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Cul inar y Nutr i t ion News:

Provided through a partnership between ACFEF Chef & Child Foundation and Clemson University, and sponsored by French's Foodservice.

September 10

Organic, Natural, Local and Sustainable: Trends or Mainstays?

More than 1,800 chefs ranked

nearly 215 food and beverage items,

preparation methods and culinary themes

in the National Restaurant Association's

What’s Hot in 2010 survey. Local and

sustainable foods, as well as nutrition,

were confirmed as some of the year’s

hottest menu trends.

There is a movement for chefs to use more

organic, natural, local or sustainable foods.

Although these terms are being tossed

around in every avenue of the food world,

many people are still in the dark about

what these words really imply about food

products, be it good, bad or neither. While

there can be some overlap among them,

each of these terms carries a distinctly

different connotation. For instance, a food

can be locally produced but not organic,

and a food that is considered “natural”

does not mean it’s organic or local.

Understanding this verbiage will benefit

your restaurant and customers and your

own health.

Conventional farming vs. organic farming While the common assumption is that

conventional farming using pesticides is

dangerous and organic farming is safe,

there are pros and cons to both. However,

the fight over what is safer and better

for us and the environment is an ongoing

battle with both sides taking firm stances.

Pesticides used in food production are

top10 trends

1 Locally grown produce

2Locally sourced meats and seafood

9Gluten-free/food-allergy consciousness

10 Sustainable seafood

3 Sustainability

4 Bite-size/mini desserts

6Nutritionally balanced children’s dishes

5 Locally produced wine and beer

7Half-portions/smaller portions for a smaller price

8Farm/estate-branded ingredients

believed to help ensure a safe and adequate

food supply and make foods more stable

on the shelf and available at a reasonable

cost. In fact, many farmers claim that

without them it would be impossible to stay

in business because they would lose too

much of their crop to make a profit. While

chemical pesticides are needed to destroy

pests, there is also some concern about

their effects on non-targeted organisms

such as humans, wildlife and other

beneficial organisms in the environment.

The alternative, organic farming, stresses

the use of renewable resources, such as

crop rotation, green manure, compost,

biological pest control, and mechanical

cultivation and the conservation of

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soil and water to enhance the quality

of the environment. Organic foods are

produced without the use of antibiotics,

hormones, synthetic fertilizers and

pesticides, genetic improvements or

spoilage-inhibiting radiation. They are

considered healthier because they are

processed without artificial ingredients,

preservatives or irradiation. They are

considered environmentally friendly

because soil is maintained naturally with

composted plant and animal waste, using

crop rotation to reduce plant and animal

pests and to maintain soil health. Although

organic farming techniques can benefit

the environment, crop yields are typically

lower than those possible using non-organic

techniques. Lower crop yields paired with

the laborious and time-intensive systems

used by organic farms lead to more

expensive products. Therefore, consumers

must decide if the potential benefits of the

products are worth the extra cost.

Organic There has been an increase of 20 percent

in organic consumption every year

for approximately a decade. Although

whether or not consuming organically

produced foods benefits human health

is controversial, it is evident that its

production does benefit families, farm

workers and our environment. Even with

studies that debate the actual health

benefits of eating organic foods, our society

is still “eating up” the trend. It is unclear of

the precise benefits that eating organically

provides, but there is one thing we can be

sure of — we can have confidence in the

quality of the organic foods we are eating.

The question that we face is: Are we truly

escaping synthetic pesticides, fertilizers,

Organic classi f icat ions100% organic* Must contain 100 percent organic

ingredients with the exception of

water and salt.

Organic* Must contain no more than five

percent of non-organic ingredients,

not including water and salt.

Made with organic ingredients

May not contain more than 30

percent of non-organic ingredients,

not including water and salt.

Contains organic ingredients Any food products that contain less

than 70 percent organic ingredients.

*May display the USDA Organic seal

growth hormones and other genetic

scientific alterations that are used to

process many of our foods today by eating

organic foods? Most consumers believe that

organic food is fully organic, no exceptions,

otherwise it wouldn’t be organic, right?

Well, not quite. There are four degrees of

labeling organic foods.

Several lists have emerged that specify

certain foods that are more susceptible as

well as less susceptible to pesticide residue

build-up to help consumers identify which

foods may be worth buying organic. For

instance, certain foods have thicker skins

(avocado, pineapple, mango, watermelon)

which protect them against pesticide build-

up. Other foods don’t have as many pest

threats and, therefore, require less use of

pesticides, such as onions, broccoli and

asparagus. On the flip side, foods that have

little to no protective skin (bell peppers

and celery) or those that are plagued with

a variety of pests (apples, nectarines,

peaches) are treated with more pesticides.

