By Christopher Koetke, CEC, CCE

Defining “sustainable food” is not a black-and-white issue like water and energy conservation or waste-stream reduction. The decisions are value judgments that are unique to each individual.

What is sustainably farmed food? Is it organic? Is it biodynamic? Is it local? Dr. Fred Kirschenmann, sustainable-agriculture pioneer and distinguished fellow with The Leopold Center for Sustainable Agriculture, says the answer to those questions is, “Sometimes, but not necessarily.” Recently, I had the opportunity to chat with him about this subject and came away with a new understanding of the complexities.

Organic
Kirschenmann served on the USDA National Organics Standards Board, which developed the rules for implementing the National Organic Program. According to those standards, organic means that producers can use any natural inputs as long as they aren’t on the “prohibited list” (e.g., elemental sulfur or copper as a plant or soil micronutrient). The only synthetic inputs allowed are those on the “allowed list” (e.g., certain chlorine materials related to food-safety concerns).

By Lynn Schwartz

As we enter new positions, many of us (including graduates just starting out) will want to hurry to implement our passions and agendas for change. Dr. Linda Schaumann Reese explained at CAFÉ’s recent Leadership Conference why this common approach is NOT a recipe for success.

Businesses spend millions of dollars investing in new leaders, but research shows that many of these enthusiastic, qualified leaders will fail. With the hospitality industry expanding and diversifying, higher levels of education and expectations are required. Chefs need to be more than cooks; they need to be strong, effective leaders. What keeps leaders from succeeding and what can you do differently to avoid failure?

Winners of a recipe contest developed by CAFÉ and the Wisconsin Milk Marketing Board will enhance chef-instructors' cheese knowledge in August to better prepare tomorrow’s chefs to meet diner demand for healthier, flavorful fare.

Following a call-out “To Honor the Healthy Menu” in a joint recipe contest created by CAFÉ and Madison-based Wisconsin Milk Marketing Board (WMMB), winners will participate in an all-expenses-paid “cheese immersion” August 15-18, 2010.

By Samuel Glass, M.Ed., CEC, CCE, AAC

One of the more unique benefits of using case studies in teaching is the “investment of mental energy,” which ultimately results in enhancing critical-thinking skills.

As an educator, I have found that too often there is a perceived difference between the theory being taught in the classroom and the reality of industry. One way to address that gap is the use of case studies. In using case studies, the lessons learned from reality can be used as part of a theoretical approach to learning that focuses not only on the concept of learning from mistakes, but the application of best practices, as well.

Dr. Peter Szende, from Boston University, is the author of Case Scenarios in Hospitality Supervision (Delmar Cengage Learning, 2010). At the recent CAFÉ Leadership Conference, Szende facilitated a breakout session titled “Using Case Studies to Bridge the Gap between Classroom and Industry” in support of his recently published book. The book is based on the journaling of his experiences and personal challenges during his hospitality career prior to academia.

Courtesy of The Perishables Group

Berries, now available year-round, are the largest-selling item in the produce department of grocery stores, and the tomato category has been transformed by newly introduced varieties and innovations in packaging. And then there’s “living” lettuce.

The fresh-produce industry has changed tremendously in recent years, most notably with the growth of value-added options, new varieties and the proliferation of branding. The Perishables Group, an industry-leading consulting firm in the fresh-foods business, identified five produce items to watch in 2010. These items are evolving and appealing because they capitalize on current trends such as health, convenience and sustainability. Here are the fresh produce items to watch: