Summary:

In this episode, host Joshua Miller engages with David Peck, the esteemed Director of Research and Education at Better Bee, to delve into the fascinating world of bees and honey. Their discussion underscores the crucial role bees play in honey production and their indispensable function as pollinators in our food supply. They explore educational opportunities to enlighten students about bees and honey, with a focus on the diverse flavors of honey and its remarkable longevity. The conversation encourages integrating honey into school menus and crafting displays to celebrate pollinator-dependent foods. The potential for incorporating beekeeping and pollinator-friendly gardens into school programs is explored, highlighting benefits like educational experiences, honey production, and enhanced pollination for school gardens. Emphasizing collaboration, the conversation advocates for partnering with local beekeepers who can offer invaluable expertise and support. The discussion concludes by highlighting BetterBee as a valuable resource for beekeeping equipment and educational materials.

Key Takeaways:

• Bees are essential for honey production and serve a vital role as pollinators in our food network.

• Schools have opportunities to highlight pollinator-dependent foods and incorporate honey into menus.

• Honey boasts a range of flavors thanks to the diverse flowers bees forage.

• With a long shelf life, honey can remain unspoiled for thousands of years.

• Educational displays and activities can illuminate the importance of bees and honey in our food system. Beekeeping in schools presents educational opportunities and the potential for honey production.

• Partnering with local beekeepers offers expert support and knowledge.

Summary

In this episode, Joshua Miller chats with Eric Haviland and Abby Paciotti from FUZE, a full-service creative agency that specializes in marketing and branding for colleges and universities. They delve into the significance of storytelling, branding, and marketing within the food service sector on campuses. Emphasizing the essence of authenticity and community-building in fostering brand loyalty, they also shed light on the pivotal role of social media in student engagement and the creation of a unified brand identity. The guests recount their successful rebranding of a food service program and underscore the importance of student feedback in shaping marketing strategies.

Takeaways

• Authenticity and community-building are key in developing brand loyalty.

• Social media plays a crucial role in engaging with students and creating a cohesive brand identity.

• Rebranding a food service program involves aligning with the university's mission and values, creating a consistent visual brand, and involving stakeholders in the process.

• Storytelling is an effective way to connect with audiences and create emotional ties to a brand.

• Student feedback is essential in shaping marketing strategies and ensuring the brand resonates with the target audience.

Summary

In this episode of the Five in 20 podcast, Joshua Miller chats with Davin Wickstrom, the Director of Industry Relations at VIVREAU Advanced Water Systems in North America. They delve into VIVREAU's goal of curbing single-use plastics in oceans and waterways. The conversation extends to the Society of Hospitality and Food Service Management (SHFM) and its affiliated foundation, focusing on education, networking, and mentorship in corporate dining. They also cover VIVREAU's offerings like the Vi Tap and I-Shape systems, providing on-demand water solutions for diverse settings. The dialogue underscores the significance of sustainability, cost efficiency, and the impact of VIVREAU's systems across organizations.

Takeaways

• VIVREAU's mission is to reduce single-use plastics that end up in the oceans and waterways.
• The Society of Hospitality and Food Service Management (SHFM) focuses on education, networking, and mentorship in the corporate dining industry.
• VIVREAU offers products like the Vi Tap and I-Shape systems, which provide on-demand water options for different environments.
• Implementing VIVREAU's systems can lead to cost savings and sustainability benefits.
• Partnerships with organizations like the military and colleges help support and mentor individuals in the food service industry.

Summary

Amy Lewis, Director of Marketing and Business Development at Kitchens To Go, delves into the company's offerings for temporary and permanent food service operations. From kitchen solutions to career journeys, project support, equipment choices, electrification, and inspirational success stories, the discussion spans a variety of key areas. For more information, visit www.kitchenstogo.com.

Takeaways

• Kitchens To Go offers a variety of kitchen solutions for temporary and permanent food service operations, including mobile kitchens, modular kitchens, and containerized kitchens.

• The company provides comprehensive support for projects, including site assessment, design, engineering, and coordination with local authorities.

• Equipment options for the kitchens are flexible, with the ability to supply, source, or integrate client-supplied equipment based on project requirements.

• Kitchens To Go is proactive in preparing for electrification and offers solutions that align with evolving energy standards and regulations.

• The company has a track record of successful projects in various sectors, including healthcare, education, and military installations.

