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Friday, May 16, 2014

The rise of generation salad: How today's youngest consumers want more..

The rise of generation salad: How today's youngest consumers want more fresh ingredients and home-cooked meals 


Reposted May 16m 2014 | From The Daily Mail UK | PUBLISHED: 13:28 EST, 13 May 2014 | UPDATED: 15:53 EST, 13 May 2014
By MARGOT PEPPERS


  • The youngest generation of consumers is known as Generation Z, and consists of everyone up to the age of 23
  • Fresh food consumption is expected to increase more than 11 per cent in the next five years due to the eating habits of Generation Z, with salad consumption in particular on the rise
  • Generation Z also exhibits a tendency to use stove tops for preparing meals, in contrast to Gen X consumers who are more convenience-centric and therefore more likely to prepare microwaveable meals


The rising generation, which is known as Generation Z, wants more healthy and fresh ingredients than the older portion of the population ever did.

According to a new report by market research group NPD, the youngest generation of consumers - which includes everyone up to the age of 23 - is more inclined to eat fresh greens and home-cooked meals than their predecessors, Generations Y and X.

This signals an overall trend toward healthier eating, says the report.

Generation salad: According to a new report by NPD market research group, Generation Z (everyone up to age 23) is more inclined to eat fresh ingredients and home-cooked meals than their predecessors
Generation salad: According to a new report by NPD market research group, Generation Z (everyone up to age 23) is more inclined to eat fresh ingredients and home-cooked meals than their predecessors

Fresh food consumption is expected to increase more than 11per cent in the next five years, due to the eating habits of Generation Z, with salad consumption in particular on the rise.

Also forecast to increase are the consumption of savory snacks and 'better-for-you' snack foods like dried fruit and granola bars, as well as sandwiches and breakfasts that require some cooking.

Indeed, Generation Z exhibits a tendency to use stove tops instead of microwaves for preparing meals.

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This is in contrast to Gen X consumers (considered as everyone between the ages of 38 and 48), who are more focused on convenience and therefore more likely to prepare microwaveable foods.

In fact, the rising generation tends to spend more time in general in the kitchen, meaning home-made breakfasts like omelets and French toast are set to overtake packaged cereals and oatmeal.

Enlarge 
Trends: Also forecast to increase are the consumption of savory snacks and 'better-for-you' snack foods like dried fruit and granola bars, as well as sandwiches and breakfasts that require some cooking

Trends: Also forecast to increase are the consumption of savory snacks and 'better-for-you' snack foods like dried fruit and granola bars, as well as sandwiches and breakfasts that require some cooking


Enlarge 
Involved: Darren Seifer, NPD food and beverage industry analyst, says Gen Z 'wants to have a hand in the production of the food so that when it hits the plate they can say that they were part of the project'

Involved: Darren Seifer, NPD food and beverage industry analyst, says Gen Z 'wants to have a hand in the production of the food so that when it hits the plate they can say that they were part of the project'

Darren Seifer, NPD food and beverage industry analyst, pointed out on his blog that it may seem counter-intuitive that the younger generation - which is typically time-pressed - is spending more time in the kitchen.

But he explains the logic behind it, writing: 'There seems to be a need to have their say or approval on the final product. 

'It's almost as if they want to have a hand in the production of the food so that when it hits the plate they can say that they were part of the project.'


Changing habits: Fresh food consumption is expected to increase more than 11per cent in the next five years, and the consumption of convenient microwaveable meals will decrease



Changing habits: Fresh food consumption is expected to increase more than 11 per cent in the next five years, and the consumption of convenient microwaveable meals will decrease


He added that younger consumers are increasingly using additives - i.e. putting fruits or syrups on their foods - for the same reason, to feel more involved in the overall process.

Judging by growing food trends, having what is typically considered a side dish as a main meal is another eating habit that will continue to become more popular.

And with Hispanics making up a large percentage of Millennials as well as Gen Z, the NPD group expects the consumption of Latino foods to grow by seven per cent in the next five years.


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Monday, May 12, 2014

EWG's Dirty Dozen Report Lists The Most Pesticide-Heavy Fruits And Veggies Of 2014

The nonprofit agency, Environmental Working Group (EWG) has released its list of the most pesticide-contaminated produce, and once again apples top the Dirty Dozen. 



Originally Posted: Updated: 
An apple a day usually keeps the doctor away -- unless it's ridden with pesticides. 

