CR foodservice spring edition 2013
this edition
sustainability
Introduction
Contents Partner Features 8 Bidvest:
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9
18
Sustainability for the future
M&J Chickens: What is sustainability?
Heinz: Waste Management
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Sanitarium: Eating for the environment
Nestle: Aged to perfection
10 Simplot:
Acts of green
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Unilever: Sustainable sourcing
12
Edgell: Local Farming
13 Fonterra:
Foodbank
Expert 4 Church Resources:
Sustainability commitment
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Karen Abbey: Sustainability the relationship to procurement
Sides 14
Diversey: cleaning and hygiene
16 Sanitarium:
Recipe stir-fry greens with tofu
Introduction
Introduction It’s a pleasure to present our spring 2013 CR Foodservice magazine, with our theme this quarter around food sustainability. How does sustainability impact your organisation? The issue of sustainability is becoming more significant as natural resources are beginning to be affected by global warming, the rise of Asia’s food requirements and the imposition of government legislation. See page 9 for how sustainability is more than an environmental impact. The sustainability mission continues to gain ground and is thankfully becoming more prevalent each year. We also know the simple fact of managing sustainability within your foodservice operation contributes significantly to your business’s financial performance. These facts are rather startling and something to consider next time you are ordering or receiving products from a CR Supplier.
Mark Osborne
We have some wonderful articles including a contribution from Karen Abbey, who challenges us to ensure we are aligned to the right supply partners, and are managing the complete supply chain to achieve customer satisfaction and meet our long term sustainability objectives. A thoroughly enjoyable article. Again CR Foodservice’s Preferred Partners have provided excellent information highlighting how manufacturers and suppliers are confronting the challenge of meeting food supply and maintaining and improving on sustainability options.
CR is your first resource, and we are actively working to support you, our Members, with sustainability and a better Foodservice solution. We are pleased to provide: ÆÆ Sector leading and industry competitive pricing for all Foodservice categories; ÆÆ Professional support in kitchen infa-structure, through to procure to pay expertise; and ÆÆ Professional advice and issue management. Thank you for reading our magazine and supporting Church Resources.
Kind regards,
Mark Osborne Foodservice Manager
Contact CR on info@cr.org.au for unbiased analysis of your current Foodservice agreements and realise significant savings and efficiencies through our consulting and implementation recommendations.
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Expert
CR: sustainability commitment Together with our Members, we have a responsibility for foodservice provided to the residents, patients and school members. This highlights the importance of food and the agricultural sector, and how this impacts Foodservice. We are faced with a number of challenges to recognise and manage sustainability issues in Foodservice. Together we can make a difference by appreciating how water, waste, energy and social inputs all affect our sustainable practices. It’s our sustainability practices which drive the food business and food plates. CR is committed to supporting the communities in which we operate. We do this through two programs; the CR Giving Program and our Greening Communities program. The Greening Communities program aimed to influence the environmental sustainability of CR, our Members and the offerings from our Preferred Partners and Manufacturers.
Through the CR Giving Program, CR provides support to charities and Members with both monetary and resource donations. Projects that were supported in FY12-13 include: ÆÆ $2,500 fundraised by CR Staff and their family and friends through a raffle supporting the oncology unit at Westmead Children’s Hospital. ÆÆ CR Staff donated food, toiletries and Christmas presents across three family hampers through an initiative by Josephite Community Aid (JCA).
ÆÆ $500 fundraised by CR staff to support Safeplace a National Aboriginal and Torres Strait Islander Catholic Council (NATSICC) program; ÆÆ $215 fundraised by CR Staff to support the Cancer Council through Australia’s Biggest Morning Tea initiative; and ÆÆ Along with various sponsorships for Member events, conferences and totally over $20,000. In the coming financial year and as part of the Strategic Plan, CR will reframe the CR Giving Program and Greening Communities program to form a consolidated Corporate Responsibility and Sustainability (CR&S) Program. This program will seek to commit 5% of net revenue to projects which support the communities in which we operate in their endeavours to be more sustainability both in business and the environment.
