Metz makes pork farm promise

Humanely raised pork is moving onto the menu of products at Metz Culinary Management, headquartered in Dallas, Pa. The management company is supporting Clemens Food Group’s Farm Promise program, a three-step verification process, which ensures crate-free communities, product traceability back to the farm and quality of life for the animals, including humane care, optimized diets, and a protected, safe environment at each stage of their lives. Clemens Food Group is a hog farming, production and logistics company.

Metz is joining the Farm Promise program as one component of “a three-part USDA Process Verified program allowing Metz to guarantee that all pork products displaying the Farm Promise seal come from healthy pigs, raised since birth in a caring, comfortable, low-stress community,” a company announcement states.

“It is our duty to try and make the world a better place,” explains Craig Phillips, vice president of purchasing at Metz. “It is my goal and intention to convert any pork product I can to the Free to Roam product line as it becomes available.”

With 25,000 pounds of pork supply, or 15% of Metz accounts, already carrying the Farm Promise seal, the company is working to increase that figure. “Metz [has accounts] from Maine to Florida and the number of operations varies state to state … but the goal is to use it everywhere I can,” Phillips says.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources