Metz makes promise to source humanely raised pork

The management company is following the Clemens Food Group's Farm Promise program.

WILKES-BARRE, Pa.–Metz Culinary Management has become the first foodservice management company to support the Clemens Food Group’s Farm Promise program. The new initiative is a three-part, USDA Process Verified program that allows Metz  to guarantee that all pork products bearing the Farm Promise seal come from healthy pigs, raised since birth in a caring, comfortable, low-stress community.

“Metz Culinary Management wants our clients and guests to know that our purchasing decisions are driven by bettering the health and welfare of animals and the environment,” said Craig Phillips, vice president of purchasing with Metz, in a press release. “We’ve always prided ourselves on being an industry leader in this area and the Farm Promise program is the most recent example.”

Metz says it will replace as much of its pork supply as possible with Clemens Food Group product bearing the Farm Promise seal. The company has already converted 25,000 pounds of pork supply to the new Farm Promise product line.

The Farm Promise verified program consists of a three-step verification process, ensuring: Free to Roam crate-free communities, Source Assured traceable product back to farm and PQA+ Certified Standard of Care.

Free to Roam guarantees that pork product with the Farm Promise seal of approval comes from happy, healthy hogs housed in groups where they are free to roam during the gestation period.

All Farm Promise pork products are Source Assured, which means the product can be traced back to the farm where it was raised, allowing guests to enjoy the finest, healthiest, most flavorful pork imaginable each and every time.

PQA+ Certified Standard of Care verifies that Farm Promise animals are raised with humane care, optimized diets and customized nutrition to ensure the highest quality of life, and live in a protected, safe environment at every stage of their life.

More From FoodService Director

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

FSD Resources