Podcasts about us foods

Today, we're featuring Beagl's founder, Eric Williams, to discuss focusing on daily execution by automating RFP processes! Eric highlights the importance of brand reputation, sustainable business models in freight, winning RFPs through trust and network strengths, and why brokers need to understand their business execution capabilities, deliver ongoing value, and engage in strategic calls to build trust and filter viable prospects!   About Eric Williams Eric is a logistics leader with over a decade of experience driving sales, pricing, sourcing, and technology strategy across top industry players. At Target, he managed $450M in annual freight spend and delivered over $120M in savings during his tenure. He's held leadership roles at US Foods, DAT, and XPO, leading initiatives in consolidation, fleet optimization, pricing model development, and RFP centralization. Before logistics, Eric spent a decade as a member at the Chicago Mercantile Exchange. He holds a Political Science degree from the University of New Mexico and is a former West Point cadet.   Connect with Eric Website: https://www.beagl.ai/  LinkedIn: https://www.linkedin.com/in/eric-w-a7826b6/  

The food and nutrition landscape in our schools is really important. School meals affect the health, wellbeing, energy, vitality, and ability to learn for millions and millions of children. And for those whose family struggled to buy food, the importance of school meals cannot be overstated. This makes decisions about what foods are served in schools and where they come from. Highly consequential and raises issues about national and state nutrition policies, the influence of big food companies in shaping this picture and lots more.  It's a good time to unravel all this, which we can do today. Thanks to two experts with us. Dr. Marlene Schwartz is Professor of Human Development and Family Sciences and Director of the Rudd Center for Food Policy health at the University of Connecticut. Mara Fleishman is CEO of the Chef Ann Foundation, where she has been a leader advancing school food change, advocating for scratch cook meals that promote children's health and for more sustainable food systems.   Interview Summary In discussions about school food, it seems there first came a nutrition part, which in more recent years has been joined with a concern about where foods come from. Better connections, say between schools and low whole food systems. Let's talk about both, Marlene, let's start with nutrition. You have been a pioneer in working with schools, an interest that goes back a number of years. What was this food environment like in schools before change began to occur? It was my impression it was sort of a free for all. So, yes, I would agree that it was a free for all. The actual school lunch, what we call the reimbursable school lunch, which is the meal that the federal government gives states and then states give the local food service directors funds to support, that has actually always had nutrition standards. But historically the problem was under nutrition. The standards were very focused on making sure students had enough to eat. There were no maximums. It was really all about making sure that there was at least the minimum number of calories and foods available. But the other foods that were sold in schools, which we call competitive foods, so these are foods that were vending machines and school stores and fundraisers and things like that, were hardly regulated at all. And that is really where we saw a complete free for all. We saw ice cream and chips and soda and sports drinks and things like that. And I remember going to one school here in Connecticut and counting 13 vending machines in the high school. It really was remarkable the amount of unhealthy food that was being sold in schools. You know, I was thinking of that same thing when I was living in Connecticut, I went to my son's high school, a different school than what you're talking about. And I forget the number of soft drink machines they had around the school, but it was in the teens. And when I was a boy, I don't remember any soft drink machines in my schools. Maybe they hadn't been invented yet. I'm so old. But it was really pretty remarkable how much access children had to these things. And as I understand, the importance of those machines in the schools to the companies was more than just what food was being sold. There was a real branding opportunity. Is that right? I think that's exactly right. And I remember over 20 years ago when we were talking to some of the soft drink companies about the vending machines, they were quick to point out that they didn't make all that much money selling soft drinks in schools. Which I felt was them basically admitting that they weren't there because of the income from the sales in schools. But rather it was a hundred percent branding. And that was also really evident by the fact that you had to have a contract. So, the school districts had to have contracts with Coke or Pepsi or Cadbury Schwepps to only sell that company's products. It was blatantly obvious that this was all about marketing and marketing to an audience that they had to go to school, and they were going to be exposed to those logos every time they walked past one of those machines. Yeah. I remember in those days it felt like a victory when the companies agreed to change what was in the machines, but it was what was on the machines that was more important. So, you know, once again, that was a sign of the industry having upper hand. Let me ask you a different question. So there have been some important systemic changes discussed in context to school meals, ones that really could affect the nutrition landscape nationwide. And I'm thinking in particular universal free school meals. Can you tell us what this means and why it's important and what do you think ought to be done? Sure. So universal free school meals, or as the advocates call it Healthy School Meals for All, is a policy that is providing meals at no cost to all students. So typically the way it works in most school districts is there's three categories of payment. There are students who pay quote, full price. There are students who pay a reduced price and there are students who receive the meal at no cost, and it has to do with the income of their household. But what has been shown, interestingly most significantly during the pandemic, there was a policy from the USDA that all students would receive meals at no cost because we were clearly in a national crisis. And in some ways, it was this silver lining of that time because what it showed, those of us who study school meals, is how wonderful it is to be able to provide meals at no cost for everyone there. There are a lot of benefits. Some of it is just the administrative burden of having to figure out each and every household and which category they're in is lifted. You don't have to track which student is which as they're picking up their lunch. But it also really removed the stigma. One of the most surprising things that we've seen in our data is that even students who would have gotten their meal at no cost already were more likely to take a meal when it was provided at no cost for everyone. Because it just became part of what you did. Everybody was eating the school meal. And I think that it always leads to higher rates of participation among all of those sorts of categories of kids. And I think it also really allows the people running the food service to focus on preparing the food and making it the best it can be and not having that burden of the paperwork. And will there come a day, in your belief where this will happen? I hope so. What we've seen is that a number of states, I think it's eight right now, actually passed state policy to keep universal free school meals after the federal guidance that had been out there was lifted after the pandemic was over. And so my hope is that they'll really demonstrate the benefits and that other states will join in. There's certainly a lot of advocacy in a lot of other states to try to do this. And some of the benefits that have also been shown are outcomes like attendance and academic achievement and just really showing that just like we use our public funds to fund the teachers and the building and the water and the library books. It's sort of seen as a basic tool that the school needs to make available to students so that they can succeed academically. And I think that shift in attitude as opposed to seeing the lunchroom as this sort of separate thing from the rest of the school building. I think that shift in attitude will be really helpful overall. That makes good sense. Mara, let's turn to you. I'm really eager to hear about the work of the Chef Ann Foundation. I've followed its work for a number of years, but I'm eager to hear what the most recent iteration of this. So, I'm hoping you can tell us, and also give us some sense of why you got interested in these issues.   Well, the Chef Ann Foundation is actually celebrating its 15th birthday this year. And we help school food programs move from serving more processed heat and serve food to serving more freshly prepared scratch made meals in schools. And we do that through looking at what are the barriers to school food programs actually serving this freshly prepared meal. And there are a number of barriers: training, skill sets, equipment, access to healthier food, local farmers. The reimbursement rate, you know, how much money they get actually for serving these meals. What about the power of the companies that are providing the prepared foods to schools? Yes, that's a big piece. So those are very loud voices that have a [00:09:00] lot of power behind them. Through the passing of the Healthy Hunger-Free Kids Act in 2010, there was an increase in nutrition standards change and what Marlene was saying is that while there was some basic before that, after Healthy Hunger Free Kids Act, we had saturated fat standard, sodium, whole grain. But what happened was these big food companies just kind of R&D'd their food to meet these standards. So, we are in a better place today, right? Because we are serving more whole grains. We are serving less saturated fat, less sodium. But one of the big things that the passage of that Child Nutrition Reauthorization did not do was really reduce ultra processed food in school. And that I think is the next horizon for school food, is how to actually help them reduce that ultra processed food. Because there is, you know, a lot of research out there, I'm sure Marlene is familiar with this, that is linking more ultra processed food to diet related disease. So, we go in and really help these school food programs with more culinary training, we do assessments to tell them what kind of equipment they need to serve fresh food. A lot of it is financial training. So, when you're serving a chicken nugget. One chicken nugget that meets the standards. You bring it in frozen. All you have to do is reheat it and put it on the line. If you're making a chicken strip from scratch, you know you have to buy the chicken, you have to buy the breadcrumbs. You have to buy all the ingredients. You have to start looking at your program through a different lens. Your financial modeling is different. Your labor resources are different. Meeting meals per labor hour is different. We provide training on all these fronts to help them run that program. Well, it sounds enormously beneficial. How much do, in the modern day, how much do schools care about these things and how much do parents care about them? Well, I think something that's really exciting, and I think we have the best vantage point for it, is that schools, parents, communities, even government cares way more about it today than they did when the Chef Ann Foundation was launched. We were definitely considered more of a niche nonprofit organization that only worked with kind of districts that were very progressive. But today, we have, waiting lists for our grants. we work in every state in the country. And we now have a cooperative agreement with the USDA, which would never have really been possible 15 years ago. They just weren't looking for partnerships with organizations that were pushing the envelope to this level. So, I think now's our time. It's so nice to hear that because I remember back when the Chef Ann Foundation got started. And that niche role that it played was clear, but there was so much hope that it would expand and it's really nice that it has. And the fact that you're in every state and the USDA is working with you, those are all really good signs. Well, let me ask you another question. This one about equity. How does this work fit into an equity point of view? I mean, that's pretty much the heart of the matter, I think in many ways. I started this work because I worked for Whole Foods Market for 13 years and I was very interested in food systems work. I have three children and my oldest, who's now 23, when she started in kindergarten, I went to lunch with her. They were serving, this was before the Healthy Hunger Free Kids Act, they were serving a very highly processed, high sugar, low protein meal. And I was looking around at the cafeteria really looking at who is eating this meal and thinking to myself, what are we doing here? We are not providing the same springboard for every kindergartner to thrive and meet their true potential, right? There were kids coming to school with their very healthy packed lunches and little baby organic carrots and whole wheat bread and no-nitrate turkey sandwiches. And then there was a whole host of kids eating this very ultra processed high sugar, low fiber, no protein meal. And the equity issue that you're speaking of was right there and very blatant. And if we're not going to provide children that same springboard to thrive from, which, you know, is what K 12 is about, right? That's what we're trying to do for everyone then we have some big issues. And to Marlene's point, we disregard food in that equity issue. So, we don't make higher income kids pay for their bus rides or anything else. And we don't kind of create that divide. We don't devalue anything as significantly as we do food. And it's what makes you thrive. I heard once a very interesting statement from a physician who worked on brain development. And he said that if children are not fed correctly during critical stages of their development amounts to a life sentence. That there are just certain things that will never recover no matter what happens. Having a better school food environment helps erase some of that for sure. Not all of it, but at least some of it. And then each of the children are more on a level playing field in terms of their academic achievement because some aren't so much more burdened by a terrible food environment. I can see why this would, would really be so important. Marlene, let's talk about what changes have been made. Both you and Mara have alluded to this, but specifically what's happened over the years in terms of school meals and have there been studies on the impacts on children? Sure. Well, I completely agree with Mara that the Healthy Hunger Free Kids Act was a really bright spot, certainly in, in my career, in terms of seeing changes to school meals. So, as I mentioned before, we used to have only minimum calories and things like that. And now we finally have maximum calories based on the age of the child as well as sodium, saturated fat, increasing whole grains, low fat dairy, things like that. The other thing with the smart snacks, so the competitive foods that started to have nutrition regulations. That was a perfect example though of where the companies use their research and development dollars to essentially make a Dorito that fit the standards and a cookie that fit the standards. And I think in some ways that has highlighted the fact that our society is starting to look much more skeptically at highly processed foods. Because I remember standing in my kids' high school a number of years ago after smart snacks went into a fat, and I was in front of the vending machine, and a parent came up to me who knew this was what I studied and said: 'What are you talking about? That school food is healthier. Look at that!' And sort of pointing to all the packaged chips and cookies and other snacks. And I tried, I was like, well, but those are reduced fat Doritos and those cookies are lower in sugar and probably have some whole grains and nobody cared. Parents basically can recognize junk food when they see it. I one hundred percent agree that processed food is the next dimension that we need to really be able to assess, measure it so that we can start to regulate it. And to have that be a new way in which we try to manage the quality of school meals. Before we get to the issue of what sort of research has been done to show the impact on kids, let me follow up on the Doritos example. Well, it sounds like what we were talking about earlier with a Coke machine being so important because of the logo and branding and stuff like that. Sounds like exactly the same things that work here. That the company wants to have Doritos in the school, not because they sell so much or make so much money. But that they brand, it's a chance to brand that particular product or that particular company. And then of course, kids want those when they get out of school and they talk to their parents about getting them. So, it seems like the fact that they get reformulated to be a tad healthier isn't much of a victory is it. No, and I feel like it's almost like the worst of all situations. So, we've done some research on this at the Rudd Center and have a graphic where we show like the school version and then the grocery store version. And it's completely clear that it's the same branding. Nobody would mistake or not think it was the same product. But the grocery store version is not as healthy as the school version. So you're simultaneously - if someone were to know, for example, that about smart snacks and the nutrition standards they could say, well, they sell it in schools maybe it's better. They might be more likely to buy it in the grocery store, but of course what they're