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From The Culinary Institute of America | November 13, 2012

Consumer Education, Part 1
ProChef SmartBrief presents this Special Report on Consumer Education. This report continues SmartBrief's examination of healthy and sustainable practices in the industry, which culinary leaders are setting goals and standards, and how professionals can implement best practices today. We hope you encourage your peers, colleagues and friends to join you in the conversation by inviting them to sign up for this timely e-newsletter-- it's free.

Healthy and sustainable eating are at the top of many diners' to-do lists, but sometimes it can be difficult to know where to begin. Luckily, there are plenty of chefs and organizations that are more than glad to help out by educating consumers with classes, initiatives and programs that explain what practices and habits are most important to a green and healthy lifestyle.

In Part 1, below, we'll take a look at how chefs and groups are educating consumers and rallying their peers in the industry around the cause of healthy and sustainable eating. Look for Part 2 in your inbox on Thursday to learn about how these issues are influencing menus across the country. Forward this e-mail now to those who you think would be interested, and they can sign up today. Share your favorite consumer education stories on Twitter, too!

Char-grilled Louisiana Oysters with bacon-anchovy butter
Make a big impression by adding versatility to your menu with the savory and stout flavors of plump, char-grilled Louisiana Oysters on the half shell. Get recipes and learn more about Louisiana Seafood: where flavor comes to life.
  Helathy and Sustainable Menus  
  • A-list chefs join call for imported seafood tracking
    Hundreds of chefs and culinary industry players including Thomas Keller and Daniel Boulud have signed a petition from conservation advocacy group Oceana calling on the U.S. government to implement mandatory tracing programs for imported seafood. The petition notes a study that shows that as much as 70% of seafood is labelled incorrectly, sometimes as the result of fraud aimed at selling common species disguised as more expensive ones. The mislabeling also hampers efforts to make sustainable food choices, according to the petition. Los Angeles Times (tiered subscription model) (10/26)
  • ChefVille players get lessons from Jamie Oliver
    Celebrity chef and healthy eating advocate Jamie Oliver has signed on for a two-week stint helping players of the popular Facebook game ChefVille. Oliver and players will go on quests designed to teach them more about where their food comes from, what makes sustainable agriculture and how to eat a healthier diet. Mother Nature Network (11/5) LinkedInFacebookTwitterEmail this Story
  • Chef's cooking class takes aim at obesity
    Chef Beverly Romear-Doukwah and partners Molina Heathcare and the Salvation Army in West Palm Beach, Fla., have launched a strike against childhood obesity with a series of cooking classes. Seven-to-12-year-old low-income children attending Dr. Cleo’s Cooking Club learn the basics they need to be able to prepare healthy meals, Romear-Doukwah said, including the importance of starting with breakfast and paying attention to portions. The Palm Beach Post (Fla.) (10/24) LinkedInFacebookTwitterEmail this Story
  • Wis. Food Day summit spurs awareness of local food issues
    Issues from increasing fruit production in Wisconsin to raising awareness of the value of a sustainable food system were discussed when 100 educators, county officials and others met at the Dane County Food Council Food Summit last month. "This decade, 2010-2020, will be the real growth surge for sustainable food systems," said professor emeritus Jerry Kaufman. Madison Commons (Wis.) (11/6) LinkedInFacebookTwitterEmail this Story
Herb-stuffed whole Louisiana Drumfish with roasted fennel
Bring healthy, sustainable items to your customers with the robust flavors of savory herb-stuffed Louisiana Finfish, sure to inspire a following. Get recipes and learn more about Louisiana Seafood: where flavor comes to life.
  Best Practices 
  • Community garden plants seeds for healthy eating
    A joint effort between Pima County and the University of Arizona has transformed a former Mexican restaurant in South Tucson, Ariz., into a community garden and gathering place with the goal of promoting healthier living. The Garden Center will host cooking classes with a "seed-to-table" theme and offer lessons on creating healthy gourmet meals on a budget. "People eat healthier when they cook and garden," said program coordinator Cheralyn Schmidt, "and we have a generation growing up that has lost that ability." Arizona Daily Star (Tucson) (10/26) LinkedInFacebookTwitterEmail this Story
  • Festival celebrates artisan food producers
    Attendees at the third annual TerraVITA Festival last week at the University of North Carolina at Chapel Hill had the chance to mingle with the area's chefs, farmers and food artisans and sample their wares. Adam Rose, executive chef of Il Palio at The Siena Hotel, said the event helps connect chefs with local producers. "Every year we get better at finding our sources. Sustainable, organic, wholesome ingredients is our top priority," he said. The Daily Tar Heel (University of North Carolina, Chapel Hill) (11/7) LinkedInFacebookTwitterEmail this Story
  • Students learn sustainable lessons by tasting
    Students at Everett Community College in Washington celebrated Food Day on Oct. 24 with plenty of free samples, tasting everything from kale chips to tofu pumpkin pie while learning about sustainable foods and healthy eating on a budget. "It’s a more complex topic than you might think. One element is food miles. Another element is fair trade. Another element is, we talk about the externalities of how food is grown," said nutrition instructor Laura Wild. The Clipper (Everett Community College; Everett, Wash.)/The Clipper (11/7) LinkedInFacebookTwitterEmail this Story
  • 5 chefs share a passion for sustainable eating
    Chefs Arnaud Daguin, Luke Burgess, Godfrey Nzamujo, Dai Jianjun and David Kinch operate in different parts of the globe, but their worlds converge in a new documentary series about their shared commitments to local, seasonal and sustainable dining. From the island of Tasmania to Los Gatos, Calif., the chefs demonstrate how their eateries reflect the local flavors. The Huffington Post (10/13) LinkedInFacebookTwitterEmail this Story
Deviled Louisiana Blue Crab cakes with smoky rémoulade sauce
Make a strong statement on your menu with the local flavors of smoky rémoulade atop deviled, delicate Louisiana Blue Crab cakes, a species naturally harvested from nutrient-rich waters. Get recipes and learn more about Louisiana Seafood: where flavor comes to life.
  Temperature Check 
  • Temperature Check
    Have you ever taught a class to consumers about healthy and/or sustainable eating?
No, but I am planning to teach a class on these topics


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