SEVEN CHALLENGES FOR COLLEGE FEEDING PROGRAMS

1. HEALTHY “CRAVABILITY” Three challenging legs of cravability:  Sugar  Fat  Salt

Spices and Herbs A Solution and Chefs Opportunity:

2. UNDERSTAND DIFFERENCES BETWEEN FOOD ALLERGIES AND INTOLERANCE Most common food allergies?  Eight foods account for 90% of all reactions: milk, eggs, peanuts, tree nuts, soy, wheat, shellfish, and fish.

3. SUPPORT ETHICAL and SUSTAINABLE FOOD PRODUCTION “KNOW YOUR FARMER, KNOW YOUR FOOD”

Whole Foods Commitment

4. EDUCATING EVERYONE WE TOUCH ABOUT HEALTHY BUSINESS PRACTICES A MODEL: COMPASS GROUP CHARTWELL’S FLIX INDEPENDENT SCHOOL DINING AND NUTRITION POLICY

FLIX POLICIES  Reduce, Reuse, Recycle  School Gardens and Composting  Environmental Sustainability  Slow Food®  Sustainable Oceans  Certified Humane/Cage Free Eggs  Poultry produced without the routine use of human antibiotics  rBGH Free Milk  Packaging from plant based renewable resources  Social and Ecological Certified Coffee

5. ENROLLING OUR VENDORS IN OUR VISION

6. HONOR THE MAGICAL AND SPIRTIUAL SIDE OF OUR WORK When you eat something you should chew it carefully and slowly. When you sense the sourness, sweetness, bitterness and pungency then you know the flavor. When you know the flavor you eat what tastes good and reject what tastes bad. When you are done with one level, then you enter another level, finishing with one after another, entering one after another until there is no more to enter into... and you’ll see what is underneath it all recognizing the ultimate source. Only then have you realized the ultimate accomplishment. This is like tasting food before eating it.  --Liu I-Ming, Awakening to the Tao

7. A LITTLE HUMOR IS ESSENTIAL FOR ANY SUCCESSFUL BUSINESS!