Summary

In this episode of the 5 in 20 podcast, host Joshua Miller interviews Betsy Craig, CEO of Menutrinfo, about the importance of food allergy safety in schools and other food service establishments. They discuss the need for menu labeling and certification, the prevalence of food allergies, misconceptions about food allergies, the importance of training and policies, and the concept of entity law. They also touch on the challenges of accommodating food allergies and the availability of allergy-friendly alternatives.

Keywords

food allergies, menu labeling, certification, food service, training, policies, entity law, accommodations, alternatives

Takeaways

• Food allergies are a significant concern in schools and other food service establishments, with one in four diners needing a special dietary accommodation.

• Misconceptions about food allergies are common, but education and training are helping to dispel these myths.

• Policies and training should cover all aspects of food service, from ordering and preparation to incident response and student feeding.

• The concept of entity law allows for the presence of epinephrine devices in facilities to address anaphylaxis emergencies.

• Creating a safe and inclusive environment for students with food allergies requires proactive measures and consideration of alternatives.

Summary

In this episode, Joshua Miller and Rachel Miller chat with Ben Williams, the executive director of the Connect Center for Youth, about the upcoming event called Tacos for Life. Tacos for Life is a community-wide event aiming to raise funds for the Connect Center's programs, including food insecurity services, youth services, and “STEAM”-based youth programming. The event boasts a taco competition among local restaurants and the kids, gaming tournaments, photo booths, and other family-friendly activities. Remember - this is a dry event. Tickets are available online, at Price Chopper stores for a discount, and day of at full price with all proceeds supporting the Connect Center's initiatives!

CONNECTCENTERFORYOUTH.ORG/TACOS

Get Your Tickets ASAP!

DATE: July 13, 2024

TIME: 1:00 PM - 4:00 PM

LOCATION: Connect Center For Youth - 49 Johnston Ave, Cohoes, NY 12047

PRICE: $30 on website (connectcenterforyouth.org/tacos)

DISCOUNT: $25 per person by visiting any Price Chopper/Market Bistro/Market 32 customer service desk and ask to purchase Tacos For Life Tickets.

While you are encouraged to purchase your tickets ahead of time, tickets will be sold for full price at the event.

Takeaways

• Tacos for Life is a community-wide event that raises funds for the Connect Center for Youth.

• The Connect Center offers food and security services, youth services, and STEAM-based programming.

• The event features a taco competition among local restaurants and various family-friendly activities.

• Additional donations and support by volunteering are always welcome. Visit connectcenterforyouth.org to find out how.

Summary

In this episode of the Five and 20 podcast, host Joshua Miller chats with Grant Eldred from Restaurant Technologies about the perks of utilizing external resources for oil management in food service operations. Traditional manual handling of fryer oil can result in injuries and accidents, but Restaurant Technologies offers a system that eliminates these risks. The system features tanks for fresh and used cooking oil, along with equipment for safe oil handling. Additionally, the company offers filtration options to prolong oil life and a website for monitoring oil usage. There's no initial equipment cost, as Restaurant Technologies handles the installation, and training resources can be found on their website. The used cooking oil is repurposed into renewable diesel fuel, promoting sustainability.

Takeaways

• Using external resources for oil management in food service operations can make jobs easier and safer for team members.

• Restaurant Technologies offers a system that eliminates the risks associated with manually handling fryer oil.

• The system includes tanks for fresh oil and used cooking oil, equipment for adding and disposing of oil safely, and filtration options to extend the life of the oil.

• A website allows for monitoring oil usage, and training resources are available for proper use of the equipment.

• The used cooking oil is converted into renewable diesel fuel, contributing to sustainability.
  

Our 15th episode produces a high yield with an exciting talk with Fork Farms

SUMMARY

Sue Malesa shares insights on Fork Farms' mission and innovative technology. The Flex Farm, proudly made in Wisconsin, offers a sustainable growing system ideal for diverse environments like schools, restaurants, and healthcare facilities. It's adaptable, scalable, and user-friendly, needing minimal upkeep. The company offers a K-12 science curriculum and an after-school badging program. With a focus on food safety and regulatory guidance, Fork Farms supports operators every step of the way. Find out more at www.forkfarms.com

TAKEAWAYS

• Fork Farms manufactures the Flex Farm, a sustainable and efficient hydroponic growing system that can be deployed in various settings.

• The Flex Farm is flexible, scalable, and easy to assemble, requiring minimal maintenance.

• Fork Farms provides a K-12 next generation science curriculum and a badging program for after-school activities.

• The company prioritizes food safety and provides resources to help operators navigate health department regulations.