Dining at restaurants and events when you have celiac disease, a gluten-sensitivity or food allergies can be a challenge. But, by being pro-active and educating your hosts and those around you, the experience can be a better experience for everyone.
FOOD AWARENESS MATTERS TO MICE PROFESSIONALS: Event professionals and their catering partners must be prepared to meet the needs of food-allergic event participants. It could mean the difference between an enjoyable experience, a sick delegate, an offended guest or even the unfortunate death of an attendee.
1999 National Fritos & Chilli New Business Proposition and Product LaunchJeremy Barr-Hyde
This document proposes launching a new Fritos Chili product to meet the needs of time-starved families in a changing marketplace. It notes that dual-income families and busy lifestyles have reduced time for home cooking, increasing demand for convenient, easy-to-prepare meals and snacks. Research shows consumers value convenience and perceive snacks as fast, easy options that are replacing traditional meals. The proposal is to introduce a shelf-stable Fritos Chili product that can be eaten on its own or used to make "Fritos Chili Pie", providing families with a quick, filling meal solution. Marketing research found high appeal for Fritos Chili Pie among kids and moms. NASCAR fans, a key demographic, already consume similar convenient
The document discusses introducing non-vegetarian pickles into the market. It begins by providing background on pickles in Indian cuisine. It then discusses the company "Non-Veg Flavors" which produces quality non-veg pickles. Market research found potential for the product's growth. The document outlines the company's mission, product varieties, target audiences, competitors, strengths, weaknesses and opportunities. Customer surveys showed interest in non-veg pickles if available. Data analysis of surveys supported the product's market potential. The document concludes by discussing implementing the product in select shops.
If there’s one thing we can count on when planning menus, it’s the tastes and trends of attendees are continually evolving. From demands for locally sourced and healthier vegetarian to special meals for food allergic attendees and vegans, gone are the days of planning a banquet menu that you only have to ask, “Chicken, fish or beef?” Gluten-free, allergy-friendly, macrobiotic and sustainable are all on the plate. But how do you meet the needs of all your guests while not breaking the bank?
The session will be one part lecture and one part educational game in which teams participate in a trivia game to test their knowledge and learnings.
Learning Objectives:
• Understand different dietary needs: food allergies, medical conditions, personal preference, religious practices
• The legalities behind meeting the needs
• How to meet these needs while managing costs
1999 Regional Fritos & Chilli New Business Proposition and Product LaunchJeremy Barr-Hyde
This document proposes launching new Fritos Chili & Scoops! kits and Fritos Chili jars to capitalize on changing consumer eating habits and demand for convenient meal options. It highlights that families have less time for home cooking due to factors like more working parents. Consumers increasingly value convenience and snacks are replacing some meals. Test marketing showed the new products have strong potential. The proposal recommends merchandising strategies like placing the kits in salty snack aisles and using temporary and permanent displays to promote the products together and drive sales of the core Fritos brand.
Changing Beliefs and Practices Mid-COVID-19: Workplace Dining Views on the We...Aramark
Consumers' views on major issues have shifted due to the COVID-19 pandemic. A survey found that more people are concerned about public health (61%) and the economy (39%) compared to earlier in the year. Additionally, sustainability initiatives are equally or more important to employees since the pandemic began. Ensuring employee safety, supporting local diverse businesses, recycling, and composting are top priorities. Most respondents will support sustainable food options when available. As workplaces reopen, there is strong interest in reusable plates and cutlery, bringing own bottles and cutlery, and supporting composting programs. Aramark is committed to sustainability and total wellbeing through its new EverSafe safety platform focused on wellbeing, operations
This webinar is hosted by the Nutrition & Wellness concentration area of the Military Families Learning Network. For full information and to access the recording of this session, visit https://learn.extension.org/events/3067
The document discusses non-vegetarian pickles in India. It notes that pickles enhance the taste of meals and increase satisfaction. Non-veg pickles are made from meat and seafood and provide vitamins and minerals. The document discusses starting a manufacturing business for non-veg pickles in Gurgaon, including market research that found demand is currently 90% online with 10% homemade. It analyzes the market potential, competitors, and conducted a survey that found 30% of people prefer non-veg pickles while 20% do not. The business was ultimately launched in shops in sectors 14, 22, and 23 of Gurgaon.
FOOD AWARENESS MATTERS TO MICE PROFESSIONALS: Event professionals and their catering partners must be prepared to meet the needs of food-allergic event participants. It could mean the difference between an enjoyable experience, a sick delegate, an offended guest or even the unfortunate death of an attendee.
1999 National Fritos & Chilli New Business Proposition and Product LaunchJeremy Barr-Hyde
This document proposes launching a new Fritos Chili product to meet the needs of time-starved families in a changing marketplace. It notes that dual-income families and busy lifestyles have reduced time for home cooking, increasing demand for convenient, easy-to-prepare meals and snacks. Research shows consumers value convenience and perceive snacks as fast, easy options that are replacing traditional meals. The proposal is to introduce a shelf-stable Fritos Chili product that can be eaten on its own or used to make "Fritos Chili Pie", providing families with a quick, filling meal solution. Marketing research found high appeal for Fritos Chili Pie among kids and moms. NASCAR fans, a key demographic, already consume similar convenient
The document discusses introducing non-vegetarian pickles into the market. It begins by providing background on pickles in Indian cuisine. It then discusses the company "Non-Veg Flavors" which produces quality non-veg pickles. Market research found potential for the product's growth. The document outlines the company's mission, product varieties, target audiences, competitors, strengths, weaknesses and opportunities. Customer surveys showed interest in non-veg pickles if available. Data analysis of surveys supported the product's market potential. The document concludes by discussing implementing the product in select shops.
If there’s one thing we can count on when planning menus, it’s the tastes and trends of attendees are continually evolving. From demands for locally sourced and healthier vegetarian to special meals for food allergic attendees and vegans, gone are the days of planning a banquet menu that you only have to ask, “Chicken, fish or beef?” Gluten-free, allergy-friendly, macrobiotic and sustainable are all on the plate. But how do you meet the needs of all your guests while not breaking the bank?
The session will be one part lecture and one part educational game in which teams participate in a trivia game to test their knowledge and learnings.
Learning Objectives:
• Understand different dietary needs: food allergies, medical conditions, personal preference, religious practices
• The legalities behind meeting the needs
• How to meet these needs while managing costs
1999 Regional Fritos & Chilli New Business Proposition and Product LaunchJeremy Barr-Hyde
This document proposes launching new Fritos Chili & Scoops! kits and Fritos Chili jars to capitalize on changing consumer eating habits and demand for convenient meal options. It highlights that families have less time for home cooking due to factors like more working parents. Consumers increasingly value convenience and snacks are replacing some meals. Test marketing showed the new products have strong potential. The proposal recommends merchandising strategies like placing the kits in salty snack aisles and using temporary and permanent displays to promote the products together and drive sales of the core Fritos brand.
Changing Beliefs and Practices Mid-COVID-19: Workplace Dining Views on the We...Aramark
Consumers' views on major issues have shifted due to the COVID-19 pandemic. A survey found that more people are concerned about public health (61%) and the economy (39%) compared to earlier in the year. Additionally, sustainability initiatives are equally or more important to employees since the pandemic began. Ensuring employee safety, supporting local diverse businesses, recycling, and composting are top priorities. Most respondents will support sustainable food options when available. As workplaces reopen, there is strong interest in reusable plates and cutlery, bringing own bottles and cutlery, and supporting composting programs. Aramark is committed to sustainability and total wellbeing through its new EverSafe safety platform focused on wellbeing, operations
This webinar is hosted by the Nutrition & Wellness concentration area of the Military Families Learning Network. For full information and to access the recording of this session, visit https://learn.extension.org/events/3067
The document discusses non-vegetarian pickles in India. It notes that pickles enhance the taste of meals and increase satisfaction. Non-veg pickles are made from meat and seafood and provide vitamins and minerals. The document discusses starting a manufacturing business for non-veg pickles in Gurgaon, including market research that found demand is currently 90% online with 10% homemade. It analyzes the market potential, competitors, and conducted a survey that found 30% of people prefer non-veg pickles while 20% do not. The business was ultimately launched in shops in sectors 14, 22, and 23 of Gurgaon.
The document discusses a group's plan to start producing and marketing non-vegetarian pickles. It summarizes that pickles are an important part of Indian cuisine and enhance the taste of meals. The group's mission is to provide quality non-veg pickles to meet market demand and ensure customer satisfaction. While non-veg pickles are more nutritious and tasty than vegetarian options, they have shorter shelf lives and are more expensive. The group plans to promote their chicken, fish, prawn, and mutton pickles in Gurgaon through direct distribution, retailers, and sampling. They see market potential due to current low availability of non-veg pickles and aim to boost sales.
