Think in the jar, but outside the box

As the weather gets warmer, people tend to shift their attention to "outside food", barbecue has begun, and farmers' markets are beginning to open in summer. Before we jump into fresh swimming pools for the first time, we want to share some ideas on how to double consumption of fruits and vegetables this year. To do this, we need "all forms" (canned, fresh, frozen, dried and 100% juices) throughout the year.

As a communication manager for the canned food alliance, I had the privilege of attending several meetings this year. We participated in the meeting with the dietitian and industry partners, emphasizing trends, new ideas and challenges.

For this month's newsletter, I think I'll stop and spend a bit of time sharing some of my key knowledge and showing how they motivate us to have different views on canned food. One of our favorite meetings is the annual meeting of the PBH foundation. As most of you may know, PBH's mission is to increase all forms of consumption of fruits and vegetables, including "F & V" (including beans). For some time, the motto was "5 days", and eventually turned into fruit and vegetables. Over the years, we have been thinking about how to increase consumption, but research shows that people are still in short supply. In fact, 75% of Americans have a low preference for fruits, and 87% of them do not have enough vegetables.

The challenge this year for the PBH conference is not just an increase in consumption. How can we redouble our consumption? This makes me think personally and professionally... What changes can we make, so our intake has doubled? Here are some themes that have risen to my peak, which may help us begin to think more creatively about F & v.

Just one.

This is not a new concept of CFA. In fact, we actually have a complete information chart. However, I reconsider how I can add fruits and vegetables to do the food I often prepare. When I returned from PBH this year, I prepared a weekly meal and challenged myself to double the consumption of fruits and vegetables. I put crushed green peppers and canned mushrooms on my egg muffin. Canned peaches are accompanied by my cheese and I include canned chickpeas in my salad. After lunch, tuna or chicken tops are used for a few days. I even tried making canned peas with homemade Alfredo sauce. Baisheng! So where can you add only one fruit or vegetarian meal to your customers?

The development trend of food service industry.

We worked with chef and cookbook author Andrew Schloss, and he developed many recipes on MalalTime.Org. He always says, "use your storeroom to make your kitchen", so when condiments such as roasted tomato can be added to flavor, use it to bring you benefits. If a recipe requires a boiled pear, save yourself a pot of pears! Use fruit juice in canned fruit when baking or making fruit juice. Taco Bell shared their examples of how to add a menu of "healthy" options. They did not change their regular menu, but found that if you choose healthier choices, people will choose them. Next time you eat in a restaurant, think about how to add fruit or vegetables to the menu you can prepare at home.

Think of a new generation.

The millennials are all grown up. Z generation accounts for about the American population. Incidentally, people eat "ethnic" food at their friends' homes and eat in restaurants. They stopped going to Mexico. They were going to eat corn cakes. They don't go to China. They're going to pull the noodles. Customized bowls leave college students to seek healthy choices, with their salad, ramen and corn cakes. Do we have enough f & V choices in these "bowls" bars, even in the simplest salad bars? Is it meaningful for us to taste them, and do they still want convenience? I had a Uber driver at a meeting, and he was also a chef. When he talked to him, he said, "I don't think it's in a can. I'm thinking about what I'm going to taste." The use of canned and frozen ingredients can provide flavor and consistency. This is a hug. Factors in restaurants, food services and home. What needs to be considered.

So, I challenge you to think about what we can do to encourage the consumption of various forms of fruit, vegetables, and beans, and to think about their way of life and time for our meals. I challenge you to use canned foods as your dominant recipes and give all our permission to cook more canned options. Let's talk about the flavor and convenience of canned food and provide valuable nutrition. Of course, a pot of green beans or peaches can stand on their own, but is there any other way?

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