Organic. Natural. Local. Sustainable. These terms are ubiquitous in the foodservice industry today, though there is still plenty of confusion about what they truly mean. The September issue of "Culinary Nutrition News: Organic, Natural, Local and Sustainable: Trends or Mainstays?" helps define the terms, explains the different types of organic classification and offers examples of restaurants leading the movement. The article, presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., is now available for download at www.acfchefs.org/CNN.In the article, author Dr. Margaret Condrasky, R.D., CCE, of Clemson University, discusses the pros and cons of conventional vs. organic farming and gives examples of organic fruits and vegetables that you should consider purchasing, including bell peppers and celery, because they have little or no protective skin, and apples, nectarines and peaches because they are plagued with pests and are exposed to more pesticides.
The American Culinary Federation's Chef & Child Foundation and Clemson University partnered in May 2009 to offer a series of monthly articles designed to bridge the nutrition gap for chefs by providing up-to-date research information. Upcoming topics include genetically modified foods, medicinal herbs and spices and quality carbohydrates.
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