Since 2015, Aramark and the American Heart Association (AHA) have collaborated to create Healthy for Life®, an industry-leading health impact initiative that empowers Americans to make healthy food, nutrition and lifestyle choices. This report highlights our shared vision and achievements from the multi-year collaboration.
This report surveys what’s changing when it comes to how we find, cook and eat food, how we think about what we eat and how brands are marketing food. It doesn’t, however, attempt to round up everything of note in the wide world of food and beverage. Rather, it focuses on eight
of the relevant macro trends we’ve highlighted in the past few years, plus three overarching trends affecting the food category: the influence of technology, health and wellness, and foodie culture. Within these trends, we spotlight some of the things to watch we’ve been tracking.
Gen Zers have made their way onto college campuses across the country and brought new dining demands and eating behaviors with them. Many students are opting for food options that accommodate their lifestyle and support their health goals. Explore how the new generation of college students is influencing today’s campuses in this resource.
This short presentation scrapes the surface of what's going on in the frozen snacks category. It offers some consumer insights as well as trends affecting frozen snacks.
Today's foodies want less meat, more veg and sustainable, zero-waste options. Read more about the 20 trends that will dominate higher ed dining in 2020 in this enlightening SlideShare.
This document discusses trends in the food retail industry, including consumers driving changes towards fresh, local, and healthier options. It notes that while fried foods remain popular, their popularity is declining. Retailers are customizing food offerings to meet evolving consumer preferences for personalization, fresh preparation methods like grilling, and easy meal solutions. Major players like Amazon will impact the industry, and omni-channel sales are growing in importance. Overall, the food retail industry is dynamic and continuously adapting to meet changing consumer demands.
This document summarizes the agenda for the September meeting of the Georgia Restaurant Association. The meeting was to be held on September 28, 2010 from 2:30-5:00 pm at the Ansley Golf Club. The agenda included welcome remarks, executive director updates, thanking sponsors and award winners, community involvement initiatives, upcoming GRA events, a keynote speech on nutrition by Carolyn O'Neil, and a question and answer period.
A Sense of Tomorrow: Our approach to Sustainability, Sustainable Foods Summit...Givaudan
In a world with a growing population, scarce resources, and strong effects from climate change, there is an increasing need to find sustainable ways to feed the world, with a focus on plant-based proteins. Givaudan’s mission is to deliver natural solutions in a sustainable way.
Plant Attitude, forget the meat! Sustainable Foods Summit 2019 AmsterdamGivaudan
In a world with a growing population, scarce resources, and strong effects from climate change, there is an increasing focus on plant-based proteins. Givaudan’s mission is to bridge the gap between animal and plant protein by providing flavours with a real meaty taste.
The document discusses the anxieties that some people experience when hosting company for dinner and offers suggestions to help address those concerns. It describes worries about guests enjoying the food and offers ideas for healthy yet appealing menu options. The document advocates using positive self-talk and imagining oneself as a guest to plan delicious, low-calorie meals that both hosts and guests can feel good about.
Steven Johnson is Grocerant Guru® at Tacoma, WA based Foodservice Solutions® He was the Highlighted Speaker at the October 2015 SJU “Fresh” Food Summit.
Johnson’s has been working with Restaurants, Convenience Stores, Grocery Stores, Drug Stores, and Dollar Stores to evolve the consumer commonality of Grocerant Niche Ready-2-Eat and Heat-N-Eat fresh prepared food, metrics, process while facilitating the propagation of industry best practices. The PowerPoint is his view of the Grocerant Niche
The document describes a sample assessment called CWRA+ for middle schools that measures students' critical thinking and writing skills. It consists of a performance task requiring written responses and selected response questions across three domains: scientific reasoning, critical reading, and critique of arguments. The tasks are designed to assess general skills applicable to various academic fields and life outside school, like problem solving, analysis, and writing mechanics. A sample performance task scenario and document library are provided to familiarize students with the format.
FoodHood is a startup that delivers authentic local home-cooked meals prepared by over 30 local chefs and delivered within 40 minutes by a team of 10 delivery personnel. The app allows customers to order from over 40 unique dishes daily and pay through 10 different payment options. FoodHood's goals are to break even by the third quarter, have 10,000 app downloads, and 500 daily meal subscribers. The target audiences are students and working professionals who want healthy, affordable meals without cooking. Special discounts and bonuses are offered to attract and reward customers and chefs.
Chef'd is a website that allows customers to order personalized meal kits containing pre-portioned ingredients for cooking gourmet meals at home. Customers can choose from over 300 meal options and further customize their kits by answering questions about dietary preferences, allergies, and more. Chef'd has partnered with various companies, brands, and famous chefs to expand their meal offerings. The website provides many filters to help customers find suitable meal kits. Competing site HelloFresh requires subscriptions and offers fewer customization options than Chef'd.
Consumers are eating more burgers than ever before, with 95% eating at least one burger per month. However, consumer demands are changing as healthier protein options like veggie, turkey, and bison burgers gain popularity over traditional beef burgers at fast food restaurants. While beef remains popular, accounting for 28.8% of fast food menus, consumers want higher quality options like never-frozen beef and more customization in their burgers.
Organic restaurants are becoming more popular as consumers focus more on health. GustOrganics opened in 2008 and was the first certified organic restaurant in New York, helping start the organic restaurant trend. Organic restaurants appeal to health-conscious customers but prices are higher due to organic food costs. For organic restaurants to succeed, they must prepare for growth, changing menus and prices, understand customers, and promote the benefits of organic food. The number of organic restaurants is expected to increase significantly by 2025 as organic food sales rise in restaurants and become more widely available.
The Food for Life Catering Mark is a scheme that promotes healthy and sustainable food in schools, businesses and communities. It sets standards for fresh, seasonal ingredients and ethical practices. Caterers who meet the Bronze, Silver or Gold standards receive the Catering Mark endorsement. Research shows menus that meet the standards lead to health benefits like increased vegetable consumption and reduced obesity rates. They also have environmental benefits from supporting local economies and reducing food miles. Over 600,000 meals per day in the UK now meet the Catering Mark standards.
Expand your business_restaurant_catering_presentationronaio
This document provides information on starting and growing a restaurant catering business. Some key points include:
- Catering is a $6-8 billion industry with potential for growth and increased sales and profits for restaurants.
- Creating catering menus that highlight popular and travel-friendly items is important. Portion sizes and pricing packages should also be established.
- Marketing catering services to current and new customers can attract more business without increasing space or staffing. Things like signage, mailers, and menus left with takeout orders can promote catering.
- Proper packaging, serving equipment, food quality and presentation help create a positive customer experience and repeat business. Resources from Gordon Food Service can help restaurants
Does the ever-increasing interest in healthier foods, constant budget parameters and the added difficulty of accommodating multiple dietary needs make you feel like you’re in the latest episode of “Hell’s Kitchen”? Join us as chefs, CSMs and meeting planners compete in a reality show-style cooking event/educational session. You’ll leave with a recipe for success to the dietary restrictions challenge.
Learning Objectives
• Understand the most common dietary needs and apply this knowledge to plan appropriate menus
• Examine how to work with F&B staff to accommodate special dietary needs
• Determine a process for identifying what attendees need and communicating available options with them
The document contains vocabulary and reading exercises about eating out. It includes matching words related to cooking methods like bake, stew, roast, and boil to foods. It also has students read texts about different eating places and people's preferences regarding price, music, food type, size, dress code, food quality, service, and atmosphere. The post-reading activity involves defining words like tasteless, plain, convenient, spicy, and fancy. It has students find a phrase that means "I hate" and recommend local restaurants to different people based on their preferences. The document ends with a questionnaire about eating out habits and homework to recommend dishes from a favorite restaurant to an English visitor.
The document discusses a group's plan to start producing and marketing non-vegetarian pickles. It summarizes that pickles are an important part of Indian cuisine and enhance the taste of meals. The group's mission is to provide quality non-veg pickles to meet market demand and ensure customer satisfaction. While non-veg pickles are more nutritious and tasty than vegetarian options, they have shorter shelf lives and are more expensive. The group plans to promote their chicken, fish, prawn, and mutton pickles in Gurgaon through direct distribution, retailers, and sampling. They see market potential due to current low availability of non-veg pickles and aim to boost sales.
Since 2015, Aramark and the American Heart Association (AHA) have collaborated to create Healthy for Life®, an industry-leading health impact initiative that empowers Americans to make healthy food, nutrition and lifestyle choices. This report highlights our shared vision and achievements from the multi-year collaboration.
This report surveys what’s changing when it comes to how we find, cook and eat food, how we think about what we eat and how brands are marketing food. It doesn’t, however, attempt to round up everything of note in the wide world of food and beverage. Rather, it focuses on eight
of the relevant macro trends we’ve highlighted in the past few years, plus three overarching trends affecting the food category: the influence of technology, health and wellness, and foodie culture. Within these trends, we spotlight some of the things to watch we’ve been tracking.
Gen Zers have made their way onto college campuses across the country and brought new dining demands and eating behaviors with them. Many students are opting for food options that accommodate their lifestyle and support their health goals. Explore how the new generation of college students is influencing today’s campuses in this resource.
This short presentation scrapes the surface of what's going on in the frozen snacks category. It offers some consumer insights as well as trends affecting frozen snacks.
Today's foodies want less meat, more veg and sustainable, zero-waste options. Read more about the 20 trends that will dominate higher ed dining in 2020 in this enlightening SlideShare.
This document discusses trends in the food retail industry, including consumers driving changes towards fresh, local, and healthier options. It notes that while fried foods remain popular, their popularity is declining. Retailers are customizing food offerings to meet evolving consumer preferences for personalization, fresh preparation methods like grilling, and easy meal solutions. Major players like Amazon will impact the industry, and omni-channel sales are growing in importance. Overall, the food retail industry is dynamic and continuously adapting to meet changing consumer demands.
This document summarizes the agenda for the September meeting of the Georgia Restaurant Association. The meeting was to be held on September 28, 2010 from 2:30-5:00 pm at the Ansley Golf Club. The agenda included welcome remarks, executive director updates, thanking sponsors and award winners, community involvement initiatives, upcoming GRA events, a keynote speech on nutrition by Carolyn O'Neil, and a question and answer period.
A Sense of Tomorrow: Our approach to Sustainability, Sustainable Foods Summit...Givaudan
In a world with a growing population, scarce resources, and strong effects from climate change, there is an increasing need to find sustainable ways to feed the world, with a focus on plant-based proteins. Givaudan’s mission is to deliver natural solutions in a sustainable way.
Plant Attitude, forget the meat! Sustainable Foods Summit 2019 AmsterdamGivaudan
In a world with a growing population, scarce resources, and strong effects from climate change, there is an increasing focus on plant-based proteins. Givaudan’s mission is to bridge the gap between animal and plant protein by providing flavours with a real meaty taste.
The document discusses the anxieties that some people experience when hosting company for dinner and offers suggestions to help address those concerns. It describes worries about guests enjoying the food and offers ideas for healthy yet appealing menu options. The document advocates using positive self-talk and imagining oneself as a guest to plan delicious, low-calorie meals that both hosts and guests can feel good about.
Steven Johnson is Grocerant Guru® at Tacoma, WA based Foodservice Solutions® He was the Highlighted Speaker at the October 2015 SJU “Fresh” Food Summit.
Johnson’s has been working with Restaurants, Convenience Stores, Grocery Stores, Drug Stores, and Dollar Stores to evolve the consumer commonality of Grocerant Niche Ready-2-Eat and Heat-N-Eat fresh prepared food, metrics, process while facilitating the propagation of industry best practices. The PowerPoint is his view of the Grocerant Niche
The document describes a sample assessment called CWRA+ for middle schools that measures students' critical thinking and writing skills. It consists of a performance task requiring written responses and selected response questions across three domains: scientific reasoning, critical reading, and critique of arguments. The tasks are designed to assess general skills applicable to various academic fields and life outside school, like problem solving, analysis, and writing mechanics. A sample performance task scenario and document library are provided to familiarize students with the format.
FoodHood is a startup that delivers authentic local home-cooked meals prepared by over 30 local chefs and delivered within 40 minutes by a team of 10 delivery personnel. The app allows customers to order from over 40 unique dishes daily and pay through 10 different payment options. FoodHood's goals are to break even by the third quarter, have 10,000 app downloads, and 500 daily meal subscribers. The target audiences are students and working professionals who want healthy, affordable meals without cooking. Special discounts and bonuses are offered to attract and reward customers and chefs.
Chef'd is a website that allows customers to order personalized meal kits containing pre-portioned ingredients for cooking gourmet meals at home. Customers can choose from over 300 meal options and further customize their kits by answering questions about dietary preferences, allergies, and more. Chef'd has partnered with various companies, brands, and famous chefs to expand their meal offerings. The website provides many filters to help customers find suitable meal kits. Competing site HelloFresh requires subscriptions and offers fewer customization options than Chef'd.
Consumers are eating more burgers than ever before, with 95% eating at least one burger per month. However, consumer demands are changing as healthier protein options like veggie, turkey, and bison burgers gain popularity over traditional beef burgers at fast food restaurants. While beef remains popular, accounting for 28.8% of fast food menus, consumers want higher quality options like never-frozen beef and more customization in their burgers.
Organic restaurants are becoming more popular as consumers focus more on health. GustOrganics opened in 2008 and was the first certified organic restaurant in New York, helping start the organic restaurant trend. Organic restaurants appeal to health-conscious customers but prices are higher due to organic food costs. For organic restaurants to succeed, they must prepare for growth, changing menus and prices, understand customers, and promote the benefits of organic food. The number of organic restaurants is expected to increase significantly by 2025 as organic food sales rise in restaurants and become more widely available.
The Food for Life Catering Mark is a scheme that promotes healthy and sustainable food in schools, businesses and communities. It sets standards for fresh, seasonal ingredients and ethical practices. Caterers who meet the Bronze, Silver or Gold standards receive the Catering Mark endorsement. Research shows menus that meet the standards lead to health benefits like increased vegetable consumption and reduced obesity rates. They also have environmental benefits from supporting local economies and reducing food miles. Over 600,000 meals per day in the UK now meet the Catering Mark standards.
Expand your business_restaurant_catering_presentationronaio
This document provides information on starting and growing a restaurant catering business. Some key points include:
- Catering is a $6-8 billion industry with potential for growth and increased sales and profits for restaurants.
- Creating catering menus that highlight popular and travel-friendly items is important. Portion sizes and pricing packages should also be established.
- Marketing catering services to current and new customers can attract more business without increasing space or staffing. Things like signage, mailers, and menus left with takeout orders can promote catering.
- Proper packaging, serving equipment, food quality and presentation help create a positive customer experience and repeat business. Resources from Gordon Food Service can help restaurants
Does the ever-increasing interest in healthier foods, constant budget parameters and the added difficulty of accommodating multiple dietary needs make you feel like you’re in the latest episode of “Hell’s Kitchen”? Join us as chefs, CSMs and meeting planners compete in a reality show-style cooking event/educational session. You’ll leave with a recipe for success to the dietary restrictions challenge.
Learning Objectives
• Understand the most common dietary needs and apply this knowledge to plan appropriate menus
• Examine how to work with F&B staff to accommodate special dietary needs
• Determine a process for identifying what attendees need and communicating available options with them
The document contains vocabulary and reading exercises about eating out. It includes matching words related to cooking methods like bake, stew, roast, and boil to foods. It also has students read texts about different eating places and people's preferences regarding price, music, food type, size, dress code, food quality, service, and atmosphere. The post-reading activity involves defining words like tasteless, plain, convenient, spicy, and fancy. It has students find a phrase that means "I hate" and recommend local restaurants to different people based on their preferences. The document ends with a questionnaire about eating out habits and homework to recommend dishes from a favorite restaurant to an English visitor.
OneCalifornia Bank provides banking services to underserved communities and small businesses in Oakland and the San Francisco Bay Area to promote economic growth. The bank helped finance a restaurant remodel, expand a minority-owned franchise, and open a new medical practice. It also works with non-profits, housing organizations, and schools. OneCalifornia Foundation supports the bank's mission through community programs and events that bring stakeholders together.
The document discusses a panel on socially responsible collaboration and banking your values. It introduces the panel participants from organizations like OneCalifornia Bank, OneCalifornia Foundation, Inner City Advisors, and Imprint Capital Advisors. The panel discusses OneCalifornia Bank's innovative social business model and examples of collaborations between organizations to provide economic development, financial literacy, and impact investing that leverages capital for social goals.
The document summarizes several eating establishments in Balakovo, including cafeterias, pizzerias, cafes, and a bowling center. It provides details on the locations, menus, atmospheres, and prices of Cafeteria "Upelsin", Cafeteria "Subway", Pizzeria "Mamma Mia", Cafe "Arabica", Cafe "Shale", the bowling center "Mega", and Cafe "Edem". The document aims to inform readers of their dining out options in Balakovo.
This report summarizes OneCalifornia Bank's innovative structure as a community development bank and holding company over its first 16 months of operation. It details how the bank's mission-driven structure was designed by its founders to benefit low-income communities through lending, financial literacy programs, and partnerships. The bank has seen steady growth in its loan portfolio and deposits while financing local businesses, non-profits, and community projects.
With the growing number of dietary needs being requested at events, it's about time we understood what they are and how to incorporate them into our menus. This fun, engaging trivia game gives meeting planners, caterers and hoteliers a fun and easy way to understand the needs and learn how to create a better customer experience through the food they are serving.
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Imp...Thrive! Meetings & Events
Tracy Stuckrath presented on understanding the various dietary needs of event guests and how caterers can meet those needs while managing costs. Stuckrath discussed the increasing number and types of special diets including food allergies, medical conditions like diabetes and celiac disease, and religious and lifestyle diets. Caterers need to be aware of these diverse needs for legal reasons, and meeting dietary restrictions can positively impact businesses by attracting more guests. Stuckrath provided tips on effectively accommodating special diets.
This document summarizes a presentation by Kerry, a company that provides taste and nutrition solutions. It discusses trends in snacking, such as increased snacking frequency and millennials driving category growth. Healthier snacks are in demand, with consumers looking for natural, better-for-you options. Stealth reduction and alternative ingredients are areas of interest. The presentation provides concept examples for buttered popcorn and black bean sticks and recommends being nimble, tailoring products, focusing on clean labels and taste.
Nutritional labeling of food products provides important information to consumers and aims to improve public health. Key points covered in the document include:
- Nutritional labels allow producers and consumers to communicate and help consumers make informed choices.
- Indian regulations made nutritional labeling mandatory in 2007 and were expanded in 2014.
- Labels must include information like ingredients, nutrition facts, expiration dates, and allergens.
- Nutritional labeling regulations vary globally but aim to standardize labeling practices.
- Studies show consumers in India sometimes check labels for nutrition information when purchasing foods.
More than half of US adults are overweight or obese. One third of children are also overweight or obese, which is the first time in history that a generation will have a shorter lifespan than the previous one. Diet and physical inactivity have surpassed tobacco as leading causes of death. The US spends over $1 trillion on healthcare costs due to diet-related diseases like cancer, diabetes and heart disease. Food marketing targets low-income communities with high amounts of fast food advertising. Children see over 7,000 food ads per year, mostly for junk food. The standard American diet focuses on processed foods high in sugar, salt and fat. This workshop aims to inspire people to value their health, serve as role models for children, and
Sabrina had a severe allergic reaction after eating fries that had come into contact with cheese through shared cooking tongs, an example of cross contact transferring an allergen. The training module discussed identifying major food allergens, preventing cross contact between allergen-containing and allergen-free foods, communicating accurately with customers about allergens, and being prepared for emergencies by recognizing symptoms and contacting emergency services. Managing allergen risks requires proper storage, handling, cleaning, and communication between staff.
This document provides guidance on healthy eating for people with diabetes and their families. It discusses the main food groups that make up a balanced diet, including fruits and vegetables, starchy foods, dairy, proteins, fats and treats. It emphasizes eating a variety of foods while watching portion sizes and limiting added sugars, saturated fats and salt. Specific tips are provided on choosing whole grains, limiting sugary drinks, using unsaturated oils for cooking and enjoying treats in moderation. The guide aims to help people enjoy food while managing their diabetes through a balanced diet.
The document discusses dietary guidelines and food labels in the Philippines. It provides an overview of the Philippine food pyramid which divides foods into four levels of recommended consumption. It also describes the Pinggang Pinoy food plate which was developed to help Filipinos acquire healthy eating habits. Key dietary guidelines are outlined, including eating a variety of foods, breastfeeding, consuming vegetables, fruits, fish and dairy. The document also explains what information can be found on food labels, such as nutritional information panels listing nutrients, ingredients, food allergens, and additives. Food labels are important to make informed choices about nutrition.
How to Eat Out, Travel and Live with Food Allergies AnywhereKim Koeller
Empower yourself to safely dine locally and travel globally with advice from Kim Koeller, expert and founder of Gluten Free Passport. Eating out considerations, such as hidden ingredients, food preparation techniques and cooking methods are presented to help guide meal decisions and manage diets free from corn, dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts and wheat.
Snack/light meal ideas, airline suggestions and travel considerations are also outlined. The overall objective of this presentation is to arm you with the knowledge needed to eat allergen-free in any restaurant and travel across the globe with confidence and ease.
This document discusses food allergies and allergens. It defines food allergies as immunologic responses to food consumption. Common food allergens include peanuts, tree nuts, milk, eggs, soy, wheat, fish and shellfish. Symptoms can range from mild to life-threatening anaphylaxis. The responsibilities of food companies, food handlers and consumers are outlined to help manage allergens and prevent allergic reactions. Food companies must provide safe products, properly label ingredients and manage allergens. Food handlers must be trained and prevent cross-contamination. Consumers must educate themselves on allergen risks and read labels carefully.
Why Buy Organic Food? What is Organic food | SlideShareAyur Egg
Organic food is produced without the use of artificial chemicals, hormones, antibiotics or GMOs. Choosing organic foods over conventional foods provides several benefits: Organically grown crops tend to have higher levels of antioxidants and vitamins but lower levels of nitrates. Organic meat and dairy may also have a more favorable fatty acid profile. Choosing organic reduces exposure to toxins and antibiotic-resistant bacteria, though evidence is mixed.
This presentation discusses food labelling requirements and how to avoid misleading labels. It covers why food must be labelled, including legal obligations and providing consumer information. Key labelling elements that must be included are outlined, such as the Nutrition Information Panel format and calculations. Potential issues are explored, like rounding numbers, serving size determinations, and ingredient representations. Claims around nutrition content, allergens, and quality are examined for veracity. Sources of non-compliance like production variances and interpretation of standards are reviewed. The importance of substantiating claims and internal verification processes are stressed to ensure label accuracy and avoid legal issues.
Genetically modified foods are plants and animals whose genetic makeup has been altered using recombinant DNA technology to produce new characteristics. Reasons for genetically modifying foods include improving disease and pest resistance, reducing growth time, and increasing nutrients. However, others argue GM foods pose potential health and environmental risks and that consumers have a right to know what is in their food through labeling. While GM foods provide benefits, they should be labeled due to possible issues and consumer choice.
This document discusses issues with eating healthy when dining out and potential solutions. It notes that when dining out, consumers have less control over ingredients, preparation methods, and portion sizes. It then presents a solution called Healthy Dining Finder, which is a website and app that helps consumers identify healthier menu options at restaurants based on nutrition criteria. The site also provides resources for restaurants to promote healthier choices and consumers to make informed decisions when dining out.
This document defines different types of vegetarians and their diets, including lacto-vegetarians, ovo-vegetarians, and vegans. It discusses the percentage of vegetarians in different countries, with India having the highest at 31% and places like China, New Zealand, and Canada having between 1-5%. Finally, it outlines some of the main reasons people choose a vegetarian lifestyle, such as health, animal welfare, religion, and objections to the meat industry.
The truth about the raw food diet - You'll mostly be eating raw fruits, vegetables, and grains. The idea is that heating food destroys its nutrients and natural enzymes, which is bad because enzymes boost digestion and fight chronic disease. In short: When you cook it, you kill it. Some fans of raw food diets believe cooking makes food toxic.
The document discusses several food and dining trends for 2019, including:
- A shift from mindful to virtuous consumption and reducing food waste.
- A rise in conscious carnivores seeking ethical and grass-fed meat options, as well as plant-based and cultured proteins.
- A focus on gut health and probiotics over general heart health.
- Root-to-stem cooking that uses entire vegetables to reduce waste.
- Increasing popularity of culinary cocktails featuring fresh herbs and vegetables.
- Emerging technologies like robotic servers and AI-powered ordering systems.
From farm-to-table, gluten-free, allergy-free, vegan and paleo to kosher and halal, figuring out what to serve guests can be a challenging task. How do we have time to build menus around special dietary restrictions, let alone what each of them requires to be met correctly, safely and deliciously? In this interactive session we will arm you with know-how on creating menus to meet multiple needs and then taste what can be done.
Attending an event for some is a requirement, others a source of inspiration, others a crucial business opportunity, and others an indulgent affair. For those with food allergies and other dietary restrictions, attending events like this – or any other type – is a game of chance, a tale of survival.