For more information contact info@cr.org.au
Expert
Dietitian Expert: Karen Abbey
Karen Abbey Foodservice Aged Care Specialist Dietitian (APD) Bachelor of Science, Honours in Human Nutrition, Graduate Diploma in Nutrition and Dietetics, Masters in Health Science Management. When we think of the word sustainability, it means just that, being able to sustain any part of a service, food supply, labour workshop and process that makes up the operation of any business. Sustainable foodservices play an important role in aged care facilities, hospitals and community food programs. Having a sustainable service is more than getting food onto a plate; it is about the whole system and process that is in place. One of the most important parts of foodservice is the procurement of food and equipment.
Some important questions relating to sustainability of any system include: ÆÆ How bullet proof is your current service to deal with the unexpected? ÆÆ If a food supplier was unable to deliver, what processes do you have in place to ensure that your menu will be undisrupted? ÆÆ Are your systems reliant on particular staff and do staff hold too much information regarding the service in their heads? ÆÆ Are there sufficiently trained staff to manage operations? Sustainability of any system is when it can operate regardless of who is employed, sick (not reliant upon one person) and that every possible unexpected scenario can be managed without compromising service. Sustainable procurement All foodservices start with this process. The menu drives food purchasing and equipment requirements. What facilities should look for in food manufacturers or equipment is a supplier with an understanding of what’s important for the end point of their operation and not just a selling point. What do I mean by end point?
This is when food supplier and manufacturers provide value adding services which will benefit the residents/patients/ clients within an organisation. Food suppliers should ensure that products purchased are what the organisation needs and be able to assist in finding products which are required. They should also provide value for money and work with organisations to assist in always finding the best price point. Food suppliers need a basic level of understanding regarding the types of regulation faced by organisations in the industry and be able to support facilities with areas such as food safety. Equipment suppliers should also be assisting facilities to navigate through the array and types of equipment available. One thing a facility should do is look around for options available and seek out advice on how the piece of equipment performs. I recommend always asking for a reference point and ringing up other facilities for feedback. Often a piece of equipment will break and some purchasing decisions are made in a hurry hence the importance of an equipment maintenance and replacement program to avoid snap purchasing decisions.
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Expert
Sustainability - the relationship to procurement Sustainable questions for the foodservice industry ÆÆ Does your ordering process take too long and what systems do your suppliers have to help with this process? ÆÆ Do you have to check every order due to errors? ÆÆ Are you getting enough support from your food suppliers through menu development? ÆÆ When products are changed are you informed so that you can manage your allergen program (this is especially vital for any food safety program)? ÆÆ Is the information ordering system efficient and time saving? ÆÆ When you ring up about products do you get useful information? ÆÆ Are your procurement partners, cost efficient and provide value for money? ÆÆ Are your procurement systems efficient to ensure time is not wasted? Avoid unnecessary consumption and manage demand The foodservice industry needs to manage and support organisations with the types of products they make, the quantities available and packaging. This is a difficult process, with the need to cater for services with only a few consumers to larger numbers. Bulk food purchasing has the environment bonus of reducing packaging however this needs to be measured against managing waste.
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Overall the procurement sustainability for food is directed by menu planning and all organisations that provide meals to clients/residents and patients’ need to have a good workable menu. Procurement is also linked to recipes and a recipe will indicate the levels of food ingredients required to make up the desired amount of serves. This impacts the facilities management of orders and ensuring correct stock is available for delivery of the menu. Value for money Value for money is always a top priority for any sustainable food supply and operation. Buying in bulk or larger sizes is a good value adding strategy. Again it’s a matter of managing
left overs and reducing wastage. Value for money does not always mean watching the dollar, it could also translate into support services, the level of information provided and how well food representatives know their products and can assist you. Suppliers’ social and ethical responsibilities This is a very important part of sustainable procurement. How companies interrelate and support their clients is essential. Bad service is something that should not be tolerated by any organisation. The foodservice industry is all about service and how the suppliers support their clients is important. When a supplier does not know an answer
Expert
Dietitian Expert: Karen Abbey to your enquiry or does not have the piece of equipment you need, they can provide good service by seeking more information for you. It is not always about the sale, rather the reputation of being a caring reliable organisation that has some level of social responsibility. It is poor form, in this industry, when a company negatively provides information about another company for the sake of a sale. Minimum environmental impact We live in an age where everyone should be conscious about minimising the environmental impact and trying to reduce wastage. When purchasing food, endeavour to reduce package wastage and recycle green wastage. Equipment should be energy and water saving and look for pieces of equipment which are designed for work safety.
Free subscription to the Nutrition and Catering Global Hub can be made by visiting www.nutcat.com.au. Karen is currently undertaking a PhD with the University of Queensland examining menu design in residential aged care. Karen has worked in aged care across all industries both here in Australia and overseas. Her career has stretched across acute geriatric services, HACC, Meals on Wheels and residential aged care both as a clinician and foodservice dietitian. Karen presents, writes and trains widely for the aged care and foodservice industry. Karen’s company Karen’s
Karen’s company services include menu reviews, menu design, foodservice and dining room audits. Nutrition and Catering Consultancy has a specially designed one day training course for the foodservice industry on Aged Care and how to benefits facilities in menu planning. Training courses are also available on a wide range of topics for Aged Care facilities. Visit web site www.nutcat.com.au for further details.
For more information contact info@cr.org.au
Procurement processes need to be followed for larger purchases, such as equipment, invest in finding out your options and ensure that your procurement will be sustainable. Sustainability can have a positive effect on the bottom line and can lead to strong partnerships within the industry. Ensuring a strong purchasing process, achieving a good purchasing price point and reducing the amount of work it takes to purchase food and equipment, all contribute to good sustainability.
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Partner Feature
Bidvest: sustainability for the future Sustainability has been described as the single biggest issue the world must address. Although it will affect our future generations, it is the current population that needs to change its habits. So, what are we doing to help? Whether it is recycling, a reduction in water usage or utilising solar panels, at work and at home, we can all make a difference. Bidvest Australia takes sustainability and the threat of global warming very seriously, and is committed to operating in a sustainable fashion by minimising the impact of our carbon footprint. The Bidvest Australia environmental policy has been put in place to ensure that all members of the Bidvest team are committed to the cause, creating a culture which places sustainability at the forefront of minds. As the only distributor serious about technology, Bidvest prides itself on its ability to utilise the latest innovations across its entire business. It’s is no surprise then that the company is pushing the envelope to find and use the latest sustainable solutions in addition to traditional methods currently adopted by the Bidvest branch network. Bidvest has added an EcoFriendly Hybrid Truck to its existing truck fleet. The truck is a Mitsubishi Fuso Canter FE Eco-Hybrid 4x2, which is the most fuel efficient, environmentally friendly truck in the Mitsubishi range. It was purchased with a view to gaining a greater understanding of how hybrid
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vehicles work, and to assess their feasibility as a future transportation option. More recently, in the planning of the new purpose built foodservice Perth facility, sustainability was given priority. Bidvest has made an unprecedented move for the foodservice industry by committing to build stage one of what is Australia’s largest privately-funded rooftop photovoltaic solar array. In addition to this, the warehouse will be fitted with an Intelligent Lighting System from Digital Lumens which delivers the next-generation of lighting solutions that can reduce lighting related energy use by up to 90 percent.
As technology improves and becomes more readily available, there will be greater opportunities for businesses and consumers to adopt affordable sustainability based solutions. Ultimately we can all do more, but it is through investment in our people, technology, the community and environmental management, that Bidvest Australia aims to make a positive contribution to real sustainability.
For more information contact info@cr.org.au
Partner Feature
M&J Chicken: what is sustainability? There is no simple definition of ‘sustainability’. It can be an idea, a property of living systems, a manufacturing method or a way of life. In fact, there may be as many definitions of sustainability as there are people trying to define it.
However, most definitions include: ÆÆ living within the limits of what the environment can provide; ÆÆ understanding the many interconnections between economy, society and the environment; and ÆÆ the equal distribution of resources and opportunities.
sustainability connections Economic Economic development Local industry participation Jobs Created Corporate governance Public reporting
Environmental Resource use e.g. water Waste generation
Social Human and worker rights Paying appropriate wages
Material sourcing Atmospheric pollution Toxic material disposal
Working conditions Freedom of association Workforce diversity
Sustainable development aims to meet human needs in the present while preserving the environment so that these needs can also be met in the indefinite future.
These programs aim to strike the balance between benefits for the environment, society and economic costs - helping to move Australia towards a more sustainable future.
