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Infographic: America’s Fresh Food Movement

Check out this great infographic at www.good.is on how the trend of buying whole and healthier food is on the rise.  Click http://www.good.is/posts/infographic-america-s-fresh-food-movement    to see the entire infographic.

According to a 2012 W.K. Kellogg Foundation survey, 87 percent of U.S. consumers agree that they eat more whole grains and fresh fruits and vegetables now that they did five years ago. Amidst high-profile medical research proving the healthfulness of these types of food, as well as a subsequent backlash against processed, consumer-packaged goods, the American public is taking note of where the food’s coming from. More are seeking fresh produce at their grocery stores and farmers’ markets. Some are even growing it in their backyards. What other trends are occurring, and what is most important to consumers? Find out more about healthy eating at ourFood hub.

 

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Written by AbbeyGroup on March 8, 2013. Posted in Dishing Up Local, Education

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Healthy Portion Sizes

portion chartNew federal efforts aimed at improving children’s health and preventing childhood obesity by regulating school lunches and breakfasts does not have to stop when your children return home. Rest assured that your children are being fed properly during breakfast and lunch but it can be difficult to know what is appropriate and how much in these extra cheese, supersize-me times in which we are living.

The best way to keep your child’s portions in check is through the use of visual cues. When filling a child’s plate (6+), remember that they need 5-7 servings of Grains, 5-6 servings of proteins, 3 servings of dairy, 4-6 servings of vegetables, 3-4 servings of fruit. For consideration, students will receive about 2/3rds of their daily nutritional requirements at school if they eat everything they are provided. Make sure to ask your children what they ate for lunch/breakfast at school every day. Try to eat as many meals with your child as you can so they can see you eating fruits, vegetables, and whole grains at meals and snacks.

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Written by AbbeyGroup on February 25, 2013. Posted in Education, Inside The Abbey Group, USDA

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The Abbey Loves Jr Iron Chef

Last Saturday marked the end of another fun filled Jr Iron Chef competition, where middle and high schools from around the state submit teams to compete in a giant cook-off.

The competition, held at the Champlain Valley Expo, grew out of a desire to raise awareness about the complexity of school food systems while highlighting local agriculture, emphasizing healthy eating, and promoting the culinary arts.

Jr Iron Chef also allows students the opportunity to analyze how school meal programs operate and develop creative solutions for complex problems that programs face, while partnering with local chefs and farmers, food service professionals and teachers.

The competition was a product of a collaboration between Farm 2 School, the Burlington School Food Project and Vermont Food Education Every Day (Vermont FEED). VT FEED works with schools and communities to raise awareness about healthy food and the roll Vermont farms can play in their schools.

The Abbey Group is very committed to working alongside Vermont FEED in their efforts as we share common goals in the school food service industry. That’s why last Saturday The Abbey Group was well represented through team sponsorships for schools in which we operate, student education, and Abbey Group school team leaders.

We are proud of all that participated, we hope that they learned some valuable insight into food supply systems, healthy eating habits, the culinary arts and had a great time doing it!

If you think this is something you would like to do in your school, make sure to let your Abbey Site Manager know, we’d love to do this with you!

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Written by AbbeyGroup on February 8, 2013. Posted in Dishing Up Local, Education, Events, Inside The Abbey Group

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