Meeting planners spend an incredible amount of time planning food for events. Participants with dietary restrictions do the same. But for them, it's a game to avoid hunger.
As event professionals, we are committed to providing environments where everyone is treated with the same respect, dignity and courtesy. But in today’s society, that is not necessarily true.
The H.U.N.G.E.R. Game helps us navigate guests eating restrictions, providing challenges and education to participants while they compete to create an event that feeds the needs of many safely, efficiently and deliciously.
Essential Learning Components
• Understand different dietary needs
• Determine processes to work with vendors & participants on meeting needs
• Address challenges and obstacles presented circumstantially
Good food and beverage has become imperative to events, and being on the same page as your caterer in terms of food selection, cocktails, service style and sourcing is central to the overall success of your programs. But how do you get to that place? Discover 12 key F&B questions you should be asking your partners and discover what answers make most sense to you and your event during this highly interactive session.
Learner Outcomes
• Discover why communication with your caterer is central to the success of your events.
• Discover key questions to ask any caterer when you are planning a meal or food function.
• Understand the value of a well-planned meal to the overall satisfaction of your attendees.
Decisions, decisions, decisions. There are so many of them when it comes to ordering food and beverages for an event. From planners deciding the quantity, location, service type and food choices to caterers and hotels determining food orders, preparation and serving methods, staffing and safety needs, a plethora of decisions need to be made about the food served and eaten at meetings.
Who makes each decision, and how do those decisions impact other stakeholders in the event food “chain?” What about the attendees – the end consumers? What decisions do they have to make around food?
Designed to get you thinking about food from various perspectives and the decision that go into creating a delicious and healthy food function, these slides encourage you to put yourself in the place of your attendees, caterers, servers and clients, and to consider their point of view in all aspects of the F&B experience. Doing so will help avoid costly – or even deadly – mistakes.
Are you feeling the squeeze of increasing food costs on your event budget? From the bird flu to droughts, requests for organic to special dietary needs, managing your F&B can be challenging. What can you do to meet these challenges? In this session, we’ll discuss the myths and realities of whether locally sourced is more affordable or more expensive, how important is to know about dietary restrictions - whether a trend or allergy and provide options that are cost effective and customized and locally sourced. You’ll walk away with tips on how to conserve and control cost, successfully manage needs and reduce financial and legal risk.
The document discusses dietary restrictions and accommodations for food service at meetings and events. It provides statistics on various dietary restrictions and medical conditions. It also outlines best practices for communicating restrictions, contracting with vendors, registration processes that identify needs, and labeling foods appropriately. The goal is to safely and deliciously meet the needs of all attendees.
The document discusses an organization's duty of care and liability with regard to food, health risks, and disabilities at events. It outlines international trends in corporate liability laws and how to mitigate risks through food safety practices, disability inclusion, and emergency preparedness. Registration processes are highlighted as a way to gather dietary restriction details to accommodate all attendees.
Meeting planners spend more than $54 billion a year on F&B at corporate meetings and events in the United States. And behind each egg croissant, turkey sandwich, and build your own pasta station is a simple decision that could help event participants feel better and safe and learn more and meeting planners feel not so overwhelmed with requests.
Catering menus aren’t designed to help planners make healthy or safe choices for their participants. With the array of special meal requests rising daily, figuring out what to serve event participants can be a challenging task for any planner.
All of that changes with Serve This, Not That!, an interactive session at CMP Conclave 2014, that puts menu selection under the spotlight, and arms certified meeting professionals with savvy tricks and better knowledge on how to feed their participants healthy, safe and deliciously, no matter where they are.
With the Serve This, Not That! session at the 2014 CMP Conclave, these CMPs will become event better experts by knowing how to handle every menu selection situation—plated breakfasts and hors d’oeuvre receptions to lunch buffets and afternoon breaks—and controling their meeting’s food universe because, unlike every other meeting professional, they will know the smart choices to make and questions to ask!
Learning Objectives:
[list icon="icon: check-square-o" icon_color="#d81c5c"]
• Understand the Different Dietary Needs
• Grasp Similarities & Differences in the Dietary Needs
• Learn how to navigate a catering Menu & what questions to ask of F&B partners
This document is from a presentation by Tracy Stuckrath on serving food at events that meets various dietary needs and restrictions. It discusses understanding different diets like vegetarian, vegan, gluten-free, paleo, kosher, etc. It provides examples of foods to serve and avoid for different diets. It also covers food allergies, religious observances, and important considerations when planning event menus.
Meeting planners spend more than $54 billion a year on food & beverage at corporate meetings and events. Catering menus aren’t designed to help planners make healthy or safe choices for their participants. With the array of special meal requests rising daily, figuring out what to serve event participants can be a challenging task for any planner.
This interactive session puts menu selection under the spotlight and arms meeting planners with savvy tricks and better knowledge on how to feed their participants healthy, safe and deliciously, no matter where they are.
Does the ever-increasing interest in healthier foods, constant budget parameters and the added difficulty of accommodating multiple dietary needs make you feel like you’re in your latest episode of “Hell’s Kitchen”?
In this interactive MPI TEC participants worked together to create an event that feeds the needs of many while responding to challenges that test their knowledge on how to meet dietary needs safely, efficiently and deliciously.
Participants will left with a “Recipe for Success” to the dietary restrictions challenge that didn't leave them feeling like they’ve been on “The Chopping Block.”
This document provides information about addressing dietary needs and restrictions for meetings and events. It discusses many different diets including vegetarian, vegan, gluten-free, paleo, kosher, halal, and more. Specific foods and ingredients are identified that either comply with or violate the rules of each diet. Potential substitutions are also suggested to help meet various dietary preferences. The goal is to educate about different dietary needs and how to plan catering and menus accordingly.
With the growing number of dietary needs being requested at events, it's about time we understood what they are and how to incorporate them into our menus. This fun, engaging trivia game gives meeting planners, caterers and hoteliers a fun and easy way to understand the needs and learn how to create a better customer experience through the food they are serving. Players/teams will compete to see who knows the most about food allergies and other dietary needs, table etiquette, sustainability, food safety, food culture, nutrition, cooking techniques and ingredients.
Creating a menu to feed a crowd of 50 to one of 5,000 is a daunting challenge under the best of circumstances. Attempting to do it while working with the standard banquet menu or catering for a range of demanding attendees makes it seem impossible.
But Thrive! is ready to take on the challenge and show you how it can be done. We’ll channel Bobby Flay, Julia Childs and Alice Waters and use a lot of muscle to rescue these desperate banquet menus from complete conundrum.
At MPI Northern California we reviewed the various dietary needs and then reviewed standard banquet menus to understand where the needs are "found" and how to ensure your offering alternatives to them.
Learning Objectives:
* How to review standard banquet menus to find the healthiest options
* Save money when ordering F&B
* Communicate better with their F&B partners in planning their events
* Offer healthy meals options for their attendees
* Provide safe meals for guests with food allergies or other special dietary needs
A Healthier Appetite for Meetings: Using Food to Engage & Energize Your Audi...Thrive! Meetings & Events
As meeting planners in the 21st century, we’re challenged with a lot more than basic logistics. Attention is being lavished on every last detail, including social media, ROI,
ROO, speaker and participant engagement and corporate social responsibility.
Who would have thought that meeting the dietary needs of your participants should be one of them as well? But it can! What if the food you served your participants helped improve the ROI and ROO for your organization and the attendees? What if swapping out those oversized Danishes for hard-boiled eggs or the candy bars with fresh fruit could help your attendees be better engaged and energized to participate in your event?
Food is a powerful force. It influences how we think, feel, learn and interact with theirs. It helps us feel and do. It provides focus and energy.
Applying the Latin quotation “A sound mind in a sound body” to your meetings harnesses the power that food has on our bodies and can create the possibility of “win-win” for your organization and participants.
Outcomes:
• Learn how to address dietary needs and serve healthier alternatives for everyone.
• Examine ways you can add value to your event through food and health.
• Understand how nutrition, including proper hydration, contributes to the participation and outlook of attendees.
• Plan menus offering food options that improve learning, memory and performance, and enhance mood to energize and uplift attendees
The document provides information on addressing special dietary needs for menus. It discusses how guests with dietary restrictions should have the same quality dining experience and discusses ingredient substitutions that can be made. It then provides extensive tables listing common allergens/intolerances and suggested substitute ingredients and notes on their use. Specific substitution options are given for meat, dairy, eggs, stocks, gels, flours and starches. The document concludes by providing some sample vegan, gluten-free and allergen-free menu suggestions.
