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The University of Maryland’s Cool Food Pledge – Food Tank



The University of Maryland recently pledged to reduce 25 percent of food-based greenhouse gas emissions by 2030

At the University of Maryland’s South Campus Dining Hall, healthful food choices for students and the planet are on display. Leafy greens, chickpeas, and red peppers are included in a salad station. Whole-roasted potatoes and pears sit in front of pizza and paninis. Fresh kale smoothies, with strawberries and peaches, are adjacent to oven-baked chocolate chip cookies.

Outside, trucks carrying green apples and local produce deliver sustainable options for 41,000 students.

For the 9,000 students who eat 30,000 daily meals on campus, many of these choices are symbolic firsts. Freshmen are eating away from home for the first time. The University of Maryland is the first college to sign the World Resource Institute’s Cool Food Pledge, a commitment to reduce 25 percent of the University’s food-related greenhouse gas emissions by 2030. This is the first academic year the pledge can double as a curriculum.

Environmental science and policy majors, dietetic interns, food fellows, and doctoral candidates studying global stewardship are collaborating with Allison Lilly Tjaden, M.P.H., Assistant Director of New Initiatives at the University of Maryland Dining Services. They will plan, purchase, promote, and potentially measure the global co-benefits of the pledge.

“The movement has been growing on our campus for several years,” explains Tjaden, smiling through her packed Friday morning office hours. Her prompt for students: “How are we going to bring our community along with us on that journey?”

Twenty-eight other institutions, including Harvard University, Boston Medical Center, the University of Pittsburgh, and several University of California health systems pledged. The 10-year commitment was formally unveiled during Climate Week in New York City in September 2019.

Shortly after, the Proceedings of the National Academies of Sciences published a study confirming two-for-one health foods. After assessing 15 food categories, the researchers found food groups with the strongest health outcomes, starting with vegetables, are usually the least environmentally expensive to produce.

Signatories of the Pledge can choose five calculations to quantify the environmental price of annual food purchases: measuring food by type or weight, land or water use, agricultural emissions, or carbon opportunity costs. If the signatories meet the 2030 target, they will reduce 25 percent of greenhouse gas emissions from 800 million annual meals, the equivalent to taking 170,000 cars off the road. They will also meet targets to reduce two-thirds of their food-related greenhouse gas emissions by 2050, a goal that aligns with the Paris Agreement, a coalition among 187 countries and provinces to prevent the Earth’s temperature from rising above 1.5 to 2 degrees Celsius this century.

The U.S. was one of the first Paris Agreement signatories in 2016 but will withdraw from the global climate agreement in 2020, which makes the timing of the Cool Food Pledge significant.

Tjaden says the pledge is “really driven by students’ commitment and passion to push for us to be more and more sustainable, and the campus’ overall commitment to environmental sustainability.” The university aims to become carbon neutral by 2050.

Tjaden and her colleagues first heard about the Cool Food Pledge through the Menus of Change University Research Collaborative. Menus of Change, created by nutrition scholars at Harvard’s T.H. Chan School of Public Health and chefs with the Culinary Institute of America, help institutions promote healthier, sustainable, “plant-forward” choices. In plant-forward models, whole produce, and plant-based options, like beans, nuts, and seeds, are celebrated and prioritized but not exclusive menu items. Twenty-four principles guide plant purchasing and placement.

Examples at Maryland include Terp Farm, an organic vegetable farm off-campus, green food trucks, a weekly farmer’s market, local food purchases, culinary training, and visual vegetable placement in the cafeteria.

Madelyn Miller, a senior majoring in government and politics and minoring in sustainability studies, is working with Tjaden as a Menus of Change fellow and will conduct an audit to see which foods and menu items are most popular with students.

“If you implement (the principles) correctly, you’re giving yourself a chance to find more connections with students,” says Miller. She finds eating together on campus unifies students. “It’s something that you can meet people wherever they are on the issue and get a positive response.”

Ten environmental science policy seniors are working with Tjaden to calculate how the university can reach the 2030 food-based greenhouse gas emission targets. The World Resources Institute encourages signatories to think about trade-offs: nuts are a healthful but water-intensive food purchase. Organic farming uses more natural resources compared to conventional methods but reduces farmers and students to pesticides. Sugar is cheap, but it’s not a health staple.

Doctoral students in the global stewardship program will also see if it’s possible to track student health outcomes, global water use, and sustainable farming practices following changes to the university’s 6 million annual meals. The science for the global co-benefit calculations is still pending but the energy unifying students is clear.

“Having that measurable goal gives you something to be working towards and tracking every year and celebrating,” Tjaden says. “When it aligns, too, with what the students are looking for us to do, it gives us a lot of energy. The idea of bringing a lot of people on board is really important.”

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Healthy food -PALAK



Hello everyone, here is very short video on healthy green vegetable
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Mengniu Dairy cleared for Australia acquisition | Food Industry News



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French Salmonella outbreak linked to horse meat from Romania



A Salmonella outbreak linked to horse meat from Romania sickened 25 people in France this past year, according to a new report.

Eleven cases were men and 14 were women. They ranged from 2 to 90 years of age and the median was 68 years old.

In September 2019, the regional unit of Santé Publique France in the Hauts-de-France region was alerted to a spike in Salmonella Bovismorbificans notifications in Nord and Pas-de-Calais during the first two weeks of August, found by the National Reference Center for E. coli, Salmonella and Shigella at Institut Pasteur.

The 25 salmonellosis cases, belonging to the same genomic cluster, were identified between Aug. 4 and 26, 2019. Nine people needed hospital treatment and two had severe complications but none died.

Hypothesis from patient interviews
Twenty people were interviewed. Results of a food survey revealed consumption of chilled raw or undercooked minced (ground) horse meat by 18 of 20 cases questioned in the days before onset of symptoms. No other food was eaten by all those interviewed.

Of the two people who did not eat horse meat, one person was infected with a strain having genetic characteristics slightly different from the other cases and the other was sick after eating a Bolognese pizza in a restaurant.

Consumption of horse meat has decreased significantly in France in recent decades but most of those who eat it live in Hauts-de-France. Horse meat is mainly imported from Italy, Romania, Poland, the United States or South America despite some domestic production.

Symptoms lasted for two to 21 days with a mean duration of 10 days and the mean length of hospital stay was eight days, ranging from three to 21 days.

The investigation identified a common Belgian wholesaler, supplied by a slaughterhouse and a meat cutting workshop in Romania. Batches of implicated horse meat were also distributed to Austria, Germany, Italy, Luxembourg, Netherlands, Slovenia, Sweden and Vietnam.

At the European level, none of the 14 countries which replied to the French alert about the increase in Salmonella Bovismorbificans cases observed any recent rise in infections belonging to the same genomic cluster as the French cases.

Involvement of Belgium and Romania
The fact that most purchases were made on markets made it easier to identify the buying dates and time of consumption. Four distributors obtained carcasses or pieces of horse meat from the same wholesaler of fresh meat in Belgium.

Dates of purchases cited by those sick and analysis of purchase orders and invoices provided by the distributors, made it possible to link the dates of purchase to the raw materials used and with several batches of horse meat, from a slaughterhouse and cutting workshop in Romania.

Controls were carried out in the places of purchase or vehicles cited by those ill and analyzes were done on equipment and pieces of meat, available at the time of inspections but different from batches sold during the outbreak. Salmonella Bovismorbificans was not found in the meat tested.

It was not possible to confirm the hypotheses by finding strains of Salmonella Bovismorbificans in meat consumed by cases, due to the absence of leftovers from implicated lots. The exact origin of the contamination of the meat suspected of causing the outbreak has not been found.

The outbreak was the fourth due to consumption of horse meat documented in recent years. The others in 2003, 2006 and 2010 involved Salmonella Newport, Salmonella Meleagridis and Salmonella Typhimurium.

In 2018, a Salmonella Enteritidis outbreak in France was suspected to be caused by chilled horse meat from Belgium, processed in Romania, with raw material from Hungary. Austria, Germany, Italy, Luxembourg, Netherlands, Sweden and Switzerland were also part of this alert.

In France, Salmonella Bovismorbificans is rarely isolated from humans with less than 50 cases identified, respectively in 2016 and 2017.

Officials said prevention of foodborne infections requires a change in risky eating habits. It involves informing vulnerable people about the risks of consuming raw or undercooked ground meat were contamination will not be destroyed if there is insufficient cooking.

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