FOOD HEROES & FEEL GOOD RECIPES

Disrupting the Dairy Industry: Local Co-op Launches Canada’s First Zero-Carbon Milk Carton

As Canada’s first organic dairy, Organic Meadow has been trusted by Canadian families to provide high-quality organic dairy foods that taste true to nature since 1989. With sustainability at the front of mind, the Guelph-based farmer-owned co-operative has announced that it has transitioned its 2L organic milk to Elopak’s carbon-neutral paperboard milk carton, Pure- Pak® Natural Brown Board. As the demand for environmentally responsible packaging grows, as does Organic Meadow’s commitment to limiting its contribution to climate change. Research shows that 37 percent of Canadian consumers say carbon footprint is an environmental concern when purchasing food and beverage, with 57 percent likely to avoid products that have a lot of packaging within the next year, to limit their contribution to climate change. Organic Meadow’s zero-carbon carton delivers on this growing demand and provides a responsible option for climate-conscious consumers. This innovative package is the first carbon-neutral carton in North America, after successful launches in European markets, and is a continuation of Organic Meadow’s long-standing commitment to putting the planet first, forging a future that is ethical, clean, and transparent. “From the moment we learned of a carbon neutral packaging option for milk, we were immediately committed to adopting it,” says Maurice Bianchi, Vice-President of Sales & Marketing at Organic Meadow. “We’re extremely proud to be the first dairy in North America to bring this innovative new carton to Canadians and we hope that our actions will inspire others to join us on a journey toward a more sustainable future.” Recognizable by its distinct brown hue, this sustainable package is made with natural, unbleached, FSC-certified paperboard and generates 27 percent fewer CO2 emissions—the lowest CO2 emissions of any 2L carton!—making it certified CarbonNeutral®. The cartons are produced using 18 percent less material and one less packaging layer, making them lighter than traditional milk cartons. The remaining carbon emissions are reduced to net zero through verified protection carbon offset programs resulting in a Certified CarbonNeutral® package. It comes down to having the will and desire to make sustainability a key pillar for your business, and Organic Meadow’s history is rooted in sustainability. “For over 30 years, we’ve been on a journey to build a more circular future, and our new, zero-carbon milk carton brings us one step closer to this goal,” says Nancy Korva, Senior Vice-President of Organic Meadow. Organic Meadow’s Zero-Carbon 2L Organic Milk Cartons are available in 5 varieties—3.8%, 2%, 1%, Skim and Lactose-Free—and can now be found across Ontario at major grocers and health food stores, including Metro, Longo’s, and Whole Foods. Choosing organic is about more than food you can feel good about today—at its heart, organic is a choice that helps keep our planet healthy for tomorrow. When you choose Organic Meadow’s Zero-Carbon cartons, you’re supporting a healthy and sustainable planet for you, your family, and generations to come. Learn more at organicmeadow.com

Wake Up and Smell the Coffee: Advancing Agriculture Globally

Farmer David Armstrong recently finished planting what is likely the most challenging crop his family has ever cultivated since his ancestors started farming in 1865: 20,000 coffee trees. Except Armstrong is not in the tropics of Central America—he is in Ventura, California, just 97 km away from downtown Los Angeles. “I guess now I can say I am a coffee farmer!” he said, after planting the last seedlings of high-quality varieties of arabica coffee long cultivated in sweltering equatorial climates. Armstrong recently joined a group of farmers taking part in the United States’ largest-ever coffee-growing endeavour. To boost his chances of success, he installed a new irrigation system to increase water use efficiency and has planted the trees away from parts of the ranch that frosts have hit in the past. While the United States is the world’s largest consumer of coffee, it produces just 0.01 percent of the global coffee crop—and that is entirely in Hawai’i. Coffee is primarily produced in the Coffee Belt, located between the Tropic of Cancer and the Tropic of Capricorn, where countries such as Brazil, Colombia, Ethiopia, and Vietnam have provided the best climate for coffee trees, which need constant heat to survive. In contrast, the United States has only two states with a tropical climate: Hawai’i and southern Florida. As the climate warms in the southern United States, researchers at the University of Florida (UF) are working with a pilot plantation to see if trees will survive in that state. Scientists have just moved seedlings of arabica coffee trees grown in a greenhouse to the open, where they will be exposed to the elements. “With climate change, we know many areas in the world will have difficulties growing coffee because it is going to be too hot, so Florida could be an option,” said Diane Rowland, a lead researcher on the project.*