Presented at the GaMPI Workshop on February 19, 2013 at The Cook's Warehouse Midtown in Atlanta, GA. Food was donated by H&F Bread Co., Riverview Farms and Moore Farms & Friends.
How do planners create menus that incorporate special requests like gluten-free, allergy-free, vegan, Paleo, Halal, or farm-to-table? And how do planners make menu options healthy and enjoyable?
Learn how easy it is to incorporate delicious, healthy options into your banquet menus and feast your eyes on delicious dishes your attendees will enjoy.
From ordinary breakfasts to elegant dinners, we’ll explore examples of food to please all palates and deliver on dietary needs. See (and taste) how simple it is to stay on the healthy track…no matter how busy and stressful your agenda (or life!) can get.
Meet the Speaker
Tracy Stuckrath, CSEP, CMM, CHC, founder and chief connecting officer of Thrive! Meetings & Events, is an event planner and consultant who is one of just 296 people in the world to hold a designation as a Certified Special Events Professional (CSEP), among several other industry certifications. She is also one of the 15 million people in the United States suffering from food allergies.
Around age 30, Tracy began to suffer from a number of medical complaints and symptoms. Four years (and multiple doctors) later, she at last discovered the culprit: a food allergy to yeast. As a result, Tracy made major changes to her diet and lifestyle, and saw major improvements to her health. And now that she finds herself on the other side of the special dietary request, she’s making major strides in changing how our industry addresses not only dietary needs and allergies, but the entire culinary possibilities of meetings and events.
Meet the Chef
Megan McCarthy, of Healthy Eating 101, is a healthy lifestyle consultant and chef who teaches kids and adults how to incorporate fresh food into their everyday lives. Not only does Megan show you how to integrate nutritious foods into daily meals and snacks, but she also puts you at ease in the kitchen. Megan is the Edible Garden Chef at the Atlanta Botanical Garden and also teaches healthy cooking classes focusing on simple, fast, and fresh recipes. She has also been featured on Lifetime Television’s The Balancing Act and Starting Over, and she is a spokesperson and recipe developer for national food brands like Marie’s Salad Dressing, Disney, and Seeds of Change.
The 2010 Allie Award Entry Information provides the application, 30+ entry categories and the criteria for each.
It also outlines the guidelines for nominating a person for the Bob Blaesing, CSEP Lifetime Achievement Award and the Dale Riggins Humanitarian Award.
For questions on entering, please contact Allison Schultz at aljonz@mindspring.com.
Toot your horn and enter your event today!
The Future of Independent Filmmaking Trends and Job OpportunitiesLetsFAME
The landscape of independent filmmaking is evolving at an unprecedented pace. Technological advancements, changing consumer preferences, and new distribution models are reshaping the industry, creating new opportunities and challenges for filmmakers and film industry jobs. This article explores the future of independent filmmaking, highlighting key trends and emerging job opportunities.
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At 28, Brianna Coppage left her teaching career to become an OnlyFans content creator. This bold move into digital entrepreneurship allowed her to harness her creativity and build a new identity. Brianna's experience highlights the intersection of technology and personal branding in today's economy.
Leonardo DiCaprio Super Bowl: Hollywood Meets America’s Favorite Gamegreendigital
Introduction
Leonardo DiCaprio is synonymous with Hollywood stardom and acclaimed performances. has a unique connection with one of America's most beloved sports events—the Super Bowl. The "Leonardo DiCaprio Super Bowl" phenomenon combines the worlds of cinema and sports. drawing attention from fans of both domains. This article delves into the multifaceted relationship between DiCaprio and the Super Bowl. exploring his appearances at the event, His involvement in Super Bowl advertisements. and his cultural impact that bridges the gap between these two massive entertainment industries.
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Leonardo DiCaprio: The Hollywood Icon
Early Life and Career Beginnings
Leonardo Wilhelm DiCaprio was born in Los Angeles, California, on November 11, 1974. His journey to stardom began at a young age with roles in television commercials and educational programs. DiCaprio's breakthrough came with his portrayal of Luke Brower in the sitcom "Growing Pains" and later as Tobias Wolff in "This Boy's Life" (1993). where he starred alongside Robert De Niro.
Rise to Stardom
DiCaprio's career skyrocketed with his performance in "What's Eating Gilbert Grape" (1993). earning him his first Academy Award nomination. He continued to gain acclaim with roles in "Romeo + Juliet" (1996) and "Titanic" (1997). the latter of which cemented his status as a global superstar. Over the years, DiCaprio has showcased his versatility in films like "The Aviator" (2004). "Start" (2010), and "The Revenant" (2015), for which he finally won an Academy Award for Best Actor.
Environmental Activism
Beyond his film career, DiCaprio is also renowned for his environmental activism. He established the Leonardo DiCaprio Foundation in 1998, focusing on global conservation efforts. His commitment to ecological issues often intersects with his public appearances. including those related to the Super Bowl.
The Super Bowl: An American Institution
History and Significance
The Super Bowl is the National Football League (NFL) championship game. is one of the most-watched sporting events in the world. First played in 1967, the Super Bowl has evolved into a cultural phenomenon. featuring high-profile halftime shows, memorable advertisements, and significant media coverage. The event attracts a diverse audience, from avid sports fans to casual viewers. making it a prime platform for celebrities to appear.
Entertainment and Advertisements
The Super Bowl is not only about football but also about entertainment. The halftime show features performances by some of the biggest names in the music industry. while the commercials are often as anticipated as the game itself. Companies invest millions in Super Bowl ads. creating iconic and sometimes controversial commercials that capture public attention.
Leonardo DiCaprio's Super Bowl Appearances
A Celebrity Among the Fans
Leonardo DiCaprio's presence at the Super Bowl has noted several times. As a high-profile celebrity. DiCaprio attracts
The Unbelievable Tale of Dwayne Johnson Kidnapping: A Riveting Sagagreendigital
Introduction
The notion of Dwayne Johnson kidnapping seems straight out of a Hollywood thriller. Dwayne "The Rock" Johnson, known for his larger-than-life persona, immense popularity. and action-packed filmography, is the last person anyone would envision being a victim of kidnapping. Yet, the bizarre and riveting tale of such an incident, filled with twists and turns. has captured the imagination of many. In this article, we delve into the intricate details of this astonishing event. exploring every aspect, from the dramatic rescue operation to the aftermath and the lessons learned.
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The Origins of the Dwayne Johnson Kidnapping Saga
Dwayne Johnson: A Brief Background
Before discussing the specifics of the kidnapping. it is crucial to understand who Dwayne Johnson is and why his kidnapping would be so significant. Born May 2, 1972, Dwayne Douglas Johnson is an American actor, producer, businessman. and former professional wrestler. Known by his ring name, "The Rock," he gained fame in the World Wrestling Federation (WWF, now WWE) before transitioning to a successful career in Hollywood.
Johnson's filmography includes blockbuster hits such as "The Fast and the Furious" series, "Jumanji," "Moana," and "San Andreas." His charismatic personality, impressive physique. and action-star status have made him a beloved figure worldwide. Thus, the news of his kidnapping would send shockwaves across the globe.
Setting the Scene: The Day of the Kidnapping
The incident of Dwayne Johnson's kidnapping began on an ordinary day. Johnson was filming his latest high-octane action film set to break box office records. The location was a remote yet scenic area. chosen for its rugged terrain and breathtaking vistas. perfect for the film's climactic scenes.
But, beneath the veneer of normalcy, a sinister plot was unfolding. Unbeknownst to Johnson and his team, a group of criminals had planned his abduction. hoping to leverage his celebrity status for a hefty ransom. The stage was set for an event that would soon dominate worldwide headlines and social media feeds.
The Abduction: Unfolding the Dwayne Johnson Kidnapping
The Moment of Capture
On the day of the kidnapping, everything seemed to be proceeding as usual on set. Johnson and his co-stars and crew were engrossed in shooting a particularly demanding scene. As the day wore on, the production team took a short break. providing the kidnappers with the perfect opportunity to strike.
The abduction was executed with military precision. A group of masked men, armed and organized, infiltrated the set. They created chaos, taking advantage of the confusion to isolate Johnson. Johnson was outnumbered and caught off guard despite his formidable strength and fighting skills. The kidnappers overpowered him, bundled him into a waiting vehicle. and sped away, leaving everyone on set in a state of shock and disbelief.
The Immediate Aftermath
The immediate aftermath of the Dwayne Johnson kidnappin
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Leonardo DiCaprio, a name synonymous with Hollywood stardom and acting excellence. has captivated audiences for decades with his talent and charisma. But, the Leonardo DiCaprio haircut is one aspect of his public persona that has garnered attention. From his early days as a teenage heartthrob to his current status as a seasoned actor and environmental activist. DiCaprio's hairstyles have evolved. reflecting both his personal growth and the changing trends in fashion. This article delves into the many phases of the Leonardo DiCaprio haircut. exploring its significance and impact on pop culture.
