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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources