efforts into curbside pickup, drive-thru and delivery.
Curbside pickup had been a growing feature at some restaurant chains, including Applebee's and Outback Steakhouse, for nearly two decades. The feature has sprung up at eateries of all sizes around the country during the pandemic, and industry experts say it's likely to become a permanent fixture because it creates another channel to drive traffic and sales without the added fees associated with delivery.
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