VIEWPOINT The National Newsletter of the Premier 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 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 – 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 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 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 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 of Change (MOC), a we make our choices and we don’t 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 , 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 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 . 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 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 with 1 Tbsp n 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 leaves from and familiar base that makes a Baum + Whiteman, Mintel and Technomic, vegetable-centric 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. in general began to take a star turn. Even From Italian to Greek to Spanish and though commodity prices have eased since North African, there are common then, we see this trend continuing its mo- ingredients and widely divergent mentum in 2017, with the added dimension flavor profiles at play – but consumers are of “root to stem” cooking. Food waste has dents. It’s a movement to get rid of transfats, hungry for them anywhere they find them. It become a hot topic in the back-of-the-hous- artificial colors and preservatives, meats also fits into related trends – spicy flavors es across the country and produce is a cate- raised with antibiotics and hormones, and from Italian N’Duja to Moroccan Harissa are gory ripe for innovation. Carrot tops, broccoli even ingredients that might be GMO. Driven all the rage, as is the more healthful and and turnip greens and other forgotten parts by younger demographics that are keenly sustainable profile of Mediterranean fare. of the veggie, or just less-than-perfect or interested in where their food is coming “ugly” produce is all turning to gold on the Barilla insight: We get a lot of requests from from and how it was grown or raised, these plate. We saw this firsthand on a culinary customers to help them with their Mediter- influencers are just now entering their prime tour of Chicago with trends Guru Gerry ranean dishes, and never get tired of talking purchasing-power years. Ludwig, who showed us how it’s playing out about it. And consumers can’t get enough Barilla insight: It’s hard to get a cleaner, at places like the Publican. Once known as a either – recent data from Mintel showed simpler label than our pasta – it’s just wheat veritable temple of meat and beer, it’s now a that Italian is still the cuisine most (66%) and water! Last year, Barilla obtained 3rd mecca for vegetable dishes like their avoca- consumers want to see more of, more than party certification as non-GMO on all of our do salad with salsa macha, summer squash, any other ethnic cuisine. We have an entire pasta products. When cleaner ingredients ubriaco rosso (a rare Italian cheese) and platform called “Si Mediterraneo” aimed at are more costly, like with organic meats, for almonds; or carrots with creamy promoting a Mediterranean lifestyle and diet. instance, balancing the plate with pasta can herb dressing, pecans and dill. Clean cuisine: We’ve been seeing this help the bottom line and the value percep- Barilla insight: Pasta is a natural platform happening in every segment, from big QSRs tion for the guest. for these offerings, providing a cost-effective like Taco Bell and Pizza Hut to local indepen- (continued on page 4) 3 A New Year in Food and Flavor: Experts Predict Key Trends Influencing the American Plate in 2017

(continued from page 3) expenses and staffing As reported in FoodService Director challenges are giving and Technomic way to modern vend- ing solutions. Gone first-time brainstorm between these are the candy vending Aexperts illuminated these trends that will machines of yesterday. impact the noncommercial market in 2017: Instead, we’ll see more n Foodservice directors’ (FSDs) early forays noncommercial vending into the local movement involved teaming machines dispense up with farmers to source fresh ingredients. freshly made juices, Now, FSDs are finding new avenues to burritos, salads and capitalize on the trend. Expect to see more even pizza slices. advantageous partnerships with local chefs, n Rising labor costs concepts and nonprofits over the and shortages are generating more demand as well as integrating technology intrinsic to coming year, particularly in the healthcare for value-added products and streamlined Gen Z—YouTube, mobile app videos, etc.— and college and university segments. service formats that reduce staffing needs. into the training process. n Chefs descended from Native American Look for more investment in already-prepped n As members of Gen Z join millennials at tribes in the Upper Midwest, Great Plains ingredients like precut and prewashed veg- college, millennials take up a larger chunk of and Southwest are leading the charge to re- gies and precooked grains that don’t skimp the workforce than Gen X, and baby boom- vitalize the foods of their ancestors, adapting on taste, as well as do-it-yourself stations ers step into senior living for the first time, ingredients such as chokeberries, bison and that allow guests to personalize their food- FSDs are struggling to juggle sometimes heirloom varieties of squash and beans to service experience. conflicting tastes and preferences within 21st century menus. College dining pro- n Foodservice directors are retooling all their operations. Meeting the needs of mul- grams, with their diverse customer base and aspects of the hiring process to adapt to the tiple generations means reaching for flexible focus on ethnic authenticity, are a natural fit distinct communication habits and work- options, taste-testing new menu items and for this emerging cuisine. place expectations of younger staff. Modern- having important conversations with diners n Demand for 24/7 foodservice and better ization efforts include recruiting strategies about what they need and want. quality fare paired with escalating labor that emphasize competency over tasking,

From the National Restaurant Association/American Culinary Federation Annual Survey Additional insights from the survey: n Farm-to-table concepts and locally sourced food are moving toward perennial favorite territory, indicating that they may be on their way to becoming the new normal. n The next generation of global flavors includes lesser known Southeast Asian such as Laotian and Filipino; African and Middle-Eastern spices are coming on especially strong. n is getting fancier, with foods such as tacos, pupusas, bao and kebobs increasing appearances on tableservice menus. n Food transparency, in terms of fresh, natural, simple and minimally processed, are the culinary words of the year. n New gains for grains. As quinoa becomes ubiquitous, look for its ancient grains cousins to join the party - amaranth, spelt, farro and sorghum. n Vegetarian and vegan cuisines become less trendy, more permanent on the menu. n Underused meats like chicken feet, pig ears, tongue and oxtail are on the way out, but insects are on the way in in terms of underused proteins. 4 VENDOR SPOTLIGHT Disposables: Premier’s New Contract Goes Broader, Deeper and Greener

s one of the largest categories in the Afoodservice portfolio, representing more than $200,000 in spend and 17 suppliers, the new contract for disposables offers more than ever in terms of diversity, pricing and sustainability. An entire sub-category of green products includes biodegradable, compostable, recycled and renewable products, in molded and wheat fiber, bamboo, sugarcane, wood and bagasse. Premier’s unequaled lineup includes: n Anchor Packaging. Film, foil, wrap and plastic products. n Cascades offers the most complete line of disposable foodservice wipes in the industry, suitable for light to heavy duty applications. All products are color coded to eliminate cross contamination risk and ensure a clean and safe workplace. n Dart, the sole source provider for Premier in foam products, also offers additional items in the paper and plastics categories. New classic design, protecting the surface this year: the Clean Lift Post, which allows and providing a sanitary barrier to germs; customers to remove the insert without sanitary Silver Swirl Caterwrap saves touching the food contents; also available labor, includes full size heavyweight with a Clean Lift Divider, a two compartment black cutlery and 17" x 17" napkin; insert for offering dual sauces or sides. sanitary, coin-embossed, 17" x 17" n Georgia Pacific PRO’s Healthcare Quickset Dinner Napkin offers a product bundles include Dixie products: decorative way to preserve silverware. SmartStock Touchless Dispensers, the in the industry. ultimate hygienic solution, with one-at-a-time n Royal Paper. Bodywear, wood, plastic Well-known brands touchless cutlery dispensing; Ultra paper and paper. include Reflections, plates, platters and bowls, the strongest on n S2S Global offers a complete line of Masterpiece and the market, for superior moisture and grease foodservice gloves for food safety programs Classicware, emulating the beauty and resistance; PerfecTouch foam-free, insulated front and back of house and one- and two- elegance of permanent ware while adding paper cups in a variety of designs with outer ply 15" x 17" dinner napkins. convenience, safety and practicality. Plates, lining that eliminates the need for double- n Sabert Corp. Sabert, a leader in bowls, tumblers, stemware, servingware, cupping or sleeves; and absorbent, 2-ply foodservice disposables with careful healthcare kits, cutlery kits and dessertware Ultra Napkins and Dispensers designed to attention to quality, function, and innovative are available. reduce overuse. design, offers elegant solutions to enhance n Durable Packaging. New supplier, offers n Handgards, Inc. A full line of poly, vinyl, the appeal of members’ culinary creations. film and foil made in the US. synthetic, latex, nitrile and neoprene gloves; Our latest: the new disposable silver look n D&W Fine Pack offers bulk and wrapped bamboo, wood, plastic and headwear Hammered Platters and Cutlery, a perfect cutlery, cutlery kits, dietary kits, containers expendables. Notable for 2017: Panhandlers balance of style and elegance to make an and straws/stirrers. Omega brand cutlery, steam pan liners, ovenable pan liners impact in any catering setting. in black or white, with a full range of items, and ovenable bags that enhance n WNA, Inc. is a leading designer and including forks, knives, spoons, soup spoons, savings and efficiency by reducing costs for domestic manufacturer of an expansive sporks, even taster spoons. labor, cleaning supplies, and waste. line of plastic disposable and n Gordon Food Service. Body wear and n Hoffmaster Group, Inc. Monogram packaging products, offering the broadest wood. branded Gold Greek Key placemat is a range of disposable foodservice solutions (continued on page 12) 5 Studies in Excellence

ACUTE CARE

Raising the Profile of Hospital Dining with a Rooftop Garden, Extraordinary Room Service and a Deeply Compassionate Team Featuring: John Mastacciuola, Executive Chef, Stony Brook Universi- ty Hospital, a 600-bed academic medical center in Long Island, NY Key accomplishments: John used his vast experience as a previ- ous owner of two and chef to cast and crew of popular tv shows like “Sex and the City” to distinguish Stony Brook’s dining services for patients, staff and visitors. His emphasis on fresh, green and gourmet choices resulted in top recognition in 2016 from the Physicians Committee for Responsible Medicine, ranking Stony Brook as #1 for providing a ‘healthy hospital food environment.’ Prominent factors included the hospital’s 2,242-square-foot organic rooftop The caring touch: A recent special event spearheaded by John and garden that supplies vegetables and herbs for meals; banishment of his foodservice team provides a glimpse into why the department’s fryers, bacon, soda and hot dogs; and patient menus with healthful stellar reputation is well deserved. When a patient awaiting a bone entrées like pasta with olive oil and vegetables, crudités and hum- marrow transplant was unable to attend her son’s wedding, the team mus, tofu fajitas, black bean burgers and create-your-own-salad with put together a memorable ceremony and reception at the hospital. tofu, vegetables, and chickpeas. The beautiful spread included ‘champagne’ toasts of real flutes with How he does it: John’s team serves up top-notch food at the Market strawberries, an artful cake to match the bride’s dress, professional Place Café, offering gourmet omelets, burgers, homemade pizza, flowers, a dinner with an enormous fresh sushi , a kids’ sushi and daily chef creations. Patients are treated to hotel-style finger food station, and numerous food choices. John acted not only room service, able to order their preferred choices on demand. Thirty as executive chef but as wedding coordinator, DJ and maître d, while different special diets are provided for patients each day. his staff enthusiastically coordinated the event and taught the nurses CMAs matter: Since becoming a Premier member in 2014, John how to set up and serve. The unit’s nurse manager said: “We were has optimized savings with 82% CMA utilization. The hospital earned blown away by how kind each staff member was. Their compassion more than $800,000 in savings and an additional $25,000 from for the patient and family was evident in everything they did. They CMA rebates. made the event even more special than we ever could have imagined.”

