September/October 2022 Edition

SEPTEMBER-OCTOBER 2022

VOLUME 2 x ISSUE 6

PLANT-BASED FOODS:

MEET THE NEW FOOD LEADERS IN A CHANGING MARKET

ON THE INSIDE Association Events Coffee House

Classroom Course Company Spotlight Table Talk Service Directory Employment Opportunities Calendar of Events

AHF 2022 NATIONAL CONFERENCE PHOTOS, AWARD WINNERS & MORE SPECIAL SECTION STARTING ON PAGE 27

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ON THE INSIDE 8 10 Hospitality College Hosted “Welcome BBQ” What Gen Z Wants Lets Get ‘Phygital’

HOTEL, DINING, & INSTITUTIONAL FOODSERVICE TRENDS

Publisher Ed Daniels Editor-in-Chief Maria Medina Executive Assistant Caren Franklin Contributing Writers Kimberly Brock Brown, CEPC, CCA, AAC Eleni Finkelstein Linchi Kwok, Ph.D. Lady Latte Veronica McLymont, Ph.D., RDN, CDN Beth Torin, RD, MA ZeeTheCook Account Executive Martin Daniels

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Salmonella & Eggs Perseverence Striving For Work - Life Balance COFFEE HOUSE: Sustainable Waste Management One Cup of Coffee at a Time

COMPANY SPOTLIGHT: Bringing The Harlem Community Together

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AHF 2022 Annual Conference AWARD WINNERS in Their Own Words

Carol Terracciano Creative Director André Garabedian Social Media Director

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Plant-Based Foods: $74 Billion Meet The New Food Leaders In A Changing Market

40 TABLE TALK:

Skopos Hospitality’s Growing NJ Empire

Follow Your Heart 42

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Hospitality Students Gained Valuable Experience During Summer

Hispanic Restaurant Association Announces Key Dates

The Importance of Uniforms in the Hospitality Industry 48

CLASSROOM COURSE: How Today’s Managers Should Handle the Needs Of Their Organizations

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Getting to Know Your Local Philadelphia-South Jersey Chapter of AHF Service & Product Directory Employment Opportunities Upcoming Events Battle of the Pastries NYC Hospitality Alliance Celebrated its 10th Anniversary ACF Long Island Chapter Hosts September Member Meeting HANYC Kicks Off Fall 2022 with an End of Summer Celebration

HOSPITALITY COLLEGE HOSTED “WELCOME BBQ”

T he Collins College of Hospitality Management at Cal Poly Pomona, one of the largest hospitality colleges on the West Coast, hosted a long overdue in-person event on campus on August 30. As a tradition, the College usually hosts a Welcome Barbeque in the first few weeks of the academic year to welcome hospitality students back to school. In the past two years, most in-person campus events in the State of California have been put on hold due to strict social distancing guidelines. The Collins College brought back its proud tradition with a Habit Burger food truck and a Kona Ice truck (shave ice). THE TURNOUT Over 300 hospitality students showed up at the cookout. They greeted and met with the faculty, staff, and administrators. They also got a chance to talk to different student clubs in the college and took part in some fun activities onside (e.g., photo booth, swag, door prizes, etc.) THE FEEDBACK The event was a great success. A survey was sent out to collect participants’ feedback. Close to 50 participants responded (approximately a 15% response rate), suggesting 83% of them enjoyed the BBQ a lot, followed by 17% who felt somewhat enjoyable. Nobody chose “not-at-all” enjoyed.

of networking and getting to meet others in person. Selected comments include: n “I enjoyed the people I got to meet there.” n “I met some people who were nice.” n “Meeting some of the Collins staff for the first time.” n “Meeting new people and making connections!” n “I was able to network with the Collins professors and students.” n “I loved the cute bronco pin, and I was glad that the professors and administrators were out there so we could talk to them.” n “I got to talk to someone new and make a friend.” The food, activities, and student clubs are other reasons why people enjoyed the experience. Some shared: n “The food. Overall, the different activities included food, shaved ice, clubs, raffles, pictures, and music. Also, I think that the timing of the event was great.” n “I really enjoyed trying a Habit Burger for the first time!” n “The student clubs, free burger and fries, meeting new students!” n “I was able to meet new people and learn about clubs for hospitality students.” n “Billy being there for photos was fun.”

PEOPLE ENJOYED THE WELCOME BBQ BECAUSE …

It’s great to see many happy faces on campus. Hospitality management is a fun major. People at Cal Poly Pomona always love to visit the Collins College of Hospitality Management and participate in Collins events. For many alums, the Collins College is where they started their American dreams. I can’t wait to learn more about how these students are doing in the program and, later, how they do in their careers through hospitality education. n

Predominantly but not surprisingly, students wanted to connect with others at in-person events. After two years of Zoom classes and Zoom events, it seems people genuinely value the opportunity

LINCHI KWOK, PH.D.

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GEN Z A LOOK INSIDE THEIR FOOD PREFERENCES

G en Z is anyone born in 1997 or later. Gen Z’s spending power is on the rise. A recent Bloomberg report says the young students and professionals now command $360 billion in disposable income. They are part of a fast- paced world with instant global access through their mobile devices. They are plugged in to exploring and talking about food in their online social circles. More than other generation, Gen Z are the most aware of current events, socially conscious, ethnically diverse, technologically connected, and politically engaged. As the most diverse generation, they are subsequently exposed to a host of cuisines and cultures thanks to family and friends. They are open to exploring different foods because of their extensive travel connections. Moreover, they have grown up with TV shows like Top Chef and MasterChef Junior, Food Network, Cooking Channel, Instagram short form cooking videos, and YouTube. Connectivity is important to Gen Z diners. They have tremendous access to and reliance on technology and information. They thrive on posting and sharing information on Meta (formally Facebook), Instagram,

and TikTok. Not surprisingly, their social media accounts are likely to drive their decisions about food. FOOD TRENDS THAT APPEAL TO GEN Z This generation wants more control over what they order. So, it’s no mystery that fast casual niches like Chipotle, Sweet Greens, and Poke Bowl are appealing, because they offer variety and the opportunity to build meals with made-to-order options. But make no mistake, Gen Z will go to high-end restaurants for the food experience and photo opportunities. According to the International Food Information Council’s (IFIC) 2022 Food and Health Survey, Gen Z feel that sustainability plays an important role in decisions around what they eat. Fifty percent said their food and beverage choices have a significant or moderate environmental impact. Gen Z are making a huge impact on the food industry. With the high visibility of food trucks, they subscribe heavily to street food. Technomic’s College and University Trend Report found that 42% of Gen Z are interested in street food on menus, while 46% say chicken is their protein of choice for dinner. Plant-based offerings, fermented

53% of Gen Z respondents say they find inspiration for new foods through the popular social media app. TAKEAWAYS Gen Z are changing the face of the food and hospitality industry and reshaping trends. Restauranters, brands, marketers, and operators should take heed in order to enhance their presence, gain popularity and boost their bottom line. They can start by doing the following: 1. Refresh menus keep offerings innovative, add fresh flavors, sustainable options, and small plates. 2. Offer items featuring plant-based, natural, organic, authentic, free-range, sustainable, locally grown options that reflect social responsibility. 3. Update digital presence and engage by having an active social media, online ordering, encouraging customers to tag your restaurant and reading and responding to customer reviews. 4. Create your own integrated online ordering system to service the population working from home. 5. Include Latin, Caribbean, African, Asian, Middle Eastern and other ethnic offerings. Add items that are fresh, made-from-scratch with unique flavors like tamarind, lemongrass, vinegar, yuzu, and jerk, hot, and spicy. 6. Create an inviting social experience including providing access to wi-fi. 7. Include customizable sophisticated twists on traditional items like gourmet coffees, teas, lattes, smoothies, pastries, grab and go items and snacks. THE FUTURE Pay attention to trends that appeal to Gen Z. According to Cassandra’s Young & Hungry report, 47% of Gen Z surveyed said that over the next few years they will be prioritizing more mental health focused eating. Gen Z overwhelmingly prefer to shop via augmented reality (AR). In fact, the National Association of Convenience Stores (NACS), say that restaurants are now entering the Metaverse. With the rise of Gen Z engagement with the metaverse, the hospitality industry must consider what this will mean for their business in the not-too- distant future. n

foods, pizzas, and bowls like burrito bowls, poke bowls, and acai bowls are hugely popular among this group. Still, it’s all about experiential dining. They want to try new foods, and are drawn to places offering sustainable, organic, locally grown items on menus. The more transparent the restaurant is with their ingredients, the better. Gen Z prefers specialty beverages, bottled water, smoothies, and fruit juices. CONVENIENCE RANKS HIGH According to the American Egg Board, Gen Z likes convenience, with social media being at the center. Ecommerce will continue to grow, as they are likely to do online ordering and takeout, including groceries and restaurant orders. Furthermore, a Tufts Nutrition Report says that nearly half of Gen Z say they are willing to pay more for foods they believe are healthier. FOODIE GENERATION According to Cassandra, ENGINE’s insights and strategy group that studies trendsetting young consumers, the report Young & Hungry revealed Gen Z consider themselves the “foodie” generation as part of their identity. Fueled by a desire to discover new recipes, they find inspiration from social media platforms like Tik Tok. More than half of those surveyed say what they eat indicates who they are as a person. Vegan, vegetarian, flexitarian that includes vegetables, grains, topped with an egg, and pescatarian that includes vegetables and fish are commonplace. Sharing their culinary experience ranks high among Gen Z. They look for foods that are personable and photogenic. They use Instagram to communicate and make decisions about restaurants and food choices. It is no surprise that Gen Z are among today’s food influencers. Their use of social media, and in-app features, is shaping food trends. We see this with the rise of Tik Tok, influencing how food companies are developing new brands and product lines based on consumer social media engagement algorithms. In fact, Cassandra’s Young & Hungry report shares that

VERONICA MCLYMONT, PHD, RDN, CDN

Dr Veronica Mclymont is an author, Registered Dietitian-Nutritionist, and a Certified professional Life coach. She is the recipient of awards in Excellence in Management, Business and Leadership.

LETS GET ‘PHYGITAL’

PHYGITAL = PHYSICAL + DIGITAL

I n this month’s white paper, International Food and Beverage Technology Association (IFBTA) Director of Research & Education, Michael Kasavana, discussed the increasing ways restaurants are becoming ‘phygital.’ In his executive summary, he states:

the sales transaction. The recent success of order ahead curbside pickup and delivery services attests to the fact that customers are comfortable using a variety of tools (kiosks, smart phones, tablets, or websites) to support menu review, order placement, settlement, and loyalty program interactions.

“The term ‘phygital’ is created by a blending of the words physical and digital to create a unique phrase. Phygital (pronounced

For more informartion, please visit ifbta.org. n

phy·gi·tal) is a direct outgrowth of the recent pandemic as a large proportion of restaurants start applying the term to adjust strategies that enable digital processing to achieve tasks that had previously been accomplished in-person. In other words, phygital is a seamless integration of physical and digital functionality leading to a consistent and enhanced customer experience, regardless of channel or touchpoint. For example, consider a restaurant guest placing a meal order via a self-service lobby kiosk. In this case the kiosk, a physical device, presents digital text and graphics to complete

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SALMONELLA & EGGS

CAUSES, REGULATIONS, AND TAKING ACTION

W hat puts people at risk for salmonella in their eggs? Pooled eggs are raw, unpasteurized eggs that are combined in a container after being cracked and held for use at a later time. Pooled or combined eggs are at an increased risk of causing salmonella (S. Enteritidis) because in the pooled or combined state, the bacteria thrives and expands. WHAT ARE THE REGULATIONS? The model food code requires eggs to be used immediately and not left for any long period of time. This regulation is due to the fact that raw eggs and their shells can carry salmonella. If only one egg contains salmonella, the entire pool will be contaminated; the bacteria will grow and the risk of an outbreak presents itself. In 2004 a study* was conducted by staff of the Environmental Health Specialists Network (EHSNet). The network, created by the CDC, is comprised of environmental health specialists and epidemiologists at federal, state, and local levels who collaborate to evaluate food preparation practices and policies and their relation to foodborne illness. WHAT ARE THE FACTS AND WHY ARE THERE SO MANY OUTBREAKS?

They used a group of 153 restaurants in 13 different urban areas and found that only 26% stored their eggs at the appropriate temperature, and 54% pooled their eggs. The restaurants that pooled their eggs did so for between 4 and 6 hours. There have been several cases of salmonella that can be traced back to the improper handling of eggs in restaurants. Studies like this clearly indicate that these outbreaks are due to the improper handling of eggs. The high-risk practice of leaving pooled and combined eggs for an extended period of time before use, coupled with eggs being held above the appropriate temperature, have resulted in salmonella transmission and outbreaks across the country.

DO FOOD ESTABLISHMENTS TAKE THESE RISKS SERIOUSLY?

Food safety consultants frequently find pooled and combined eggs in food service establishments that get a wave of customers at breakfast. It’s easy to mistakenly leave pooled eggs unattended when there is a rush and there are too many things to pay attention to at once.

Interestingly, sanitarians often find that restaurant operators are aware of the fact that pooling eggs is not permitted, but they continue to allow it on a regular basis. Not only are pooled eggs

Unfortunately, pasteurized eggs cost more than non- pasteurized, fresh eggs, so this may deter food service establishments from purchasing them. Any facility that feeds children, the elderly, or the immunocompromised should be using pasteurized eggs for the safety of their guests. Restaurant operators MUST be more vigilant regarding the high-risk practices that take place in their facilities. Employees need training to ensure that eggs are stored at the correct temperature, not pooled, and are cooked to the correct temperature. Using pasteurized eggs is more costly, but if establishments invest in them, will minimize risk of salmonella, that we see in so many locations. That is our priority, and we will continue to encourage establishments to follow our lead to help prevent future outbreaks. n

allowed, but the containers of pooled eggs are held out of temperature for long time periods, fostering the growth of salmonella. When the health department arrives for an inspection, pooled eggs are one of the first items that are discarded. Why are people in food service establishments doing something that can harm customers and negatively affect their business? There doesn’t seem to be a logical answer to this question, since it carries on in spite of the risks. SO, WHAT’S THE SOLUTION? The answer to this problem is pasteurized eggs, which have been treated at a high enough temperature that the salmonella is destroyed before use. An establishment can buy shelled eggs or liquid eggs that are pasteurized to minimize or lower risk of salmonella.

BETH TORIN, RD, MA

CHIEF OPERATING OFFICER bettercallbeth.com Beth Torin served as the Executive Director for the New York City Department of Health Office of Food Safety (NYCDOHMH) for 14 years. *Journal of Food Protection, Vol. 67, No. 7, 2004, Pages 1444–1450

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PERSEVERANCE STRIVING FOR WORK - LIFE BALANCE

M y story begins with a very humbled and “normal” background. I am all that you may have seen in media and on the screen. I am also so much more as a daughter, sister, mother, nana, girlfriend, and a few other labels that are used to define me. Getting here to this station in my life is a journey that I really wouldn’t change. Oh, the experiences and the knowledge earned from those bumps and stumbles along the way! I am the third of four children born to my parents in the western suburbs of Chicago. Both parents were very good cooks. We had a garden in our backyard, and we would go pick our own fruits and vegetables on weekends. Yeah, I hated it! I’d much rather have been riding bikes with friends, but once we got there it was fun. We’d travel to Southern Illinois, Michigan and Indiana. We were “foraging “ before it was cool. Then once we got home we were pickling, parboiling, canning and freezing so that we would have fresh food year-round! I was a home economics major in high school because the phrase “culinary arts” was never introduced to me until I was graduated and pursuing a career in it. Of

course there are great restaurants and culinary schools in Chicago, I just never imagined that as a career opportunity — neither did any of my teachers and counselors. I grew up surrounded by strong women who modeled great work ethic. My mom graduated college at 50 years of age. She would take at least one class each year while raising her four kids and working full time. Our minister and assistant ministers were all female. Dad worked two jobs until at the age of 44 when he died of a massive heart attack. So yes, with these examples in my life I am a firm believer in work-life balance! I’ve received tremendous support and inspiration from my family throughout my life and career. My bunk- bed mate and sister is a United States Navy Retired Commander. My baby brother has been holding down the Front of House forever! My son, Brock, and daughter, Bianca, also share my entrepreneurial spirit and love of food. Brock was four months old when I took him to his first American Culinary Federation conference! I wasn’t leaving my baby, but as the chapter President, I knew

say something. Stand up and lean in! Grab a seat at the table. Be the change you want to see! Don’t leave your happiness and future in someone else’s hands. And when you have the opportunity to step forward to make a difference, bring someone, or two, with you. Open the doors and continue to shatter those ceilings! If it is to be, it is up to me. I was taught this affirmation as a child in Sunday school. I firmly believe it. I do so receive it. I’m honored to have been named: n The first African American woman graduated from my ACF Apprenticeship, El Centro College, Dallas Texas. n The first African American woman inducted into the Honor Society of the ACF, the American Academy of Chefs. n The first and only African American CEPC in South Carolina. n The first African American woman voted onto the Board of Directors as the Southeast Vice President. n The first African American, first woman and first Certified Executive Pastry Chef voted as The National President of the American Culinary Federation going into its 94th year. Learn what qualifications you need to get to the next level, the next opportunity. Know the path to make it happen. Stay the course and set yourself up for success! The race is given to those who endure to the end. Fellas, we need your help, we need your allyship. Ladies, Let’s Go Be Great Together! n

I needed to attend. I started noticing more babies at conferences and conventions after that year. Sometimes it’s not our bloodlines, but our ride-or- die buddies that help keep us motivated and moving forward. Who is your tribe? Who are your allies? What does your village of support look like? It seems like women just give and do so much. In order to give you have to receive! What are you doing to fill the well of your soul, your spirit? Maybe the unconditional love from your 4-legged babies is what keeps you stable and sane. I know watching my 18-month old Grand Joy, Genevieve Rose, keeps me centered on what matters and how to be the best I can be. Put the mask on yourself before assisting others. A friend recommended I read four books a day, ten minutes each. I’m a little hardheaded and I read maybe two until done. But the point is to keep learning and growing. Keep feeding yourself good and positive motivational ideas and thoughts. My car is sometimes my library. I must listen to positive things and people for my own sanity. I am an admitted news junkie! I also know that feeding my subconscious positive vibes is a healthy practice that will garner positive results. Thoughts are things. I wrote the book, “Here I Am,” because I was always asked the question, ‘Where are all the female and minority chefs?.’ I knew a few, but not many. I really wanted to meet others like me and gain the support and friendship I so needed. Social media has helped with this, but nothing beats those in-person interactions! I was honored to be a part of the book, “Real Women, Real Leaders.” It tells the stories of 17 successful women of all backgrounds and ages and gives some very interesting stats on women in leadership. I’ll never forget one study that said if there was a job posting with ten qualifications and a guy had six and the woman had eight she would pass it up because she only had eight! The guy would go for it and figure it out afterwards. I have a history of being the first. Something I wasn’t trying to be, it just was. When you’re sick and tired of not being represented or heard, do something. When you feel like you have no say in the direction of your career or the association you belong to and believe in, JUST LIKE ANY OTHER VESSEL, YOU HAVE TO PUT SOMETHING IN IT TO ENSURE YOU CAN POUR FROM IT!

KIMBERLY BROCK BROWN, CEPC, CCA, AAC

EXECUTIVE CHEF CULINARY CONCEPTS, LLC SUMMERVILLE, SC PRESIDENT AMERICAN CULINARY FEDERATION

C H House Coffee

SUSTAINABLE WASTE MANAGEMENT ONE CUP OF COFFEE AT A TIME

L ady Latte sits down with Ricardo and Daniela Garcia of Coffee Kreis to discuss how they found an interesting way to utilze used coffee grounds rather than just throw them away after brewing, thereby removing potentially tons of waste from landfills. HOW DID YOU GET STARTED? Like most of you, we drink coffee every morning and are left with a dirty coffee filter containing wet coffee grounds that need to be discarded and washed away, often creating a nice smelling mess. As an experiment, we started accumulating this “waste” daily in our home and reached four pounds of coffee grounds in one month. We couldn’t stop thinking about all the coffee grounds thrown away in coffee shops and asked ourselves: “What if this waste is not really meant to be waste?” This was when we had the idea to repurpose the grounds into cups, and began researching how to make this idea come true. WHAT IS YOUR VISION? Our mission is to make an impact in society and change people’s mindsets of how waste is seen. We aim to reduce the coffee waste that otherwise gets thrown into the landfills and to reduce single-use plastic and paper products. We see Coffee Kreis not only as a major player in sustainable consumer product goods, but also as incorporating a logistics-driven tech platform that will facilitate how waste is managed. WHAT ABOUT THE NAME OF YOUR BUSINESS — DOES IT HAVE ANY SPECIAL MEANING? Kreis means “Circle” in German, and resembles our circular economy model based on the regeneration of natural materials. WHERE ARE YOU BASED? We are based in Florida, the United States, however, all of our operations — from the recycling to the manufacturing process — are done in Colombia.

ARE YOUR PRODUCTS AVAILABLE ONLINE ONLY OR WILL WE BE ABLE TO BUY IN STORES AS WELL? Our goal is to have our products at every coffee shop, retail store, hotel, and restaurant not only for these businesses to reduce their single-use plastic and paper product consumption, but also to give customers the opportunity to purchase the products in person. WHAT SETS YOU APART FROM OTHER COMPANIES LOOKING TO USE/SELL REUSABLE PRODUCTS? We believe our product is unique in its characteristics and material composition. Something we really like about our cups is their natural brown color that comes from the coffee, as well as their coffee aroma which will take your coffee experience to the next level. Currently, we are doing some lab testing to get a unique and perfectly engineered product to market. We should be able to start delivering our products before the end of this year. For more information about Coffee Kreis, visit coffeekreis.com. n HAVE YOU CONSIDERED NEXT STEPS/TIMELINE OF RELEASE?

LADY LATTE

REPORTER CO-WRITTEN BY SARA SCHREIBER SCULLIN

Love at First Bite

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BRINGING

A FLEXIBLE COMMERCIAL KITCHEN IS CONNECTING A COMMUNITY THROUGH INNOVATION AND STRATEGIC PARTNERSHIPS THE HARLEM COMMUNITY TOGETHER

E .terra, meaning whole earth, root, beginning, seed to full growth, is more than a Harlem-based flexible commercial kitchen. It is a supportive platform where chefs, bakers, entrepreneurs, and community members are given a space and support to grow and thrive in their business journeys. The CEO and Co-Founder, Bella Karakis, is a seasoned trademark attorney and food entrepreneur. She also co-founded a DC Metro-based food truck operation, as well as another shared kitchen brand, with multiple

locations in DMV/NYC prior to founding e.terra’s flexible commercial kitchen. Currently there are two e.terrra kitchens, both located in Harlem. E.terra kitchens are home to a large variety of kitchen member operations who rent out the space for large-scale food preparation, such as cooking classes, pop-up events, and film production. The Harlem building on 120th and Third Avenue features two state-of-the-art kitchens for members, one of which is a dedicated baker kitchen with a plethora of pastry and baking equipment not commonly found in other shared commercial/ghost kitchens, such as Rational iCombi ovens, a gelato maker, dough sheeter, and two temperature controlled rooms. The kitchens are designed in an open format to support any size business in their daily growth. Each station can be optimized for different members’ needs, such as large school lunch preparations or film/

