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Ideas and Innovation
The Animal Welfare Act became a law in 1966.
This year, 52 years later, animal rights activists have disputed a provision to the 2018 farm bill brought by Rep. Steve King (R-Iowa) called the Protect Interstate Commerce Act that would prohibit states from passing laws regulating “agricultural products,” including farm animals. The amendment would not only prevent states from passing new laws, but it would also remove animal protections already in place. The farm bill failed to get the votes necessary to pass the House of Representatives in May, but the threat of expansive and...
Industry News & Opinion
Beginning this upcoming school year, Palm Springs Unified School District in Palm Springs, Calif., will offer universal free meals , Desert Sun reports .
Through the federal Community Eligibility Provision, PSUSD students will receive breakfast and lunch on school days free of charge.
"Everyone’s going to benefit regardless of their income status," Director of Nutrition Services Stephanie Bruce told Desert Sun. "Every student will have access to a complete meal."
Though students’ families will no longer need to apply for free and reduced-price meals, they will be...
Ideas and Innovation
With awareness growing about the scope of food waste in America, foodservice operators are ramping up zero-waste efforts—and coming up with more culinary-focused solutions. It’s estimated that 40% of food produced in the United States is wasted, according to the National Resources Defense Council. Although an increase in composting has redirected some of this food waste from landfills to on-site gardens and farms at a number of operations, noncommercial chefs are re-evaluating food scraps for their menu potential.
University of Connecticut in Storrs, Conn., has a longstanding...
Ideas and Innovation
Jehangir Mehta, chef-owner of Graffiti Earth in New York City and an avid food waste crusader, created a soup from food scraps that even has its own hashtag: #eatmycompostsoup. There’s no standard recipe for the item, which he also introduced to the dining program at University of Massachusetts at Amherst. Instead, the coconut-based soup features vegetable peels, stems and roots left over from the day’s prep and what Mehta calls “cosmetically challenged” vegetables—ingredients that previously may have found their way into the compost bin.
“Using vegetable scraps and ugly produce in...