NUTRITION Reaching Across the Aisle to Ensure Best Practices in outcomes, specifically in relation to Malnutrition Management readmissions and length of stay. Lynne has skillfully mastered the challenging Featuring: Lynne Kurz, System Clinical Nutrition Manager, Food and art of standardizing practices across Nutrition Services, Aurora Health Care, Milwaukee, WI the large hospital system, including Key accomplishments: Lynne incorporates Aurora’s mission – ‘we defining dietitian competency in a nu- help people live well’ – into all her work, building relationships with trition-focused physical examination, outpatient dietitians, cancer care dietitians, diabetes educators and nutrition policies, enteral formulary, others to ensure patient needs are met across the continuum. Her and pre-operative nutrition protocol. dedication and expertise fueled the successful implementation of a More collaboration ahead: Lynne continues her outreach efforts malnutrition documentation program at Aurora’s 15-hospital system. with physicians and surgeons to develop nutrition programs that In addition to training all dietitians, Lynne provided a series of will enhance the quality of care Aurora provides to its patients. She and learn sessions to physicians to educate them on the malnutrition has been asked to partner with physicians involved in re-writing the program and also met with Nursing leadership to ensure they were organization’s tube feeding policy to align it with recently published aware of the program. Identifying and documenting patients with guidelines that impact patient safety related to enteral feeding tube characteristics of malnutrition has proven a vital factor in improving placement and feeding tolerance. 6 EDUCATION

Nurturing the Whole Child with an Award-Winning How she does it: Healthy menu offerings are expanded regularly Nutrition Program with tasting and sampling of new recipes, and the purchase of local produce has been boosted significantly. Genie has also driven the Featuring: Genie Gunn, development of the Verner Experiential Garden project, a one-acre Food and Nutrition outdoor learning environment that allows students to explore where Manager, Verner Center food comes from and learn and grow in a verdant, natural space. for Early Learning, CMAs matter: Increased use of CMAs, totaling 78% of cases Asheville, NC ordered, saves the Center approximately 18% annually under Genie’s Key accomplishments: management. Since Genie joined Caring for the community: Genie supports other centers who adopt the staff in 2013, the the Rainbow in My Tummy nutrition program, offering advice and Verner’s Rainbow in My coaching to help foodservice staff promote healthier food in early Tummy program for early care settings. The program has helped numerous early care and edu- childhood nutrition has flourished enormously. Her tireless commit- cation centers eliminate harmful ingredients from their menus, includ- ment to the program’s goals of introducing whole foods and healthier ing trans fats, high fructose corn syrup, MSG, and artificial sweeteners. choices to the Verner’s young students has impacted the children, She also works with the American Camp Association on a variety of their families and the broader community. The program earned recog- instructional projects, including a popular webinar for professionals nition and a $24,000 award as a finalist forthe Premier titled “Think Beyond the Menu – Building a Healthier Food Culture at Cares award. Camp.”

