Food in the News

Welcome to Food in the News, where each week we aggregate the most interesting food-related stories in the media and bring them to you. If you see something that peaks your interest, please email Christine at ccn@u.northwestern.edu. Here at nuCuisine, we’re obsessed with food, so we hope you’ll join us and share our obsession.

 

Mayor proposes nine new food truck dedicated parking spaces

If you fancy your food on-the-go, you’ll love this news.  Chicago may add nine food truck parking spaces if a proposal presented by Mayor Rahm Emanuel Wednesday is approved. The spaces, located in highly populated areas, would allow parking for up to two hours, bringing up Chicago’s number of dedicated foodtruck parking spaces to 30. These mobile kitchens are nothing new, having rolled into cities all over the country in recent years.  More than the typical baseball-game street-cart pretzel, food trucks have become a dining phenomenon, covering all kinds of culinary territory. Although the proposal is facing resistance from brick-and-mortar restaurant owners, it doesn’t look like food truck fever is going away any time soon.

Find out where the spaces are located here.

Burger King expands delivery service to three new cities, including Chicago

Add this to the list of reasons to never leave your apartment. Facing increasing competition from other fast food restaurants, Burger King is adding Chicago, Los Angeles and San Francisco to its list of cities with access to its delivery service. The burgeoning fast-food company announced Tuesday that 20 restaurants in the Chicago-area will participate, although it’s not clear if that includes Northwestern’s notorious 24-hour BK. Go on, we won’t judge you for that 2 a.m. fourth meal, as long as we see you in the morning at the dining hall to wash down that grease with some fresh fruit.

See the full story here.

Chicago area students participate in urban garden

Beginning this week, Chicago students will take their classroom to an urban garden in Hyde Park, where they will have lessons in growing fresh produce. The program, administered by the Chicago Botanic Garden, started as a collaboration with Dyett High School and functions as part of its plant science class. Students will learn how to compost, plant and harvest, producing fresh fruits and vegetables for a farmers market on the South Side. Dyett also has two bee hives from which students will clad themselves in bee suits and harvest fresh honey. Now if only there were a beekeeping class at Northwestern…

Read more on the garden here.

 

Investors increasingly buy into food start-ups

Venture capitalists in Silicon Valley are funneling more and more money into food-related start-ups, according to this New York Times article. Addressing a number of issues like sustainability and public health, these new start-ups seek to harness technology to give people more access to food and in some cases, invent new foods. Investors put about $350 million into innovative food projects just last year.

Read more on the growing industry here.

Creating a Balanced Plate

Eating healthfully can be challenging.  Good thing there are tools to help us focus on making better choices.  The USDA 2010 Dietary Guidelines created a MyPlate model to show what we should be having at each meal.  Here is a quick breakdown of a balanced plate: 

1/2 plate – Fruits & Vegetables: avoid too much added fats, syrups, creams or sauces.  Raw, steamed, or prepared with a little (olive or canola) oil is recommended. 

1/4 plate – Protein Rich Foods: focus on lean protein sources like chicken or turkey without the skin, omega-rich fish, lean cuts of beef, plant sources like beans, nuts, seeds or meat alternatives. 

1/4 plate – Carbohydrates: these foods give us the energy we need to get through the day.  Focus on whole-grain, fiber-rich sources, like brown rice, whole grain breads, whole wheat pasta. 

To learn more about creating a balanced plate and eating healthfully in the dining halls, stop by the “Meet the Dietitian” table at the dining halls throughout the quarter, or schedule a FREE nutrition consultation with nuCuisine’s Registered Dietitian: diet-food@northwestern.edu

Sodexo and Real Food Challenge Agree to Food Chain Transparency

Sodexo has announced a new partnership with the Real Food Challenge to implement the Real Food Calculator on all campuses. The Real Food
Calculator allows campuses to see how much food they have purchased from local, sustainable, humane, and just suppliers

The Real Food Calculator will improve transparency of our supply chain and show ways in which we can continue to improve the sustainability of our food. Current efforts include sustainable seafood, cage free eggs, humanly raised poultry, locally grown foods, and organic food.

Here at nuCuisine, we have been developing systems to track our “Real Food” purchasing for the past year. We are very excited with this latest agreement to promote a just and sustainable food system.

 For more information, visit the Real Food Challenge.

Sustainability Internship Opportunity

Interested in sustainable food systems? nuCuisine is hiring a new Sustainability Intern! Check out the job description and application information here.

Sustainable Eating 101: Going Local

Over the past few years, many people have begun to seek more local food on their plates. Following this trend, farmers markets have been steadily growing in popularity, stores are increasingly displaying the origin of their produce, and the term “locavore” (n. a person whose diet consists only or principally of locally grown or produced food)  has earned a place in the dictionary. At nuCuisine, a large part of our sustainability efforts are currently focused on increasing the amount of local foods we serve in the dining halls.

So What is Local Food?

