On June 4 Governor John Hickenlooper signed a bill eliminating trans-fats including vegetable shortening and margarine in any public elementary, middle or high school in Colorado. This includes breakfasts, a la carte items, vending machines and after-school snacks.
Men want tofu to look like tenderloin
Men find vegetarian foods more tempting if they look like meat. Researchers also found that men and women viewed meat as more manly than salads, reports foodnavigator-usa.com.
Chipotle: Animal antibiotics unnecessary
“The use of antibiotics in industry or animal agriculture solves an entirely man-made problem. We’ve maintained that if you raise animals in ways that emphasize good animal husbandry and good care for the animals, the antibiotics just simply aren’t necessary.” – Chris Arnold, Chipotle Mexican Grill spokesman
Colorado food delivery service certified organic
Colorado-based Door to Door Organics, an online retailer delivering organic produce and natural groceries to homes, was certified organic in March, receiving the USDA-Certified Organic Processing Facility designation that verifies the organic integrity of foods from farm to distribution.
Study: Kids choose apple “fries” if Batman involved
Cornell University researchers found that 45 percent of children ages 6 to 12 chose apple fries over french fries after seeing pictures of superheroes, compared with 9 percent of those who were not presented with superhero prompts, the Wall Street Journal reports.
In Sweden, grass roofs beat golden arches
Time reports that reducing packaging, installing energy-efficient grass roofs and promoting non-beef burgers with a smaller carbon footprint has helped Sweden’s Max Burgers become the country’s top burger chain.
Chef: Duty includes sustainable choices
“The duty of any chef is to educate by example and making smart buying choices that tie into sustainability is part of that.” – Chef Alex Guarnaschelli at The Cooking for Solutions event at the Monterey Bay Aquarium.
Wealthy tourists look for sustainable fare
According to a recent Luxury Travel Magazine survey, 86 percent of wealthy diners think sustainable food is important, and 76 percent of restaurant owners already have it on the menu.