LIVING WELL • SMOKE SIGNALS SPECIAL SUPPLEMENT
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Kennesaw was the first university to become part of the program.
And, he has a big table to supply. The Kennesaw dining hall feeds about 8,000 students, faculty and visitors a day and everything is made from scratch. Coltek buys ingredients from small farmers near the university that, in most cases, adhere to organic or natural practices rather than large farms with a mass-produced approach that may include the use of chemical pesticides and fertilizers to treat crops. Coltek insists that he must know what is in or affects the food he buys.
The students he talks to, he says, are interested in where their food comes from. And, they are not alone.
“TRACEABILITY FROM FARM TO FORK” “Knowing where your food comes from” is arguably
today’s biggest food trend, says Beth Hoffman, in her food trends series, “Where does your food come from?” (foodandtechconnect.com
“Consumers want to know where their food comes from. Traceability from farm to fork is more critical than ever,” said David Henkes, vice president at Technomic, a food-service consultancy, in “Staying Focused; Food Service Trends to Watch,” (an article he authored for Hotel Food & Beverage magazine. www.hotelfandb.com
) Shoppers want easy access to information about the food they eat. Henkes says today’s consumers are proactively seeking “greater transparency through nutritional disclosure.”
The growing consumer trend to buy and eat local results in less of certain things, he said. Topping the list of “less” preferences are ingredients, portion sizes, preparation and the distance products travel. Beth Hoffman interviewed Leonardo Bonanni, CEO of Sourcemap, a “crowdsourced” directory of product supply chains and carbon footprints. Originally considered a way to track the environmental impact of a wide range of products, Sourcemap turned out to be an excellent tool for small business sourcing and large company supplier data collection.
Traceability, Bonanni said, “is far more than a fad . . . We seem to have an increasing desire to know what we are putting into our bodies.”
But buying certified organic or Fair Trade products is no guarantee consumers will know where their food
comes from, he cautions. “. . . when people start seeing the first products on the shelf with bar codes detailing where products are coming from and how food was grown, then maybe people will understand the difference between companies that are providing real transparency and those that are not. That will be the real game changer – when people can compare products based on what information the brand allows you to see.”
The Whole Chain Traceability Consortium (WCTC) is working to allow “consumers to point a smart phone at a food product bar code, and retrieve a global sourcing map created by Sourcemap and reliable information about all the steps a product took from the farm to the store,” said Steve Holcombe of Pardalis, Inc, in an interview with Food+Tech Connect.
ANOTHER REASON TO SUPPORT LOCAL FARMS Ninety-one percent of America’s fruit and seventy-eight percent of our vegetables are grown near metro regions, where the local farms are often in the path of development. America has been losing more than an acre of farmland every minute. That’s why supporting local food and farms is more important than ever!
Kennesaw University’s Robin Taylor and Gary Coltek check out local produce in the dining hall kitchen. PHOTO COURTESY OF KENNESAW UNIVERSITY
S P E S S A LV I C O U N S E L I N G Spes Salvi Counseling . . . a reason for hope G
rief and the mourning process are inevitable for everyone. No one gets through life without being touched by the pain of loss. There are many ways to cope with grief, but often help is needed to deal with what may feel like an overwhelming burden.
Mary Lou Konsin is a Licensed Professional Counselor whose area of expertise is grief and
loss. Her goal is “to provide a safe place for clients to share their stories, where they feel listened to and heard.” Konsin states, “As a Catholic therapist, and following a Christian anthropology,
the dignity of the human person, when I’m working with them in my practice, is first and foremost.” She continues, “There is always hope, regardless of what situation, challenge, or struggle a person is encountering.” A counselor for 12 years, Konsin refers to herself as a “mature therapist with life experience.” It’s important to note, according to Konsin, that she “accepts people unconditionally and
without judgment, no matter where they are in their struggles. Moreover, for optimal work to be achieved within the therapeutic environment, it is necessary for the client to be motivated and prepared to change.” Although Spes Salvi counseling services specializes in the area of grief and loss, supportive counseling is available to address a wide range of issues.
Mary Lou Konsin, RN, M.ED, LPC
Specs Salvi Counseling Services Services: Counseling Services • Address: 42 Woodstock Rd., Roswell, GA 30075 Phone: 770-640-6274 • Email: email@example.com
• Website: spessalvi.com
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