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Leonardo DiCaprio, A name synonymous with Hollywood excellence. is not only known for his stellar acting career but also for his impressive real estate investments. The "Leonardo DiCaprio house" is a topic that piques the interest of many. as the Oscar-winning actor has amassed a diverse portfolio of luxurious properties. DiCaprio's homes reflect his varied tastes and commitment to sustainability. from retreats to historic mansions. This article will delve into the fascinating world of Leonardo DiCaprio's real estate. Exploring the details of his most notable residences. and the unique aspects that make them stand out.
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Leonardo DiCaprio House: Malibu Beachfront Retreat
A Prime Location
His Malibu beachfront house is one of the most famous properties in Leonardo DiCaprio's real estate portfolio. Situated in the exclusive Carbon Beach. also known as "Billionaire's Beach," this property boasts stunning ocean views and private beach access. The "Leonardo DiCaprio house" in Malibu is a testament to the actor's love for the sea and his penchant for luxurious living.
Architectural Highlights
The Malibu house features a modern design with clean lines, large windows. and open spaces blending indoor and outdoor living. The expansive deck and patio areas provide ample space for entertaining guests or enjoying a quiet sunset. The house has state-of-the-art amenities. including a gourmet kitchen, a home theatre, and many guest suites.
Sustainable Features
Leonardo DiCaprio is a well-known environmental activist. whose Malibu house reflects his commitment to sustainability. The property incorporates solar panels, energy-efficient appliances, and sustainable building materials. The landscaping around the house is also designed to be water-efficient. featuring drought-resistant plants and intelligent irrigation systems.
Leonardo DiCaprio House: Hollywood Hills Hideaway
Privacy and Seclusion
Another remarkable property in Leonardo DiCaprio's collection is his Hollywood Hills house. This secluded retreat offers privacy and tranquility. making it an ideal escape from the hustle and bustle of Los Angeles. The "Leonardo DiCaprio house" in Hollywood Hills nestled among lush greenery. and offers panoramic views of the city and surrounding landscapes.
Design and Amenities
The Hollywood Hills house is a mid-century modern gem characterized by its sleek design and floor-to-ceiling windows. The open-concept living space is perfect for entertaining. while the cozy bedrooms provide a comfortable retreat. The property also features a swimming pool, and outdoor dining area. and a spacious deck that overlooks the cityscape.
Environmental Initiatives
The Hollywood Hills house incorporates several green features that are in line with DiCaprio's environmental values. The home has solar panels, energy-efficient lighting, and a rainwater harvesting system. Additionally, the landscaping designed to support local wildlife and promote
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2. GIG Atlanta Eating Out Without Gluten August 17, 2013
What it Takes for Safe Eating Experiences
Celiac Disease, Gluten Sensitivity & Wheat Allergy
What & Where is Gluten?
Eating Away from Home
Laws & Regulations
Recipes & Snacks to Take on the Road
Essential Learning Components
u
v
w
x
y
z
4. GIG Atlanta Eating Out Without Gluten August 17, 2013
Safe Eating
Experiences
Learning Curve
Approach
Collaboration
5. GIG Atlanta Eating Out Without Gluten August 17, 2013
Learning Curve
Education
Empowerment
Awareness
Information
Knowledge
Gather, List, Review
Apply, Communicate, Train
Accommodate, Simplify
A
I
K
E
6. • Education
• Comfort Level
• Options &
Preferences
• Plan
• Communicate
• Order
• Enjoy
• Feedback
}
Strategy
Guest
To Eating
Outside of
Home
7. • Educate
• Review & ID
• Listen
• Facilitate
• Fulfill
• Deliver
• Communicate
• Follow-up}
Strategy
Host
To Feeding
Guests with
Special
Dietary Needs
8. • Educate
• Review & ID
• Listen
• Facilitate
• Fulfill
• Deliver
• Communicate
• Follow-up}
Strategy
Chef
To Feeding
Guests with
Special
Dietary Needs
9. GIG Atlanta Eating Out Without Gluten August 17, 2013
What’s the difference?
Celiac, Gluten
& Wheat
v
10. GIG Atlanta Eating Out Without Gluten August 17, 2013
Celiac Disease
• Genetic autoimmune
disorder
• 1 in 133
• Malabsorption
• Avoid Gluten
• No cure
• Other conditions
Wheat
Rye
Barley
Oats
18. 5Read
Labels
• Ingredients
you can’t
pronounce
• Lite & Low-fat
• Health claims
• Chemicals,
preservatives,
artificial flavors
& colors
• Sugar, HFCS,
Trans Fats
• Ingredients are
listed in order
of prevelance
26. GIG Atlanta Eating Out Without Gluten August 17, 2013
Behavioral Risk Factors
• Learning Curve
• Physical Activity
• Unhealthy Diet
• Harmful use of Alcohol
• High blood pressure
• High blood glucose
• Physical Inactivity
• Overweight & obesity
• High cholesterol
• Low fruit & vegetable intake
}
27. Once guests
feel safe &
satisfied
with their
eating
experience,
they become
a loyal &
repeat
customers.80%
28. Food & service are a
reflection of the event, the
property and the chef.
Guests are entitled to the same
quality of cuisine while
accommodating their need.
Participants should be
provided the same culinary
experience.
Attendees shouldn’t be punished
for having a dietary need.
When
serving
guests with
special
dietary
needs,
Chefs said:
29. GIG Atlanta Eating Out Without Gluten August 17, 2013
• Bringing back customers
• More WoM referrals
• Increased incremental spending
• Demonstrating professionalism
• Increase client base
• Improve liking
• Gain trust
• Fine-tune customer service
Benefits of Good Service
30. GIG Atlanta Eating Out Without Gluten August 17, 2013
The Legality
of Gluten
ADAAA
FALCPA
Gluten-free Labeling
31. Limits 1+ major
life activities
Seeing, hearing,
Eating, learning,
interacting with
others, breathing
Immune system,
digestive, bowel,
brain, respiratory,
cardiovascular
35. “I said, “Look sir,
my son has these
food allergies.’
The manager looked
right at me and my son
and said, ‘We’d rather not
serve you.’
That infuriated me.”
Ming Tsai
Chef & Owner,
Blue Ginger
Restaurant
38. GIG Atlanta Eating Out Without Gluten August 17, 2013
Behavioral Risk Factors
• Tobacco Use
• Physical Activity
• Unhealthy Diet
• Harmful use of Alcohol
• High blood pressure
• High blood glucose
• Physical Inactivity
• Overweight & obesity
• High cholesterol
• Low fruit & vegetable intake
}
39. Once guests
feel safe &
satisfied
with their
eating
experience,
they become
a loyal &
repeat
customers.80%
40. Limits 1+ major
life activities
Seeing, hearing,
Eating, learning,
interacting with
others, breathing
Immune system,
digestive, bowel,
brain, respiratory,
cardiovascular
41. Do not
return to
events
Do not
attend
events50%
When asked about
eating at events,
people with
dietary needs:
42. Food & service are a
reflection of the event, the
property and the chef.
Guests are entitled to the same
quality of cuisine while
accommodating their need.
Participants should be
provided the same culinary
experience.
Attendees shouldn’t be punished
for having a dietary need.
When
serving
guests with
special
dietary
needs,
43. GIG Atlanta Eating Out Without Gluten August 17, 2013
• Bringing back customers
• More WoM referrals
• Increased incremental spending
• Demonstrating professionalism
• Increase client base
• Improve liking
• Gain trust
• Fine-tune customer service
Benefits of Good Service
44. GIG Atlanta Eating Out Without Gluten August 17, 2013
Prepping &
Cooking
Ingredients
Prep Methods
Cooking Techniques
45. GaMPI Workshop A Healthier Appetite February 19, 2013
Things to Consider
Decor l Action Stations l Green Rooms l Bars l Menus
Invitations l Amenities l Pre-con l Place Cards
46. Know
Your
Product
Alternative Meal Options
(Optional) If you would prefer vegetarian or vegan meal options,
please select your preference below. If you have other special
dietary needs, we ask that you make your own accommodations.
Choose only one: vegetarian vegan
Ask&AskAgain
47. “A customeris the most important
visitor on our premises. He is not dependent
on us.
We are dependent on him.
He is not an interruption in our work -
he is the purpose of it.
We are not doing him a favor by
serving him.
He is doing us a favor by
giving us the opportunity
to serve him.”