CONTINUUM OF CARE

Senior Foodies Find a Welcoming Home at Charleston’s Retirement Community Featuring: Nick Hunter, Chef/Director of Food and Beverage, Franke at Seaside, SC, a continuing care retirement community Key accomplishment: Nick has led the charge to transform what din- ing looks like at an assisted living facility, to the delight of residents, their families and his entire team. As a Premier member, he uses US Foods’ locally sourced products to offer elegantly prepared and served meals that rival the quality at nearby Charleston restaurants. How he does it: An integral part of the facility-wide BeWell initiative­ which focuses on all aspects of resident wellness, the culinary team decreased rates of depression and pressure wounds due to at Franke implemented sweeping changes to move from institutional- resi­dents’ participation in activities. ized dining to creating a memorable dining experience at each . CMAs matter: 78% adherence to Premier contracted products, and Nick stressed the use of high-quality fresh food versus processed additional conversions planned, enabled Franke Food and Beverage and frozen foods with seasonal soups, signature dishes such as New department to actually decrease their spending by 2 percent while Zealand rack of lamb with whole grain mustard and lemon crust and significantly enhancing their offerings. Shellfish En Brodo and presented the meals in an elegant, white-ta- Community caring: Nick’s formidable culinary skills have fueled blecloth restaurant environment.­ Monthly cooking demos are held to many a fundraiser at Franke in the past year, most notably for Meals involve residents in menu prep, and numerous socials are planned to on Wheels and a series of events for the Alzheimer’s Association that encourage residents to leave their rooms and engage physically and netted $15,000 in total. He also shared his knowledge with industry mentally with their peers. colleagues at the well-respected annual Leading Age conference, in Resounding results: Resident satisfaction soared from 75% in 2011 a presentation with Franke’s Directors of Nursing and Community to 92% in 2016. Clinical outcomes were likewise positive, with Outreach, titled “Creating Dining Experiences: A Culinary Shift.” weight loss-related illnesses plummeting to almost zero, and 7 DISTRIBUTION NEWS A Fresh Look at Produce in 2017: US Foods Focuses on True ‘Source to Sale’ Approach ith a firm commitment to deliver mar- Food Safety Initiative (GFSI) certification. Wket-leading produce in 2017, US Foods Location and history of the fields, water is working to enhance every element of and fertilizer usage and packing shed ‘source to sale’ by building strong, effective conditions are inspected. supply-chain and quality assurance pro- n Harvest. First cuts are taken to lever- cesses. The concentrated focus on produce age optimal quality and condition – cut, includes significant investments in sourcing, packed and shipped within 24 hours of commodity management, assortment, opera- harvest. Ongoing spot inspections and tional effectiveness and sales execution. “We audits ensure food safety. Good Man- recognize that to be a market leader in pro- ufacturing Practices (GMP) are used at duce requires an approach that touches the all packing facilities, Good Agricultural entire supply chain,” says Rob Burkart, Vice Practices (GAP) are used in the field. President – Premier, US Foods. “Our promise n Transportation. Temperature-controlled to operators is to distribute high-quality trucks ensure the cold chain is unbroken. produce with best yields and consistency by being vigilant about food safety from the n US Foods Receiving. Refrigerated farm to the fork. We do that by ensuring the receiving areas; temperature is recorded cold chain process is unbroken, diligent- during transportation; inspectors check ly inspecting produce immediately upon temperature on receipt. receiving it from the fields and carefully n US Foods Storage. Daily inspections are monitoring the product while in house.” conducted, minimal handling to maintain quality and shelf life. Best practices in place to ensure age and handling. US Foods Field Produce optimal safety and quality for Cross Valley Inspectors conduct audits to ensure the n Operator Support. Exclusive color- Farms produce from US Foods include: quality of produce selected in the field. coding system identifies where products should be placed for optimal freshness n Farm. Safety monitoring starts with seed n Pre-Harvest Audits. All Cross Valley and maximum shelf life. production and continues throughout stor- Farm suppliers are required to have Global

Supply Chain Honor for IN THE NEWS Chicken of the Sea. Premier welcomes new senior vice The parent company of Chicken of the Sea, Thai president of academic strategy. Union, was nominated Andrew Ziskind, MD, an interventional for Thomson Reuters cardiologist with more than 25 years of Foundation’s inaugural clinical and administrative experience, Stop Slavery Award in fall will focus on helping academic health 2016, which recognizes systems reposition themselves for the companies that have future under integrated population health taken concrete steps to eradicate forced labor from their supply management and alternative payment chains – those that are ‘best in class’ at demonstrating integrity, models, achieve top quality and efficiency courage, and innovation in cleaning their supply chains. Thai Union’s outcomes, and ensure support for their viewpoint on sustainability is that the obligations don’t end when research and education missions. Dr. the seafood is caught, but extend all the way through the process- Ziskind has previously led successful efforts at Huron, Barnes-Jewish ing, packaging, and delivery to customers. Thai Union’s nomination Hospital, the University of Washington and the University of Maryland gives foodservice operators renewed peace of mind that they are Cardiac Network. “Academic health systems have distinct needs as selecting seafood products aligned with foodservice sustainability they look to both holistically improve research and education efforts goals, according to Dr. Darian McBain, global sustainability director as well as quality, cost and population health outcomes,” said Susan at the company: “Thai Union has zero tolerance for human rights DeVore, president and CEO, Premier. “Dr. Ziskind’s extensive experience violations. We will continue to build on our work to help lead the in this space is a valuable asset that supports Premier’s strategic global seafood industry to stamp out slavery and human rights capabilities to offer forward-looking, next generation solutions to test abuses wherever it exists, and create safe and legal labor for all.” and scale transformational academic care models.” (continued on page 10) 8 Better Burgers from Choice 365: Premier’s Culinary Committee Takes Healthy Burgers to the Next Level

he challenge: build a burger without the Tusual fat, sodium, and in some cases, No Need to Give Up Burgers for Lent…Try These meat, but with a bold flavor profile that Deliciously Easy Fish Patties appeals to college students, hospital visitors and senior living residents. The Culinary If you’re looking for some innovative burger surface and evenly distribute the bean Committee, ever game for a seemingly substitutions during Lent, Trident Seafoods, sprouts. impossible task, recently spent the af- Highliner Foods and US Foods have quick – Place burgers on top of bean sprouts. ternoon developing and refining burger frozen your solution. Swimming to the top – Place avocados halves onto a cutting recipes with both substance and style. Their of our suitable-for-Lent lineup: Pollock, board, flat side down, slice, season with creativity was boundless…carbs were cut Halibut, Salmon and Mahi Mahi burgers. salt and pepper. Fan halves out to the size by going bunless with lettuce The flavorful fish cook up quickly, and of the burger and place on top. or a kabob, meat was replaced with hearty sizzle with possibilities, from PLTs (pollock, – Drape an appropriately sized piece of grains or mushroom duxelle, interesting lettuce and tomato sandwiches) to halibut roasted red pepper over the avocado. slaws and salsas were concocted and piled tacos. This season, offer customers the – Top with bun. atop the burgers, and a variety of natural catch of the day with recipes like these: Asian Tacos with Ginger Slaw but intense seasonings were put in play. Santa Cruz Salmon Burger 2 TBSP Mayonnaise The results: burgers that meet every strict 10 ea Salmon Burgers, cooked as per 2 TBSP Seasoned Rice Vinegar nutritional requirement of Choice 365, with instructions 1 TBSP Fresh Ginger (Grated) exquisite flavor and maximum eye appeal. 10 slices Monterey Jack cheese 1 Small Avocado (peeled, pitted Now try your skilled hand at the recipe 5 ea avocados, halved, skinned, pit and sliced) described and pictured below. For a removed 10-oz Coleslaw mix, finely shredded complete list, visit https://premierconnect. 1 ea 28 oz can roasted red peppers 8 Small Corn tortillas, warmed premierinc.com, Food and Nutrition 2 C Bean Sprouts Hot Sauce Channel, and look for the Choice 365 10 ea Whole Wheat Buns, sliced 1 Box Alaskan Pollock Burgers 11.2 oz growing portfolio of tools. 2 TBSP butter In a large bowl, combine the mayonnaise, (continued on page 10) Salt & Pepper to taste vinegar and ginger. Add the coleslaw and – Place butter on flat top of large sauté toss to mix. Season with salt and pepper. pan to melt. buns. Set aside. Cook the Pollock Burgers and – Lay cheese slices on to top of well cut into halves. Top each tortilla with cole- rested, cooked burgers and melt in slaw mix, one burger half, and avocado. salamander, or oven. Serve with hot sauce. – Spread bottoms of the buns out on work Look for more non-traditional burger alter- Recipes courtesy of Highliner Foods and Trident Seafoods natives in our next issue of Viewpoint. Jerk Mahi Burger with Avocado and Tropical Salsa Burger: Mahi-Mahi Fillets 12, 6 oz. each Cut into 3 oz. Lime, Juice, 2½ each, fresh squeezed from 2½ limes Jerk Seasoning 10 TBSP Black Pepper, Ground 2½ tsp Arugula, Fresh 12 oz. Salt, Kosher 1½ tsp Tomatoes, (about 6) 48 slices, ¼ in. Mix all the ingredients together and chill for at least for 2-3 hours Avocado 2 ½ each sliced thin before use. Salsa, Tropical 6 cups, 2 fl. oz. portions Burger: Bun, Greek Yogurt Wheat (Scoop) 24 each 1. Cut the Mahi-Mahi into 3 oz. portions. Pick, Bamboo 4.5 in. Natural Knot 24 each 2. Use jerk seasoning on both sides of the fillets. Salsa: 3. Place the fish on the grill and cook until internal temperature Tomato 2½ cups diced ¼ in. reaches 155 degrees F. Onion, Yellow 1½ cups diced ¼ in. 4. Place the bread on the grill until light grill marks appear, then Pineapple Gold ¾ cup, peeled & cored, diced ¼ in. set aside. Mango ¾ cup, peeled & seeded, diced ¼ in. 5. Assemble the burger in the following order: bread bottom, Cilantro, Fresh 5 TBSP chopped arugula, tomato slices, avocado slices, fish, 2 fl oz. salsa, and bread Garlic, Fresh 2½ tsp minced top. Secure with the bamboo stick. Jalapeno 1½ oz., peeled & seeded, chopped fine 9 BREAKTHROUGHS CONFERENCE AND EXHIBITION

