Podcasts about resnick program

“It makes you much more aware and [you] value each of those items as you build them back into your pantry and your repertoire.”-Maisie Ganzler   Episode Description: Bon Appétit Management Company / BAM Co is a restaurant company that offers full food-service management in more than 1000 cafés in 33 states. Its mission is to weave in  "culinary expertise and commitment to socially responsible practices."  The chefs of BAM Co. create heavenly menus from scratch and follow strict kitchen standards to ensure health and sustainability. Maisie Ganzler is the Chief Strategy and Brand Officer of BAM Co. The company has successfully ramped up its tech development. In this episode, Maisie shares how they were able to utilize technology to provide their customers ease of access as they scan the menu, optimize menuing standards and balance, reduce food loss while multiplying impact, and empower their chefs to make better decisions.  Connect with Maisie Ganzler: Maisie Ganzler is the chief strategy and brand officer at Bon Appétit Management Company (BAM Co), where she oversees the company's strategic initiatives, purchasing policies, culinary development, marketing, and communications.    For more than 20 years with Bon Appétit, Maisie has been instrumental in the company's efforts to deliver “food service for a sustainable future” in the areas of local purchasing, sustainable seafood, animal welfare, responsible antibiotics use, climate change, farmworkers' rights, and waste reduction in accordance with the company's mission to educate people about how their food choices affect the global environment and local economies.   She is an adviser to the Equitable Food Initiative, Fair Trade Colleges & Universities, the Resnick Program for Food Law and Policy at UCLA School of Law, Food System 6 Accelerator, Food What?, and Juma Ventures.   Website     Facebook  BAM Co Facebook   Twitter  BAM Co Twitter  LinkedIn  Connect with Justine:  Website Facebook Instagram LinkedIn Connect with NextGenChef: Website  Facebook  Twitter  Instagram  YouTube NextGenChef App (Apple) NextGenChef App (Android)  Episode Highlights: 00:53 Figuring How To Serve Food In This New World 05:12 The Curated App 07:28 The Impact Of Food Standards Dashboard 11:28 Menu Engineering 14:28 The Impact Of Food To The Planet 17:43 To the Next Level

As the way food is grown, processed, distributed, and consumed by the public continues to change and evolve with the proliferation of technology and awareness of environmental impacts, more and more lawyers are moving into this space to help solve legal issues associated with food.  Joining me to explore the evolving regulations surrounding the food industry are two guests, Michael Roberts and Sascha Henry. Michael is a professor at UCLA School of Law and the Executive Director of the Resnick Program for Food Law and Policy at UCLA. Sascha is a partner at Sheppard Mullin’s Los Angeles office. She is Practice Group Leader of the Business Trial Practice Group, leads the firm's food and beverage industry team, and leads the consumer class action defense team. Together, Michael and Sascha are the program co-chairs of the Food Law Conference in Los Angeles, Ca. What We Discuss in this Episode: What is the food law conference and how did it begin? Why food law has proven to be an interesting topic to explore The various regulations that impact the food industry How has the way food is grown and processed changed over the years? What are standards in food fraud? What developments in food regulations should C-Suite members know about? What type of opportunities are available to incorporate cannabis into food? How do people’s experiences and cultural backgrounds affect their expectations when it comes to food? Contact Information: Michael Roberts UCLA Resnick Center for Food law and Policy roberts@law.ucla.edu   Sascha Henry Sheppard Mullin attorney profile shenry@sheppardmullin.com LinkedIn Thank you for listening! Don’t forget to SUBSCRIBE to the show to receive every new episode delivered straight to your podcast player every Wednesday. If you enjoyed this episode, please help us get the word out about this podcast. Rate and Review this show in Apple Podcasts, Stitcher Radio, Google Play, or Spotify.  It helps other listeners find this show. Be sure to connect with us and reach out with any questions/concerns: LinkedIn Facebook Twitter Sheppard Mullin website This podcast is for informational and educational purposes only. It is not to be construed as legal advice specific to your circumstances. If you need help with any legal matter, be sure to consult with an attorney regarding your specific needs.

Four leaders in food policy and law discuss troubling trends of food insecurity, poor diet, chronic disease and obesity along with novel strategies that can be implemented locally and globally. Panelists: Kelly Brownell, Duke University; Laura Schmidt, UCSF; Allison Korn, UCLA; Breanna Hawkins, LA Food Policy Council. Moderated by Emilie Aguirre, Resnick Program for Food Law and Policy at UCLA Law. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Professional Medical Education] [Show ID: 33241]

Four leaders in food policy and law discuss troubling trends of food insecurity, poor diet, chronic disease and obesity along with novel strategies that can be implemented locally and globally. Panelists: Kelly Brownell, Duke University; Laura Schmidt, UCSF; Allison Korn, UCLA; Breanna Hawkins, LA Food Policy Council. Moderated by Emilie Aguirre, Resnick Program for Food Law and Policy at UCLA Law. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Professional Medical Education] [Show ID: 33241]

Four leaders in food policy and law discuss troubling trends of food insecurity, poor diet, chronic disease and obesity along with novel strategies that can be implemented locally and globally. Panelists: Kelly Brownell, Duke University; Laura Schmidt, UCSF; Allison Korn, UCLA; Breanna Hawkins, LA Food Policy Council. Moderated by Emilie Aguirre, Resnick Program for Food Law and Policy at UCLA Law. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Professional Medical Education] [Show ID: 33241]

Four leaders in food policy and law discuss troubling trends of food insecurity, poor diet, chronic disease and obesity along with novel strategies that can be implemented locally and globally. Panelists: Kelly Brownell, Duke University; Laura Schmidt, UCSF; Allison Korn, UCLA; Breanna Hawkins, LA Food Policy Council. Moderated by Emilie Aguirre, Resnick Program for Food Law and Policy at UCLA Law. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Professional Medical Education] [Show ID: 33241]

Four leaders in food policy and law discuss troubling trends of food insecurity, poor diet, chronic disease and obesity along with novel strategies that can be implemented locally and globally. Panelists: Kelly Brownell, Duke University; Laura Schmidt, UCSF; Allison Korn, UCLA; Breanna Hawkins, LA Food Policy Council. Moderated by Emilie Aguirre, Resnick Program for Food Law and Policy at UCLA Law. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Professional Medical Education] [Show ID: 33241]

Four leaders in food policy and law discuss troubling trends of food insecurity, poor diet, chronic disease and obesity along with novel strategies that can be implemented locally and globally. Panelists: Kelly Brownell, Duke University; Laura Schmidt, UCSF; Allison Korn, UCLA; Breanna Hawkins, LA Food Policy Council. Moderated by Emilie Aguirre, Resnick Program for Food Law and Policy at UCLA Law. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Professional Medical Education] [Show ID: 33241]

Four leaders in food policy and law discuss troubling trends of food insecurity, poor diet, chronic disease and obesity along with novel strategies that can be implemented locally and globally. Panelists: Kelly Brownell, Duke University; Laura Schmidt, UCSF; Allison Korn, UCLA; Breanna Hawkins, LA Food Policy Council. Moderated by Emilie Aguirre, Resnick Program for Food Law and Policy at UCLA Law. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Professional Medical Education] [Show ID: 33241]

Four leaders in food policy and law discuss troubling trends of food insecurity, poor diet, chronic disease and obesity along with novel strategies that can be implemented locally and globally. Panelists: Kelly Brownell, Duke University; Laura Schmidt, UCSF; Allison Korn, UCLA; Breanna Hawkins, LA Food Policy Council. Moderated by Emilie Aguirre, Resnick Program for Food Law and Policy at UCLA Law. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Professional Medical Education] [Show ID: 33241]

This is the second episode in a two part series on food marketing as a follow up to the Resnick Program on Food Law & Policy's conference in October. Host Jenna Liut discusses the political and legal barriers to regulating food marketing efforts with guest, Jennifer Pomeranz. Jennifer - a food law in policy expert - is an Assistant Professor and the Interim Chair of the Department of Public Health Policy and Management at NYU's College of Global Public Health. Later in the show, Jenna is joined by Doug Rauch, Founder & President of Daily Table, our featured startup of the week. Daily Table is a non-profit retail store in Dorchester, MA, offering its community a variety of tasty, convenient and affordable foods.

Do you really know what’s in the olive oil you use everyday? How about the true contents of your morning coffee blend? This week on Eating Matters, host Kim Kessler is joined by Michael Roberts, Executive Director of the newly established Resnick Program for Food Law and Policy at the UCLA School of Law. Chatting with Kim about the growing menace of food fraud, the two discuss the definition of food fraud, examples of particular products that tend to be adulterated, and the dangers and concerns associated with this global problem. Given the increasingly global and complex nature of food supply chains, Kim and Michael question why food fraud is acknowledged yet not truly addressed. Tune in for an informative show! This program was brought to you by Cain Vineyard & Winery. “Olive oil is often labeled as pure, extra virgin olive oil, and that is not that case for a lot of olive oil, unfortunately. One of the problems is that the labeling rules for olive oil are not very clear, they’re very obscure.” [17:35] “We are trusting the production of these products in the hands of people who cheat.” [21:15] —Michael Roberts on Eating Matters