Goldstein said the university’s 12 colleges are putting larger plates by the salad bar to encourage students and faculty to take more salad, and it’s working.
After an experiment with a Mediterranean salad bar a few years ago, Goldstein said the realization was that foodservice operators could use a small selection of dressings and still create a diverse array of salad offerings.
“We did a tasting with 12 vinaigrettes, and made two salads with each vinaigrette,” Goldstein said. “The salad was distinguished by the dressing, but if you tasted the two side-by-side, you could see the flavor was decided by the ingredients. That’s great for foodservice; you could have taken so many directions.”
Goldstein was one of ten chefs giving demonstrations to help motivate foodservice operators to incorporate more produce on menus.
Sponsors of this year’s event include:
- C.H. Robinson Worldwide;
- National Watermelon Promotion Board;
- Naturipe Farms;
- Paramount Citrus;
- Church Bros. LLC;
- Ocean Spray;
- Almond Board of California;
- National Peanut Board;
- Dole Foodservice;
- Western Pistachio Association; and
- Monsanto Vegetable Seeds.
In addition to the demonstrations, attendees are scheduled to hear from speakers on a number of topics, including sustainability, the future of American agriculture, local and regional sourcing, street food concepts, emerging trends and nutrition.