Inside This Issue Acute Care in the News
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VIEWPOINT The National Newsletter of the Premier Foodservice Program Issue 1 2017 INSIDE THIS ISSUE ACUTE CARE IN THE NEWS Raising the Profile of Hospital Dining Premier Welcomes FEATURE ARTICLES 6 8 with a Rooftop Garden, Extraordinary New Senior Vice Room Service and a Deeply President of Academic 2 A New Year in Food and Flavor: Compassionate Team Strategy Experts Predict Key Trends Influencing the American Plate 2017 Supply Chain Honor NUTRITION for Chicken of the Sea 6 Reaching Across the 11 The Future of Value-Based Care Aisle to Ensure Best Practices in Malnutrition 11 Commodity Update Management VENDOR SPOTLIGHT – Chef Ron DeSantis Disposables: Premier’s New Contract – Amy Masten, Barilla EDUCATION 5 – FoodService Director and Technomic Goes Broader, Deeper and Greener 7 Nurturing the Whole Child with an Award-Winning Nutrition Program CONTINUUM OF CARE Anchor Packaging WNA, Inc. 4 American Culinary Cascades Durable Packaging 7 Senior Foodies Find a Welcoming Home Tissue D&W Fine Pack Federation 2017 at Charleston’s Retirement Community Annual Survey Dart Container Gordon Food Group Service Georgia Pacific Green Disposables 9 Chefs Corner Handgards, Inc. World Centric Better Burgers from Choice 365: Hoffmaster Eco Products Premier’s Culinary Committee Takes Group, Inc. Huhtamaki US Royal Paper US Foods Healthy Burgers to the Next Level S2S Global Pactiv Sabert Corp. Corporation DISTRIBUTION NEWS COMING UP 8 A Fresh Look at Produce in 2017: US Foods Focuses on True ‘Source to 10 Foodservice Forum at Breakthroughs Sale’ Approach June 27-30, 2017, Washington DC A New Year in Food and Flavor: Experts Predict Key Trends Influencing the American Plate in 2017 humanely, do people supplying the foods have a fair wage to support themselves and their families, are the foods we are purchasing and eating being produced in a sustainable, natural way? Q. How have you worked to incorporate these at Yale? A. We continue to look at items with lots of flavor that will keep our students excited and satisfied and enjoying meals on a daily basis. We look at the quality of the animal proteins we serve, such as Diamond Ranch pork, where antibiotics are never used (same with our chicken) and humane treatment underlies the way the animals are raised. We serve grass-fed or grass-finished beef because it’s more humane for the animal to not be raised in a feed lot and fattened up with grains, but rather eating the natural diet they’re intended to eat. Our fish program is very much based on the catch of An interview with Chef Ron DeSantis, Premier member the day. Just this morning I was on phone with our fish purveyor who and Director of Culinary Excellence, Yale University told me what was coming in and at reasonable prices…that’s how Q. You’re a founding member of Menus of Change (MOC), a we make our choices and we don’t menu our fish until we talk to the ground-breaking initiative from the Culinary Institute of America purveyor. We serve vegetables based on what’s seasonal, abun- and Harvard T.H. Chan School of Public Health. What is the mission dant and of the highest quality that day. Of course, January in New of MOC and how did you become involved? England doesn’t provide many choices, so we’re looking at seasonal A. The MOC aims to create a long-term practical vision for the extensions, such as flash freezing green beans. integration of optimal nutrition and public health, environmental Q. How would you recommend Premier members adopt the stewardship, and social responsibility concerns within foodservice. principles of MOC? The collaborative is looking at some of the most pressing issues fac- ing our industry today - obesity, diabetes, and healthcare costs; the A. Start with small steps, but make them specific. For instance, sourcing and production of our food; and the challenge of feeding an consider how you can cut back on using processed foods by bringing additional two billion people by 2050, as global resources decline. in a fresh food product in such as plant food. This will really make My involvement started in 2006, well before the MOC was officially a difference with an immediate cut back in sugar and salt, which is established, when I was exploring the original techniques of healthy critical to a healthy food program. Another easy step is to explore cooking for the St. Andrews Café at the Culinary Institute of America. other ways to serve legumes which add big flavor and are very sat- The initiative has grown substantially since then, with an annual isfying. In addition, look at what global food items are available, but summit since 2012 that’s moved it forward onto a national stage don’t go too extreme – look at Central America, the Mediterranean and resulted in actionable documents such as the “24 principles of countries and India because there’s a comfort zone for your diners healthy, sustainable menus” for foodservice leaders. with items they know and like. Keep adding new ingredients bit by bit. After all, where were chipotle ingredients 15 years ago? No one Q. What were some of the major takeaways from the 2016 Menus knew them, and now they’re as common as Sriracha. of Change summit? Q. What’s on your plate for the future? A. We’re always evolving and learning more about food systems and health and wellness. The main constant is to emphasize flavor A. We just started an exciting new initiative called “Table Settings: and taste with every change - people need to want to eat what Food Conversations at the Schwarzman Center,” intended to pair you’re serving and change won’t be accepted without that. Quality of thought-provoking conversation between chefs and students with ingredients is also a constant, fresh as often as possible, as minimal- superb cuisine. Our first one featured four world-renowned chefs ly processed as possible. It gets really exciting in terms of looking at who designed a multi-course dinner and discussed fundamental the globe and exploring what is there that we don’t have on a regular questions, such as: Where does our food come from? What does it basis, and what regional global foods can inspire us in terms of less mean to eat well? How does food affect our sense of community and meat and more plants. identity, in addition to our health and happiness? Students loved it, and more are in the works. We’ll also continue to minimize our Q. Why is it so important that these are adopted by foodservice carbon footprint by featuring more plant-based foods on the menu, leaders? which require fewer resources. Last year alone we cut our beef A. It’s the right thing to do – that’s the short answer! We have a re- consumption 15 percent, saving 14 million gallons of water. Imagine sponsibility as foodservice professionals to provide healthy, balanced if half the universities in the country did the same thing – that would foods on a regular basis. But at the same time we are becoming be phenomenal! more aware that we need to ask: are the animals being treated (continued on page 3) 2 (continued from page 2) One of our favorite veg-centric pasta dishes: Contributed by Amy Masten, Barilla Whole Grain Penne with Braised Kale and Cashew Alfredo he barrage of food trend predictions Ground cashews substitute for cream in or hotel pans and cool in a blast chiller. Tfrom the experts and pundits at this time this version of Alfredo sauce. Use it as a Alternatively, cool it down in a walk-in of year continues to grow. You may have lighter choice or swap out the Parmesan cooler. Store in zip lock bags or sealed seen that 2017 is the year of jackfruit! And for nutritional yeast for an entirely vegan plastic container; refrigerate and use ostrich! Each year at Barilla we try to sift sauce. within several hours. through the noise and look for points of consensus and core principles that make Ingredients n In a high-speed blender, puree the the most sense. 3 lb. Barilla Whole Grain Penne cashews, garlic, and water. Season with 2 Tbsp olive oil salt and white pepper. Set aside. 6 cups chopped kale n In a large pot, braise the kale and 3 cups sliced button mushrooms mushrooms until just tender. Season with 3 cups roasted salted cashews salt and pepper. Set aside. 3 cups water n For each serving, to order: Reheat 3 Tbsp chopped garlic about 1 cup pasta in simmering water. Salt and white pepper Drain and add it to a pan with 1/4 cup 1½ cups grated Parmesan cheese or cashew sauce and about 1/4 cup nutritional yeast braised vegetables. If using nutritional 3 bunches fresh basil, julienned yeast, mix in 1 Tbsp now. If using cheese, Instructions plate the pasta and garnish with 1 Tbsp n Cook the pasta for half the time indi- Parmesan and some basil. cated on the package. Drain pasta and Check out other veg-centric recipes at: drizzle with some olive oil to prevent from http://barillafoodservicerecipes.com/ sticking. Place pasta flat on sheet trays Reading the collective tea leaves from and familiar base that makes a Baum + Whiteman, Mintel and Technomic, vegetable-centric dish more among others, here are a few that should substantial. have real and lasting impact this year: Mediterranean Madness: This Vegetables at the Center: When con- came from the chefs at the chef- sumer interest in sustainability and health centric hotel brand Kimpton Group, met the ever-climbing prices for proteins like who picked Mediterranean as the beef back in 2015, vegetables and produce most influential cuisine for 2017.