Behind the labelThe Organic Foods Production Act and

the National Organic Program (www.ams.

usda.gov/AMSv1.0/

nop) help customers

by providing clear

label requirements

for food products

that bear the

U.S. Department

of Agriculture (USDA) Organic seal.

There are a variety of organic options

available, from fresh produce and meats

to processed dairy products and cereals.

To protect consumers, the USDA regulates

the production and labeling of organic

foods. According to these rules, a food

product cannot be labeled “organic” unless

its production meets strict standards.

For labeling purposes, organic food

manufacturers can use the circular USDA

Organic symbol on the package.

The USDA National Organic Program

defines organic as follows:

Organic food is produced by farmers who

emphasize the use of renewable resources

and the conservation of soil and water to

enhance environmental quality for future

generations. Organic meat, poultry, eggs

and dairy products come from animals

that are given no antibiotics or growth

Avocado, pineapple and mango have thicker skins, which help protect against pesticide build-up.

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hormones. Organic food is produced

without using most conventional pesticides;

fertilizers made with synthetic ingredients

or sewage sludge; bioengineering; or

ionizing radiation. Before a product can be

labeled "organic," a Government-approved

certifier inspects the farm where the food is

grown to make sure the farmer is following

all the rules necessary to meet USDA

Organic standards. Companies that handle

or process organic food before it gets to

your local supermarket or restaurant must

be certified, too.

All -naturalThe “all-natural” trend is sweeping the

nation as quality is being redefined to

mean fewer and more familiar ingredients.

Increased consumer perception of the

possible negative effects of artificial colors,

flavors and preservatives has changed

the scope of food product development.

Consequently, manufacturers are focusing

on ingredient labels that showcase products

as “clean” and artificial-free with more

natural ingredients in order to meet

consumer demand for “real,” authentic

foods. Yet, many equate “all-natural” with

healthy, which is not necessarily the case. A

food product that is perceived as all-natural

simply uses, for a lack of a better word,

straightforward ingredients. For example,

some food companies have reformulated

their products to replace the commonly

used sweetener high-fructose corn syrup

(HFCS) with natural sugar. However, it

The topic of conventional vs. organic farming can start heated debates, but there are pros and cons to both.

What Can You Do?TrY to shop at farmers markets

whenever possible. Local produce

becomes more cost effective as it

becomes more popular.

COnsiDer joining a Community

Supported Agriculture (CSA)

group that provides a set amount

of seasonal produce once or

twice a week for an upfront fee.

sAve animal resources by

providing more vegetable-based

dishes on your menu.

ChOOse fish, found regionally

or locally, that are not being

overfished and are caught in

a sustainable way. Fishermen

are beginning to offer programs

like the Marine Stewardship

Council (www.msc.org). The

council is a global organization

that brings together fisheries,

seafood companies, scientists,

conservation groups and the

public to promote the best

environmental choice in seafood.

BuY local, sustainably produced

ingredients, and make it a

fundamental part of operating an

efficient kitchen and business.

is important to note that both sugar

and HFCS provide the same number of

calories per gram. In other words, sugar is

still sugar.

While the Food and Drug Administration

has no formal definition of “all-natural,” it

has not objected to the use of the word for

products that contain no artificial colors or

flavors or synthetic substances. The USDA

defines those products that are "minimally

processed" and contain no artificial

flavors or colors, or synthetic ingredients

or chemical preservatives as “natural.”

However, they may contain ingredients

that have been genetically modified or

even grown with pesticides. Although the

ingredients on the ingredient panel of a

food label may look familiar, natural foods

are not regulated and do not have to meet

the same criteria as organic foods.

Going local

Many chefs are teaming up with local

farmers, fishermen and livestock

producers. Some have exclusive

relationships in order to bring local and

sustainable food to the restaurant menu.

These chefs proudly display the producer’s

name on the menu so that guest may

become more aware that good food is

just around the corner. While there is no

formal or legal standard for sustainability,

Sustainable Table provides a definition

with a reasonable and attainable goal:

“Sustainable agr icul ture is a way of ra is ing food that is heal thy for consumers and animals, does not harm the envi ronment, i s humane for workers, respects animals, provides a fai r wage to the farmer, and suppor ts and enhances rural communit ies.”— sustainable Table

Who’s doing i tChris Cosentino and Mark Pastore of

Incanto Italian Restaurant and Wine Bar

in San Francisco strive for sustainability.

Water is filtered and carbonated at the

restaurant to reduce fossil fuels and

waste associated with bottled water. The

restaurant makes use of local, sustainable

harvested fish and produces and grows its

own herbs on a rooftop garden. Cosentino

is the king of offal (www.offalgood.com),

using all parts of an animal for food, which

is sustainable and respectful to the whole

animal. When all parts of the animal are

used for food, there is no waste.

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For More infOrMATiOn

Chefs COllABOrATive is a leading nonprofit organization and network of chefs that fosters a sustainable food system through advocacy, education and collaboration with the broader food community.

visit: www.chefscollaborative.org

slOW fOOD usA seeks to create dramatic and lasting change in the food system by reconnecting Americans with the people, traditions, plants, animals, fertile soils and waters that produce our food. They seek to inspire a transformation in food policy, production practices and market forces so that they ensure equity, sustainability and pleasure in the food we eat.

visit: www.slowfoodusa.org

Sean Brock of McCrady’s restaurant in

Charleston, S.C., not only uses vegetables and

protein from local farmers, but he grows and

raises them himself. Brock is a pioneer in the

local and sustainable food movement. Daily,

he and his staff meet with local producers,

farmers and fishermen. Most of the time, the

food is delivered by the folks who produce it.

Brock also raises his own heirloom hogs and

grows vegetables with help from the cooks at

the restaurant.

Dr. Margaret D. Condrasky, RD, CCE, is

an associate professor of Food Science and

Human Nutrition at Clemson University.

She leads the CU CHEFS® program for

improving culinary nutrition skills.

Marie Hegler is a graduate of the

Food Science and Human Nutrition

department with a culinary science

emphasis at Clemson University, which

operates the CU CHEFS® program for

improving culinary nutrition skills.

Chad Carter, Courtney Chiang and Brigid

McCarthy, all Clemson University students,

made contributions to this article.

About the American Culinary federation

and the Chef & Child foundation

The American Culinary Federation,

Inc., established in 1929, is the premier

professional organization for culinarians

in North America. With more than 20,000

members in 225 chapters nationwide, ACF

is the culinary leader in offering educational

resources, training, apprenticeship and

accreditation. In addition, ACF operates the

most comprehensive certification program

for chefs in the United States. ACF is home

to ACF Culinary Team USA, the official

representative for the United States in major

international culinary competitions, and to

the Chef & Child Foundation, founded in

1989 to promote proper nutrition in children

and to combat childhood obesity. For more

information, visit www.acfchefs.org.

About Clemson university

CU CHEFS® (Clemson University’s Cooking

and Healthy Eating Food Specialists)

instructional program, led by Dr. Margaret

Condrasky, associate professor in Food

Science and Human Nutrition, is a registered

trademark of Clemson University designed

to promote changes in menu planning,

food purchasing, food preparation and

food consumption behaviors with a goal

of fostering good health through healthy

nutrition. ‘Culinary nutrition’ is the application

of nutrition principles combined with food

science knowledge displayed through a

mastery of culinary skills. The results are

healthy eating behaviors grounded in culinary

confidence and nutrition alertness. CU

CHEFS® promotes an awareness of the latest

trends in foods and nutrition through the

demonstration of proficient culinary skills to

produce flavorful, health-inspired menus for

schools, churches and restaurants. Clemson

University, located in Clemson, S.C., is ranked

22 among the nation's top public institutions.

Since 2001, Clemson has doubled external

research funding, raised the academic profile

of the student body, increased retention

and graduation rates, launched high-profile

economic development and earned national

accolades, including being named Time's

Public College of the Year.

About french's foodservice

French’s Foodservice is proud to

sponsor this series of nutritional articles

authored by Clemson University for

the American Culinary Federation's

Chef & Child Foundation. At French's

Foodservice, we believe that "you are

what you serve," and have built our

reputation by providing the highest

quality ingredients to meet the ever-

changing needs of the foodservice

industry. As chefs, restaurateurs,

educators and nutritionists, you

positively impact the health of our

nation by advocating the positive impact

of healthy eating, especially among

children. We are proud to support this

worthy cause.

Over the last 100 years, French's has

become one of the most recognized and

respected brands in America. Today,

the French's Foodservice family of

brands delivers the highest quality,

most flavorful products possible. For

the brands your patrons know and love

and the incredible flavors that enhance

everything from soups and salads to

sandwiches and entrées, entrust your

patrons to the flavors of French's.