The Office of Environment and Heritage implements environmental sustainability programs that include actions to: ÆÆ reduce the use of physical resources including water and energy; ÆÆ encourage recycling; ÆÆ increase the use of renewable resources; ÆÆ encourage redesign of production processes and products to eliminate the production of toxic materials; and ÆÆ protect and restore natural habitats and environments valued for their biodiversity or beauty.
Did You Know? Australians spend over $10.5 billion annually on goods and services that are never or hardly ever used. This is more than the total spent by governments on Australian universities and roads. Over $5.3 billion worth of food was thrown away in 2004. This equates to 13 times the amount Australians donated to overseas aid agencies at that time.
(Source - Australia Institute, 2005 DP77) Sustainable purchasing can save money as well as the environment. Reduced consumption means reduced purchasing costs - saving resources such as water, energy and raw materials and reducing greenhouse gas emissions.
For more information contact info@cr.org.au
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Partner Feature
Simplot: “Acts of Green”
A commitment to environmental awareness Simplot Australia is a leading food manufacturer in Australia and home to many iconic food brands including Leggo’s, Chiko, Birds Eye, Edgell and John West. More than 3000 people are employed by Simplot at nine manufacturing sites across Australia. Simplot’s uniquely diverse business includes vegetable, meat and seafood manufacturing operations that supply chilled, frozen and shelf stable products to supermarkets and foodservice customers. Simplot is committed to delivering high quality nutritious food products to Australian families, not just for today but for the longer term. The Simplot “Acts of Green” environmental program is helping to ensure that sustainability remains a core focus for our business. As
part of this program we are working to improve energy efficiency through a global 25 in 10 energy reduction initiative that is aimed at reducing the amount of energy used per tonne of production by 25% over 10 years. The “Acts of Green” program commits Simplot to reducing carbon emissions. An important step towards achieving this goal was achieved with the installation of a natural gas cogeneration plant at Simplot’s Ulverstone site in Tasmania in November 2012. This project has reduced Simplot’s carbon emissions by 39,000 tonnes per year which is the equivalent of removing 8000 cars from the road permanently.
A commitment to reducing waste is a key focus for the “Acts of Green” program. Simplot’s waste initiatives include ensuring that more than 92% of product packaging is recyclable and the installation of a worm farm at head office has resulted in more than 750kg of waste each week being diverted from landfill. Most recently Simplot has partnered with the Red Group to offer Australians a simple way to divert their product packaging from landfill by returning it to supermarket “drop off” points for recycling into products such as exercise equipment, park benches and children’s play equipment.
For more information please contact info@cr.org.au
Partner Feature
Unilever: sustainable sourcing By 2020, 100% of Unilever’s agricultural raw materials will be sourced sustainably. Sustainable Sourcing The Issue The foodservice industry is growing, with an increasing number of people eating out. This means a rising demand for ingredients. To guarantee supply they need to continue improving the way they produce these ingredients. It starts with the way they source the raw materials they are made of. Chefs want to use the best quality ingredients. Unilever believe that sustainably sourced ingredients, grown in optimum conditions, can deliver high quality and great taste. That’s why they’re using sustainably grown ingredients in their products. By providing chefs with superior products that are sourced sustainably they can minimise the impact they have on the environment. By sharing information on the source of their products, they
are also meeting an emerging demand from chefs and guests. Unilever recognises that producers may want help to improve their sustainable practices. They support producers, who become partners in their Sustainable Agriculture Program, to improve growing practices in a sustainable way. To speed up this improvement pilot projects are funded by their €1 million Knorr Partnership Fund. To date, the Partnership Fund has set up 28 projects in ten countries. In addition there are Knorr Landmark farms, as agricultural role models for local producers, showcasing inspiring examples of sustainable practice. For example in Spain, they advised farmers on sustainable techniques to increase yield, reduce the use of pesticides and optimise water usage.