CEO Bella Karakis at e.terra

video/photo shoots. To rent the space for production, prospective members must undergo a screening process, have food handler certifications, and apply for their own Health Department or Agriculture & Markets permits. This ensures there is space available for them with no overlap from other members. E.terra also likes to get an understanding of their members’ needs before renting out the space so they know if any specialized equipment or supplies are needed to satisfy their particular business needs. Currently the two locations are home to over 40 members and a dozen more are expected to be onboarded by the end of the summer. One of the most unique uses of the space is for documentaries, media interviews, and filming that requires modern, aesthetic, brightly lit kitchen spaces. Just recently, e.terra was rented by Netflix for their “Street Foods USA,” a NYC-based show focused on food truck operations in Harlem. Separately, Chef Maryam Boddie, Owner of Maryam’s Yum Yum, was interviewed by Jen Maxfield of NBC at e.terra’s private kitchen space. The modern kitchen’s open concept, with state-of-the-art appliances and well lit space serves as a great background for shows and documentaries. Besides making its way onto people’s TV screens, e.terra is also homebase for a wide variety of community service events. “A team that volunteers together stays together,” says Bella. “We are strong believers that it takes a whole village to make an impact in a community like Harlem.” e.terra has partnered with a number of community organizations like the Stanley M. Isaacs Center and Youth Action and Youth Build, two Harlem-based organizations dedicated to culinary training for young adults. E.terra hosts culinary interns from these groups at its two kitchen locations, providing free employee assistance. Outside of the kitchen, the e.terra team volunteers with non-profits such as: Project Eats, to clear garden patches and grow produce that is sold at a steep discounts to Harlem residents and other economically challenged communities; God’s Love, to produce and pack meals for NYC residents with medical conditions; and City Harvest, to help with food rescues around the five boroughs. Over 113,000 tons of food was rescued as part of this event.

Going forward, e.terra wants to continue expanding the services available to kitchen members, and is working on its next location. Delivery and retail services are on the horizon, as e.terra seeks to give first-market experience to cool, innovative brands cooking out of their kitchen. “Anything that can help get the word out and products into mouths,” Co-Founder Bella says. One way they want to do this is by expanding to nearby college campuses– optimizing the help of an audience that is social-media focused and knows how to spread brand awareness to its peers (college students aged 18 to 24). E.terra is also hyper focused on building strategic partnerships with like-minded brands and organizations to bring positive change to the local Harlem community. It will co-host a series of Wellness Sundays in partnership with AeroFarms, Community Board 11, AKA Sorority, Inner Life, RIND and NAMI, among others, which will spotlight healthy lifestyles and nutritious eating, and bring further awareness to the plethora of talented chefs and brands producing out of e.terra. E.terra is uniquely qualified and eager to help local chefs and food entrepreneurs get a leg up in their journeys and grow their businesses. They pride themselves on their unique approach to supporting food entrepreneurs, and on partnering with like-minded organizations to provide a platform for growth to all of their kitchen members. n

BEEF RESOURCES FOR FOODSERVICE PROFESSIONALS

COOKING LESSONS AND RECIPE COLLECTIONS Explore innovative and classic beef dishes that will inspire your menu!

BEEF NUTRITION Discover a wealth of beef nutrition and health information for your health-conscious consumers. BEEF SUSTAINABILITY Access facts and resources to position yourself as an expert to help your socially conscious consumers.

PURCHASING: THE RIGHT CUT FOR THE RIGHT APPLICATION

Discover everything you need to know about ground beef, stew meat, and beef strip cuts for foodservice.

Browse the Beef. It’s What’s For Dinner. Foodservice Portal for continuously updated content to support your business. The portal includes menu inspiration, staff training with cooking lessons, menu inspiration, and digital assets such as social media graphics, videos, and infographics. Visit kansasbeef.org/more-information/foodservice or scan the code for resources and education for onsite foodservice professionals.

THE ASSOCIATION FOR HEALTHCARE FOODSERVICE 2022 ANNUAL CONFERENCE AUGUST 8-11 • SCOTTSDALE, AZ

THE ASSOCIATION FOR HEALTHCARE FOODSERVICE 2022 ANNUAL CONFERENCE • AUGUST 8-11 • SCOTTSDALE, AZ

THE ASSOCIATION FOR HEALTHCARE FOODSERVICE 2022 ANNUAL CONFERENCE • AUGUST 8-11 • SCOTTSDALE, AZ AWARD WINNERS … IN THEIR OWN WORDS

THOMAS THAMAN LIFETIME ACHIEVEMENT AWARD

“It was a great honor to receive the 2022 AHF Lifetime Achievement Award. I am very grateful to the nominating committee for selecting me and especially grateful to my employer of 23 years, Eskenazi Health who allowed me to achieve heights I never dreamed possible because our Eskenazi Leaders provided us the autonomy to make creative and innovative decisions to achieve the goals of the organization. AHF is such a unique organization because its membership consists of both business partners and operators to form a collaborative community. When we built the new Eskenazi Hospital, this partnership was so vital as a resource. I did not get this honor by myself. I have been blessed with some incredible mentors throughout my 45-year career who helped shape the leader I became. Mentorship is such an important part in developing a career and we as leaders need to continue to focus on in our own team to help guide and shape those future leaders for our profession. Like our mentors guided us. We owe it to the profession to pass our knowledge on. I loved what I did and again, am truly grateful to those who helped me achieve my goals.”

ALMARIE TALAVERA FUTURE HORIZON AWARD

“Receiving the AHF Future Horizon Award at the 2022 Conference was a significant milestone in my professional career. AHF has encouraged me to continue to pursue my dreams of being a future leader in the food service industry. I am incredibly grateful for the lifelong connections fostered at the Conference. I am also proud to be a member of AHF, as this organization continues to benefit our hospital and the future of this industry through innovation and education. The biggest honor goes to my fellow team at JPS Health Network since they have enabled me to get this far. I am excited about what is yet to come. Thank you!”

RANDY SPARROW PARTNERSHIP IN LEADERSHIP AWARD

“I would like to thank AHF and the Awards Committee for selecting ProHealth Care as the 2022 Partnership in Leadership award winner. This honor is very humbling when you receive an honor by your peers. I am very pleased that the committee recognized the outstanding leadership and support that the Food Service team receives from our Senior Executive Team. I would also like to thank AHF for their continued work they do in developing new programs that helps to keep our members on the cutting edge. Our Food Service management team looks to AHF, fellow operators and Business Partners for resources to help us in continuing to move our operations forward. The networking opportunities are such an invaluable resource and the willingness of members to share experiences and information is outstanding. “

ANGELA O’NEILL, RD PRESIDENTIAL SERVICE AWARD

“I was so honored to have been selected by Chef Eric Eisenberg, our AHF President, to receive this special service award this year at our annual conference. Eric and I have known each other since the inception of AHF and worked together on my first committee assignment on the Culinary Competition Committee. Being a part of AHF National and our local NJ chapter for the last 12 years has definitely given me the ability to grow our business, improve our nu- trition team and my enhance my leadership skills. Networking with fellow operators and business partners has been invaluable part of being able to get business done every day at our facility. I know who to reach out to when we are searching for products, equipment, technology and anything else that helps us grow and improve our business. Giving my time and expertise to the organization is so small compared to what I get back. I view AHF and its members as one of my family units and giving to family is incredibly essential.”

Philadelphia/South Jersey Board of Directors at the AHF National Conference in Scottsdale, AZ, August of 2022 Left to right: Mary Cooley, Brian Dixson, Joseph Ludwig, Bart Napoli (Business Partner-RC Fine Foods), Dan Pino (Business Partner-FoodSpot), Dennis Brennan, Erik Shunk, Tom Cooley, Susan Kapun, and Shelly Chamberlain Not pictured: Alice Barr, Scott Greenley, Carolyn Tobin, Susan Adams, Stephanie Torres, Lauren Perdulla, Danielle Kronmuller, Kevin Collins

PHILADELPHILA/SOUTH JERSEY ASSOCIATION FOR HEALTHCARE FOODSERVICE CHAPTER OF THE YEAR AWARD

“Winning the 2022 Chapter of the Year Award added to an already terrific National AHF Conference in Scottsdale. To be able to accept the award in front of our peers in the industry was amazing. We do want to thank those responsible for the achievements that earned this honor, namely the PSJAHF Board of Directors, our Business Partners and our General Membership. Special thanks go to US Foods Rep Alice Barr for organizing the Business Partner Show at our annual Symposium in March, and our Symposium Chair, Shelley Chamberlain from Good Food, Healthy Hospitals (GFHH).”