JUNE 27-30, 2017 – WASHINGTON DC

Premier’s ‘Super Bowl’ Event: Enter the 2017 Culinary Creations Contest for Your Chance to Attend Breakthroughs as a Star Chef The most anticipated conference of this year, and every year since its Spotlight a Star Player: inception, the Foodservice Forum at Breakthroughs consistently lives up to its must-attend reputation for members. Fortunately, there’s Nominate a Peer for the Illuminating more than one path to the Washington DC event this June. Cook up Excellence Award a single-dish bowl with a built-in buzz factor and send us the recipe. If you work with an operator who demon- We’re looking for innovation, taste, healthfulness…everything that strates exceptional leadership in our matters to diners at hospitals, senior living centers and colleges and industry, day after day, year after year, universities across the country. If your super on-trend bowl is chosen tell us about it. Have they led the charge as a finalist in the Culinary Creations Contest, you’ll be on your way to significant operational improvements, to Breakthroughs as our honored guest. There your recipe will be achieved soaring satisfaction scores, given put to the ultimate test – served at the Culinary Creations dinner to their wholehearted support to the values hundreds of Premier foodservice members who vote for their favorite and mission of their organization? They at the end of the evening. The winner receives the top Culinary Award are exactly the stellar performers we want and year-long bragging rights. to recognize with Premier’s Illuminating The criteria include: Excellence award, given each year at n A serving of no more than 12 ounces; a maximum of 3 ounces in Breakthroughs. The bar has been set at extraordinarily high levels, as lean protein you’ll see in the profiles of several of our 2016 finalists on pp. 6-7. n Portion cost of $3.00 or less, including garnish Nominate associates in acute care, senior living, education,com- n Maximum use of fresh ingredients, whenever possible mercial or nutrition categories by March 17, 2017 and watch them shine at our Culinary Creations dinner in Washington DC. Request a n Use of minimally processed foods and ingredients nomination form from Chris Schude at [email protected] n Plant-based ingredient focus n Use of whole grains and healthier fats and oils n Incorporation of modern sauces (continued from page 9) n Focus on flavor, taste, appearance More Choice 365 tools, another free benefit n Boost flavors without added sodium or sugar exclusively for Premier members n Nutritional guidelines for entire bowl: < 800 calories; 10% of n Adult Weight Loss Program. A seven-session program that calories from fat (25 g total fat, <3 g saturated fat); <800 mg of includes manuals for instructors and participants, presentations, sodium handouts and activities. n Bonus points: include a short description of how this dish n Lower Sodium Cooking Module. Everything you need to set decreases waste with creative use of leftovers; make your up interactive sessions on healthy cooking in your or vessel edible too. out in the community, including a slide presentation, recipes and Go ahead, bowl us over with your best recipe by April 17, 2017! handouts. For questions regarding recipe submission, contact Go to https://premierconnect.premierinc.com (you must [email protected]; for questions regarding the contest, register). Type Food into the search area – select the Food and contact [email protected]. Nutrition Channel. Click on CHOICE 365 in left navigation bar. 10 Commodity Update A snapshot of the market is below. For detailed information on additional commodities, log on to FSDO and click on “Market Update” for new weekly reports.

TOP BUTTS: Their seasonal climb is forecast WING: Supply will tighten into March to last through late winter and into spring, Madness. just in time for grilling season. BONELESS, SKINLESS THIGHS: Domestic TENDERLOINS: Lower prices forecast through and export demand has slowed. BEEF mid-February. Year over year increases are only expected PRODUCE to be 2%-3% ahead of last year versus the RIBEYES: Lows expected in mid-February. GREEN AND RED BELL PEPPERS: Supplies 10%-11% we experienced at this time last Seasonal increases will then continue into are good but demand is picking up. Quality year. While cattle supplies will tighten as we spring and early summer. Choice Heavies is good. work through the winter, beef demand will could begin their seasonal climb a bit earlier CARROTS: Market is flat with good supply also be at its lowest level. The cutout values than originally forecast. Select Heavy Ribs and moderate demand. Quality and sizing will continue to weaken into February due to will show weakness in the weeks ahead are good. before they begin their seasonal climb. the combined effects of weather, supply and CELERY: Supplies are expected to remain demand. CHUCKS steady. Quality is good. GRINDS CHUCK ROLLS: Forecast to continue to weaken through late April. GREEN ONIONS: Supplies are still low due Weakness is expected in both Ground Beef to labor shortages. Demand has slightly and Ground Chuck as we move through the TERAS MAJORS: Seasonal rebound at end decreased. balance of winter and into the spring. Sea- of February lasting into spring and early summer. CAULIFLOWER: Supplies are still light, but sonally, grinds are expected to rebound as improving. Quality and color are good. spring moves into April and May. Prices are BRISKETS: All grades of Briskets expected to ASPARAGUS: Full production to begin by expected to be below last year’s levels. continue to step down through mid-March; mid-February. ROUNDS regain strength shortly before St. Patrick’s Day and then remain steady. BROCCOLI: Supply is light and demand is PEELED KNUCKLES: All grades of Knuckles good. are forecast to continue down through THIN MEATS mid-February, then continue with an upward BALL TIPS: They will continue to move mod- AVOCADOS: Supply is expected to be more progression through the spring. estly higher this winter, with larger advances plentiful post-Super Bowl. INSIDE ROUNDS: Rounds are forecast to late winter/early spring. CANTALOUPE & HONEYDEW: Demand is rebound mid-February and begin a more FLANK: Upward trend for rest of winter and good on all sizes and supplies are steady to seasonal advance. spring, peaking sometime in April. increasing. BOTTOM ROUND FLATS: A downward trend is SKIRT MEAT: Expected to climb into RASPBERRIES: Production has peaked and expected through March. mid-February. will continue to decline. EYE OF ROUNDS: A downward trend expect- POULTRY STRAWBERRIES: Demand has finally picked ed through most of the spring and into early WHOLE CHICKENS AND CUT-UP PARTS: up. Overall supply is fairly steady. May. The demand for small birds is still strong and GRAPES: Supplies are expected to remain LOINS looks to continue on this path. consistent. STRIPS: All grades expected to begin their BONELESS, SKINLESS BREASTS AND BLUEBERRIES: Supplies are plentiful. seasonal climb upward in mid February that CHICKEN TENDERLOINS: The market will BLACKBERRIES: Supplies are steady and will last through Q2 and into early summer. start inching upward in the near term. demand is fairly light. Quality is fair.

