“MyPlate” replaces USDA Food Pyramid
In an effort to encourage healthier eating, the United States Department of Agriculture replaced the 19-year-old, ever-evolving food pyramid with a new, more streamlined model for balanced nutrition: MyPlate. The new nutrition guide diagram depicts a plate and a glass divided into five sections. The new symbol supports the USDA’s 2010 Dietary Guidelines and is aligned with Sodexo’s nutrition philosophy.
Read more on the USDA website.
And read our blog post about MyPlate.
“Is Sugar Toxic?” New York Times Magazine (April 13, 2011)
From analysis of health issues such as obesity and diabetes to information on how our bodies metabolize the components of sugar, this feature article goes in depth to explore the role of sugar in modern diets and its impact on human health.
“Cafeteria Cams Track Students’ Calorie Consumption at School,” Time Magazine (May 12, 2011)
Time Magazine covers the state of school lunches and recent attempts by administrators to help create healthier lunches in Los Angeles, and USDA-sponsored installation of lunchroom cameras to monitor eating habits in San Antonio.
Sodexo’s Meatless Monday campaign, a hot topic
When we announced expansion of our Meatless Monday campaign in March, bloggers were listening. Meatless meals were covered by sustainability and food bloggers alike. Here are a few highlights:
- Sustainability author Marc Gunther praised the expansion of Sodexo’s Meatless Monday program in his blog. Gunther spoke with Arlin Wasserman, Vice President of Sustainability at Sodexo NA, and the post also includes a meatless recipe from Sodexo:
- A New York Times article from June 16, 2011 highlighted growing support for Meatless Monday at institutions and restaurants in Aspen, Colorado – a city with carnivorous-leaning culinary traditions, yet a national leader in healthy eating.
Here is a selection of awards and recognitions Sodexo NA sites and people have earned in the last few months:
Sodexo chefs duke it out in NYC in the name of sustainability
Out of more than 150 contestants, five Sodexo chefs made it to the Recipes for a Better Tomorrow Culinary Competition at the venerable James Beard House in New York City on May 18 – but only one was declared the winner. Chef’s dishes were judged on taste, presentation, and support of Sodexo’s goals for the environment, local communities, and health and wellness.
Sodexo Chef Jason Murchison of Napa Valley Unified Schools earned the top honor with his dish: chocolate espresso braised pork over jasmine rice with grilled sweet corn and avocado salad. The other finalists, who each had the top recipe for their respective segments, and their dishes were:
Chef Joshua Chandler, Westminster Canterbury – Shenandoah Valley
Cider Glazed Pork Loin with White Sweet Potato and Carrot Swirl Puree
Chef Andrew Cox, Harvard Kennedy School
All Natural Vermont Roast Turkey with Organic Quinoa Pilaf and Citrus
Executive Chef Leanne English, University of New Brunswick
Ginger Salmon with Citrus Coriander Maple Glaze, Roasted Fingerling Potatoes and Sautéed Fiddleheads
Chef Jesse Kraft, St. Barnabas Medical Center
Pan Seared Cod Filet with Beet Vinaigrette and Pumpkin Quinoa Risotto
Rhode Island schools win multiple awards in the HealthierUS Schools Challenge
In February, a ceremony was held to recognize ten Pawtucket Public Schools that earned awards in the HealthierUS Schools Challenge (HUSSC) in 2009 and 2010. The school district’s comprehensive nutrition education and physical activity student wellness programs helped them qualify for the program, a key component of First Lady Michelle Obama’s Let’s Move! campaign to end childhood obesity.
Supporters at the event included the Mayor of Pawtucket, representatives from the United States Department of Agriculture and the Rhode Island Department of Health.
James Arena-DeRosa, regional administrator for USDA’s Food and Nutrition Service, wrote about Sodexo’s success in student health and wellness on the Let’s Move! blog.
UC Davis wins university system sustainability awards
In April, UC Davis was recognized at the University of California (UC) university system’s Energy Efficiency and Sustainability Best Practice Awards Competition. The university’s Cuarto Dining Commons won an award for sustainable menu development, and Aggie Stadium – where Sodexo provides concessions for sporting events – won an innovative waste reduction award for its pursuit of zero waste to landfill status.
Magee-Womens Hospital of UPMC adds green with gardens
Sodexo’s Food and Nutrition team has supported the sustainability initiatives developed by the Pittsburgh hospital’s Green Team for several years. This past fall, the group earned a generous grant from the Heinz Endowments, and funds were used to transform the green space at the hospital into herb and vegetable gardens. Produce grown in the gardens is used in the meals prepared by Sodexo.
Sodexo manager helps medical center become a leader in healthcare sustainability
The leadership of Sodexo Area Manager, Warren Goodman, helped Bon Secours Maryview Medical Center in Virginia earn a 2011 Partner for Change award from Practice Greenhealth, a leading U.S. networking organization for healthcare institutions committed to sustainable, eco-friendly practices.