— Dennis Brennan President Philadelphia/South Jersey Association for Healthcare Foodservice

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PLANT-BASED FOODS: $7.4 BILLION MEET THE NEW

FOOD LEADERS IN A CHANGING MARKET

Plant-based meat, dairy, and eggs do more than help our hearts; they contribute to a sustainable food system in a retail world shaken by supply chain and inflation challenges. N ot long ago, if someone decided to avoid animal products their options were limited. At a restaurant you could get the pasta without the chicken; you simply avoided the deli and inflation. Despite a challenging economy, U.S. retail sales of plant-based foods grew 6.2% in 2021 over a record year of growth in 2020. The plant-based market now sits at an all-time high, valued at $7.4 billion.

section of the grocery store; you skipped the ice cream. Times have changed. You can now choose from a wide selection of dairy free ice cream flavors and not feel like life’s a compromise. How sweet is that? The last couple of years saw significant challenges for food suppliers and buyers. Nearly every food category was (and is) touched by pandemic implications, supply chain woes, and inflation. Even so, a surprising food category emerged seemingly untouched by market fluctuations and even motivated by consumer preferences. Today’s plant-based food offerings are dynamic and constantly changing, and they are not showing signs of slowing down anytime soon. So, what do we mean when we say ‘plant-based foods’? Why are these products surging in sales? Who is buying? The Plant Based Foods Association (PBFA) defines plant-based as ‘foods made from plants that contain no animal derived ingredients.’ The sustained growth in plant-based food sales this past year illustrates a strong consumer commitment to purchasing foods that taste great and align with their values and are better for personal health, the planet, workers in the supply network, and animals. LOVE (FOR MEAT AND DAIRY ALTERNATIVES) FINDS A WAY In fact, plant-based food retail sales grew three times faster than total food retail sales while conventional protein sales struggled with supply chain disruptions

Plant-based milks are the largest category in this market. The growing assortment of beverages continues to benefit from product innovation combined with expanded merchandising space. Almond milk leads the pack, with oat milk following close behind. Key advancements in ingredient diversification and product development to improve taste, functionality, and nutrition keep sales steady. The Good Food Institute (GFI) Research and Analysis Manager Karen Formanski confirms, “Product

innovation is critical for plant-based categories to continue to earn a larger share of the market. Getting more consumers to eat plant-based foods more often requires improved taste and texture to compete with

variety. The fastest growing plant-based meat products in 2021 were meatballs, chicken nuggets, tenders and cutlets, and deli slices. In fact, plant- based chicken was a growth leader in 2021 as more

animal products, more product diversity, and greater affordability and accessibility.” Not surprisingly the success of oat, almond, soy drinks, etc. has laid the foundation for rapid growth in other plant-based categories like ready-to-drink beverages, plant- based creamers, yogurts, cheese, ice cream, and frozen desserts. The numbers show that consumers are happy to step out of the box when it comes to the milk we drink. While animal-based milk sales dropped 2% in 2021, plant- based milk dollar sales climbed, contributing to $105 million in growth while animal-based milk’s decline equated to a loss of $264 million. Currently 42% of households buy plant-based milk, and 76% of buyers purchased it multiple times in 2021.

products that match the taste, texture, and appearance of animal-based chicken hit retail shelves. While plant-based seafood options are on the rise, there is still significant opportunity in this category. Plant-based seafood accounts for just one percent of the plant-based meat market, compared to conventional seafood comprising a fifth of total meat and seafood sales. Like plant-based milks and meats, plant-based egg products also experienced rapid growth in 2021. In the past three years, plant-based egg dollar sales have grown more than 1000 percent. With conventional egg dollar sales on the decline, plant-based eggs are another

“ The potential impact of these initiatives extends far beyond the store shelf: By taking consumer concerns to heart, the industry is actively embracing its role as a key driver of change that moves us closer to a secure and sustainable food system. ” — Julie Emitt Senior Director Marketplace Development PBFA

clear winner.

PLANT-BASED MEAT LAPS A RECORD YEAR … AND DON’T FORGET THE EGGS Plant-based meat options are nothing new, but they have gotten significantly more delicious and practical for the average consumer, and the numbers back that up. After record growth in previous years, 2021 plant-based meat dollar sales remain strong. The unit comparison between plant-based and conventional meat is striking: while conventional meat unit sales have grown 8% in the past three years, plant-based meat unit sales have outpaced that more than six times, growing 50% during the same period. More households purchased plant-based meat in 2021 than in the previous year, and 64% percent of buyers purchased plant-based meat more than once throughout the year. Burgers led this savory category as the top-selling plant-based meat product. At the same time, the industry is responding to consumer desire for more

MEET YOUR CUSTOMERS With the rapid scale-up of the plant-based industry, these products may soon be able to compete with

THE PLANT BASED MARKET CONTINUES TO GROW TOTAL U.S. PLANTBASED FOOD MARKET, LAST YEARS

$7.4B

$6.9B

$5.4B

$4.8B

+12%

+28%

+6%

2018

2019

2020

2021

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