Mahatma
Gandhi
48. GIG Atlanta Eating Out Without Gluten August 17, 2013
Recipes &
Snacks
What to cook at home
What to take on the road
49. GIG Atlanta Eating Out Without Gluten August 17, 2013
Roasted Beet Salad
with Arugula, Spicy Acacia Honey & Marcona Almonds
50. Rosemary
Shrimp Skewer
Vegetable Ribbons of
Carrot, Fennel &
Cucumber with an
Orange Vinaigrette
Roasted Lamb
Chop
Over Slow Cooked
Lentils, Caramelized
Onion Puree & Spring
Pea with Mint Puree
54. GIG Atlanta Eating Out Without Gluten August 17, 2013
Broccoli Frittata
Ingredients
1 Garlic clove
2 Tbsp. Olive oil
3 ½ C Broccoli florets
¼ tsp. Crushed red pepper
Salt & black Pepper
8 large Eggs
½ C Parmigiano, grated
Instructions
• Preheat oven to 350.
• In a 10-inch oven proof nonstick
skillet, cook the garlic in 1
Tbsp. of the oil over medium
high heat for 30 seconds.
• Add the broccoli and red pepper
and cook for 1 minute.
• Stir in 2 tablespoons of water,
season with salt and pepper and
cover.
• Cook over moderate heat until
the broccoli is crisp-tender, 2
minutes.
• Let it cool.
• In a bowl, whisk the eggs with ¼
teaspoon each of salt and black
pepper.
• Stir in broccoli. Return the
skillet to the stovetop and heat
the remaining 1 Tbsp. of oil.
• Pour in the eggs and cook over
moderately low heat until set
around the edge, 3 minutes.
• Sprinkle with the cheese.
• Transfer the skillet to the oven
and bake until the center is just
set, 12 minutes.
• Serve warm.
Food & Wine magazine
WS FSF N P GF V Dairy-Free
Omit the Parmigiano
BREAKFAST
55. GIG Atlanta Eating Out Without Gluten August 17, 2013
Fruit & Veggie Drinks
Ingredients All Green Smoothie
1/4 C Water
1/2 C Pineapple juice
1 3/4 C Green grapes
1/4 Bartlett pear, ripe, seeded
and halved
1/2 Avocado, pitted, peeled
1/4 C Broccoli, coarsely chopped
1/2 C Spinach, washed
1/4 C Ice cubes
Ingredients Beet, Strawberry,
Cranberry Smoothie
3/4 C 100% cranberry juice,
chilled
1/4 C Cranberries, fresh or frozen
1 small Beet, steamed
1/3 C Frozen strawberries
2 tsp. Honey or other sweetener, to
taste
WS FSF N P GF VDE VG R RV
Instructions
• Place all ingredients into the Vitamix container in the order listed and
secure lid.
• Select Variable 1.
• Turn machine on and slowly increase speed to Variable 10, then to
High.
• Blend for 35 to 40 seconds or until mixture is smooth. Put all
ingredients in blender and turn on
BREAKFAST
BREAKS
56. GIG Atlanta Eating Out Without Gluten August 17, 2013
Ingredients Spinach & Avocado
1.5 C Cannelloni beans, rinsed &
drained
1 C Spinach, fresh
1 Tbsp. olive oil
1/2 Large ripe avocado
1 Lemon, Juice from
2 cloves Garlic
Salt & pepper to taste
Ingredients Apple Spice
15 oz. can Chickpeas, rinsed & drained
1-1/3 C Unsweetened applesauce
1 Tbsp. Sunflower oil
1 Tbsp. Honey
1/4 C Raw cashew butter
1 tsp. Molasses
2-2.5 tsp Cinnamon
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/16 tsp. Clove
WS FSF N P GF VDE VG R RV
Instructions
• Toss it all in a food processor and whirl away!
• Taste + adjust spices if desired.
Hummus
BREAKS
SIDE DISH
DESSERT
57. GIG Atlanta Eating Out Without Gluten August 17, 2013
Kale Quinoa Salad
Ingredients
1 C Quinoa, rinsed
2 C Water
4 Tbsp. Extra virgin olive oil
2 cloves Garlic, chopped
½ Red onion, diced
2 Roma plum tomatoes, diced
2 C Fresh kale, chopped
Salt and pepper to taste
Chile seasoning to taste,
optional
WS FSF N P GF VDE VG RV
Instructions
• Bring water and quinoa to a boil.
Cover and turn down to simmer
for 12-15 minutes.
• In sauté pan, heat 2 Tbsp. extra virgin
olive oil on medium high.
• Add chopped garlic, diced onions.
• Cook for 2 minutes before add diced
tomatoes.
• Add chopped kale, stir and cover
for 1 minute or until kale is wilted.
• When water is absorbed for
quinoa, transfer cooked quinoa
to large bowl.
• Add extra virgin olive oil, salt
and pepper and toss.
• Add in kale mixture and
gently toss.
• Serve.
BREAK
SALAD
SIDE DISH
ENTREE
Created by Chef Megan McCarthy, Healthy Eating 101
58. GIG Atlanta Eating Out Without Gluten August 17, 2013
Pork Patties w/ Plum Sauce
Ingredients
1½ C Plums, Coarsely chopped
(~½ lb.)
1½ Tbsp. Brown sugar
2 Tbsp. Seasoned rice vinegar
½ tsp. Sriracha (hot chile sauce,
such as Huy Fong)
1 C Boiling water
½ C Uncooked Millet
1½ lb. Ground pork, 80% lean
1 C Green onions, diagonally cut
and divided
½ C Fresh cilantro, chopped and
divided
2 Tbsp. Dry sherry
1 Tbsp. Garlic, minced
1 Tbsp. Fresh ginger, peeled and
minced
1 tsp. Salt, divided
1/4 tsp. Black pepper, freshly ground
Cooking spray
WS FSF N P GFDE
Instructions
• Combine first 4 ingredients in a small saucepan; bring to a boil.
• Cover; reduce heat, and simmer 15 minutes, stirring frequently.
• Remove from heat; let stand 10 minutes.
• Place plum mixture in a blender or food processor; process until
smooth.
• Combine 1 C boiling water and quinoa in a medium bowl; cover and
let stand 20 minutes. Drain well.
• Combine millet, pork, ½ C onions, ¼ C cilantro, sherry, garlic, ginger,
3/4 tsp salt, and pepper in a medium bowl.
• Divide pork mixture into 12 equal portions, gently shaping each into a
¾ inch-thick patty.
• Press a nickel-sized indentation in center of each patty.
• Heat a large skillet or grill pan over medium-high heat. Coat pan with
cooking spray.
• Add 6 patties to pan; cook 5 minutes on each side or until done.
Repeat with remaining 6 patties.
• Drizzle patties with plum sauce and serve.
ENTREE
Adapted from Myrecipes.com
59. GIG Atlanta Eating Out Without Gluten August 17, 2013
Seasonal Slaw
Ingredients
3 C Green cabbage, thinly sliced
2 Kale leaves, finely chopped
1 Apple halved, cored and
coarsely chopped
1 Pear—halved, cored and
coarsely chopped
¼ C Golden raisins
¼ C Dried cherries
¼ C Pumpkin seeds (pepitas)
¼ C Toasted pecans
1½ C Plain whole milk yogurt
1½ Tbsp. Honey
Sea salt and freshly ground
black pepper to taste
WS FSF P GFE
Instructions
• In a large bowl, combine the cabbage, kale, apple and pear.
• Stir in the raisins, cherries, pumpkin seeds and pecans.
• In a medium bowl, whisk together the yogurt and honey and then fold
it into the cabbage mixture.
• Season with salt and pepper and serve.
SALAD
BREAK
SIDE
V
Created by Chef Megan McCarthy, Healthy Eating 101
60. GIG Atlanta Eating Out Without Gluten August 17, 2013
Blueberry Delight
Ingredients
¼ C Flax seed, ground
½ C Raw walnuts, ground
1 C Frozen blueberries
1 C Raw cashews
1 C Water
2 Tbsp. Honey
WS FSF P GFE
Instructions
• Combine cashews, water and honey together in blender until smooth
and creamy. Set aside.
• Grind flaxseed in herb/coffee grinder.
• Grind walnuts in grinder.
• Sprinkle pie pan or individual ramekins with ground flaxseed and
ground walnuts.
• Place frozen
blueberries on top of
flaxseed mixture.
• Drizzle cashew sauce
over blueberries to serve.
BREAK
DESSERT
V
Created by Chef Megan McCarthy, Healthy Eating 101
D Vegan
Replace Honey with