For the 10th year in a row, nonprofit advocacy agency the Environmental Working Group (EWG) has released its list of the most pesticide-contaminated produce, and once again apples top the Dirty Dozen.
The Dirty Dozen, part of the EWG's yearly Shopper's Guide to Pesticides in Produce, is compiled from U.S. Department of Agriculture data on 48 fruits and veggies with pesticide residue data. About 65 percent of the produce samples test positive.
That's bad news for a few reasons: Pesticides have been linked to developmental problems in children, and may act as carcinogens or throw off the endocrine system, according to the U.S. Environmental Protection Agency.
"For decades, various toxic pesticides were claimed to be 'safe' -- until they weren't, and either banned or phased out because they posed risks to people," Sonya Lunder, EWG's senior analyst and author of the Shopper's Guide report said in a statement. "While regulators and scientists debate these and other controversies about pesticide safety, EWG will continue drawing attention to the fruits and vegetables with the highest pesticide loads."
For the third year, the EWG has also included two runners up with traces of some of the more dangerous pesticides that don't quite fit into the Dirty Dozen. This year, that prestigious honor goes to leafy greens (which include kale and collards, according to the EWG) and hot peppers, which ranked 12th on last year's list.
But the Dirty Dozen, listed below, doesn't give us permissions to skip the produce with high loads. Rather, consider purchasing organic varieties of these fruits and veggies, and be sure to pick plenty of produce from the Clean 15.



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Wednesday, May 7, 2014

Vermont Lawmakers Pass GMO Labeling Bill; Governor Expected To Sign

 | by  DAVE GRAM and LISA RATHKE
Posted: Updated: 


MONTPELIER, Vt. (AP) — Vermont has raised the stakes in the debate over genetically modified foods by becoming the first state to pass a bill requiring that they be labeled as such in the grocery aisle, making the move despite the opposition of the powerful U.S. food industry.


Americans overwhelmingly favor such requirements for foods containing genetically modified organisms, but the industry fears a patchwork of state policies. The Vermont bill says genetically modified foods "potentially pose risks to health, safety, agriculture, and the environment" and includes $1.5 million for implementation and defense against lawsuits expected from the food and biotech industries.
The national Grocery Manufacturers Association, the food industry's main trade group, said it's evaluating how to respond. Options could include a legal challenge, labeling only foods that are sold in Vermont or making a wholesale change nationwide to avoid multiple labeling systems.
On a federal level, the association has urged policymakers to support requirements for labeling only if the Food and Drug Administration finds a health or safety risk.
Katie Spring, a farmer in the Vermont town of Worcester, says knowing what's in her food is a freedom-of-information right. She said she is proud of how she and her husband grow their food and is willing to be transparent with customers.
"As an eater and consumer myself, I want the ability to know what's in my food," she said Thursday, a day after the Vermont House approved Senate changes. Gov. Peter Shumlin said he plans to sign the bill. The requirements would take effect July 1, 2016, giving producers time to comply.
The Vermont Grocers Association is disappointed the state is going at it alone and had hoped for a regional approach. Having different state rules on food packaging "gets very costly, very confusing and very difficult for the entire food industry to comply with," said Jim Harrison, the association's president.

It's unclear how GMO labeling might affect consumers' wallets or food companies' bottom line if shoppers reject labeled foods.

In Europe, some food makers have opted to source more expensive ingredients that are not genetically engineered, said Gregory Jaffe, biotechnology project director for the Center for Science in the Public Interest, which does not support mandatory government labeling of genetically modified foods.
Genetically modified crops have been altered to be resistant to insects, germs or herbicides. They have led to bountiful crops and food production but stirred concerns about the dominance of big agribusiness and the potential for environmental harm. Some scientists and activists worry about effects on soil health and pollination.
The FDA and an industry group known as BIO, for Biotechnology Industry Organization, say there's no material difference between food produced with genetic engineering and food produced without it. But the Vermont bill cites a lack of consensus among scientists on the safety of GMOs and no long-term epidemiological studies in the United States examining their effects.
The labels will say "produced with genetic engineering" for packaged raw foods, or "partially produced with genetic engineering" or "may be produced with genetic engineering" for processed food that contains products of genetic engineering. Meat and dairy would be exempt.
A national New York Times poll in January 2013 found that 93 percent of respondents said foods containing GMOs should be labeled. Twenty-nine other states have proposed bills recently to require GMO labeling, according to the National Conference of State Legislatures.
More than 60 countries require such labeling, according to the Vermont Right to Know campaign.
Some farmers in Vermont, known for its organic food operations, see the bill's passage as a David-vs.-Goliath victory.
"This vote is a reflection of years of work from a strong grass-roots base of Vermonters who take their food and food sovereignty seriously and do not take kindly to corporate bullies," Will Allen, manager of Cedar Circle Farm in Thetford, said in a statement Wednesday after the House approved the bill.




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Monday, May 5, 2014

Teaching the ABC's of Nutrition in Schools Across America

Finally, a step in the right direction for kid's nutrition and health!

Reposted | Posted: Updated: 



Rep. Matt Cartwright Headshot

Rep. Matt Cartwright Become a fan 
U.S. Representative, Pennsylvania's 17th Congressional District



Last month the FDA introduced a plan for a food label makeover. Under the new regulations, food labels will provide a greater emphasis on calorie counts and sugar. The plan has once again brought nutrition to the forefront of the health conversation. We need to continue this essential discussion and work toward raising awareness on the importance of maintaining a healthy lifestyle. This is especially imperative for K-12 students across the nation, many of whom lack the ability to make good nutritional choices. In fact, only half students from kindergarten through eighth grade reside in school districts that require students to receive nutrition education.
What's in your basket?
Our children's health is in a state of crisis. The Journal of American Medical Association reports that the prevalence of obesity has more than tripled since 1980. Today, 32 percent of children are either overweight or obese. This amounts to about 17.6 million overweight youth in this country right now. We need to do more to reverse this trend.
The Centers for Disease Control and Prevention explains that most children don't meet most of their daily nutritional requirements for whole grains, fruits, or vegetables. To make matters worse, most youth consume well over the daily sodium limit, and added sugars and solid fats make up 40 percent of the average child's allotted calories. Poor nutritional habits lead to dire consequences later in life. Unhealthy eating habits cause major health problems, such as diabetes and heart disease, and can also lead to food insecurity, disrupted eating patterns, and low self-esteem.
Nutrition isn't the only problem; our children also aren't getting enough exercise. To further compound the problem, about 32 percent of students watch television or play computer games for more than three hours a day. Only 14 percent of high school students can report getting more than 60 minutes of physical activity during the day.
A balanced diet and physical activity are vital to academic performance. A healthy diet has a direct link to increased cognitive function and memory skills, decreased absenteeism from school, and improved mood. These advantages can help students stay focused and complete their coursework.
In 2010 Congress passed the Healthy, Hunger-Free Kids Act reauthorizing child nutrition programs and updating nutritional standards for school foods. We must support those improvements by promoting nutrition education. That's why we support H.R. 1500, the School Nutrition Education Act.
The School Nutrition Education Act will:
  • Require schools that participate in school lunch and breakfast programs to provide each student with 50 hours of nutrition education every year;
  • Hold the implemented nutrition instruction to high standards, consistent with the nutritional policies of school care programs;
  • Recommend nutrition education go beyond health education classes by incorporating the subject in curriculums of math, science, language arts, and social sciences classes;
  • Promote participatory activities, including contests, promotions, field trips, and assemblies to further increase awareness about healthy eating.
Education can help all Americans live longer, healthier lives. Teaching students to make healthy decisions can improve habits now, and instill healthy eating habits for a lifetime. Overhauling our food labels, encouraging exercise, increasing the availability of healthy food in our schools, and incorporating nutrition education into curriculums are all important steps forward to reduce childhood obesity. We urge everyone, of all ages, to take advantage of nutrition resources available and take control of their health both for themselves and for their families.
Congressman Matt Cartwright represents Pennsylvania's 17th Congressional District, which includes Schuylkill County and portions of Lackawanna, Luzerne, Monroe, Northampton and Carbon Counties. Cartwright serves on the Natural Resources and Government Reform and Oversight House Committees.
Dr. Margo Wootan is the director of nutrition policy at the Center for Science in the Public Interest (CSPI), one of the country's leading health advocacy organizations that specializes in food, nutrition, and obesity prevention. Dr. Wootan received her B.S. in nutrition from Cornell University and her doctorate in nutrition from Harvard University's School of Public Health.
Follow Rep. Matt Cartwright on Twitter: www.twitter.com/RepCartwright


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Friday, May 2, 2014

Urban Greengrocers Are Back, To Serve Big-Spending Locavores

This is like a step back in time, but in a good way. I fondly remember going to the green grocer with my mother and grandmother as a child.


 Reposted NPR | the salt | WHAT'S ON YOUR PLATE
by MAANVI SINGHMay 02, 2014 2:49 PM ET

Each Peach Market in Washington, D.C., is a far cry from the Trader Joe's where I usually shop. For one thing, it's tiny — smaller than the apartment I share with two others. And there are no lines snaking through aisles and aisles of tempting goods.

Each Peach Market in Washington, D.C. is one of a growing breed of small, urban greengrocers.Maanvi Singh/NPR


You'll find the usual staples here, and also artisanal pickles, locally grown and cured charcuterie and yogurt from Pennsylvania's Amish country. But don't expect much selection — there's just two brands of olive oil, rather than several shelves to choose from at Harris Teeter.

Jeanlouise Conaway, left, and Emily Friedberg
say they like to get to know their regulars,
most of whom live or work in the neighborhood.
Maanvi Singh/NPR

If a regular comes in with a hankering for something that's not on the shelves, owners Jeanlouise Conaway and Emily Friedberg say they'll happily put in an order.

But while it offers what feels like a distinct shopping experience, Each Peach, which opened in 2013, isn't all that unique. It's a new version of the old-school neighborhood market that has been popping up in cities across the country. There's Urban Radish and Cookbook in Los Angeles, Farm to Market in Austin and Milk and Honey Market in Philadelphia — to name just a few.


These aren't your parents' big box grocery stores. They're closer to the places your grandparents might have shopped — but updated for the modern foodie.

"This renaissance of small markets has happened in just the past couple of years," Friedberg of Each Peach says. She and Conaway say they opened theirs because they sensed a growing appetite for high-quality, local foods.

But even though Each Peach carries a lot of quirky specialty goods, Friedberg says the biggest draw for most customers is "the 'neighborhoodiness.'"

"We have a lot of regular customers that we see almost every day," she says. They stop by to pick up a couple of things at a time — maybe just ingredients for dinner that night.

Oxbow Public Market in Napa, Calif., opened in 2007 and was designed to blend in with the surrounding architecture.

Ed McMahon, a senior fellow at the Urban Land Institute, a non-profit research group focused on urban development, agrees that independent shops like Each Peach are a growing trend in urban areas. "And I think it'll continue to grow," he tells The Salt.

On a corner in Washington, D.C., where stores burned during riots 44 years ago, there's now a plaza where farmers sell produce on Saturday mornings.

The growing interest eating farm-fresh, locally grown food is partially responsible for the small shop renaissance, McMahon says. As we've reported before, public markets are coming back to cities for the same reason.

"It used to be that everybody did all their shopping in one great, big grocery store," he says. People would drive over to a Safeway or a Kroger once a week, or once every ten days, and stock up.

But for city-dwellers who might not drive and who live in small apartments with limited pantry space, the walkable neighborhood grocery store is becoming more appealing.

"And these local stores, they tend to be more in touch with their consumers," McMahon says. "The closer you get to the people, the more in touch you are with their needs, wants and desires."

People also prefer the small grocery store for the same reasons they prefer the independent coffee shop over Starbucks or the local bookstore over Barnes & Noble, McMahon says. "They tend to be a great place to meet your neighbors."

Of course, these little markets are often pricier than chain stores. In some cases they're a lot more expensive. At Each Peach, Friedberg says she tried to stock affordable staples. But a bunch of asparagus there costs $6. And a bag of local, organic granola is $7.50 — that's more than twice as much as a giant box of Grape Nuts.

But while modestly priced chains like Trader Joe's are booming, there's a growing number of people who can afford — and are willing — to pay more for their food.

"If you want to spend your entire food budget on low-nutritional value nonsense, your dollars can go a lot farther at some of our competitors," says Danielle Vogel, who owns Glen's Garden Market in D.C.

Unlike Each Peach, which sources both local and imported foods, Glen's is 100 percent local. That means you'll only find produce grown in the Northeast or the mid-Atlantic in Vogel's shop. "I will never sell bananas," she says. And if you're willing to be adventurous, she does carry local, organic and sustainable substitutes for pretty much everything you'd find at chain store.

A lot of customers are willing to do that, it seems — Vogel says she drawing in regulars. "We've tripled our inventory in the year that we've existed," she says.

Friedberg from Each Peach says she's excited to see so many stores opening around the city. "Everyone is doing something a little different," she says. "But I think there's a real hunger for local food."





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