MONTHLY NEWSLETTER – SEPTEMBER 2021
NOURISHING CONVERSATIONS REGISTER NOW!!!/ P1
Favourite Fall Apple Recipes/ P12
FINDING YOUR HEALTHY/ P3
FIGHTING FOODSERVICE WASTE WITH TECHNOLOGY/ P12
Connecting through the Shared Love of Food
NOURISHING CONVERSATIONS
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CENTRAL SMITH
SEPTEMBER 2021 2
FINDING YOUR HEALTHY
Finding Your Healthy! Sysco Canada’s Nutrition Services Team
Many Canadians have struggled to find a healthy eating pattern, attempting a string of fad diets and cycles of restriction and indulgence. Recent studies have shown that regardless of diet structure, popular diets fail to show sustained weight loss or blood pressure and cholesterol improvements.1 Furthermore, nutrition misinformation continues to spread across the internet and in conversations between friends and family. With the confusion of what “healthy eating” means, it can be hard to know where to start. The truth is: nutritious eating isn’t one-size-fits-all, and finding your balance starts with you. 3 NOURISHING NEWS
The Basics: Canada’s Food Guide In 2019, Health Canada updated Canada’s Food Guide. The new guide follows a less prescriptive eating pattern, encouraging Canadians to eat plenty of vegetables and fruits, protein foods, and whole grains, and to make water their drink of choice. While the guide provides a model plate with proportion goals for each food type, it also emphasizes the importance of eating mindfully by tuning into your body, finding enjoyment in food, and using mealtime as a social opportunity to help you nourish your body in a way that feels right for you.2
FINDING YOUR HEALTHY
Culture and Preferences
Practice Intuitive Eating
Dietitians Can Help
One of the reasons that healthy eating looks different for each person is because we are all unique! Not only do we each have our own health conditions and nutrition needs, we also have diverse traditions and preferences that play an important part of our lives. All foods can be integrated as a part of a healthy eating pattern. By celebrating with foods and enjoying our favorite dishes, we are honouring our bodies and meeting the needs of our cultural, social, and emotional elements of health.3
Intuitive Eating is an evidencedbased practice that uses a mind and body approach. The 10 Principles of Intuitive Eating help foster eating patterns that listen to your body to meet physical and psychological needs.4 Principles include honouring your hunger, feeling your fullness, and challenging your internal “food police” that labels food as good or bad.5
Whenever there are questions about nutrition and personal eating patterns, dietitians are the experts to turn to. Dietitians guide individuals and groups to meet their nutritional needs while considering their culture and traditions, preferences, and nutritional needs.
Learn more by visiting intuitiveeating.org, reading Intuitive Eating: A Revolutionary Anti-Diet Approach, or looking for a dietitian with Certified Intuitive Eating Counselor certification.
Dietitian services are included in many health insurance plans, so check yours today to take the first step toward finding your healthy.
For more information about Canada’s Food Guide click the link here
References 1. Ge, L., et al. (2020). Comparison of dietary macronutrient patterns of 14 popular named dietary programmes for weight and cardiovascular risk factor reduction in adults: systematic review and network meta-analysis of randomized trials. BMJ, 1(369). https://doi.org/10.1136/bmj.m696 2. Government of Canada. (2019). Canada’s food guide. Retrieved from https://food-guide.canada.ca/en/ 3. Dietitians of Canada. (2021). Nutrition month 2021: Activity and ideas guide. Retrieved from https://www.dietitians.ca/DietitiansOfCanada/media/Documents/Resources/NM2021-Activity-Guide-English.pdf?ext=.pdf 4. Tribole, E. (2018). What is Intuitive Eating? IntuitiveEating.org. Retrieved from https://www.intuitiveeating.org/what-is-intuitive-eating-tribole/ 5. IntuitiveEating.org (2019). 10 principles of Intuitive Eating. Retrieved from https://www.intuitiveeating.org/10-principles-of-intuitive-eating/
SEPTEMBER 2021 4
VENDOR SPOTLIGHT – SCHNEIDERS
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VENDOR SPOTLIGHT - SCHNEIDERS
OPEN-FACED TEA BISCUIT CHICKEN Schneiders Fully Cooked & Grilled ½” Diced Chicken Breast SUPC 5552233 Portion: 255 g Yield: 50
Ingredients
• 3 kg diced chicken, 1/2”, fully cooked, thawed • 1.25 kg buttermilk tea biscuit mix, dry • 750 ml water • 1.5 kg vegetable mix, classic blend, frozen • 6 L chicken gravy, reduced sodium, prepared • 20 ml poultry seasoning • 10 ml thyme, dried • 250 ml margarine
1. The day before, thaw the diced chicken in a slotted insert pan under refrigeration. 2. Prepare the buttermilk tea biscuits according to package directions. 3. Steam the frozen mixed vegetables (corn, carrots, green beans, peas) in the steamer or alternatively boil them until they are tender. Drain, set aside. 4. Prepare the chicken gravy according to package directions. 5. In a large stockpot, add the diced chicken, cooked mixed vegetables, gravy, poultry seasoning and thyme. Heat for 10 minutes or until the internal temperature reaches 165F/74C. 6. At the point of service, cut the warm tea biscuits in half; spread the margarine on both halves. Using a #12 scoop, portion 80 ml/1/3 cup of prepared chicken pot pie filling over each tea biscuit half.
SEPTEMBER 2021 6
VENDOR SPOTLIGHT - SCHNEIDERS
EASY CASHEW CHICKEN Schneiders Fully Cooked & Grilled ½” Diced Chicken Breast SUPC 5552233 Portion: 190 g Yield: 50
Ingredients • • • • • • • • • • •
3 kg Diced, chicken ½”, cooked, thawed 750 ml hoisin sauce 40 ml chili sauce 160 ml soya sauce, reduced sodium 750 ml chicken broth, reduced sodium 1 kg white onions, diced 350 ml canola oil 120 g garlic minced 500 ml rice vinegar 2.75 L cashews, dry roasted 1 kg green onions, chopped
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1. The day before, thaw the diced chicken in a slotted insert pan under refrigeration. 2. In a small bowl, whisk together hoisin sauce, chili sauce, soya sauce and chicken broth; set aside, 3. Dice onions into 1/2 " pieces. In a large skillet or grill top, heat the oil over medium high heat . Saute the onions for ~ 3 minutes until soft and translucent, stirring often. Add garlic and heat for ~1 minute; add rice vinegar and stir. Cook for another minute. 4. Reduce heat to medium-low and add the thawed diced chicken and the hoisin sauce mixture. Stir to combine and cook for ~ 5 minutes to warm through. Remove from heat and stir in cashews and green onions. 5. At point of service, serve 190 g of cashew chicken using a 6 oz spoodle.
VENDOR SPOTLIGHT - SCHNEIDERS
CREAMY CHICKEN ALFREDO BAKE Schneiders Fully Cooked & Grilled ½” Diced Chicken Breast SUPC 5552233
Click for More Great Recipes
Portion: 245 g Yield: 50
Ingredients • 3 kg diced chicken, ½” cooked • 2 kg penne pasta, dry • 250 ml margarine • 40 g garlic, minced • 180 g flour, all-purpose • 3 L milk 2% • 1.5 L heavy whipping cream, 35% • 560 g parmesan cheese • 1.5 kg mozzarella cheese, shredded • 20 ml salt • 40 ml black pepper, ground • 120 ml parsley, fresh, chopped 1. The day before, thaw the diced chicken in a slotted insert pan under refrigeration. 2. Cook penne pasta in salted water according to package directions. Drain and set aside. 3. Meanwhile, in a large pot over medium heat, melt margarine. Add the minced garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute. Pour in the milk and cream, then simmer; whisk constantly until sauce has thickened. Mix in the parmesan cheese and 2/3 of the shredded mozzarella cheese to the milk mixture along with the salt and pepper. 4. Place the penne pasta and thawed chicken in a large bowl. Pour the alfredo sauce over top and toss to coat evenly. Pour the pasta mixture into a greased 2" deep insert pan and spread evenly with a spatula. Top with the remaining 1/3 of shredded mozzarella cheese. 5. Bake uncovered for 20 minutes or until pasta is bubbly and the cheese has turned slightly brown. 6. Sprinkle, chopped fresh parsley over the top and serve Chicken Alfredo Bake using solid spoon. SEPTEMBER 2021 8
MOTHER PARKERS
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SYSCO NUTRITION SERVICES
Contact your Sysco Account Representative for the Full Toolkit SEPTEMBER 2021 10
SAPUTO
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SYNERGY TECH SUITE RECIPES
Butternut Squash & Apple Soup Courtesy of Synergy Tech Suite Serving Size: 180 ml Yield: 50 Ingredients: 48 ml canola oil 425 g onions, peeled & cubed 4.65 kg butternut squash, peeled & cubed 1 kg Granny Smith apples, cored & sliced 65 ml concentrated vegetable base 10 ml ground black pepper 65 ml brown sugar 4.25 L water 1 L 18% cream 250 ml chives, chopped Preparation: 1. Heat oil in a pot. Add onions and cook until soft. 2. Add squash and apples. Cook for 10 minutes or until squash starts to soften 3. Add base, sugar and pepper. Mix and cook for 5 minutes 4. Add water. Bring to a boil then reduce to simmer and cover; cook for 25 minutes. 5. Remove from heat and puree. Stir in cream. 6. Garnish each bowl with chives at time of service.
SEPTEMBER 2021 12
SYNERGY TECH SUITE RECIPES
Apple Zucchini Slaw Courtesy of Synergy Tech Suite Serving Size: 125 ml Yield: 50 Ingredients: 60 ml lemon juice 1 kg Golden Delicious apples, peeled & chopped 2.5 kg cabbage mix, shredded 1 L coleslaw dressing 1.25 kg zucchini, shredded 350 ml green peppers, diced 300 ml onions, chopped fine
Preparation: 1. Toss apples with lemon juice to prevent browning. 2. Combine vegetables with dressing and mix well. Fold in apple mixture
SYNERGY TECH SUITE RECIPES
Apple & Sweet Potato Flatbread Courtesy of Synergy Tech Suite Serving Size: 1 slice Yield: 50 Ingredients: 3.75 kg pizza dough, ball 165 ml flour 3 kg cheddar cheese, grated 1.9 kg apples, peeled and sliced 1.5 kg sweet potato, peeled & sliced 1 kg red onions, sliced 250 ml olive oil 250 ml fresh rosemary 5 ml salt 5 ml black pepper, ground Preparation: 1. On a lightly floured surface, shape pizza dough into a large rectangle, at least 14” long. Place on the prepared sheet and sprinkle with half the cheese. 2. In a large bowl, toss sweet potato and onion with oil, rosemary and salt and pepper. Add apple and remaining cheese, toss then scatter over prepared dough. 3. Baked until potatoes are tender and crust is golden brown.
CÉRÉLIA
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CÉRÉLIA
SEPTEMBER 2021 16
FIGHTING FOODSERVICE WASTE WITH TECHNOLOGY Th e Tal e o f a S en i o r L i v i n g Eco -S u p erh ero
DID YOU KNOW?
Did you know that integrated foodservice technology can help you fight excess waste in your everyday operations – so you can champion a more sustainable future for your community? Read on to discover how it all happened for foodservice operator, John – and how simple solutions can help you save BIG on paper, printing & food waste, too. With integrated technology from Synergy Tech Suite, John gained the superpowers he needed to...
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SYNERGY TECH SUITE
1. Take his operations digital so he could eliminate daily paper menus and reports.
FACT: On average, communities using Synergy’s touch technology save 46,000 printed pages.
"This new fabric is a company patent and we're confident it 2. Kick wasteful show plates to will be a great the curb with tablet photos. addition to our collection."
Just imagine what kind of impact this upgrade could have on your footprint.
From daily printed menus to reports – right down to the paper your waitstaff uses to write down orders, there’s no doubt that foodservice operations tend to eat up a lot of paper and printing resources. But what if you could take your operations digital, while avoiding paper and printing waste – not to mention the cost savings! – in major points of your foodservice? With fully integrated systems like Synergy, you, and other operators like John can swap printed menus or reports for digital ordering options like tableside select via tablet, inroom ordering or even self-ordering. Plus, with comprehensive resident profiles built right into the ordering software, you can breathe easy knowing that they’ll only be offered options that are safe and enjoyable for them to consume, unlike relying on paper which can be more difficult to control.
Offering residents, the opportunity to see their delicious choices is a very important aspect to increasing appetite and ensuring they receive something they’ll love. But come the end of mealtime, we all know that guilty feeling that comes with throwing away those once perfectly-edible show plates. Have you ever done the math to see how many meals you’re tossing per year? The number tends to surprise most foodservice operators, including John! The best foodservice technologies allow you to take a photo of your selections, load them to your ordering portal and show them to residents efficiently, all from a single device. Whether your waitstaff are showing the photos at tableside, or your residents are selfordering, they’ll be able to see everything your delicious plates have to offer – sans food waste or distracting plastic wrap. SEPTEMBER 2021 18
SYNERGY TECH SUITE
See the tablet photo feature in action !
3. Forecast orders and visualize trends to fight overproduction
4. Mitigate risk of inventory spoilages with Wireless Temperature Sensors.
"This new fabric is a company patent and we're confident it will be a great addition to our Fridge or freezer malfunctions can cost thousands collection." in food spoilage and health citations – not to mention the impact they can have on your kitchen's food waste footprint.
That’s why foodservice operators like John benefit from fully integrated Wireless Temperature Sensors that can help mitigate that risk, while taking the burden of manual tracking off of his hands.
Planning out menus that specifically cater to residents’ needs and preferences is one of the best ways to save on food waste and make accurate predictions for future inventory orders. But how can you anticipate which menu items will yield the most popular? Through the power of data. Integrated foodservice technology helps operators like you and John track what residents tend to order more of, while giving you the information you need to make more accurate purchasing and production decisions. Over time, this will help you not only offer a more personalized menu but fight food waste that comes with overproduction of less popular items or unsatisfying meals being sent back or thrown away. 19 NOURISHING NEWS
Synergy’s wireless sensors automatically alert you via text message or email when your temperatures go out of range, so you can focus more on your foodservice quality and less on worrying about food spoilages. As you can see, choosing integrated foodservice solutions is always a win-win: for foodservice operators like John, and for the environment! Sustainable lifestyles and green values are only continuing to grow in individuals across all walks of life – and your staff, residents and families want to know that they’re choosing a community who can live up to those values. And it can all start with reducing waste in your foodservice operations. If you’re interested in diving deeper into any of these solutions, Sysco would love to show you all that’s possible for your community. Contact us today at sysco@mealsuite.com to schedule a personal demo with one of our foodservice technology experts!
ORIGINAL CAKERIE
SEPTEMBER 2021 20
ACCOUNT EXECUTIVE SPOTLIGHT
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BEYOND MEAT
SEPTEMBER 2021 22
BUTTERBALL
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SEPTEMBER 2021 22
PRODUCE UPDATE
SEPTEMBER 2021 24
PRODUCE UPDATE
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PRODUCE UPDATE
SEPTEMBER 2021 26
PRODUCE UPDATE
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PRODUCE UPDATE
SEPTEMBER 2021 28
PRODUCE UPDATE
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