PowerPoint Presentation

Its About the Food: Tips, Tricks & Trends

Appetizer DinnerDessert Three - course presentation

Ken BottsFood & Nutrition ManagerHumane Society of the United StatesDr. Nancy Berkoff Chef / Registered DietitianAuthor of Vigan In VolumeDr. Robert (Bob) Zeit MDnationally-recognized radiologist NACUFS first-timer

This is Blithe, a student I met at UNT 3 years ago at a Freshman orientation. I was working the dining booth and she approached the table with her parents. I asked her if she had signed up for a meal plan and if she had any questions. Her reply was music to my foodservice ears. She said, with the same smile you see in this image, I chose to come to the University of North Texas over other universities because I heard you had this vegan dining hall called Mean Greens! She went on to say, If UNT cares enough to serve healthy options like this in the cafeteria, then the school must care about its students As a food service director or an administrator, this is what we want to hear and this is the smile we want to see on our guests faces. For the record I hired her shortly after that to be a student ambassador for dining services. 3

Blithe of course isnt an anomaly. In fact, as you probably know and are seeing in your dining operations, more and more college students are looking to eat vegetarian and vegan. In 2012, Packaged Facts, a market research organization, published data that showed how Collegiate Millennials are shaping the culinary trends of tomorrow

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More students align themselves along the less-meat to meatless spectrum, from flexitarian to vegetarian to vegan

The report said that More students align themselves along the less-meat to meatless spectrum, from flexitarian to vegetarian to vegan that report was published in 2012 so tomorrow is today.5

This was so prevalent in fact, that the push for moving veggies to the center of the plate was FS Directors top menu story of the year.6

Vegetables are the hero this year.

And named Vegetables as the hero this year, Claiming veg-centric meals are the top trend of 2016. 7

#1: VEGETARIAN COMFORT FOODVegetables will continue its rise on the dinner plate, as animal proteins and heavy side dishes make way for more vegetarian options. According to Pinterest, theres a rise in the word veggies in its comfort food searches by 336% last year, while words such as lasagna, macaroni and Stroganoff were off by 69%, 55% and 50%, respectively. What this means is that many more people are likely to order mashed cauliflower instead of rice and pasta, and (if possible) request for vegetable crust for healthier pizza.Vegetables will continue its rise on the dinner plate, as animal proteins and heavy side dishes make way for more vegetarian options.

And named Vegetables as the hero this year, Claiming veg-centric meals are the top trend of 2016. 8

The report said that More students align themselves along the less-meat to meatless spectrum, from flexitarian to vegetarian to vegan that report was published in 2012 so tomorrow is today.9

There are roughly 16 million college and university students holding more than $300 billion in spending power. Students vote with their dollarsAs Food Service professionalswe are constantly challenged with how we can encourage them to purchase voluntary meal plans and keep them dining on campus after the mandatory meal plans have expired. Heres an ideawe give them wantand what they want are healthy plant-based options that look good and taste great.

(Image source: http://www.foodchannel.com/media/uploads/college_students_cafe.jpg) Lets take a look as a couple of universities that put plant powered foods on the menu10

While I wish I could say that this idea was born from the genius of the dining executive team, it was not. The idea came from our students through feedback programs like the food advisory committee, the student secret shopper program, social listening and old school comment cards. By listening to our students, the executive team heard a consistent message that they wanted more healthy vegan options so we gave it to them and the results were amazing!

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In 2010 my team and I designed and opened the nations first all vegan cafeteria, Mean Greens, at the University of North Texas.12

Within the first 3 weeks we received $165,000 of free publicity. We were covered in outlets from local to international and by radio, television and print media. USA today recognized us as the nations first vegan cafeteria. ABC News, with its clever headline, Adios, A Meat Gos said what everyone was thinkinga vegan cafeteria in the beef capital of the nation! Then there were articles in industry magazines like Todays Dietitian Vegan fare in Cattle country and of course Foodservice Director Magazines article, vegan vacation13

We had lines out the door and saw double digit growth in participation. As a side notebefore we opened Mean Greens as a vegan dining hall, we were considering closing this cafeteria. Of the 5 dining halls on campus this was the slowest one. It went from about 175 transactions a day to over 500 a day in its first few weeks of operation.14

In addition to the increase in participation, we experienced a jump in our voluntary meal plan sales by 35%. That is a whole lot of students voting with their dollars and saying we like what you are doing. While there were other factors that helped make this happen, Mean Greens was a significant contributor to that increase. 15

