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Meals of recent conferences on both continents focus on discussing challenges and opportunities surrounding plastics recycling, increasing recycled content in products; group of NGOs criticize Circular Plastics Alliance for overlooking hazardous chemicals; predicted lower prices of virgin PET seen as future test of commitment to set sustainability targets

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Meals Marine biologist criticizes inconsistencies and unrealistic techniques used to study microplastic pollution; recommends avoiding nets for sampling, microscopes for counting; promotes using non-spherical microplastics and allowing time for elimination; researchers should focus on quality over quantity New documentary follows the life cycle of plastics, interviewing stakeholders across five countries; screenings scheduled at film festivals in the U.S., discussions underway for widespread distribution

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To work toward including more sustainable choices, Aramark recently launched Open Fields, "a trailblazing software platform that enables foodservice operations at colleges, schools, hospitals, sports and leisure facilities, and businesses of all kinds to more easily source and report on sustainable ingredients and purchases," says Amy Siverling, MS, RDN, LDN, director of menu development at Aramark.

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New menus are created for each of these dining environments each season, and the health-inspired recipes included are varied to assure that a wide variety of new and more adventurous healthy flavors are on the menu alongside healthier takes on tried and true classics and comfort foods," Wainfan says. "Our retail, residential, and patient dining menus all feature extensive options for personalization, across all menu categories providing unlimited options for individual preferences," Siverling adds.

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The American Heart Association (AHA) and foodservice provider Aramark are closing in on year three of their five-year partner program Healthy for Life 20 by 20, an initiative to improve the health of Americans by 20% by the year 2020. "With 78% of American adults having a poor diet [based on the AHA Healthy Diet Score 2017 using 2013–2014 National Health and Nutrition Examination Survey data] and more than 70% being overweight or obese,1,2 the AHA views improving the American diet.

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Leveraging AHA's science-based criteria and Aramark's scale and business knowledge, in 2015 Aramark pledged to reduce calories, saturated fat, and sodium levels by 20%, and increase fruits, vegetables, and whole grains by 20% across all of Aramark's menus served in colleges and universities, hospitals, and workplaces by the five-year mark of the collaboration. To achieve these objectives, Aramark has revamped how they approach ingredient sourcing and its supply chain, recipe development, and menu planning, and how they serve food, all with the customer top of mind.

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We have deep insight into what consumers are looking for, from everyday interaction and engagement with consumers in our locations and from extensive consumer proprietary research conducted by our consumer insights team," says Dan Wainfan, associate vice president of health and wellness at Aramark. Today's Dietitian takes a look at some of the changes and innovations Aramark has undertaken.

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Millions of kids in America face the school day on an empty stomach because there isn't enough food at home. But, as parents and teachers know, hungry kids can't learn.

So what do we do?

It’s simple. Instead of serving breakfast in the cafeteria before the bell, we make it part of the regular day, just like lunch.
school breakfast program