What We’ve Achieved
Sustainable Sourcing Of Other Agricultural Raw Materials Unilever’s progress on sustainable sourcing is strong. In addition to sustainably grown fruit and vegetables, there are other raw material groups in their top ten that they are tackling: palm oil, paper and board, soy, sugar, tea, sunflower oil, rapeseed oil, dairy ingredients and cocoa. At the end of 2012, all palm oil used in their products came from sustainable sources and by 2020 all palm oil will be purchased from certified and traceable sustainable sources. By the end of 2012, 39% of the tea purchased for all their brands was sourced from Rainforest Alliance Certified farms. In Western Europe Unilever’s Hellmann’s, Knorr and Calvé brands have been sourcing 100% of their eggs from cagefree range hens since 2009... For more information please contact info@cr.org.au
What Unilever has achieved
59%
We now source of our top 13 vegetables and herbs from sustainable sources and by 2015 we will achieve
In 2012, KNORR launched its first range of sauces made from sustainably grown tomatoes into the UK market
100%
Partner Feature
Edgell: local farming Edgell proudly support Australian farming and processing, being one of the last frozen vegetable manufacturers in Australia. Many of their local farmers have been working with Edgell long term – some are even third generation Edgell growers. In Tasmania alone Edgell work with 150 farmers who grow vegetables on 4,500ha of prime land. They support their farmers through times of drought and floods. They work with them to improve crop varieties, soil quality and harvesting methods in the most sustainable way we know, because they believe it is important to keep as much
as possible of our food source here in Australia. This is not only important to control quality but also helps to reduce food miles and supports our great farming community. Edgell make every effort to source local produce, but in times of adverse weather conditions or with products that aren’t grown in sufficient commercial quantities in Australia, such as Sugar Snap Peas and Baby Corn, Edgell sometimes need to import. In those rare cases, they do not spot buy, but ensure trusted quality by approving every supplier’s site before they even produce anything for Edgell, as well as testing the product when it arrives.
Edgell’s harvesting period starts in December with peas in Tasmania and corn up in Northern NSW and ends in September with carrots. Their vegetables are frozen within 24 hours of harvesting – most within 6 hours – to help retain nutritional value. Edgell also steam blanch, not water blanch for optimum cooking yields, because they know you don’t want to pay for water.
For more information contact CR Foodservice on info@cr.org.au
Partner Feature
Fonterra: foodbank Trading globally, helping locally Fonterra invests in the communities where it operates to help make them safer, healthier, more connected, resourceful and supports programs which reflect its dairy heritage. Fonterra has donated over 2,150,000 kilograms of dairy products and provided almost 2,900,000 meals through its support of Foodbank’s Food Rescue and Fresh Milk programs.
Through its support of Foodbank, it has donated a wide range of nutritious dairy foods which are essential to the meals that Foodbank provides. Last year Fonterra contributed more than 130,000 kilograms of milk, cheese, spreads and yoghurt to help less fortunate Australians around the country.
do what’s right attitude into action through a rewarding partnership with Foodbank. “Dairy is a core food group important for growth and development in every stage of life - so much so that the Australian Government recommends three serves every day. “With two million Australians relying on food relief every year and an estimated 40 per cent of children regularly missing breakfast, providing high quality, nutritional dairy foods in our partnership with Foodbank is a great way to help ensure that Australians benefit from this valuable, nutrient-rich food. Fonterra produces some of Australia’s most wellrecognised and best-loved dairy foods such as Mainland and Perfect Italiano cheese, Western Star butter and Nestlé Ski yoghurt.
Foodbank and Fonterra
ÆÆ Foodbank is an independent not-for-profit organisation that aims to deliver nutritious, healthy food to individuals and families experiencing hardship. ÆÆ Fonterra has been a proud supporter of Foodbank since 2005, donating dairy products through Foodbank’s Food Rescue and Fresh Milk programs. ÆÆ Since 2005, Fonterra has donated over 2,150,000 kilograms of dairy products and provided almost 2,900,000 meals to families in need.
“At Fonterra our vision is to be the natural source of dairy nutrition for all Australians everywhere, every day, so we are proud to partner with Foodbank to bring the goodness of dairy to help feed vulnerable Australians.”
FOODSERVICES
Fonterra Australia Managing Director, Judith Swales, said that over the past eight years Fonterra has been putting its co-operative spirit and
Dairy for Today’s Professionals
For more information contact CR Foodservice on info@cr.org.au
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Side
Diversey: sustainable cleaning and hygiene How does sustainability fit into your cleaning and hygiene for Foodservice? Managing sustainability in terms of cleaning impacts your facilities with:
Infection Control and Compliance ÆÆ Diversey offers expert HAI and microbiology support and the latest in industry/ CDC information ÆÆ New disinfectant technology with shorter kill times
within a facility, cleaning chemicals represent a small portion of the overall spend. By reviewing cleaning programs in each application area, you can implement solutions to provide savings in overall cleaning spend.
Facility Image and Cost Control Through our Preferred Reputation ÆÆ Employee productivity Partner, Diversey, we can offer ÆÆ Pristine surfaces and www.cr.org.au enhancement tools reduce obligation free consultancy equipment create lasting worker time / job fatigue to provide a comprehensive impressions ÆÆ Innovative chemistries such program for your facilities Æ Æ Leading disinfectants and when selecting a cleaning program Things to consider as no odour floor finishes kitchen, laundry, environmental innovative cleaning tools ÆÆ Super concentrated, high cleaning, infection control enable staff to clean better Facility Budget performance cleaners, just and floorcare. Æ � Æ State-of-the-art � How important is dispensing the appearance of your facility to cents per day How much does budget factor into the purchasing technologies your clients? assure correct decision making process dilutions every time - Are you looking for cost efficiency, high performance, Labor For many of our Members or both? � Are you interested in reducing your overall sustainability is impacted by labour and Client, Visitor and Staff Tools and Equipment cost considerations. material costs? Safety � Do you have the equipment and chemicals for a total We found the graphs below Training Æ Æ Chemical dispensing cleaning valuable, as represent a solution? that limit exposure training program for � solutions How important is a professional guideline to the total cost Sustainability to concentrated your staff to ensurechemicals compliance and consistency with of cleaning and areas for � Are you interested in using green products, procedures? products with ÆÆ Healthcare consideration of potential procedures and tools to differentiate your company - Is the training program easy to train others to use? excellent safety profiles savings. as a sustainability leader? For more information contact ÆÆ Sustainable cleaning CR Foodservice on programs target greener info@cr.org.au or cleaning methods and When looking at the overall A total cost approach to cleaning 1300 248 724 enhanced indoor air quality spend on cleaning activities When looking at the overall spend on cleaning activities within a facility , cleaning chemicals represent a small portion of the overall spend . By reviewing cleaning programs in each application area, Church Resources and Diversey are able to recommend solutions that can provide savings in overall cleaning spend.
Warewashing
Environmental Services
Chemicals: 6%
Laundry
Chemicals: 3%
Utilities: 11%
Chemicals: 5% Linen Supply: 13%
Utilities: 15%
Breakage: 12% Labour: 60% Labour: 50%
Mechanical: 21%
Linen replacement / Mechanical: 20%
Labour: 84%
*These percentages vary depending on application area and customer eg. lodging vs healthcare and should be used as a guide only.
Make us your first resource
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If you would like to know more about Church Resources and how we can help your organisation, we would be happy to assist you. Email: info@cr.org.au I Web: www.cr.org.au Phone: 1300 CHURCH (1300 248 724) I Fax: 02 9439 2802 Mail: PO Box 1522, Crows Nest NSW 1585, Australia
Partner Feature
Heinz: waste management Australia is among the highest producers of waste in the world1 . The Australian Government reports that on average Australians throw away around 21 million tonnes of waste per year2 . Industry contributes approximately 70% of all waste in Australia3 therefore it is critical for manufacturers such as Heinz to ensure waste minimisation in the manufacturing process. The implementation of waste streams is one way Heinz reduces its impact on the environment. Recyclable, nonrecyclable and organic waste is segregated to facilitate the easy recycling of appropriate materials, saving the country valuable resources. Using the same principles, there are a few simple ways you can minimise waste in your facility:
ÆÆ Recycle – supply a clearly marked recycle bins for staff and residents (glass, metal, plastics, cardboard and paper, and cork). ÆÆ Compost – install an outdoor composting system for your organic waste (paper, fruit and vegetable scraps).
ÆÆ Train staff – train all staff on the importance of waste reduction and your waste minimisation practices. 1. www.abs.gov.au/ 2. Source: www.livinggreener.gov.au 3. www.abs.gov.au/
ÆÆ Order in bulk – to minimise packaging, purchase food products in bulk packaging formats where possible. ÆÆ Control inventory avoid over ordering by introducing inventory control procedures.
For more information contact CR Foodservice on info@cr.org.au
Side
Sanitarium: stir-fry greens with tofu Preparation time: 10 minutes Cooking time: 15 minutes Ingredients ÆÆ 1⁄4 cup salt reduced vegetable stock ÆÆ 2 tablespoons sweet chilli sauce ÆÆ 2 tablespoons mushroom oyster sauce ÆÆ 1 teaspoon sesame oil ÆÆ 1 teaspoon olive oil ÆÆ 1⁄3 cup raw cashews ÆÆ 1 red onion, cut in thin wedges ÆÆ 2 garlic cloves, crushed ÆÆ 2-3 cm piece ginger, peeled and finely chopped ÆÆ 1 bunch asparagus, trimmed and cut into 5cm pieces ÆÆ 1 bunch baby bok choy, trimmed, stems chopped and leaves separated ÆÆ 100g snow peas, trimmed ÆÆ 200g firm tofu, drained and cut into 1cm cubes ÆÆ Steamed brown rice, to serve
Method 1. Combine stock, sauces and sesame oil in a jug. Set aside. 2. Heat a wok over high heat. Swirl 1 teaspoon oil around wok. Add cashews and stirfry until golden. Transfer to a plate. Set aside. 3. Heat remaining oil in wok. Add onion. Stir-fry for 2 minutes or until tender. Add garlic, ginger, asparagus and bok choy stems. Stir-fry for 1-2 minutes until just tender.
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4. Add bok choy leaves, snow peas and sauce mixture. Toss to combine. Cover and cook for 1 minute. Add tofu and stir-fry until hot. Toss through cashews and serve with steamed brown rice. Serves 4. PER SERVE: 946kJ (226 Cal); Protein 11g; Total Fat 15g; Saturated Fat 2g; Carbohydrate 12g; Total Sugars 7g; Sodium 610mg; Potassium 485mg Calcium 205mg; Iron 6mg; Fibre 4g.
Partner Feature
Sanitarium: eating for the environment Most of us are well aware of the relationship between what we eat and maintaining good health. But, do our food choices really affect the health of our environment? If so, can smarter food choices lead to a more sustainable future? Are all foods equal? While all successful agricultural production and food processing depends on the availability of large amounts of land, water and energy, the production of meat and other animal foods requires more of these resources. One reason for this is that most animals are fed grains. In fact, about 40 percent of the world’s grain is harvested and then fed to animals farmed for human consumption.
So what can you do? Eat local. Make a point of supporting locally produced food. In most instances, but not always, the less a food has to travel, the less energy is used and greenhouse gases are produced in the transportation. Be seasonal. Try to base your food choices on what’s in season to reduce the environmental costs of food processing and storage. Seasonal produce may sometimes be difficult to identify, as our supermarkets nowadays seem to offer most things year round. Choose minimally processed foods. Generally, the more processed a food is, the more energy and water needed to
produce it. Try using fresh produce as the base of most of your meals. Go organic. When you can, give organic foods a try. Food that is organically produced can be better for the environment because its production doesn’t involve the use of excessive chemical herbicides or pesticides and the farming methods are usually designed to reduce soil erosion. Reduce waste. We generally waste a lot of food, so try to use what you already have (especially the perishables in the fridge) before buying more. Also try to choose foods that have minimal packaging and, reuse or recycle wherever you can. Green meals. Include more plant-based foods such as fruits, vegetables, wholegrains, legumes, nuts and seeds, soy products (such as soy beverages), instead of meat. Vegetarian options like tofu stir-fry, lentil bolognaise and vegetable lasagne can make meal times more environmentally friendly.