As the local food movement has grown, a number of organizations have grappled with producing an exact definition of the term local. Some popular :

• Within a 250 mile radius (Association for the Advancement of Sustainability in Higher Education)
• Within a 200 mile radius (Whole Foods)
• Within a 400 mile radius (Consolidated Farm and Rural Development Act, US Congress, 2008)
• In the same state as its sold (Wal-Mart)

Here at nuCuisine, we define local as produce grown in Illinois, Indiana, Wisconsin, or Michigan. We also include food that is manufactured in the Chicago area, like our bread from Alpha Bakery.  In total, about 10% of the food we serve in the dining halls and the retail locations is either grown or produced locally.

Why does eating locally matter?

Supporting the local food economy promotes sustainability, supports local jobs, creat

Many would point to the environmental benefits of eating locally. The practice reduces greenhouse gases from transportation. Shopping at farmer’s markets also allows for a personal connection between grower and eater, so customers have greater confidence that the food was grown in accordance with their values. Sometimes, customers may even be able to visit or volunteer on a farm.

Perhaps more importantly, purchasing local pumps dollars back into local economies. Increasing local food production has been

While establishing the origin of produce is usually straightforward, identifying whether processed produce or animal products are local can be nearly impossible. It is not uncommon for the contents of a can to have been grown in one location, canned in another, and distributed through an even more distant corporate office.

Isn’t it difficult to eat locally in Chicago?

Yes. Obviously, the infamous Midwestern winters make it difficult to find fresh, local produce year-round. Focusing on choosing seasonally-appropriate foods can help, but only a few items, like kale, beets, and rutabagas,  can be produced after the fall harvest.  In the winter, a local diet in the Midwest would rely heavily on fall produce that stores well, such as apples and squashes and preserved or canned foods. As the local food movement grows, we may see more indoor vertical farming ventures like The Plant which would allow Chicagoans to access fresh, local food of all kinds year-round.

Does this mean that local is more important than organic?

It is important to remember that the most sustainable food both local and organic. While local food supports communities and reduces the energy needed for transportation, organic practices reduce pollution, provide safer working conditions for farm workers, and lower intake of pesticides. At nuCuisine, we are working to increase our procurement of both local and organic foods.

The Healthy Pumpkin

Autumn is a time for carving pumpkins, and making delicious fall treats.  During the Halloween season, we see many carved pumpkins lining porches and front yards.  These bright orange works of art also make tasty treats for us to enjoy: pumpkin pie, pumpkin muffins, pumpkin spiced bread, pumpkin soup, and so much more!  This great orange fruit has many health benefits that make a nice addition to our weekly diets.

Pumpkin is a low-calorie food.  One cup of puree pumpkin contains only 50 calories, over 200% of the recommended daily intake of Vitamin A, high dietary fiber, and antioxidants like beta carotene, vitamin C and vitamin E, and minerals like potassium and zinc… all without any cholesterol or saturated fat.

With such a rich source of nutrients, pumpkin yields many health benefits, including:

• Supporting immune health with beta carotene, vitamin A, and vitamin C
• Keeping skin youthful with the high amount of vitamin A, C, E and zinc.
• Promoting cardiovascular health with the mono-unsaturated fatty acids and high concentration of dietary fiber.
• The high fiber may help you to stay fuller longer and maintain a healthy weight.

Roasting and pureeing pumpkin can be a time-consuming venture.  Canned 100% pumpkin is already roasted and pureed, and can be easily added to your recipes – the hard work is already done for you!  Some tasty suggestions for recipes include:

• Roast with your favorite seasonings, like cumin and pepper.
• Mix with mashed potatoes for a delicious side-dish.
• Add puree pumpkin to warm chili and serve over cornbread.
• Stir ½ cup into your morning oatmeal to perk up your breakfast.
• Look for “healthier” recipes for your favorite dessert treat.
• Cook a pumpkin soup for a nice warm dinner.
• Even the seeds provide many of the same benefits as the fleshy inside! – try roasting them and toss with ginger, garlic and cayenne pepper, Parmesan cheese, or cinnamon and sugar.

Pumpkin is a naturally low-calorie food, rich in antioxidants, and fiber – all of which provide many health benefits in our weekly diet!  Just go easy on the classic pumpkin pie – aim for “healthier” options that keep this delicious food low on calories and high on nutritional benefits!

Eat Your Whole Grains!

Whole Grains provide us with many healthful benefits.  So much so, that it is recommended that we consume about 3 servings each day.  Quinoa is one example of a “Whole Grain” that is filled with vitamins, minerals, fiber and all the essential proteins that our bodies need.  If you haven’t already done so, come “Meet the Dietitian” at the resident dining locations over the next few weeks.  Our Campus Dietitian will answer questions about Whole Grains and provide samples of Chocolate Banana Quinoa, made with raw quinoa, almond milk, and  mashed bananas.  Come to 1835 Hinman on Thursday, October 18th from 11am-1pm to try a sample!