Usually after a new concept opens the newness dies down.that has not been the case at Mean Greens. Foodservice Director magazine contacted us and wanted to find out how Mean Greens was doing four years after it opened. They learned that it continues to show double digit growth year-over-year and at the end of the 2014 fall semester was seeing about 750 transactions a day. Throughout the years Mean Greens has been a source of inspiration for other campus food service operators and students wanting to find out how to get vegan options added to the menu. When Food Service directors contact me for assistance I suggest they start by developing a menu, if a student or student group contacts me for helpI suggest they start by speaking with the food service director.16

UCSD opens nations first vegan fast casual retail concept - 2012

RootsUniversity of California San Diego

BGSU opens Shoots vegan resident dining concept - Aug 2014

ShootsBowling Green State University

ASU launches Daily Root plant-based resident dining concept Jan 2015

Daily RootArizona State University

bit.ly/FFChef

Chefs

Chef Amanda Cohen - NYC

Chef Tal Ronnen L.A.

Chef Jose Andres - DC

Chef Alan Ducasse - Paris

For the dish on a plate participants in the 2017 grand finale will be required to prepare a creation that is 100 % vegetal, composed exclusively of fruits, vegetables, cereals, seeds or legumes.

SeaWorld Adopts Food Sourcing Policy That Focuses On Animal Welfare

By the end of 2016, SeaWorld will purchase all pork cuts, such as ribs and loins, from suppliers who have announced a commitment to humane farming practices .All eggs will be sourced from cage-free chickens by the end of 2017 The company is expanding park menus to include more plant-based options.

The key to the successful implementation of adding plant-based menus isnt making special food for one group of students, it is about making food special for all of your students. Have fun with thisget creative and you will see your participation grow, your food cost improve and you non-traditional meal plans sales increase.48

it is about making food special for all of your students. Have fun with thisget creative and you will see your participation grow, your food cost improve and you non-traditional meal plans sales increase.49

So, what does the food look like? When you mention the word vegan, the first thing people think of is Tofu. While tofu is a wonderful food packed with proteinthis alone is not what vegan food is. As a matter of fact at Mean Greens we used very little tofu. We created a 3 week cycle menu of foods that were fun, familiar, were highly acceptable to the students and actually lowered the food cost.51

Foodservice professionals have a new opportunity and perhaps even and obligation to inform the public on what is good to eat and why.Chef Rene Redzepi Co-owner of Noma - Denmark

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Thank you______________________________

KBotts@HumaneSociety.org

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Fargo in FebruaryWho put soy milk in the cream sauce and tofu in the cheesecake?!

The RD and the Edamame

Ensuring Adequacy.. proteinif you select a variety of plant foods, you can obtain complete protein, nine essential amino acids. Sources of plant protein: dried beans/peas, lentils, edamame, tofu, soy cheese, soy milk, tempeh, nuts and nut butters, nutritional yeast and vegetarian burgers, to name a few.

Ensuring Adequacyiron

Plant foods contain a different form of iron than animal foods, called non-heme iron. Non-heme iron is not as well absorbed as heme iron. Non-heme iron will be better absorbed if eaten along with foods that contain vitamin C Sources of iron: bran flakes cereal, instant oatmeal, fortified cereals, sea vegetables, pumpkin seeds, dried beans/peas, tofu, textured vegetable protein. Sources of vitamin C: cantaloupe, honeydew melon, citrus fruits, kiwi, papaya, strawberries, broccoli, green peppers, tomatoes, Brussels sprouts.

Ensuring adequacy.. B12Vitamin B-12 is found mainly in animal foods. Some plant foods contain vitamin B-12, but not in a highly usable form. A lacto-ovo or lacto-vegetarian diet will provide adequate amounts of vitamin B-12. Certain foods are fortified with vitamin B-12, such as some breakfast cereals, soy milk and meat substitutesSources of vitamin B-12: fortified cereals and vegan products, nutritional yeast, fortified meat substitutes,.

Ensuring adequacycalcium and Vitamin DCalcium: A lacto-ovo vegetarian diet generally is adequate in calcium. A vegan diet tends to provide lower amounts of calcium, although, with planning, a vegan diet can supply enough calcium. Sources of calcium: fortified soy, almond, rice, coconut milk, tofu (made with calcium), fortified orange juice, legumes, collard greens, turnip greens, kale.Vitamiin D: You can Vitamin D from fortified cereals and fortified soy or plant milk. Exposure to sunlight for 5-15 minutes a day can also supply enough vitamin D.

Vegans: an interesting groupBenjamin Franklin (Scientist and diplomat; inventor of the lightning conductor)Charlotte Bronte (Author)George Bernard Shaw (Dramatist, novelist)Mahatma Gandhi (Politician, pacifist)Albert Einstein (Scientist)H.G. Wells (Author)Gillian Anderson (Actress)Hans Christian Andersen (Author of fairy tales)John Wesley (Founder of the Methodist Church)Leonardo da Vinci (Italian painter, architect and engineer)Linda Blair (Actress)Martin Luther (German church reformer; founder of Protestantism)Pamela Anderson (Actress)Paul McCartney (Musician)Sir Isaac Newton (English physicist and mathematician)

Vegan is always healthy, right?It depends. A vegan diet usually includes only plant-based foods (no meat, eggs, dairy, or animal-based foods of any kind). However, there are no vegan enforcers, requiring the selection of only healthy foods. Many types of doughnuts, French fries, chips, sodas, margarines and fried foods may qualify as vegan but dont contribute to healthy intake.

Eat Vegan, Live Forever? PerhapsCutting out animal-products makes more room in the diet for fruits and vegetablesa goal that most people fail to meet. According to the CDC, nearly three out of four people eat fruits and vegetables less than five times per day.A study in the European Heart Journal found that with each serving of produce the risk for ischemic heart disease declines by 4%. Those who had eight daily servings of fruits and vegetables lowered their risk for the disease by 22%.Skipping animal products may also reduce saturated fat and cholesterol intake,. This I can help boost HDL (good) cholesterol and lower LDL (bad) cholesterol and triglyceridesall of which may reduce the risk of heart disease.

Referenceshttp://www.joslin.org/info/Making_sure_your_vegetarian_diet_is_nutritionally_adequate.htmlhttps://www.nal.usda.gov/fnic/vegetarian-nutritionhttp://www.andjrnl.org/article/S0002-8223(05)01154-5/fulltexthttp://ajcn.nutrition.org/content/59/5/1238S.short

You Vegan Book it, You Vegan Cook it

Emphasize SimplicityEmphasize simplicity. Pretend you dont have many pots or much refrigerator space. Prepare as many things as if they were going to be eaten by vegan, allergic-to-nuts, gluten-intolerant, no MSG customers. This type of base preparation can be built upon for customers who would like a little more. For example, take a Greek salad. Shred the greens, slice the cucumbers and olives, dice the bell peppers and onions, toss the olive oil with a bit of vinegar and shredded fresh oregano. Toss all the ingredients together add a grind or two of black pepper, and youve got a basic Greek salad that you can serve to everyone. You can always toss in the chopped eggs or grilled chicken for those that want them, but youll do that without having to make three or four different bowls of salad. This technique makes any leftover portions of food more versatile to use.

From the PantryVegetarian entrees are easily prepared from the ingredients you already have in your walk-ins and storeroom. Pasta, rice, barley, couscous, beans, tortillas ( without lard), pie crust ( made with margarine or oil) dried herbs and spices, canned veggies, corn, canned fruit ( packed in juice or water), dried fruit and legumes and potatoes can all form the base for vegetarian entrees

Veggie BurgersVeggie burgers are available frozen in a variety of flavors and are easy to prepare. Just substitute a veggie burger for a hamburger patty in patty melts or hamburger platters. Pile high the raw vegetables (sliced tomato, lettuce, onion, bell pepper, shredded carrot, etc) and you have a quick entre.

A veggie burger can be substituted for a slice of meatloaf, salisbury steak, Swiss steak or country-fried steak or grilled and crumbled into tomato or mushroom sauces, used to top veggie pizzas or fill tacos or burritos or used instead of ground beef. Frozen poultry products, such as Tofurky, can be quickly heated and sauced for a fast entre. The good news about having frozen vegetarian products on hand is their convenience and quick preparation. The bad news is they can be expensive and may have short shelf lives.

SaucesIf fast sauces are an issue, you can always quickly grill onions and peppers, or onions and mushrooms with oil and garlic. This type of topping can be piled on top of grilled portobellos or fake meats instead of sauces. Purchase a container of vegetable base that can be quickly diluted with hot water and thickened with cornstarch to make a more upscale gravy. Silken tofu can be whirled in the blender with a small amount of tomato paste, garlic and basil for a creamy tomato sauce. The good news is the vegetable base and tofu sauces take only minutes to make, so keep the ingredients for them on hand.