buying in the grocery store is worse. And then if you ask folks from the food industry, which I've done, well, why don't you just reformulate all of it? Why don't you only sell the school version in the grocery store? They say, 'oh, well, we are just worried that people won't like it because it's not, you know, as palatable.' It's like a lose-lose proposition. I would like, personally, to see all of those foods removed from schools. And to answer your question about the research though, it's really promising. I mean, there have been a couple of studies that I always go to, to sort of document the positive impact of the regulations that came from the Healthy Hunger Free Kids Act. One was a study showing that basically the meals that students eat in school for most American children are the healthiest meals that they eat all day. So that it's sort of the best source of nutrition. And then another study that was looking at BMI trajectories over time and found that particularly among lower income children there was a measurable impact on BMI in terms of reducing the risk of childhood obesity after the Healthy Hunger-Free Kids Act regulations were put into place. So, I feel like when you have those sort of large national data sets and you can look at impact across the country, it's pretty clear that even though we of course, want to see more change and keep going forward, even the changes we've made so far have had an important impact. Do you think the changes are sufficient to produce impacts on learning and academic achievement and things like that? We have a hard time having enough data to really get at that very specific outcome because so many things have impact on academic achievement. But there definitely have been some studies that have been able to show some impact. But it's a tricky thing to measure. Mara, let's talk a little bit about how the school can be part of a vital and healthy food system overall. Tell us about your work in that space. We look at health in its kind of larger capacity, right? So direct related nutrition results with kids eating certain foods. But in addition, the school lunch program is funded to the tune of $17 billion a year, right? So, if we think about spending those dollars in the food system and how we're going to change the food system we have to really think about how we empower these school food professionals to make the best choices they can to affect change. With approximately about a $4.30 reimbursable rate price of a lunch, it's not easy right now. Labor prices are going up and you have to pay for labor out of that. You have to pay for food cost out of that. But you can prioritize your choices. Some of the things that we work with districts on are what are their top 20 highest volume purchases in the school food program. And how can we look at that top 20 and make some adjustments to purchase things that can impact the environment in a more significant way. Often it is animal protein that's in their top 20. That is really an opportunity for districts to make better choices. Local choices. Higher quality choices. You know, choices that impact not only the health of the environment, but the health of their local economy. But it is challenging because your district has to be able to manage raw animal protein. A lot of the processed animal protein products coming to the districts are pre-cooked, and so they don't have to always know how to manage in a kitchen raw animal protein. And that's usually this barrier that we help districts get over. But once we do, there is this huge opportunity for them to purchase higher quality animal protein. Also fruits and vegetables, right? I always get asked this from parent groups who are looking to change school food. Why can't we just purchase everything organic in schools, right? So that's hard on $4.30, right? You can't. But you can make choices and you can look at the highest volume products or the products that are more affected by pesticides, right? So, if you have a salad bar you know you're serving lettuce every day. You can move to serving an organic lettuce, and that is a huge opportunity to move forward. I think things like that are how we look at the food system in terms of school food. But it's really important not just for us food systems people to be looking at it like this, but for us to be training and teaching the school food professionals about their job and the impact they can make, both on student nutrition and environmental impact. And that's a lot of what we do in our workforce development initiatives. How does seasonal things figure in? Because schools are in session during the months when it's colder in most parts of the country, and the agricultural system isn't going full bore like it might in the summer months. How do you deal with that?  It's really a great point. I know whenever I bring up any kind of exemplary food program in California, people say to me, 'Ugh, California. You can do a lot in California, but what can you do elsewhere?' Well, here where I live in Boulder, the Boulder Valley School district serves close to 15,000 lunches a day. They have 55 schools. It's kind of that perfect midsize district example. And they purchase 40% of their products locally. This is a Northern Climate District. This is Colorado. It takes time. It takes a real steadfast plan. But you, you know, you can purchase potatoes through December. There's a lot of indoor growing right now locally too. So that's also this great opportunity to purchase things like if you have a salad bar purchase, things like lettuce locally, all year long. There's, there's a lot of local wheat production that is happening these days in northern climates and then it's getting milled and processed into different products that you can buy locally. It's very much possible. Can you get to a hundred percent local procurement? Not right now, not at the current reimbursable rate, but there's a lot of room for improvement even in northern climates. When the schools are buying such foods that come from local sources, are they buying directly from the farmers or is there some agent in the middle? It depends. Mostly for local farmers, small local farmers, they're buying direct. And that's a challenge for small and even some midsize districts because of their capacity, their procurement capacity, their administrative capacity. But it is possible. Obviously, it's in some ways easier for big districts like, you know, LAUSD (Los Angeles Unified School District). We work with LAUSD. It's an amazing district that buys a lot locally. But they have the volume, they have the capacity, they have the administrative support. That's why a lot of our work focuses on small and midsize districts to actually provide them with that kind of structure and support to do it. And to really prioritize the buying processes through their local purveyors. There are some local distributors that have more local products than others. You know, gold Star is a distributor on the West coast that has more local products. But in reality, the prime vendors for these districts are mostly Sysco or US Foods. And they don't carry a ton of local farm product for these districts. So, they're really going to have to create those partnerships. I'm thinking of the farmers and what impact it might have on them. And I could imagine for some farmers at least, it would provide a reliable income source and a reliable customer for their products, which would be helpful financially. And I imagine, although I don't know that there are probably cases where the schools are inviting the farmers to come in and meet the kids, and that's probably good for everybody. Does that kind of thing happen? Yeah, I mean that is huge and as I kind of talked about ultra processed food being the next horizon to look at reducing in school food, I also think how we work with school food programs to connect them and actually have them be stronger customers of local farmers is also this next horizon. One of the new projects that we're working on is called Values Align Purchasing Collectives. So, we're currently doing assessments to determine how we can group small and mid-size districts together to form buying cohorts, basically, to purchase from local farmers. So how can we get them to look at serving some of the same menu items, purchasing together, working together to relieve some of the administrative stress on the districts, but also on the farmer side. So how do we create hubs to do and look at creating a process that can better support? And I think that's the future. Oh boy. That sounds like a very exciting development. Marlene, just you have something you wanted add? Yeah, I'm just so exciting to hear all of that. I was going to mention that we have a new project in Connecticut looking at farm-to-school practices across the state, and really trying to work with districts on both the procurement part of it as well as incorporating more into the classroom. So having that connection with local farmers, having that being part of the sort of educational curriculum. And then really what I've always thought was the goal was to have the cafeteria more of a learning lab. Not having it as this, I guess I said before, separate part of the school, but rather incorporating nutrition education, incorporating this is where that apple came from and teaching students where the food is from and particularly if it's from a local producer. I think there's a lot of excitement around there. I think the USDA is funding a lot of states to do more work in this area, and so it's a pretty exciting time. You know, connecting up what the two of you have just said, Marlene, I remember in the time I was living in Connecticut. Connecticut has a lot of small to midsize towns that are feeding kids and the collaborative that Mara was talking about sounds like it might be a really interesting solution in that kind of a context. I completely agree. I know some of the New England states, and maybe this happens in other parts of the country too, but it does feel like each school food authority is tiny. I mean, we have towns with one high school and to try to have any kind of buying power when you're so small, I think, is a real challenge. So, I know there are some collaboratives in Connecticut, but absolutely supporting, bringing people together to try to negotiate the best prices and things like that, and make those relationships with the local farmers. It feels like a really great strategy to pursue. I'd like to ask you both, what is it going to take or what does it take to make these things happen? You're talking about some very good things when they do happen, but what does it take to make them happen? And Mara, let's start with you. What are the factors you think are really important? We approach our work from a systems perspective. What is the system and what is the biggest barriers in the system that we can kind of selectively tackle, and kind of dig into from a programmatic engineering perspective. For us, and Marlene, I love that you brought up the lunchroom as a classroom, because I think that is really important. I think that's the kind of the ultimate goal and we're so grateful for programs across the country that are working on that kind of thing. What we want to stay focused on at the Chef Ann Foundation is school food professionals. We want to actually educate them. We want to figure out how to provide more professional development, learning, education so that they can start looking at their jobs differently. And the country can start looking at what they're doing differently; and start really looking at the value that they're providing during a school day. So, what it takes, back to your question, is it really takes breaking down the problem to understand how to put some pieces together to test out programs that can look at breaking down that barrier. And for us right now, we're doing a lot with workforce because what we believe is that in 10 years from now, if we have a workforce in school food that has a different perspective of their job, has different skill sets, is a kind of a different workforce than is right now, than a lot of these things we want to tackle as food systems people will be a lot easier. That makes good sense. And Marlene, you've been involved for many years in local and state and national policies. In your mind, what sort of things lead to change? So, that's a good question. I would love to be able to say, oh, it's the research, clearly. That people do studies and they document, this is what we need to do. I think that's necessary, but not sufficient. I think the real answer is parents and people. I had a similar experience going to my daughter's when she was in first grade going and having lunch at her school and looking around and thinking, oh my goodness, what are we doing? I think that it's the fact that even though this is my profession, this is something I study, It's deeply personal. And I think there's a lot of passion behind the importance of making sure our children are healthy. And if I think about the policy makers along the way who have really been the ones that have made the biggest difference, it was off often because they cared about this deeply, personally. And so, I think continuing to tap into that and reminding people how important this is, is how you get the political will to pass the policies that make the real changes. Well, you know, you both made that really important point about how important parents can be. But really impressive that this started as a personal thing, and you were caring for the welfare of your children and that helped inspire your professional work and look where it's gone. It's really very impressive. I'd like to end with a following question. Are you hopeful for the future? Mara, let's start with you. I am very hopeful for the future. I think when you look at what's important to our society, school food is often the answer. I feel like when you look at achievement, school food is often the answer. When you look at diet related illness, school food is often the answer. When you look at building local economies, school food is often the answer. And I am really hopeful because I think there's a lot of incredible work being done right now, and we are moving past piloting and we're moving into research. And we're moving into institutionalizing the work. And I think you can see that through policies, through USDA cooperative agreements with organizations and work that they're doing and through the guidelines. And through the excitement and integration you're seeing in communities with superintendents, school food directors, parents, and advocates. And Marlene, are you hopeful? I am hopeful. I mean, if I think back to, you know, kind of the early days of working on this issue, I feel like we were met with a lot of skepticism. People felt like, oh, the industry's so powerful, you'll never be able to do anything. I feel like there have been a lot of changes. And I think another shift that I've sort of seen over the course of my career is early on, because of the rates of childhood obesity increasing, a lot of these initiatives that was the hook, that was sort of the anchor. And there were positive things about that because it was such a dramatic change that had occurred that you could point to. But sort of the downside is it wasn't just about that. It's about all children. It doesn't matter what your body weight is, it's about diet quality and having food security and getting adequate nutrition. I feel like we've broadened a lot in the field in terms of how we think about the reason why we're doing that. And that has made it much more inclusive, and we've been able to talk about, as Mara said, how it's affecting lots and lots of things outside of individual children. Bios Marlene Schwartz Marlene Schwartz, Ph.D. is Director of the Rudd Center for Food Policy & Health and Professor of Human Development and Family Sciences at UConn. Dr. Schwartz studies how nutrition and wellness policies implemented in schools, food banks, and local communities can improve food security, diet quality, and health outcomes. Dr. Schwartz earned her Ph.D. in Psychology from Yale University in 1996. Prior to joining the Rudd Center, she served as Co-Director of the Yale Center for Eating and Weight Disorders from 1996 to 2006. She has received research grants from a variety of funders including the Robert Wood Johnson Foundation, the United States Department of Agriculture, and the National Institutes of Health to study federal food programs, school wellness policies, the effect of food marketing on children, and strategies to address food insecurity and diet quality. She is also the recipient of the 2014 Sarah Samuels Award from the Food and Nutrition Section of the American Public Health Association; the 2020 Faculty Service Award from the Department of Human Development and Family Sciences; and the 2021 Community-Engaged Health Research Excellence Award from the Institute for Collaboration on Health, Intervention and Policy at UConn. Mara Fleishman Mara Fleishman's career in food systems advocacy started in her early 20's when she looked to the power of food after being diagnosed with an autoimmune disease. Mara has over 20 years of experience in leading systems change initiatives in the for-profit and non-profit sectors including over a decade at Whole Foods Market where she served as Global Director of Partnerships. In Mara's current role, CEO of the Chef Ann Foundation, she has spent the last 10 years fighting for healthier food for our nation's kids. Mara's niche is system-based change and although she takes on many roles as a leader, her favorite is programmatic engineering; breaking down problems to their foundation and building programmatic solutions through dynamic and integrated approaches. This type of programmatic engineering can be seen through the work of the Chef Ann Foundation, an organization recognized as the national leader in driving fresh, healthy scratch cook food in schools. Mara also serves on regional and national boards, has spoken at conferences and academic institutions across the country, and has been recognized in publications as a champion and national advocate for change.  

In this episode of The Produce Industry Podcast, we welcome Betty Lu, Founder and CEO of Confetti Snacks—a venture-backed company transforming imperfect produce into award-winning, plant-based snacks that celebrate global flavors while combating food waste. Betty shares her journey from launching in San Francisco, NYC, and Singapore to gaining distribution in major retailers like Walmart, 7-Eleven, and Whole Foods.Learn how Confetti Snacks partners with UNICEF, Red Cross, and the UN's World Food Program to fight global hunger and why their mission to turn surplus crops into gourmet snacks is gaining traction across the U.S. through distributors like UNFI, US Foods, and Gordon Food Service.Betty also dives into her experience as a finalist in Cartier's Women Initiative and her role as a guest lecturer on entrepreneurship at top universities. Don't miss this inspiring conversation blending sustainability, social impact, and the power of purpose-driven branding.

The U.S. Food and Drug Administration (FDA) has banned a chemical widely used to color some food products red. The ban of the coloring chemical, called dye, came nearly 35 years after it was removed from skin products because of a possible cancer risk. 美国食品和药物管理局 (FDA) 已禁止使用一种广泛用于将某些食品染成红色的化学物质。这种名为染料的着色化学物质因可能存在癌症风险而被从皮肤产品中去除近 35 年后，该化学物质被禁止使用。 A group of food safety and health supporters issued a petition in 2022 seeking to have the FDA ban Red No. 3 in food. 一组食品安全和健康支持者在2022年发出了请愿书，试图在食品中获得FDA禁令3号。 The earlier ban was ordered in 1990, after two studies showed Red No. 3 caused cancer in male rats eating high levels of the chemical. At the time, however, the FDA only acted to ban the coloring mixture in products put on the skin or in drugs taken by mouth. 较早的禁令是在 1990 年下令实施的，当时两项研究表明，食用高浓度红色 3 号化学物质的雄性老鼠会患癌症。然而，当时 FDA 仅禁止在皮肤产品或口服药物中使用着色混合物。 Health activists had long sought FDA approval to expand the ban to food products. In November, nearly two dozen members of Congress sent a letter demanding that FDA officials ban Red No. 3. 健康活动家长期以来一直寻求FDA批准，将禁令扩展到食品。11月，近二十名国会议员发了一封信，要求FDA官员禁止3号红色。 Some of the most common products containing Red No. 3 include sweets, icing, strawberry milk, maraschino cherries, strawberry protein drinks, as well as some gummy vitamins and medications. 一些包含红色3号的最常见产品包括糖果，糖霜，草莓牛奶，maraschino樱桃，草莓蛋白饮料以及一些软糖维生素和药物。The FDA said food manufacturers will have until January 2027 to remove the dye from their products. FDA表示，食品制造商必须在2027年1月之前从其产品中清除染料。 Other countries still permit certain uses of the dye. But any imported products will still have to meet the new U.S. requirement. Red No. 3 is already banned for food use in Europe, Australia and New Zealand, except in certain kinds of cherries. 其他国家仍然允许某些染料使用。但是，任何进口产品仍然必须满足新的美国要求。除了某些种类的樱桃外，欧洲，澳大利亚和新西兰的红色3号已经被禁止用于欧洲，澳大利亚和新西兰。 The dye will be banned in California starting in January 2027. And lawmakers in Tennessee, Arkansas and Indiana have also proposed limits on certain dyes, especially from foods offered in public schools. 该染料将于2027年1月开始在加利福尼亚州被禁止。 Jim Jones is the FDA's deputy commissioner for human foods. He noted that even though the agency had established the new ban, “the way that FD&C Red No. 3 causes cancer in male rats does not occur in humans." FDA officials said the ban was enacted because of a U.S. rule called the Delaney Clause. This legal policy requires the FDA to ban any additive found to cause cancer in people or animals. 吉姆·琼斯是 FDA 负责人类食品的副局长。他指出，尽管该机构制定了新的禁令，“FD&C Red 3 号导致雄性老鼠患癌症的情况在人类身上不会发生。” FDA 官员表示，该禁令的颁布是因为美国一项名为“德莱尼条款”的规定 这项法律政策要求 FDA 禁止任何被发现会导致人类或动物癌症的添加剂。 Dr. Peter Lurie is director of the consumer activist group the Center for Science in the Public Interest. He helped lead the latest effort to remove Red No. 3 from food products. Lurie told The Associated Press, "This is a welcome, but long overdue, action from the FDA.” 彼得·卢里（Peter Lurie）博士是公共利益的消费者激进组织科学中心主任。他帮助领导了最新的努力，以从食品中删除3号红色。卢里对美联社说：“这是FDA的欢迎，但早就应该做的。” The International Association of Color Manufacturers has repeatedly said Red No. 3 is safe in levels usually taken in by humans. The group pointed to research carried out by scientific experts from the United Nations and the World Health Organization. One study, released in 2018, confirmed the safety of Red 3 in food. 国际颜料制造商协会一再表示，红 3 号在人类通常摄入的水平下是安全的。该组织提到了联合国和世界卫生组织的科学专家进行的研究。2018 年发布的一项研究证实了 Red 3 在食品中的安全性。 Some food manufacturers have already changed their products to remove Red No. 3. One example is Sensient Food Colors, a St. Louis-based supplier of food colors and flavorings. In its place, the company uses beet juice, a dye made from insects and other coloring mixtures. 一些食品制造商已经更改了产品以删除第3号红色。一个例子是Sensient Good Colors，这是位于圣路易斯的食用色彩和调味料的供应商。该公司代替了甜菜汁，一种由昆虫和其他着色混合物制成的染料。

As one of the largest foodservice distribution companies in the country, US Foods, Refrigerated & Frozen Foods' 2024 Distributor of the Year, helps 250,000 foodservice clients across the country succeed every day. Gene Carbonara, vice president of ecommerce and digital, at US Foods, joins the podcast to share more about how the distributor is using technology to enhance ecommerce and more.

Addictive Wellness Chocolates and Adaptogens: Use Code ELEMENTAL_EVAN for 10% off your entire order! Get Your ENERGYbits Superfood Spirulina and Chlorella and use code ELEMENTAL at checkout for 20% off! Organifi Superfood Drink Powders (ELEMENTALEVAN for 20% off) Alitura Skin Care  Elemental Evan Instagram Elemental Evan Youtube Page Email: elemental.evanhw@gmail.com In this episode of the Elemental Evan Podcast, host Evan discusses the critical differences in ingredient regulations between the European Union and the United States. He highlights multiple harmful chemicals and food additives banned in the EU but still prevalent in American food and cosmetics. Evan covers artificial food colorings, brominated vegetable oil, and synthetic hormones, among others, explaining their health implications. He also emphasizes the importance of reading ingredient lists and offers tips on sourcing safer, cleaner products. Evan strongly advocates for taking control of personal health by being informed about what goes into everyday consumables. 00:32 Banned Ingredients in the EU vs. the US 02:56 Cosmetics: Hidden Dangers in Everyday Products 06:22 Spotlight on Alitura Naturals 10:37 Food Ingredients to Avoid 18:24 The Impact of Food Quality on Health 26:27 Tips for Healthier Shopping and Eating 32:04 Conclusion and Final Thoughts

US Foods BANNED Abroad But Americans Are ADDICTEDCheck Out Our Friends of the Show!Vermont Flannel Company: https://vermontflannel.com/beardlawsFix Vodka - https://www.fixvodka.com/Copper Johns Beard - https://copperjohnsbeard.com USE Code BEARDLAWSTimber Rays- https://timberrays.com/Prime Ignite Pickelball - https://www.amazon.com/dp/B0D2V3RWNK Shinesty - https://shinesty.com/?ref=beardlaws&utm_source=influencers&utm_medium=instagram&utm_campaign=beardlaws&utm_discount=BEARD15In this weeks episode of Stay Outta My Fridge, Beard Laws, Brandon J McDermott, and Yuban Whakinov jump into various aspects of NFL dynamics, focusing on team struggles, fan loyalty, and the experiences surrounding game days. They discuss the historical performance of teams like the Lions and Browns, the impact of coaching decisions on player performance, and the journeys of quarterbacks in the league. The conversation also touches on personal life challenges, including parenting, and concludes with a discussion on food safety incidents that have gone viral. In this conversation, the hosts delve into various topics surrounding food safety, restaurant hygiene, and the sourcing of ingredients, particularly sushi. They discuss the challenges of maintaining standards in the food industry, especially in landlocked areas, and share personal experiences with making jerky and childhood favorites like Pop-Tarts. The conversation also touches on food regulations, corporate control in the food industry, and the importance of supporting local businesses during the holiday season.Episode 269 Key PointsThe Lions have a long history of struggles in the NFL.Fan loyalty often extends beyond team performance.Rivalries in the NFL can lead to unexpected game outcomes.Coaching decisions significantly impact player performance.Quarterbacks often need second chances to succeed in the NFL.Parenting can be as challenging as coaching a sports team.Food safety is crucial, especially in restaurants serving sushi.Viral incidents can highlight serious health concerns.The NFL is as much about entertainment as it is about competition.Historical context is important when discussing team performance. Every restaurant has roaches, but we have standards for a reason.Sushi quality can vary greatly depending on sourcing.Living in a landlocked state affects the freshness of sushi.Making jerky can be a rewarding and cost-effective hobby.Pop-Tarts remain a nostalgic favorite for many.Food regulations in other countries often ban harmful ingredients.Corporate control in the food industry raises concerns about food safety.Episode 269 Quotes"Sports is entertainment.""It's fun to watch.""You can ruin a talent.""Parent life is pretty interesting.""It's like being a coach.""Every restaurant has roaches.""We have standards for a reason.""Support local the best you can.""Happy Thanksgiving everybody!"Support our friends of the showBeard Laws Studio - https://beardlawsstudio.comWhiskey Towers - https://whiskeytowers.com/?ref=jALaEM7_LmRwkFBlack Beard Fire - https://blackbeardfire.com/beardlawsDraft Top - https://drafttop.kckb.st/beardlawsFindlay Hats (Code BEARDLAWS) - https://www.findlayhats.com/Puffin Dirinkwear - https://get.aspr.app/SHICI Use Code BEARDLAWSBooze Veteran - https://boozeveteran.com/Prepa Pizza - www.prepapizza.com/OFFICIALBEARDLAWSMilwaukee Pretzels: https://www.milwaukeepretzel.com/Fawkin Nuts - https://fawkinnuts.com/Highest Peak NY: https://highestpeakny.com/ Become a member at https://plus.acast.com/s/beard-laws-podcast-1. Hosted on Acast. See acast.com/privacy for more information.