For more information contact CR Foodservice on info@cr.org.au
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Partner Feature
Nestle: aged to perfection Healthy eating plays an important role in helping you feel young at heart. If you eat properly you’ll feel better because your continued good health depends on good nutrition. You can’t stop the clock. But you can feel good longer. Your choices now can affect your overall health in the years to come. Seniors have special nutritional needs With age, your body goes through many changes. This can affect the food you eat and the nutrients your body absorbs. Eating a well balanced diet can give you the nutrition you need to stay healthy, active and independent. Dietary guidelines for seniors Today, Australians are living longer, so it is important that older Australians enjoy a healthy and independent life for as long as possible. Following these dietary guidelines will help to achieve good health: ÆÆ Enjoy a wide variety of nutritious foods; ÆÆ Keep active to maintain muscle strength and a healthy body weight; ÆÆ Eat at least three meals every day; ÆÆ Care for your food: prepare and store it correctly; ÆÆ Eat plenty of vegetables (including legumes) and fruit; ÆÆ Eat plenty of cereals, breads and pastas; ÆÆ Eat a diet low in saturated fat (saturated fat is found in chicken skin, full cream milk and cheeses);
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ÆÆ Drink adequate amounts of water and/or other fluids; ÆÆ If you drink alcohol, limit your intake; ÆÆ Choose foods low in salt and use salt sparingly; ÆÆ Include foods high in calcium (milk, yogurt, broccoli, cheese); and ÆÆ Use added sugars in moderation. Eating for healthy ageing No single food can provide you with all the nutrients you need. Eating a wide variety of foods from the core food groups is the key to healthy eating. What are the core food groups? The core food groups are foods that are grouped according to the main nutrients (carbohydrate, protein, fat, vitamins, minerals, fibre and water) they provide. The core food groups are: ÆÆ Bread, cereal, rice, pasta and noodles; ÆÆ Vegetable, including legumes;
ÆÆ Fruit; ÆÆ Milk, yogurt and cheese; and ÆÆ Meat, fish, poultry, eggs, nuts and legumes. The benefits of physical activity Participating in physical activity not only keeps your body healthy; it makes you feel good too. You are never too old to start an exercise regime. Regular physical activity most days of the week can help reduce your risk of certain diseases, increase your strength and reduce your risk of falls. Walking, swimming, aquaaerobics, gardening and bowls are all ideal activities. Even daily tasks such as vacuuming, mowing the lawn, and shopping count as exercise. Before you start a regular exercise regime, speak to your doctor about a safe exercise plan. Benefits of regular exercise: ÆÆ Increased heart and lung fitness; ÆÆ Improved muscle tone and strength; ÆÆ Stronger joints and bones;
Partner Feature
Nestle: aged to perfection ÆÆ Improved co-ordination, mobility and balance (less risk of falling); ÆÆ Maintains stable weight or assists in weight loss; ÆÆ Practical ways to increase your daily activity; ÆÆ Use the stairs instead of taking the lift; ÆÆ Walk to the shops; ÆÆ Get off the bus one stop before your destination; ÆÆ Walk the dog more often and for longer; ÆÆ Spend longer time working in the garden; ÆÆ Do the housework – vacuuming, mowing and hanging out the washing; and ÆÆ Park the car further away from the shops. FAQ’s Can I take up tennis at 65? You are never too old to begin exercising. There are many benefits to physical activity at any age. It is recommended that you have a medical checkup before beginning, increasing or even changing your physical activity. And if it’s been a while
since you last pulled out your tennis shoes, start with a gentle exercise like walking. I have stiff, painful joints. Should I still exercise? Exercise can help relieve symptoms associated with joint pain (e.g. stiffness, muscle weakness). You need the right balance between rest and exercise. Rest is needed to settle inflamed joints, but too much rest can cause stiffness and muscle weakness. Gentle activities such as swimming, walking, yoga, tai chi, bowls and aqua-aerobics can be good for sore joints. Remember to avoid movements which cause too much joint pain, and exercise when you are least stiff. Why is it important to go out for some fresh air every day? Our bodies use sunlight to make Vitamin D, which enhances calcium absorption for healthy, strong bones. You only need 10-30 minutes of sunlight each day to make all the Vitamin D your body needs.
I am underweight. Which foods should I eat to put on weight? Even though your daily energy requirements decrease as you get older, some older people may lose weight because of reduced appetite. Make every meal that you eat count by including nutritious foods with lots of energy. Try baked beans or cheese on toast, banana smoothie with ice cream, soup with added cream and larger serves of meat. If you are having trouble maintaining your weight, you should see your doctor or consult an Accredited Practising Dietitian (APD) in Australia.
For more information contact CR Foodservice on info@cr.org.au or 1300 248 724
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