A Caffeine Boost for Costa Rica’s Forests

Over in Costa Rica, a recent experiment tested whether leftover coffee pulp from the coffee growing process could help bring the tropical country’s rainforests back to life. Researchers from the University of Hawai’i at Manoa tested two plots, each exploited for years by raising cattle or growing coffee, to see how the coffee waste would affect the land, covering one parcel of grass with about 20 inches of the pulp and leaving the other untouched. After two years, the plot of land given a boost from coffee showed a dramatic improvement, with over 80 percent covered by trees, some up to 15 feet. Trees were also an average of four times taller in the coffee-fueled plot, and soil samples were more nutrient-rich. “It takes tropical forest hundreds of years to grow back. To have such tall trees in only two years is really spectacular,” says Rebecca Cole, a study author and ecologist from the University of Hawai’i at Manoa, in an interview with National Geographic. In a coffee harvest, producers remove the skin and pulp of the coffee cherry, using the remains to roast into coffee grounds. However, this means that half the weight of a coffee harvest ends up as waste, typically left to decompose in storage lots. Planting trees may be the most common way to restore forests, but it’s far easier to reuse leftover coffee waste and let nature take the lead in turning deforested land into the nutrient-rich beginnings of new rainforests. While more research must be done to determine the long-term effects of the coffee pulp, this method is a sustainable way to dispose of waste while also speeding up the process of reforestation. *(Source: Reuters)

Eggs: The Secret Ingredient to Simplify the Season

The holidays are just around the corner, and aside from putting together the perfect gifts for your friends and family, this also means planning entertaining. The holiday season calls for togetherness, and what better way to gather than around a table full of delicious food? Unquestionably, turkey and all the fixings come to mind, but there is one very small, very important ingredient that plays a big role in preparing for the upcoming festivities—the versatile egg! Eggs may be synonymous with breakfast and brunch, but just imagine the delicious eggs on your plate Christmas morning—poached, fried, scrambled, take your pick. Did you know the eggs you have come to rely on for breakfast also make a great grab-and-go snack when you are running errands? Throw hard-cooked eggs into a wrap with some lettuce and cheese, and you’re all set. Or make up a quick egg salad pita for lunch on the go. What about dinner? Egg tacos, omelettes, and frittatas also make a quick, easy, and healthy option for those nights when you need to be shopping, wrapping, or decorating (sometimes all at once). The best part is that each of those eggs is packed with 6 grams of protein which will keep you feeling full, and with 13 other essential vitamins and minerals, you’ll have the energy to get through even the longest of lists. Eggs are made fresh for every season! Did you know the eggs you buy in your grocery store go from farm to grading station to your store shelves in only four to seven days? During busy times like holidays, it can be even faster. More than 500 egg farm families, some of them multiple generations, work every day to ensure a supply of fresh, high-quality eggs for Ontario consumers. Naturally, we saved the best part for last—dessert, the sweet ending to any meal. Eggs can be found in holiday cookies, cakes, custards, puddings, meringues…we can go on! Want a bit of a guilt-free indulgence? Try this Flourless Brownie Cake or visit getcracking.ca to find your favourite egg recipe. Flourless Brownie Cake Servings: 8 Prep Time: 30 minutes Bake Time: 50 minutes Total Time: 1 hour 25 min Ingredients ⅔ cup (175 mL) granulated sugar 4 eggs, separated 8 oz (225 g) semi sweet baker’s chocolate, chopped ½ cup (125 mL) unsalted butter ½ cup (125 mL) cocoa powder 1 tbsp (15 ml) orange zest ¼ cup (60 mL) fresh orange juice ½ tsp (2 mL) vanilla extract ¼ tsp (1 mL) salt Cocoa, candied orange peel and sugared cranberries for garnish Instructions Preheat oven to 325°F (160 °C). Line bottom of 8-inch (20 cm) springform pan with parchment paper. In a large mixing bowl, whisk sugar and egg yolks until pale and thick, about 3 minutes. Melt chocolate and butter together over a double boiler. Pour one-third of the melted chocolate mixture into the egg yolk mixture; whisk to incorporate. Whisk in remaining chocolate mixture, cocoa powder, orange zest, orange juice, vanilla, and salt until fully combined. Using a hand mixer or stand mixer, on high speed, whisk egg whites until stiff peaks form, about 3 minutes. Fold egg whites into the chocolate batter until fully combined. Pour batter into prepared pan. Bake for 45 for 50 minutes until a toothpick inserted in the centre comes out clean. Cool in pan on a wire rack for 3 minutes. Remove the springform ring and cool the cake completely. (It will fall upon cooling; that’s expected.) Transfer to a serving plate. Dust with cocoa and garnish with candied orange peel and cranberries.