IN THE NEWS

The Future of Value-Based Care. (continued from page 8) Discussing the impact of the incoming tions, if they are going to survive, must become more efficient and Trump administration’s likely efforts to provide higher value care to patients, according to DeVore. “The dismantle Obamacare, Susan DeVore election may be over but the health care transformation is not. We told US News: “Value is the new econo- share a lot of the same goals as the Trump administration – to allow my of the health care system and competitive forces to work and make health care more transparent.” measurement is its currency. The Regarding the fate of Medicaid, which Trump vowed to shift control Affordable Care Act and other legislative of back to the states, DeVore emphasized that would provide and regulatory reforms may have hospitals with greater incentive to move to value-based care. provided the initial nudge toward “Hospitals know that patients will continue to seek care whether value-based care, but rising costs and they’re covered or not.” heightened competition have sealed the deal.” Healthcare institu- 11 Premier Winter 2017 Regional Foodservice Meeting Food Trends for Foodies ake plans to attend the winter Premier your options with nine vendors awarded in the This meeting has been applied for: Mregional foodservice meetings coming to coffee category. Whether it be the first cup of n 2.0 CEUs and 3.0 exhibit hours for regis- a city near you. Whether you are a foodservice the day or the cup that rounds out the evening tered dietitians/diet technicians registered director of a hospital, nursing home, senior meal, coffee can be what keeps your customers n 2.5 CEUs and 3.0 exhibit hours from the living, college and university, K-12 or commer- coming back. Certified Dietary Managers Association cial account, you will find savings ideas and a Food Costs – Do you want to know how food n 3.0 hours of continuing education hours wealth of food trend information that will keep inflation affects your food cost? Gain insight and 3.0 exhibit hours from ACF for certified you ahead in your field. into the inflation forecasts for 2017. chefs Coffee and More Coffee – Nothing is more Vegetarian Offerings – Vegetarian items are RSVP to your local account manager or click personal than what customers view as a good becoming more mainstream. Meet the needs on this link. cup of coffee. During the morning vendor of your vegetarian customers or those flexitari- premier.eventready.com/events/PRFM2017 show you will be able to taste and discuss ans just opting for a vegetarian item. Location Date Location Location Date Location Albany 4/4/17 Mallozzi’s & Ballrooms Milwaukee 3/28/17 Sheraton Milwaukee Brookfield 1930 Curry Rd. Hotel Schenectady, NY 12303 375 South Moorland Road Boston 3/21/17 Crowne Plaza Brookfield, WI 53005 15 Middlesex Canal Park Road Minneapolis 4/13/17 Plymouth Creek Center Wobum, MA 01801 Minnesota 14800 34th Ave N Buffalo 3/7/17 Eagle Vale Golf Club Plymouth, MN 55447 4344 Nine Mile Point Road Jackson 3/29/17 Woman’s Hospital Fairport, NY 14450 100 Woman’s Way Charlotte 3/14/17 Gastonia Conference Center Baton Rouge, LA 70817 145 Dr. Martin Luther King Jr. Way Phoenix 3/8/17 The McCormick Scottsdale Gastonia, NC 28052 7401 North Scottsdale Road Chicago 4/5/17 The Garlands Scottsdale, AZ 85253 1000 Garlands Lane Barrington, IL 60010 Pittsburgh/ 3/21/17 Ramada Greensburg Hotel and Cincinnati 3/15/17 Manor House Greensburg Conference Center 7440 Mason-Montgomery Road 100 Ramada Inn Drive Mason, OH 45040 Greensburg, PA 15601 Cleveland 2/22/17 Hilton Akron/Fairlawn Port Orange, FL 3/1/17 Mission Inn Resort 3180 W Market Street 10400 County Road 48 Fairlawn, OH 44333 Howey in the Hills, FL 34737 Southern 2/23/17 Hilton Orange County Costa Mesa Raleigh 4/5/17 US Foods California 3050 Bristol Street 1500 NC Highway 39 Costa Mesa, CA 92626 Zebulon, NC 27597 Dallas 4/6/17 Hyatt Place Rapid City 3/14/17 Rapid City Best Western Ramkota 5101 N President George Bush Hwy (Grand Forks) Hotel Dallas, TX 75040 2111 N Lacrosse Street Detroit 2/21/17 Suburban Collection Showplace Rapid City, SD 57701 46100 Grand River Ave Roanoke 3/15/17 Sheraton Roanoke Hotel and Novi, MI 48374 Conference Center Indianapolis 2/28/17 The Wellington Fishers Banquet 2801 Hershberger Road NW and Conference Center Roanoke, Va 24017 9775 N by NE Blvd Fishers, IN 46037 San Francisco 3/9/17 San Ramon Marriott 2600 Bishop Drive Kansas City 4/12/17 US Foods San Ramon, CA 94583 16805 College Blvd Lenexa, KS 66219 Seattle 4/11/17 DoubleTree Suites by Hilton Manassas 3/22/17 US Foods Manassas Seattle Airport Southcenter 11994 Livingston Road 16500 Southcenter Parkway Manassas, VA 20109 Seattle, WA 98188 Memphis 3/30/17 US Foods – Memphis Division Sioux Falls 3/28/17 CJ Callaway’s 5900 East Holmes Road 500 E 69th Street Memphis, TN 38141 Sioux Falls, SD 57108 Metro NY 3/8/17 US Foods Metro NY St. Louis 3/22/17 Orlando’s Event Center 1051 Amboy Ave 2050 Dorsett Village Perth Amboy, NJ 08861 Maryland Heights, MO 63043 Premier Winter 2017 Regional Foodservice Meeting Agenda Food Trends for Foodies

Time Topic Presenter(s) 9 a.m. Introduction Premier staff CMA update: Contract announcements of the newly awarded categories highlighted in the morning show

9:30 a.m. Morning vendor show- coffee, tea and hot cocoa: Coffee can be that Coffee, Tea and Cocoa great start with your customer first thing in the morning or that lasting Smucker Foodservice, Inc., Javo Beverage impression after a great meal. Make sure you have the right fit along Company, Inc., Nestle Professional Beverages, with great savings. Kraft Foods, Inc., Caribou Coffee Company, Inc. Keurig Green Mountain, Inc., Farmer Brothers Co., Royal Cup, Inc. (select cities), Community Coffee (select cities) Tea (only) R.C. Bigelow, Inc., US Foods, Inc., Unilever Food Solutions Sausage The Hillshire Brands Company Vegetarian Foods – Dairy Substitute Pacific Foods

10:30 a.m. Food Trends and Networking: Food preferences are changing quickly Premier staff across the nation as world flavors are becoming more mainstream. If you stay status quo in your foodservice offerings, you will become outdated quickly.

11:45 a.m. Lunch show with vendors: Learn some ideas and endless Basic American Foods, Inc. possibilities to offer items on contract made into an on trend concept. Branding Iron/Rochester Meats, CSM Bakery Campbell Foodservice Company, Custom Culinary Sample the great offerings and talk to the vendors about savings. Dole Packaged Foods Company, Ferraro (Nutella), InHarvest, Jennie-O Turkey Store, LLC, Ken’s Foods, Inc., Tyson Foods, Wholesome Harvest Baking, TW Garner, US Foods

12:45 p.m. CMA updates and Premier news: The Premier Foodservice Committee Premier staff (which is a group of your peers) has been busy awarding contracts that bring you great value and savings. Contract updates will be shared along with Premier news. Premier Connect: The Premier website is the place to obtain a wealth of information about the foodservice program. See the new design and learn how to join the foodservice community to get updates and network with fellow foodservice directors.

1:45 p.m. Food vendor show Vegetarian Foods – Dairy Substitute Culinary Brands (select cities), Froozer, Kellogg’s Food Away From Home, Kraft Heinz, Monsoon , PepsiCo Foodservice, Pinnacle Foods, Savory Creations (select cities), SunButter, That’s It Fruit, WhiteWave Foods Canned Seafood Chicken of the Sea, StarKist, US Foods

2:45p.m. Food Inflations/Market Update:Gain insight into the inflation Premier staff forecasts for 2017. 3:15 p.m. Fabulous door prizes – Must be present to win. Premier staff 3:30 p.m. Adjourn Presorted Standard U.S. Postage P.O. Box 688 PAID Skokie, IL 60076-0688 Palatine, IL Permit No. 972

s Scan QR Code for important information!

Disposables: Premier’s New Contract Dannon Yogurt: Light, Fit and Goes Broader, Deeper and Greener Oh So Tasty The new Light (continued from page 11) & Fit yogurt Green Disposables line from n World Centric. Meet your sustainability goals with plant-based compostable disposables for cafeteria and take-away concepts, including clamshells, burrito bowls, grab Dannon con- ‘n go containers, cups, plates and cutlery. World Centric donates 25% of pre-tax profits to tains just what nonprofit organizations focused on social or environmental change. *+ your customers n Eco Products. Market share leader in green products, with an exclusive commitment like: fresh fruits, to green packaging; includes take-out containers, servingware, square plates and sweet flavors, cups. *+ smartly packaged n Huhtamaki US. Featuring impresso hot cups in a textured material for a comfortable in a translucent cup for maximum eye hold, and deep embossed outer sleeve for insulation. + appeal. What they won’t find are artificial n US Foods. Cutlery, straws and stirrers, napkins and paper towels, paper bags and colors, preservatives or GMOs, making plates, sustainable molded fiber places, all-purpose flax towels made 100% from plants. this a winning portfolio of probiotics. Also n Pactiv Corporation. Numerous offerings include a full line of sustainable cups, on trend and on contract is Oikos, the containers and plates; paper cups, lids and containers; tableware and domes; plastic Greek yogurt line that provides a rich and portion cups; clear and aluminum containers; trays and carriers; and flatware. * B Corporation: for-profit entities that include having a positive impact on society, workers, community and source of protein…now in two new sought- the environment as goals in addition to profit. after flavors, strawberry and key lime. + Cedar Grove certification: Material meets the FTC Green Guide on compostability.

The Premier Solution Center 1-877-777-1552 represents our ongoing commitment for total member satisfaction in striving not only to meet your expectations, but to exceed them...and making sure your voice gets heard. If you have comments, suggestions or questions about Premier VIEWPOINT, feel free to Monday – Friday contact the Vice President of the Premier Foodservice Program, Bob Juerjens at (704) 816-5947 7:00a.m. – 6:00p.m. (CST) or via e-mail at [email protected]