US Foods BANNED Abroad But Americans Are ADDICTEDCheck Out Our Friends of the Show!Vermont Flannel Company: https://vermontflannel.com/beardlawsFix Vodka - https://www.fixvodka.com/Copper Johns Beard - https://copperjohnsbeard.com USE Code BEARDLAWSTimber Rays- https://timberrays.com/Prime Ignite Pickelball - https://www.amazon.com/dp/B0D2V3RWNK Shinesty - https://shinesty.com/?ref=beardlaws&utm_source=influencers&utm_medium=instagram&utm_campaign=beardlaws&utm_discount=BEARD15In this weeks episode of Stay Outta My Fridge, Beard Laws, Brandon J McDermott, and Yuban Whakinov jump into various aspects of NFL dynamics, focusing on team struggles, fan loyalty, and the experiences surrounding game days. They discuss the historical performance of teams like the Lions and Browns, the impact of coaching decisions on player performance, and the journeys of quarterbacks in the league. The conversation also touches on personal life challenges, including parenting, and concludes with a discussion on food safety incidents that have gone viral. In this conversation, the hosts delve into various topics surrounding food safety, restaurant hygiene, and the sourcing of ingredients, particularly sushi. They discuss the challenges of maintaining standards in the food industry, especially in landlocked areas, and share personal experiences with making jerky and childhood favorites like Pop-Tarts. The conversation also touches on food regulations, corporate control in the food industry, and the importance of supporting local businesses during the holiday season.Episode 269 Key PointsThe Lions have a long history of struggles in the NFL.Fan loyalty often extends beyond team performance.Rivalries in the NFL can lead to unexpected game outcomes.Coaching decisions significantly impact player performance.Quarterbacks often need second chances to succeed in the NFL.Parenting can be as challenging as coaching a sports team.Food safety is crucial, especially in restaurants serving sushi.Viral incidents can highlight serious health concerns.The NFL is as much about entertainment as it is about competition.Historical context is important when discussing team performance. Every restaurant has roaches, but we have standards for a reason.Sushi quality can vary greatly depending on sourcing.Living in a landlocked state affects the freshness of sushi.Making jerky can be a rewarding and cost-effective hobby.Pop-Tarts remain a nostalgic favorite for many.Food regulations in other countries often ban harmful ingredients.Corporate control in the food industry raises concerns about food safety.Episode 269 Quotes"Sports is entertainment.""It's fun to watch.""You can ruin a talent.""Parent life is pretty interesting.""It's like being a coach.""Every restaurant has roaches.""We have standards for a reason.""Support local the best you can.""Happy Thanksgiving everybody!"Support our friends of the showBeard Laws Studio - https://beardlawsstudio.comWhiskey Towers - https://whiskeytowers.com/?ref=jALaEM7_LmRwkFBlack Beard Fire - https://blackbeardfire.com/beardlawsDraft Top - https://drafttop.kckb.st/beardlawsFindlay Hats (Code BEARDLAWS) - https://www.findlayhats.com/Puffin Dirinkwear - https://get.aspr.app/SHICI Use Code BEARDLAWSBooze Veteran - https://boozeveteran.com/Prepa Pizza - www.prepapizza.com/OFFICIALBEARDLAWSMilwaukee Pretzels: https://www.milwaukeepretzel.com/Fawkin Nuts - https://fawkinnuts.com/Highest Peak NY: https://highestpeakny.com/ Become a member at https://plus.acast.com/s/beard-laws-podcast-1. Hosted on Acast. See acast.com/privacy for more information.

Today's episode features storytelling expert Mike Ganino, who reveals the secrets to captivating your audience through vivid, relatable narratives. We'll explore the power of non-judgmental messaging, the difference between autobiography and memoir, and how creating impactful scenes can make your communication memorable.   Discover why personal stories are more effective than credentials, how to craft engaging introductions, and the importance of avoiding cognitive overload. Plus, hear about Mike's free storytelling workbook and Shannon's comprehensive business starter kit to elevate your entrepreneurial journey.   Mike Ganino is a culture and storytelling expert who helps leaders communicate, connect, and engage. Author of Company Culture for Dummies and named a top 30 Culture Speaker by Global Guru, Mike combines his experience as a hospitality and tech executive with his improv background to help clients craft impactful stories that drive culture and boost results. He has worked with companies like Uber, US Foods, and Snagajob, and is a faculty member at Heroic Public Speaking. Mike is also the Head Performance Coach for TEDx Cambridge, known for his high-energy keynotes that inspire immediate action.   Website: www.mikeganino.com  Special Offer: www.mikeganino.com/storycraft    What you'll hear in this episode: 04:43 Illustrating points with relatable stories, not literal. 07:18 Be assertive and concise in networking storytelling. 10:00 Use an ing verb and location to engage. 13:36 Worst interview ever turned out surprisingly successful. 17:24 Value is in unique perspectives, not shared knowledge. 20:37 Stand out with genuine, memorable personal details. 23:58 Focus on addressing specific problems, not promotions. 28:10 Audience engagement requires relatable, indirect messaging.   If you like this episode, check out: Simplifying Sales Strategy Lowering Your Price to Sell More? Product or Experience - What is More Important?   Want to learn more so you can earn more? Transform your small business journey – download the Small Business $tarter Kit here. Visit keepwhatyouearn.com to dive deeper on our episodes Visit keepwhatyouearncfo.com to work with Shannon and her team Watch this episode and more here: https://www.youtube.com/channel/UCMlIuZsrllp1Uc_MlhriLvQ Connect with Shannon on IG: https://www.instagram.com/shannonkweinstein/   The information contained in this podcast is intended for educational purposes only and is not individual tax advice. Please consult a qualified professional before implementing anything you learn.

In today's episode, we have a dynamic conversation with Mike Ganino, an exceptional speaker coach who specializes in helping people harness the power of storytelling and public speaking. Forget everything you thought you knew about public speaking—Mike challenges traditional advice and offers new insights into how you can truly connect with your audience. From memorable tips on enhancing your Instagram bio to unlocking the full potential of your voice and movement, Mike shares it all.   You'll hear about his unique approach and real-life examples that will have you reevaluating how you communicate in business and beyond. Get ready to laugh, learn, and maybe even take a few notes as we explore how to stop over-educating and start truly connecting.   Mike Ganino is a culture and storytelling expert who helps leaders communicate, connect, and engage. Author of Company Culture for Dummies and named a top 30 Culture Speaker by Global Guru, Mike combines his experience as a hospitality and tech executive with his improv background to help clients craft impactful stories that drive culture and boost results. He has worked with companies like Uber, US Foods, and Snagajob, and is a faculty member at Heroic Public Speaking. Mike is also the Head Performance Coach for TEDx Cambridge, known for his high-energy keynotes that inspire immediate action.   Website: www.mikeganino.com  Special Offer: www.mikeganino.com/storycraft    What you'll hear in this episode: 04:07 Success in public speaking is intentional, not instinctive. 07:50 Use pacing, volume, proximity to cue emotions. 11:33 Mike introduced himself rambling at a conference, lesson learned. 16:06 Need video showcasing your personality on camera.   If you like this episode, check out: Simplifying Sales Strategy Lowering Your Price to Sell More? Product or Experience - What is More Important?   Want to learn more so you can earn more? Transform your small business journey – download the Small Business $tarter Kit here. Visit keepwhatyouearn.com to dive deeper on our episodes Visit keepwhatyouearncfo.com to work with Shannon and her team Watch this episode and more here: https://www.youtube.com/channel/UCMlIuZsrllp1Uc_MlhriLvQ Connect with Shannon on IG: https://www.instagram.com/shannonkweinstein/   The information contained in this podcast is intended for educational purposes only and is not individual tax advice. Please consult a qualified professional before implementing anything you learn.

Wouldn't it be great if your boss had a user guide for achieving success under their leadership? Ann Yeung's team at GEICO, where she serves as the Vice President of Engineering, Head of Enterprise Engineering, received one. In her “user guide,” Ann shares her expectations, values, and tools for successful collaboration that go well beyond pet peeves to establish communicative, empowered teams. In this episode, Ann discusses her transition to GEICO and the critical role of managing corporate functions during transformation. She shares her journey from individual contributor to leader and how she applies the lessons she's learned along the way. Ann offers how her perspective has changed over time, (ex. how experience is important but unique application to any particular scenario is key) and outlines how her leadership values match her personal values: integrity, transparency, and direct communication. As a leader, Ann ensures that her approach includes two critical elements: understanding the problem from the lens of the business stakeholders and carving out time for reflection. Ann discusses welcoming feedback and challenging her teams with growth opportunities with intentional mentorship. She discusses how, as an engineer at heart, her love of data couples with empirical evidence to guide her decision making and the importance of responsible leadership. (2:10) – Enterprise engineering at GEICO(4:22) – Playbook for success(8:46) – Transition to leadership(13:46) – “Ann Yeung User Guide”(20:47) – Building relationships and trust(23:34) – Opening the door to feedback(27:52) – Recovery (30:09) – Decision-making(32:06) – Empowering your teamAnn Yeung is the Vice President of Engineering, Head of Enterprise Engineering at GEICO. Ann is a senior technology executive and business strategist with over twenty years of experience in various industries, including roles at Northwestern Mutual, Capital One, and US Foods. She is the Director of Women Who Code Chicago Network and serves on the Board of Directors for Chinese American Service League and STEM Forward. Ann earned a bachelor's degree in computer science and mathematics from the University of Illinois Urbana-Champaign.If you'd like to receive new episodes as they're published, please subscribe to Innovation and the Digital Enterprise in Apple Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.Podcast episode production by Dante32.

In this engaging episode of Mastering Modern Selling, Richard Vickers joins the hosts to explore the critical aspects of sales leadership, training, and personal growth. With a background in sales training and development at US Foods, Richard brings over 18 years of experience to the conversation. He discusses how effective communication, understanding personalities, and applying simple but powerful strategies can make salespeople more effective.Communication and Personality Types: Richard highlights the importance of tailoring your communication style to the buyer's personality using the DISC model. Understanding whether a client is Dominant (D), Influencer (I), Steady (S), or Conscientious (C) helps create more meaningful and impactful conversations.Money Flows Where Needs Are Met: Richard emphasizes that successful sales hinge on understanding and meeting client needs. Sellers often get bogged down in systems or features when they should focus on solving the buyer's problems.The Power of Mock Conversations: Role-playing and mock conversations, according to Richard, help build confidence and prepare salespeople for real-world situations. By practicing in a "safe space," sellers can refine their approach before engaging with actual clients.The Importance of Personal Branding: Richard encourages everyone, including more introverted personalities, to develop their personal brand. He shares strategies for leveraging social media and connecting authentically with your audience while staying true to your strengths.Listening is Key to Sales Success: One of the most crucial skills in sales, according to Richard, is the ability to listen. By asking the right questions and truly hearing the client's needs, sellers can build trust and create stronger connections. Don't miss out—your next big idea could be just one episode away! This Show is sponsored by Fist BumpYour prospecting partner to authentically fill your pipeline with ideal customers. Check out our Live Show Events here: Mastering Modern Selling Live ShowSubscribe to our Newsletter: Mastering Modern Selling Newsletter

Morgan Brennan and Mike Santoli tackle today's biggest Money Movers from the floor of the New York Stock Exchange. 

Let us know if you enjoyed this episodeIn this episode, we talked about a $12.5M refrigerated trucking company for sale. We discussed the business's challenges, like dealing with both employees and owner-operators and the tricky financing involved. We also compare this company to big players like Cisco and US Foods and how they handle inventory differently. Businesses like this can be tricky, so tune in if you are interested in acquiring a similar one,Listing: This deal is on Axial. You'll have to sign up to check it out.Thanks to this week's sponsor:CloudBookkeeping offers adaptable solutions to businesses that want to focus on growth with a “client service first” approach. They offer a full suite of accounting services, including sophisticated reporting, QuickBooks software solutions, and full-service payroll options.Get more deals like this every week. Subscribe to our NewsletterAdvertise with us by clicking here Do you love Acquanon and want to see our smiling faces? Subscribe to our Youtube channel. Do you enjoy our content? Rate our show! Follow us on Twitter @acquanon Learnings about small business acquisitions and operations. For inquiries or suggestions, email us at contact@acquanon.com

Let us know if you enjoyed this episodeIn this episode, we talked about a $12.5M refrigerated trucking company for sale. We discussed the business's challenges, like dealing with both employees and owner-operators and the tricky financing involved. We also compare this company to big players like Cisco and US Foods and how they handle inventory differently. Businesses like this can be tricky, so tune in if you are interested in acquiring a similar one,Listing: This deal is on Axial. You'll have to sign up to check it out.Thanks to this week's sponsor:CloudBookkeeping offers adaptable solutions to businesses that want to focus on growth with a “client service first” approach. They offer a full suite of accounting services, including sophisticated reporting, QuickBooks software solutions, and full-service payroll options.Get more deals like this every week. Subscribe to our NewsletterAdvertise with us by clicking here Do you love Acquanon and want to see our smiling faces? Subscribe to our Youtube channel. Do you enjoy our content? Rate our show! Follow us on Twitter @acquanon Learnings about small business acquisitions and operations. For inquiries or suggestions, email us at contact@acquanon.com

Time now for our daily Tech and Business Report. Today, KCBS Radio anchor Holly Quan was joined by Bloomberg's Leslie Patton. US Foods is testing out a new wearable devices for warehouse workers to help prevent on-the-job injuries. 

This Series is Sponsored by BMO In the seventh and final episode of the “Foodservice Gamechangers” series, US Foods SVP and chief merchant Dave Poe connected with special guest host and Food Institute advisor Pat Mulhern to discuss Poe's 26 years at US Foods. Poe shares thoughts on leadership styles, merchandising strategies, and the challenges emerging for the food industry associated with labor issues and inflation. More about Dave Poe: Dave Poe is SVP & Chief Merchant for US Foods which is a Foodservice distributor serving well over 200,000 customers across the country. Dave is a seasoned Foodservice veteran with over 25 years of Merchandising experience within Distribution and Non-Commercial. He currently serves as SVP, and Chief Merchant for US Foods, responsible for ensuring our product value proposition exceeds our customers expectations, while overseeing our Category Management Function and our Specialty Manufacturing businesses. Dave spent 17 years at US Foods developing his Merchandising skills before spending some time with Premier (Healthcare GPO) helping to lead their Foodservice sourcing efforts. He rejoined US Foods in 2016 holding a number of senior level Merchandising roles since his return. Dave's experiences have helped build a broad skillset in Category Strategy, Contract Management, P&L Improvement, and Customer Satisfaction focused on competitively priced, high quality, consistent products. Dave holds a BS in Finance from the University of Maryland Robert H Smith Business School. He is married with 2 young boys that love to play Baseball and Soccer, so he spends a lot of his weekend time on the sports fields in the Chicagoland area. More about US Foods: US Foods is one of America's great food companies and a leading foodservice distributor, partnering with approximately 250,000 restaurants and foodservice operators to help their businesses succeed. With 30,000 employees and more than 70 locations, we provide our customers with a broad and innovative food offering and a comprehensive suite of e-commerce, technology, and business solutions. Learn more at: https://www.usfoods.com/. Thanks to Our Sponsor: BMO Whether you're a producer, processor, retailer or distributor every company throughout the food continuum needs a financial partner that understands the factors that impact their business. From emerging consumer trends and industry consolidation, to commodity fluctuations and economic cyclicality, BMO's Food, Consumer, and Agribusiness Group understands the issues affecting your company and are dedicated to serving the entire food industry – from farm to consumer. To learn more about how they can help, visit commercial.bmo.com/food.

Bem-vindos ao Podcast Imigrante Rico!Este projeto é oferecido para você pela BRZ Insurance. Conheça mais: (https://www.instagram.com/brzinsurance/)Este projeto é patrocinado pela Volponi Media: https://www.instagram.com/volponimedia/)/No episódio #113, conversamos com Anny Batista, uma empreendedora de Paranaguá, Paraná, que superou grandes desafios para reconstruir sua vida nos EUA.Anny trabalhou como dishwasher e quase perdeu os movimentos das mãos. Logo, encontrou uma oportunidade na US Foods, começando no café.Aprendeu costura com uma viúva, o que levou à criação de seu negócio, Carmello Inc. que atualmente atende 15 estados.Anny é um exemplo de resiliência e sucesso empresarial.

Carl Quintanilla and Sara Eisen tackle today's biggest Money Movers including the hotter than expected May Jobs Report. Former NEC Director Gary Cohn joins the show, discussing the economy and the future of tax rates. Then the CEO of US Foods talks inflation and the company's investor day. Finally volatility continues in Gamestop ahead of an expected livestream from meme trader ‘Roaring Kitty,' his first in four years. 

In the first episode of “Foodservice Gamechangers,” Food Institute advisor Pat Mulhern speaks with UniPro Foodservice CEO Bob Stewart who shared his thoughts on the foodservice industry's future, including the impact of consolidation and succession planning. Additionally, Stewart emphasizes the importance of hard work, technical skills, and networking. More about Bob Stewart: A seasoned executive with 38 years of diversified experience in professional services, retail, manufacturing and distribution. His distribution experience included 20 years at US Foods. Bob began his professional career as a CPA in Pittsburgh, PA and worked several years in the Audit Departments of Deloitte and Grant Thornton. Joining Kraft Foodservice in 1991, Bob advanced at both the local operating plant and HQ levels where he held roles as a SVP of Finance and Operational Strategy, CFO of US Food's North Region, VP of Purchasing and Marketing, Reg. VP of Finance as well as a Division President. Bob also led US Foods large-scale business transformation project to redesign and functionalize parts of the business. Bob has been the CEO of UniPro since 2015, leading the cooperative through an organizational rebranding and resurgence, significantly increasing Member and Supplier participation and engagement. He is a native of southwestern Pennsylvania, has six children and now resides in Atlanta with his wife Maria along with their seventh child, Missy the English Bull Terrier. More about UniPro: With 460 members with over 1,000 locations, UniPro Foodservice, Inc. is the largest foodservice distribution cooperative in the United States. They provide nationwide access to exclusive purchasing opportunities with the country's premier suppliers. Learn more: https://www.uniprofoodservice.com/

Personal Experience:As a loyal customer of Boston Market, I have always relied on the chain for high-quality meats and vegetable-based meals that surpassed those offered by its competitors. However, my recent visit to one of the few remaining locations left me utterly disappointed. I was served soggy broccoli, subpar chicken, and there were no fountain drinks available, likely due to the company's inability to pay its vendors. Even the packaging was unbranded, further emphasizing the cost-cutting measures that have become the norm under the current ownership.The Downfall:Boston Market's decline can be traced back to 2020 when Jay Pandya, a former Dunkin' and Pizza Hut franchisee, acquired the brand. Since then, the company has been embroiled in numerous lawsuits, primarily due to unpaid bills, including multiple lawsuits from current and former employees.Pandya's ego and desire for quick profits seemed to overshadow the need for a sustainable, long-term business strategy. Instead of focusing on improving the quality of the food, customer experience, and employee satisfaction, the new owner seemingly prioritized cost-cutting measures and short-term gains.Consequences:This shortsighted approach has led to a staggering number of restaurant closures, with more than 90% of the brand's locations shutting down over the past 15 months. The company has also faced financial troubles, including a $15 million default judgment against them by US Foods, a major food distributor.Pandya himself has filed for personal bankruptcy twice, with his second filing recently terminated by a federal court judge due to technical issues and a six-month ban on future bankruptcy filings.Lessons Learned:The story of Boston Market serves as a warning to business owners and entrepreneurs, emphasizing the importance of maintaining a long-term vision and a commitment to excellence. When a company loses sight of these core values, it risks alienating its customer base and destroying the very foundation upon which it was built.Personal Reflection:As I reflect on my disappointing meal and the unbranded packaging that surrounded it, I cannot help but feel a sense of loss for the Boston Market I once knew and loved. The chain's downfall is a stark reminder that success in business requires more than just a focus on profits; it demands a dedication to quality, a respect for customers and employees, and a willingness to invest in the long-term health of the brand.Conclusion:The downfall of Boston Market is not just a cautionary tale for business leaders, but also a personal loss for those of us who once relied on the chain for a delicious and satisfying meal. As the company continues to close its doors and cut corners, we are left to wonder what might have been if only its leadership had prioritized the values that made Boston Market great in the first place. Thanks For Listening Everyone! Use My Amazon Associate Link Below To Make Purchases To Order My ServicesAmazon Associates LinkGovernment Grants Home PageAtheoz Podcast Home PageCommission Earned

In this episode of The Produce Industry Podcast w/ Patrick Kelly we chat with Craig Carlson a strategy consultant with over 30 years of experience leading the produce strategy for retailers like Walmart and food service providers like US Foods. Today and Craig chat about what's happening in CEA Leafy Greens Industry. Do you know the difference from Vertical Farms and Hydroponic Farms? State of the Industry today as told by Craig The future of the industry Tune in and Tune on to some CEA TOPICS. FANCY SPONSORS: Flavor Wave, LLC.: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://flavorwavefresh.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, Noble Citrus: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://noblecitrus.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, Buck Naked Onions/Owyhee Produce, Inc.: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.owyheeproduce.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, John Greene Logistics Company: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.jglc.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,  Bell Harvest Sales; ⁠⁠⁠⁠https://www.belleharvest.com/⁠⁠⁠⁠ and Summer Citrus From South Africa; ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.summercitrus.com ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ CHOICE SPONSORS:  Equifruit: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://equifruit.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Arctic® Apples: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://arcticapples.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Sev-Rend Corporation: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.sev-rend.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, Jac Vandenberg Inc.: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.jacvandenberg.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ , WholesaleWare: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.grubmarket.com/hello/software/index.html⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Continental Fresh, LLC: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.continentalfresh.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and RPE/Tasteful Selections: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tastefulselections.com/ ⁠⁠⁠⁠⁠, Apeel Sciences: ⁠⁠⁠⁠⁠https://www.apeel.com/⁠⁠⁠⁠⁠, Thx! Dreams ⁠⁠⁠⁠⁠https://thxdreams.com/⁠⁠⁠⁠⁠, and Golden Star Citrus, Inc.: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.goldenstarcitrus.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ STANDARD SPONSORS:  Freshway Produce: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.freshwayusa.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ , Yo, Quiero/Fresh Innovations, LLC.: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://yoquierobrands.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Ben B. Schwartz & Co.:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://benbdetroit.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠/ Global Women Fresh: ⁠⁠⁠⁠⁠https://globalwomenfresh.com/⁠⁠⁠⁠⁠ Empower Fresh: ⁠⁠⁠⁠⁠https://empowerfresh.com/⁠⁠⁠⁠⁠ Peak of the Market: ⁠⁠⁠⁠⁠https://peakofthemarket.com/⁠⁠⁠⁠⁠and Citrus America: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://citrusamerica.com⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/theproduceindustrypodcast/support

For Gov. J.B. Pritzker, the DNC could be a dress rehearsal for a presidential run. Crain's politics reporter Leigh Giangreco discusses with host Amy Guth.Plus: Revised Bally's site plan gets green light from City Hall, treasurer's office lowers late fees for property taxes, Lurie confirms network breached by "known criminal threat actor," US Foods wins lawsuit against Boston Market and Northwestern eyes football games at Wrigley, Guaranteed Rate and Soldier Field.Crain's Daily Gist listeners can get 20% off a one-year Crain's Chicago Business digital subscription by visiting chicagobusiness.com/gist and using code “GIST” at checkout.

A U.S. District Court judge has granted food supplier US Foods default judgment in its July lawsuit against Boston Market for unpaid bills, starting in 2022. Although Judge Manish Shah explained that default judgment is a “harsh sanction,” in this case both the court and plaintiffs had no choice because Boston Market had “intentionally dodged their obligations to the court” in a display of “bad faith to avoid this case.”

Boston Market will have to pay US Foods $12 million. Olo agreed to settle a shareholder lawsuit. And McDonald's revamped burgers are going national.

Publicity about escalating penalties and fees tied to multiple Richmond restaurants' meals tax payments are prompting changes to the city's tax collection practices on a broader scale; US Foods is planning to build a new location of its Chef'Store retail chain in Henrico County; Construction began this month on a 7 Brew coffee shop in Midlothian; and a local entrepreneur has brought an indoor playground to Stony Point Fashion Park.

Randy Garutti is retiring as CEO of Shake Shack. Wendy's is testing AI voice ordering, And Boston Market is accusing US Foods of overcharging the chain for its food.

To learn more about how food manufacturers and processors are creating the latest in craveable, consumable foods, this episode of From the Cold Corner features joined by Stacey Kinkaid, vice president of Product Development and Innovation at US Foods, and Chris Glab, chief innovation officer at Wild Brine/Bubbies. They talk about research into Gen Z dining and eating trends, how their companies approach R&D and what's on the horizon for new refrigerated and frozen foods.

Volare Chef Josh Moore and Kimberlie Thompson of US Foods preview the 49th annual Taste of Louisville that will benefit the mission of Frankie's Family. Find out how you can enjoy the great foods and help a great cause...

This week on Fresh From the Field Fridays from The Produce Industry Podcast Dan is live from Idaho Falls at the 2023 Idaho Potato Commission Foodservice Harvest and Packing Tour. Guests are Armand Lobato co-hosting, Kenneth Meyers of Kegel's Produce in Lancaster PA, Amy Sowder editor of The Packer, and life long producve veteran Sean Matheny produce category manager at US Foods. We're having a spudtastic time so "Tuber" in and Turn on! FANCY SPONSORS: Ag Tools, Inc.: ⁠⁠⁠⁠⁠https://www.agtechtools.com⁠⁠⁠⁠⁠, Flavor Wave, LLC.: ⁠⁠⁠⁠⁠https://flavorwavefresh.com⁠⁠⁠⁠⁠, Noble Citrus: ⁠⁠⁠⁠⁠https://noblecitrus.com⁠⁠⁠⁠⁠, Buck Naked Onions/Owyhee Produce, Inc.: ⁠⁠⁠⁠⁠http://www.owyheeproduce.com⁠⁠⁠⁠⁠ and John Greene Logistics Company: ⁠⁠⁠⁠⁠https://www.jglc.com⁠⁠⁠⁠⁠ and Summer Citrus From South Africa; ⁠⁠⁠⁠⁠https://www.summercitrus.com ⁠⁠⁠⁠⁠ CHOICE SPONSORS: Indianapolis Fruit Company: ⁠⁠⁠⁠⁠https://indyfruit.com⁠⁠⁠⁠⁠, Equifruit: ⁠⁠⁠⁠⁠https://equifruit.com⁠⁠⁠⁠⁠ Arctic® Apples: ⁠⁠⁠⁠⁠https://arcticapples.com⁠⁠⁠⁠⁠ Sev-Rend Corporation: ⁠⁠⁠⁠⁠https://www.sev-rend.com⁠⁠⁠⁠⁠, Jac Vandenberg Inc.: ⁠⁠⁠⁠⁠https://www.jacvandenberg.com⁠⁠⁠⁠⁠ Dole Fresh Vegetables: ⁠⁠⁠⁠⁠https://www.dole.com/en/produce/vegetables⁠⁠⁠⁠⁠ WholesaleWare: ⁠⁠⁠⁠⁠https://www.grubmarket.com/hello/software/index.html⁠⁠⁠⁠⁠ Continental Fresh, LLC: ⁠⁠⁠⁠⁠https://www.continentalfresh.com⁠⁠⁠⁠⁠ Golden Star Citrus, Inc.: ⁠⁠⁠⁠⁠http://www.goldenstarcitrus.com⁠⁠⁠⁠⁠ STANDARD SPONSORS:  Freshway Produce: ⁠⁠⁠⁠⁠⁠⁠https://www.freshwayusa.com⁠⁠⁠⁠⁠⁠⁠ , Yo, Quiero/Fresh Innovations, LLC.: ⁠⁠⁠⁠⁠⁠⁠https://yoquierobrands.com/⁠⁠⁠⁠⁠⁠⁠  RPE/Tasteful Selections: ⁠⁠⁠⁠⁠⁠⁠https://www.tastefulselections.com/⁠⁠⁠⁠⁠⁠⁠ Ben B. Schwartz & Co.:⁠⁠⁠⁠⁠https://benbdetroit.com⁠⁠⁠⁠⁠/ and Citrus America: ⁠⁠⁠⁠⁠⁠⁠https://citrusamerica.com⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/theproduceindustrypodcast/support

In our on-going effort to turn you into a Mensch with the body of a Greek god statue,  we offer up these 5 foods that, if you live in the US, you may want to avoid.Listen in as we go through 5 common foods that contain stuff that may be more at home in a chemical factory than in your stomach.Find episode links, notes and artwork at:https://blog.dirobi.comThis show is for informational purposes only. None of the information in this podcast should be construed as dispensing medical advice. These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.

Dave Flitman, CEO of US Foods (NYSE:USFD) leads the foodservice distributor's fleet of trucks, distribution centers, and 29,000+ employees that ensure your local restaurant has the raw materials to make your favorite dish. He returned to the NYSE for the first time as US Foods CEO to raise awareness for Hunger Action Month part of a nationwide campaign to ensure everyone can have food on their table.  Dave explained how US Foods leverages technology and its people to constantly improve for its thousands of customers across all state.   Inside the ICE House: https://www.theice.com/insights/conversations/inside-the-ice-house

Does this sound familiar? You're facing personal crises that are wreaking havoc on your well-being and your business. You've been told to tough it out and push through, but deep down, you know that approach isn't working. The pain of trying to handle it all alone is taking a toll on your mental and emotional health, leaving you feeling overwhelmed and burnt out. It's time to acknowledge the importance of seeking support during these difficult times and discover how it can empower you to navigate personal crises while maintaining success in your business.   Meet Kristin: Kristin Bentley is the founder and CEO of Elisely Publishing, a boutique traditional publishing house that launches changemakers with bold, uninhibited stories into bestselling authors. She is also an award-winning USA Today bestselling author and International Books for Peace Ambassador who has been in the writing industry for over 20 years. Her background includes experience as a journalist, recognition as the award-winning Editor-in-Chief of the National Infantry Association's official magazine, a nonprofit founder that supported women of the military in the Pacific Northwest, a creative executive for a startup that provided services to companies such as Hilton and US Foods, and the creative director behind the creation and launch of six successful global publications—one distributed to nominees of the 2021 Oscars & Grammys. Connect with Kristin: https://www.elisely.com/  hello@elisely.com

Craig Carlson is the CEO of Carlson Produce Consulting, where he is supporting the growth of high-performance products and services within the fresh produce supply chain. Craig has had extensive experience working with giants such as Walmart and US Foods, now with a consultative focus on large scale CEA endeavors. In this episode of CropTalk #KyleTalksAgtech Craig and I discuss the importance of mastering distribution in order for any CEA producer to win,  the importance of having a unified message that transcends all growers and resonates with consumers, along with what the future landscape of CEA may look like.

Scott McCurdy earned his culinary chops working as an executive chef in high-end restaurants, hotels and other segments of the industry. As director of culinary for US Foods since 2005, he's now on the other side, tapping that experience to help operators, particularly independent restaurants, create smarter, more profitable menus. Scott McCurdy McCurdy is a “constant student of restaurants” to stay on top of the trends—a commitment that drives innovation and product development. Listen as he shares how he and his team of 65 US Foods chefs around the country provide culinary and operational expertise to help restaurants succeed.

After 27 years of delivering restaurant tech transformations for iconic brands including Friday's, Applebee's, Potbelly, CrunchTime, US Foods, Main Event, and Le Duff America, Tamy Duplantis is now the Founder and CIO of Return on Information. Return on Information helps to define and implement integrated technology stacks catered to your brand that enables you to excel in competitive digital environments.On this episode, you'll learn from Tamy about:Importance of adaptation and change in techBuilding your technology stack - layer by layerRole of POS in franchisingMore!Thanks, Tamy!

So let's talk about banned US foods... Have you ever seen yourself craving your favorite food when traveling in a different country, but the moment you go to their grocery store, it's nowhere to be found, most likely because it's banned? Thinking about this, it's somewhat wild that here in this country, we have foods that we eat on a daily basis, but if you travel abroad, they'd be like, “Do not bring that food over here.” Even I, when I heard about it, was shocked, but then realizations and epiphanies kicked in. What other foods are banned in other parts of the world that here in the United States, I'm allowed to eat freely? What has been done to those foods that made them banned in those countries? So in today's episode, we'll talk about some of your favorite foods that you cannot get once you cross the waters, and why that's the case in other parts of the world. Why you need to check this episode: Find out what foods/drinks are allowed here in the United States but are banned in other parts of the world Recognize the importance of understanding why these foods/drinks are banned in those countries; and Be able to see things not from the perspective of “these foods/drinks are bad” but more from “what has been added to those foods/drinks that have it banned” “Anytime I mention a food, I don't want you to think like, ‘Oh no, the food is bad.' I want you to think like, ‘Alright, what are they adding to the food that's making it hit the naughty list?”– Dr. Berry Pierre Notable Quotes: “It's wild to think about it. It's wild to think that here in this country, we have foods that we eat on a daily basis…but if you travel abroad, they'd be like, ‘Do not bring that food over here.' I was shocked and surprised, too.” – Dr. Berry Pierre “It's one thing to understand, like yeah, it's banned, you cannot get it here, but the why makes it so much more important.” – Dr. Berry Pierre “I don't want you to take this video and say, ‘Hey, I'm going to never eat these foods again.' I don't want you to do that. But I do want you to kind of just think about, ‘Hey, let's just think about what we're eating and taking in on a daily basis.'” – Dr. Berry Pierre “I want you to understand that in different parts of the world, there are certain things that will fly that won't fly in different parts of the world.” – Dr. Berry Pierre Sign up at www.listentodrberry.com  to join the mailing list. Remember to subscribe to the podcast and share the episode with a friend or family member. Listen on Apple Podcast, Google Play, Stitcher, Soundcloud, iHeartRadio, and Spotify

I'm so excited to bring back a very popular guest from last year, Jenna Cameron, for another foodservice episode! We released episode #74 with Jenna during December of last year as part of the First Hire Series, and our conversation focused on first hires for foodservice sales. Our community seems hungry for foodservice knowledge and so we asked Jenna to come back on the show to walk us through the biggest players in foodservice from distributors, to operators, to buying groups and more. Jenna is currently the sales lead at SIMULATE and has 10+ years of experience in plant-based foodservice sales for growing brands.Listen in as Jenna shares about: Key term definitions to frame the conversation including operators versus buying groups versus redistributors Major distributors to know in foodservice, including details on Dot, Sysco, US Foods, and more, plus other regional distributors and how to work with each Some of Jenna's favorite operators from campus stores to Disney to Red Robin and others and specific nuances An overview of key buying groups like Compass and Aramark and how to get started with a buying group C-store & convenience store channel ideas Resources for finding a regional broker for foodservice or an advisor And right at the end we cover Groceraunt, which is incidentally my new favorite word And more! Please note that Jenna drops a ton of detailed information in this episode and if you are worried about catching the company names she's dropping, fret not! I included all the distributors, buying groups, and operators she mentions in the show notes with links.Enter the July 2023 podcast review giveaway by completing this form: https://tinyurl.com/28zyjr3eThis episode was sponsored by Shopify. Go to shopify.com/startupcpgThis episode was sponsored by Kickfurther. Go to https://www.kickfurther.com/startupcpgThis episode was sponsored by Graphite Financial. Go to graphitefinancial.com/cpgEpisode Links: SIMULATE website Jenna's LinkedIn Link to our other podcast episode with Jenna: #74 First Hire Series: Foodservice Sales with Jenna Cameron Foodservice 101 webinar recording Companies mentioned:  Distributors mentioned: Dot Foods, Sysco, US Foods, BiRite, PFG / Vistar, Gordon Food, Chefs' Warehouse, Vegan Distribution, Shamrock, Webstaurant, FoodServiceDirect, Sunbelt Redistributors mentioned: Alpine, Dot Foods Operators mentioned: Follett Bookstores/Campus Stores, Peet's Coffee, Bareburger, Philz Coffee, Lemonade, Red Robin, Disney, Next Level Burger, Plant Power Fast Food C-Store Operators mentioned: Loop Convenience, 7-11, Plaid Pantry Buying Groups mentioned: Compass (Chartwells, Foodbuy), Aramark, Sodexo College & Universities Trade Show: NACUFS Regional brokers: Herspring-Gibbs, Acclaim, Fidler Marketing Advisors: Elohi Strategic Advisors (general foodservice strategy), Green Nature Marketing (strategic nationwide coverage), Advanced Natural Group (micromarket/c-store/corporate cafeterias) Groceraunt Trade Show: IDDBA July 2023 Podcast Review Contest: Enter the giveaway by completing this form (it only takes 1-2 minutes!) By completing the form, you'll be entered to win one of six prize packages, each filled with goodies from past guests: Tsubi Soup, GoNanas, Forij, Amazi, Chia Smash, Eureka Tortilla, and Nowhere Bakery. Giveaway open to US residents only, age 18+. Giveaway ends on July 31st, 2023 at 11:59 pm PST. The winner will be notified via email. Thank you for listening to the show and helping new listeners find us! Shopify Links: Start a free trial and enjoy 2 months of Shopify for $1/monthKickfurther Links: Kickfurther website See how much inventory funding you qualify here Graphite Financial Links Graphite Financial website Download a free financial model template, chart of accounts template, and more here Listen to our episode with Graphite founder, Paul Bianco, episode #96 here. Show Links: Join the Startup CPG Slack community (13K+ members and growing!) Follow @startupcpg Visit host Jessi Freitag's Linkedin or website Questions or comments about the episode? Email Jessi at podcast@startupcpg.com Episode music by Super Fantastics

Sean Fahey is the Founder and CEO of VidCruiter, one of the fastest-growing remote recruitment platforms in the world, helping companies attract and hire better talent.75,000+ recruiters use VidCruiter to modernize their hiring. Their clients include organizations like Samsung, United Nations, Lionsgate, Chicago Bears, and US Foods.Sean has been in the HR industry for 10+ years, and he started VidCruiter after realizing how slow and inefficient traditional hiring processes were when he was tasked with hiring 200 people in 30 days in 2009.Since then, he has spent a lot of time talking to recruiters worldwide to better understand their unique challenges and find appropriate solutions to make them more efficient when hiring. More Info: VidCruiterSponsors: Master Your Podcast Course: MasterYourSwagFree Coaching Session: Master Leadership 360 CoachingSupport Our Show: Click HereLily's Story: My Trust ManifestoSupport this show http://supporter.acast.com/masterleadership. Hosted on Acast. See acast.com/privacy for more information.

"Fall in love with your process" on the Daily Grind ☕️, your weekly goal-driven podcast. This episode features Kelly Johnson @kellyfastruns and special guest Sean Fahey, the founder and CEO of VidCruiter @vidcruiter. VidCruiter is one of the fastest-growing remote recruitment platforms in the world, helping companies attract and hire better talent. 75,000+ recruiters use VidCruiter to modernize their hiring, and their clients include organizations like Samsung, United Nations, Lionsgate, Chicago Bears, and US Foods. S5 Episode 9: 06/27/2023 Featuring Kelly Johnson with Special Guest Sean Fahey Audio Credit Intro: Draw The Line Mastered by Connor Christian Follow Our Podcast: Instagram: @dailygrindpod https://www.instagram.com/dailygrindpod/  Twitter: @dailygrindpod https://www.twitter.com/dailygrindpod  Podcast Website: https://direct.me/dailygrindpod  Follow Our Special Guest: Instagram: @vidcruiter https://www.instagram.com/vidcruiter/  Twitter: @vidcruiter https://twitter.com/VidCruiter  LinkedIn: https://www.linkedin.com/company/vidcruiter Website: https://vidcruiter.com/ --- Support this podcast: https://podcasters.spotify.com/pod/show/dailygrindpod/support

To get a taste of the discussions that were happening at the 2023 Food Safety Summit, we spoke face-to-face with Deb Kane, Vice President of Food Safety, Quality, EHSS, and Regulatory at J&J Snack Foods Corp; Sandra Eskin, Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA); and Ann Marie McNamara, Vice President of Food Safety and Quality for Supply Chain, Manufacturing, and Commercialization at US Foods. We also heard from Brian Barr of ABB and Andrew Lansinger of QAD Redzone. In this episode of Food Safety Matters, we talk with: Deb Kane [2:52] about the importance of (and misconceptions about) root-cause analysis in risk management, as well as learnings from the 2023 Food Safety Summit “Got Root Cause?” workshop Brian Barr [16:35] about improving electrical systems in food facilities to optimize food safety Sandra Eskin [29:56] about USDA's ongoing work to reduce cases of salmonellosis linked to poultry, including the recent Proposed Regulatory Framework and upcoming pilot projects, as well as work to update safe handling instruction labels on raw meat and poultry products Andrew Lansinger [49:26] about safety and quality software for food establishments and the importance of giving frontline workers a voice through such software Ann Marie McNamara [1:04:01] about the 1992–1993 Jack in the Box E. coli outbreak, during which time she was Director of Microbiology at USDA's Food Safety and Inspection Service (FSIS), as well as emerging food safety challenges in the present day. Food Safety Summit Sessions On Demand:FSS 2023: Risk Culture—How to Balance Risks for the Safety of Consumers, Team Members, and the EnvironmentFSS 2023: Q&A with Regulators and Advisory Groups FSS 2023: Legal Insights to Sharpen Your Food Safety Focus—and Stay Out of the Courtroom! Over 1,200 Food Safety Professionals Gather in Person and Another 1,500 Online for the 25th Annual Food Safety Summit Donate to Stop Foodborne IllnessAll contributions made before the end of June 2023 (up to $50,000) will be matched by a generous donor! Sponsored by:ABB and QAD Redzone We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com  

Known for his viral Instagram Reels and TikTok videos advocating for outdoor inclusion, & mental health, Andy is a plus size men's outdoor and fashion model, actor, and social media influencer. Andy has worked with national brands REI, Zappos, Eddie Bauer, Every Man Jack, US Foods, Sawyer Products, Gregory Packs, Merrell, Columbia Sportswear and many more.     Andy has a strong social media following with over 175 followers on Instagram and 30k followers on TikTok with millions of views on TikTok and Instagram Reels, having “gone viral” numerous times.   As well as modeling, Andy is podcast producer and host, editor, producer, and a strong media and communication professional with a Bachelors of Science focused in Digital Cinema from Southern Oregon University and a Bachelors of Leadership from Multnomah University. Andy is also the host of The Hiker Podcast, a top 100 Wilderness/Outdoor Podcast on Apple Podcasts.

Andy Neal's (he/him) grumpy hiker video went viral in January 2022, and he abruptly found himself representing fat & plus-size bodies in the outdoor space. Andy shares his journey from never being an outdoorsy kid to his binge eating diagnosis to going on his first hike at the request of his therapist. And how one person from a plus-size hiking group changed how he felt about his body and kick-started his own body liberation journey.Andy is a plus-size men's outdoor and fashion model, actor, and social media influencer. Andy has worked for national brands CNOC Outdoors, Eddie Bauer, Every Man Jack, US Foods, Bear Vault, Sawyer Products, Gregory Packs, Columbia Sportswear and many more. Andy has a strong social media following with over 170K on Instagram and 25k TikTok with millions of views on TikTok and Instagram Reels having “gone viral” numerous times. As well as modeling, Andy is also the host of The Hiker Podcast, a top 100 Wilderness/Outdoor Podcast on Apple Podcasts.Organizations we mentioned in the episode: Unlikely Hikers and Gregory Packs.Connect with Andy on his website, Instagram, and TikTok.This episode's poem is called “Lost in the Woods III” by Dagne Forrest.Please connect with Fat Joy on our website, Instagram, and YouTube (full video episodes here!). And please also give us a rating & subscribe.Hello sweet listener, Sophia here! You're going to love this episode with Andy, and there's bonus content for you through Apple Subscriptions or Patreon with every episode. Producing a weekly podcast takes time and resources from several wonderful people, and paid subscriptions will make continuing our work possible. So, as you're able, please consider subscribing to “Some Extra Fat Joy: 10 Qs” where each guest answers 10 unexpected questions. Want to know what Andy's big dream is?Our thanks to AR Media and Emily MacInnis for keeping this podcast looking and sounding joyful.

It's an extra special News Day Tuesday as Sam and Emma are on Trump INDICTMENT WATCH. Then they're joined by John Nichols, national affairs correspondent for The Nation, to discuss Tuesday's Wisconsin State Supreme Court race. First, Sam and Emma run through updates on far-right legislation advancing in Tennessee, Florida, and Mississippi, Finland's introduction to NATO, Elon's court order, and Bernie's endorsement of Brandon Johnson for Chicago Mayor, before diving into the coverage of Donald Trump's impending arraignment, featuring Alan Dershowitz live with Sean Spicer. John Nichols then joins and he and Sam immediately jump back to 2010, to reflect on the hijacking of Wisconsin's political system by the Koch-funded right wing, coming to fruition with the election of Scott Walker in 2010, and seeing a mass gutting of labor rights, voting rights, and general political engagement. Next, Emma, John, and Sam parse through the consequences of this era, with the US' worst case of gerrymandering cementing GOP control for the next decade, despite Democrats sweeping in state-wide races, leaving the only viable route back to democracy through the judiciary. This brings them to today's special elections in Wisconsin, with the state's Supreme Court and Senate both featuring massive races for the future of Wisconsin's democracy. After looking at the issues that are central to Wisconsin's special election, Nichols shifts to Chicago, walking through Brandon Johnson's race against Paul Vallas, Vallas' courting of the right wing, and the impact a Johnson victory could have on the progressive movement nationwide. And in the Fun Half: Sam and Emma watch Tucker clamor to make New York look worse today than it was under conservative control (it's not), talk philosophy with Ronald Raygun, and explore the mass financialization of American life with Jeff from Michigan. Ben Shapiro, notorious inspiration for multiple mass shooters, blames all trans people for the recent shooting in Tennessee, before talking with callers Ally from South Carolina about US Foods' unionization, Tommy from California about civil liability for gun manufacturers, Nick from New Jersey about Rutgers' teachers' strike, and Eric from Minnesota about gun control discourse, plus, your calls and IMs! Check out John's piece here: https://www.thenation.com/article/politics/wisconsin-supreme-court-race-gerrymandering/ Become a member at JoinTheMajorityReport.com: https://fans.fm/majority/join Subscribe to the ESVN YouTube channel here: https://www.youtube.com/esvnshow Subscribe to the AMQuickie newsletter here: https://am-quickie.ghost.io/ Join the Majority Report Discord! http://majoritydiscord.com/ Get all your MR merch at our store: https://shop.majorityreportradio.com/ Get the free Majority Report App!: http://majority.fm/app Check out today's sponsors: LiquidIV: Cooler weather makes it easier to miss signs of dehydration like overheating or perspiration, which means it's even more important to keep your body properly hydrated. Liquid I.V. contains 5 essential vitamins—more Vitamin C than an orange and as much potassium as a banana. Healthier than sugary sports drinks, there are no artificial flavors or preservatives and less sugar than an apple. Grab your favorite Liquid I.V. flavors nationwide at Walmart or you can get 20% off when you go to https://www.liquid-iv.com/ and use code MAJORITYREP at checkout. That's 20% off ANYTHING you order when you get better hydration today using promo code MAJORITYREP at https://www.liquid-iv.com/. Henson Shaving: Go to https://hensonshaving.com/majority and use code MAJORITY for a free 100-pack of blades! Rhone: Upgrade your closet with Rhone and use MAJORITYREPORT to save 20% at  https://www.rhone.com/MAJORITYREPORT Seder's Seeds!: Sam tried to grow some cannabis last year, didn't know what he was doing, but now has some great cannabis seeds! Go to http://www.sedersseeds.com and MajorityReporters will get an automatic 15% off. Enter coupon code "SEEDS" for free shipping! Follow the Majority Report crew on Twitter: @SamSeder @EmmaVigeland @MattBinder @MattLech @BF1nn @BradKAlsop Check out Matt's show, Left Reckoning, on Youtube, and subscribe on Patreon! https://www.patreon.com/leftreckoning Subscribe to Discourse Blog, a newsletter and website for progressive essays and related fun partly run by AM Quickie writer Jack Crosbie. https://discourseblog.com/ Check out Ava Raiza's music here! https://avaraiza.bandcamp.com/ The Majority Report with Sam Seder - https://majorityreportradio.com/

Are you willing to be cocooned in the adversity process to emerge stronger and beautifully ready to glide into success? How must we strive to embrace our struggles and keep on fighting?   Life is a journey of ups and downs, successes and failures, and joy and pain. At times, we struggle with various challenges that threaten to weigh us down. When we encounter challenges, our natural response may be to give up and retreat. However, it is important to remember that struggle is an essential part of life.  How we respond to it determines our success or failure. We should not let struggle strangle us; instead, allow it to strengthen us. It is important to remember that every battle has a purpose. It can help us grow and become stronger. Challenges can teach us important life lessons that we would not have learned otherwise.    Through struggle, we develop the skills and knowledge necessary to achieve our goals. We may struggle with failures and setbacks, but through these struggles, we develop humility, resilience, discipline, and love for what we do. Therefore, we must keep moving forward, wait for our God-given opportunities, and prepare ourselves to be entrusted with them. Remember that those passionate about their dreams will pursue them regardless of the adversities and obstacles they face. Their passion will keep them focused and on track. Hence, we must also recognize that we can learn essential life lessons and develop character and resilience through positively coping with our daily battles. Thus, we should embrace struggle as an opportunity for growth and development.  Then persevere and never give up in the face of adversity.   Chef Roderick Hollins is a passionate chef, culinary instructor, trainer, and food fanatic chef who works at one of the largest private companies in America, US Foods. Chef Rod grew up in Vicksburg, Mississippi, and was raised in a single-parent home. He graduated from Jones College in South Mississippi with an Associate of Arts in Food Production Management. Today, Chef Rod is traveling the United States and doing food shows. He goes into restaurants and develops new products for menus. Chef Rod also does kitchen visits regarding the company's latest products that they would release.   In this special episode with Chef Roderick Hollins, we'll learn about the fantastic journey of a man who encountered the highs and lows in life and chased his passion despite the bitter taste of his circumstances. Be captivated by his story and how God shifted his hopeless life into a blessed and more fulfilling one.   "Don't let struggle strangle you; let it strengthen. It would be best if you embraced your struggles." – Chef Roderick Hollins   Topics Covered: (00:00:00) Introduction + Episode Snippet (00:00:42) Introducing our special guest, Chef Roderick Hollins. (00:01:33) How Chef Roderick gets into the game of cooking (00:02:17) Let struggle strengthen you. (00:03:40) Follow what you love to do (00:04:18) Traditional Mentality: Get a job with good insurance. (00:05:37) Find where your value lies. (00:07:00) When God stepped in during Chef Roderick's challenging moments (00:08:07) The essence of sharing your pain points (00:09:08) Your passion will add value to your character. (00:10:16) Taking a leap of faith in entrepreneurship. (00:11:53) An entrepreneurial mindset: Discipline and Consistency  (00:13:20) Don't try to do everything yourself: Buy people's time  (00:14:53) Quick Reminder: Are you enjoying this episode? Please share it, leave a five-star review, and give feedback. Go to TimeOut with the SportsDr website.  (00:15:35) Surround yourself with people older than you.  (00:16:12) There is got to be more to life than failures. (00:18:03) US Foods: God will open a door of significant opportunity. (00:20:32) Life experiences: The menu of Roderick's inspiration (00:21:30) Serve your competitors: Success requires servanthood.  (00:23:20) There's a blessing on the other side of adversity. (00:24:11) The journey of a beautiful teacup. (00:26:14) Are you willing to go through adversity to be made beautifully ready? (00:28:29) Never quit. Keep going. (00:28:53) What can you do for love? (00:29:19) Connect with Chef Roderick Hollins.   Key Takeaways:     "Sometimes life will knock the life out of you, but you got to let life strengthen you, and you got to keep moving forward." – Chef Roderick Hollins   "A lot of times in the school system, we give up on students instead of seeing what they love to do." – Chef Roderick Hollins   "A couple of generations back, the mentality was to get a job that has good insurance. To not take chances because chances will make you broke instead get an education, a thing that was just to tried and true." – Dr. Derrick Burgess   "I didn't realize that the Lord was all I needed until the Lord was all I had. I didn't have anything else. I didn't have anybody else." – Chef Roderick Hollins    "I believe everyone in their life is going to have a pivotal point whereas you can either go down, stay where you are, or else move forward in your life." – Chef Roderick Hollins   "When you start to reveal some of the pain points and setbacks that you had to overcome, you become more realistic and more somebody that people can identify with you with." – Dr. Derrick Burgess   "As the carpenter builds the house, the house builds the carpenter." – Chef Roderick Hollins   "Once you give your life over to God, no matter what kind of adversity you've got, he can use you in that capacity to change other people's lives." – Chef Roderick Hollins   "As you move forward, you must pick up different tools from each experience like you're building a nest." – Chef Roderick Hollins   "Surround yourself with people that are older than you and have been in the game longer than you." – Chef Roderick Hollins   "Sometimes in life, you think that you were above things when you made it to the point of success, and you may feel like you are above certain things. But that's when you start to let your guard down." – Chef Roderick Hollins   "If you can just give God eight minutes, he can do more in eight minutes than you can do in a lifetime." – Chef Roderick Hollins   "If you want to go to the top, you got to be a servant." – Chef Roderick Hollins   "I had to go through the ovens. I had to go through the wheel. I used to be that lump of clay, and I still don't feel like I'm ready yet." – Chef Roderick Hollins   "As you move forward, you must pick up different tools from each experience like you're building a nest." – Chef Roderick Hollins   "Life will challenge you; obstacles will test you, but it's what you got on the inside that's going to determine if you fail or if you make it through." – Dr. Derrick Burgess    "Stop looking at what love could do for you and look at what you can do for love." – Chef Roderick Hollins     Connect with Chef Roderick Hollins:  Instagram: https://www.instagram.com/chef_rod_h/ LinkedIn: https://www.linkedin.com/in/roderick-hollins-b3219b85/   Connect with Dr. Derrick Burgess: Website: https://www.drderrickthesportsdr.com/ Instagram: https://www.instagram.com/drderrickthesportsdr/ Facebook: https://www.facebook.com/TimeOut.SportsDr LinkedIn: https://www.linkedin.com/in/derrick-burgess-72047b246/ YouTube: https://www.youtube.com/channel/UCHGDu1zT4K_X6PnYELu8weg Email: thesportsdoctr@gmail.com   This episode of TimeOut with the SportsDr. is produced by Podcast VAs Philippines - the team that helps podcasters effectively launch and manage their podcasts, so we don't have to. Record, share, and repeat! Podcast VAs PH gives me back my time, so I can focus on the core functions of my business. Need expert help with your podcast? Go to www.podcastvasph.com.

In the latest episode of the Empowerography Podcast, my guest is Kristin Bentley. I am a USA Today bestselling author and founder & CEO of Elisely Publishing, a boutique traditional publishing house that launches changemakers with bold and uninhibited stories into bestselling authors. I have been in the writing industry for over 20 years. My background includes experience as a journalist, recognition as the award-winning Editor-in-Chief of the National Infantry Association's official magazine, a creative executive for a startup that provided services to companies such as Hilton and US Foods, and the creative director behind the creation and launch of six successful global publications—one distributed to nominees of the 2021 Oscars & Grammys. In this episode we discuss boutique style publishing, finding your voice as a writer, Elisely Publishing, imposter syndrome and Brene Brown.  Website - https://www.elisely.com/ IG - http://www.instagram.com/elisely.publishing FB - https://www.facebook.com/eliselypublishing "I truly believe that when we take that leap of faith and push forward into what our purpose really truly is" - 00:05:18 "We are capable of so much, we are such powerful beings" - 00:29:26 "Your story is a story that the world needs to hear" 01:05:25 Empowerography would like to offer you a discount code to one of our exclusive partners, Quartz & Canary Jewelry & Wellness Co. Please use CODE EMPOWER15 to receive 15% off upon check out at www.quartzandcanary.com. Quartz & Canary is truly the place, where spirituality meets style.

In the latest episode of the Empowerography Podcast, my guest is Kristin Bentley. I am a USA Today bestselling author and founder & CEO of Elisely Publishing, a boutique traditional publishing house that launches changemakers with bold and uninhibited stories into bestselling authors. I have been in the writing industry for over 20 years. My background includes experience as a journalist, recognition as the award-winning Editor-in-Chief of the National Infantry Association's official magazine, a creative executive for a startup that provided services to companies such as Hilton and US Foods, and the creative director behind the creation and launch of six successful global publications—one distributed to nominees of the 2021 Oscars & Grammys. In this episode we discuss boutique style publishing, finding your voice as a writer, Elisely Publishing, imposter syndrome and Brene Brown.  Website - https://www.elisely.com/ IG - http://www.instagram.com/elisely.publishing FB - https://www.facebook.com/eliselypublishing "I truly believe that when we take that leap of faith and push forward into what our purpose really truly is" - 00:05:18 "We are capable of so much, we are such powerful beings" - 00:29:26 "Your story is a story that the world needs to hear" 01:05:25 Empowerography would like to offer you a discount code to one of our exclusive partners, Quartz & Canary Jewelry & Wellness Co. Please use CODE EMPOWER15 to receive 15% off upon check out at www.quartzandcanary.com. Quartz & Canary is truly the place, where spirituality meets style.

How to Attract Top Talent with Sean Fahey Sean is the Founder and CEO of VidCruiter, one of the fastest-growing remote recruitment platforms in the world, helping companies attract and hire better talent. VidCruiter helps recruiters to modernise their hiring. Their clients include organisations like Samsung, United Nations, Lionsgate, Chicago Bears, and US Foods. Sean has been in the HR industry for 10+ years, and he started VidCruiter after realising how slow and inefficient traditional hiring processes were when he was tasked with hiring 200 people in 30 days in 2009. Since then, he has spent a lot of time talking to recruiters worldwide to better understand their unique challenges and find appropriate solutions to make them more efficient when hiring. In this episode Sean and I touched on how hiring can cost companies more than they think and how to go about hiring with a different approach to remove bias from interviews and give every candidate the same fair experience. Visit VidCruiter online here - https://vidcruiter.com Find Sean on LinkedIn here -  https://www.linkedin.com/in/sean-fahey-vid/?originalSubdomain=ca ----Full Transcript, Quote Cards, and a Show Summary are available here: https://www.jjlaughlin.com/blog

Did you know that several ingredients that the US allows to be added to processed foods are banned, or severely regulated, in other countries?! The food supply in the U.S. (and many other nations, too) is full of chemical flavorings, additives, colorings, and other ingredients that you may not want to put in your body.Each country has its own standards for what ingredients and food production practices it considers safe. And some of what's considered normal practice for the food industry in the United States is handled very differently in other countries.It's well known that rates of chronic diseases like cancer, heart disease, diabetes, and obesity are at an all time high in the U.S...and the country is also saturated with food allergies, digestive distress, autoimmune diseases and behavioral disorders. In many cases, these conditions and diseases are highly preventable. So, we wonder... Could it be possible that some of these ingredients and food additives that other countries have banned, but the U.S. still uses, are playing a part in the public health crises?As we mentioned, we LOVE THRIVE MARKET! We get a lot of great items there for our kids without all the junk! Try THRIVE + get 40% off your first order with this link!Articles with further info:  Chicago Tribune NY TimesSave the image on this website as a quick reference guide.Join our private FitMom Lifestyle community HEREWant to schedule a strategy call with us? Schedule HERETo connect with Liz Roman click HERETo connect with Becca Chilczenkowski click HERERead More on FitMom Lifestyle HERECheck out Liz's COOKBOOK, FitCookery HERECheck out our PLANNER, Win The Day HEREThis episode is brought to you by FitMom Lifestyle Marketing and Production by brandhard Want to check out some of our favorite supplements like the Daily Greens, Digestive Enzymes, and some of the best tasting protein to help you recover from your workout (Fruit D Loop is one of our favorites) visit 1stPhorm now.Get a FREE Sample pack of LMNT! LMNT is a electrolyte drink mix that is formulated to help anyone with their electrolyte needs and is perfectly suited to folks following a keto, low-carb, or paleo diet AND it is soo tasty - great for flavoring water and helping you drink more! Our favorite flavors include Watermelon, Raspberry, Mango Chili, Grapefruit and Citrus!