BeansIf your menu offers dishes prepared with beans or legumes, cook the beans without animal products so you may use them for everyone. If you dont prepare beans, keep cans of several varieties on hand. You can toss together a hearty a four bean soup (try kidney, navy, garbanzo and black-eye peas), pair it with a baked potato (topped with chopped veggies and margarine), steamed rice or pasta salad and you have a fast vegetarian entre. Or season red or black beans with onion, cumin and pepper and serve on a steaming bed of white or brown rice. Cooked beans can be pureed and seasoned and used as a protein-rich sauce to top pasta, rice or other cooked grains. Toss cooked beans into a rice pilaf for another fast entre.

Baked PotatoesIf you have baked potatoes on the menu, cook them without butter or meat stock, so everyone can enjoy them and so youre not cooking two batches. Baked potatoes can be topped with chopped fresh and cooked vegetables, cooked beans, salsa and margarine, paired with a veggie bean stew (use some of the beans we just mentioned) or hot dinner rolls. Or pair a stuffed baked potato with steamed red and green cabbage with caraway and a grilled mushroom for a fast vegetarian dinner. If you have the space, create a baked potato bar and let your customers and employees create their own hot potato specialties. The same can be done with a pasta bar. Have several types of unsauced cooked pasta, several sauces (all without meat and at least one without dairy) and chopped fresh and cooked vegetables

One Prep Serves ManyMany side dishes are inherently vegan, as in roasted potatoes (drizzle with herbed oil or margarine), baked potatoes (offer salsa and margarine as toppings), vegetables steamed with fresh or dried herbs, sauted mushrooms, green beans amandine, glazed carrots (use maple syrup or orange juice concentrate to keep it vegan), fresh fruit salad or fruit compote, pasta with tomato sauce, steamed barley, couscous or rice served with chopped nuts or sauted veggies and grilled vegetable brochettes (skewer cherry tomatoes, mushrooms and bell peppers).

Nutritional YeastNo, not the type found in beer or breadAvailable from Red Star, Red Mills or Braggs, to name a fewUse instead of parmesan cheese.. It sprinkles, it melts. Have a container on the serving line near the cooked veggies and grainsUse instead of egg yolks in thin batters, such as for French toast or pancakesStir into sauces or soups for a creamy factor

Happy EndingsFruit can be used for vegan desserts and savory or sweet sauces which youll serve to everyone. Fruit pies (use vegetable shortening or margarine for the crust), turnovers and cobblers can be made ahead of time and frozen for later use. Baked apples and pears flavored with ginger and maple syrup can be a dessert or a side dish, and apple or pear sauce can be used as an entre or dessert sauce. Stewed apples and raisins, seasoned with cinnamon and maple syrup can be a side dish for a savory entre or served over fruit sorbet or soy or rice ice cream for a fire and ice dessert.

Substituting Soy

Tofu for you.. and you and youTofu is the secret ingredient in creamy vegan desserts. Blended tofu can be used to create cream pies, puddings and custard. Tofu is already the consistency of custard, so the set-up time is shorter. And tofu has a neutral flavor, so you can create chocolate, butterscotch, lemon, pumpkin, orange or any other flavor youd like for a tofu pudding or pie filling. We have seen recipes for tofu cheesecake, tofu pumpkin pie and tofu custard. There are ready-to-use tofu dessert items, such as tofu ice cream and pies, available on the market today. Depending on your budget, you may want to create pumpkin custard or a lemon chiffon pie that is tofu-based. Serve it to everyone and get ready for the compliments.

Banana-ramaINGREDIENTSMEASUREMETHODBananas, very ripe 10 eachChunk the bananas into a food pro-Soy or rice milk30 ouncescessor. Add soy or rice milk and Orange juice concen-3 ouncespurethoroughly. Add concentrate trate, thawedand blend again.Fresh berries1 poundPlace a few berries in the bottomof half a 200 steam table pan. Pour mixture over berries. Cover and freeze. Serve garnished with more berries.Variations: Apple juice concentrate or flavored syrups can be used instead of orange juice concentrate. You can also use flavored soy or rice milk for variety. Total Calories per Serving: 90 Total Fat as % of Daily Value: 2% Protein: 2 gm Fat: 1 gmCarbohydrates: 19 gm Calcium: 20 mg Iron: