Rizco’s Post

We're thrilled to have been mentioned in one of our favorite publications Field & Stream 🙌 Check out this article for some great tips on how to make your venison even more delicious! #FieldAndStream #FoodBusiness https://lnkd.in/dd-wBamc

One of the most rewarding projects. What was your school lunch like? Mine was pretty much pizza and chips. Today, we know more about how diet impacts health, wellbeing and performance. But across the country, our state school food is often still… pizza and chips. So when caterer Alliance in Partnership asked us rebrand their school food offer, we knew change depended on more than fresh graphics. We started with: 1. Talking to students, not just grown-ups. By inviting students into the AIP kitchens, we learnt that they care about nutrition and sustainability. But they don’t like food that’s ‘mixed up’. A one-pot stew doesn’t let them tailor to preferences, culture or dietary needs. 2. Better food, not just repacking the same old. From crowd-pleasers with added nutrition and ethics (fries from wonky sweet potatoes) to deconstructed dishes that encourage exploration (sauce on the side). Better quality and nutrition, more attendance, less waste. 3. Ditch the generic language of the category. Highstreet-savvy students are sick of seeing stock photography of kids in fields picking blueberries. They want a brand that’s confident, open and alive to the issues of the day. The result is Kitcheneers, a school food brand built by students, not just grown-ups. Thanks to James Mundy, Tom Laskey and everyone involved. #branddesign #brandidentity https://lnkd.in/e9qZMSuT

The Detroit People’s Food Co-op deserves recognition for its efforts to serve the urban low and moderate-income community in Detroit by providing fresh food, particularly fresh fruit and vegetables. These nutritious options are essential in low-income areas where access to such foods is limited. Urban communities across the US often rely on processed foods from corner stores and small mom-and-pop-type markets, lacking access to fresh produce. This lack of fresh food contributes to health issues like high blood pressure, high cholesterol, and diabetes among residents. Unfortunately, urban Detroit has been largely abandoned or overlooked by larger corporate supermarkets like Kroger, Trader Joe's, Walmart, and Meijer, which offer fresh produce and are typically located in middle to upper-class neighborhoods, making them inaccessible to lower-income families. NCI extends its best wishes to the Detroit People’s Food Co-op, Detroit Food Commons L.L., formed by the Detroit Black Community Food Sovereignty Network, and Develop Detroit Inc., in their endeavor to support Detroit’s urban community. https://lnkd.in/ejfgQ8c9

I want to share something kind of neat from my Mamma Ramona's Pizzeria. This summer, I converted one third of a banquet room into a grow room for microgreens. We rarely used the room and it mostly had spent tech sitting in it. The cost to build out the grow room was just under $10K, which includes 14 racks that each hold 20 trays; the trays themselves; a dehumidifier and some nsf metal tables. The project was completed July 30th and we started growing August 1st. It was a month of trial and error, getting seed densities down right and learning to harvest properly. Each tray generates about $30-$50 in retail product we can use for ourselves or sell to customers direct. We grow our own basil, radish shoots, sunflower shoots, melon shoots, arugula - about 40 different varieties of plants, all harvested within the first 7-21 days of growth. But that’s not the cool part. The truly cool aspect is taking customers who come in for pizza and pasta orders and give them a tour of the grow room and to be able to talk about our farm to table commitment; about plants harvested hours before being added to recipes, like super fresh basil shoots with maximum nutrition value, picked an hour before use. And giving them sunflower shoots (sunnies) to nibble on while talking about the nutritional benefits of microgreens. Show and tell, talking about how our restaurant is different, has been a game changer for us. We’ve turned fast casual into education and customers into subscribers. Be the story, as Shawn P. Walchef would say. Any restaurant can do this. One rack is $500 to build; it’s a minimal time commitment per day, per rack. And then share the why, while cutting your own supply chain down. Michael Wolf Jimmy Frischling Marsha Edmands Kimberly Trouville Smith Michael “schatzy” Schatzberg Carl Orsbourn Nabeel 🦄 🍕 Michael Vorsanger Matt Newberg Matt Wampler #microgreens #verticalfarming #restaurantbusiness #pizzeria #supplychain

#FoodSystems folks (esp. but not only those in #Colorado) go poke around in this amazing new virtual #LocalFood Program Guidebook. I love ease of navigation--you can filter by topics and user groups and drill down to your heart's desire to find pretty much any and everything you need to engage in the #FarmToSchool movement. Whether you're an advocate as a parent, teacher #PTA, or #CommunityHealth or #PublicHealth #healthcare, #RD #RDN, or a professional in #FoodService, #SchoolNutrition, #ChildNutrition, #FarmtoInstitution, #FoodPolicy, #Agriculture, #Farming, or simply curious what can go into our kids' meals and how, there is something for you! I love seeing innovative ways like this to share #bestpractice. Way to go team Nourish Colorado!!

You asked, we listened! Our most popular question (besides "is this really plant-based?!") is finally getting answered. You can now get NOVAMEAT for your home kitchen in the UK through Mighty Plants! AND we’re giving you all a 10% discount of NOVAMEAT products using the code NOVA10. We are making available for everyone the same packaging that we send to restaurants, but don’t worry, we’ll work on consumer packaging in the future! We just couldn’t resist getting this out there earlier for you to get your hands on it. So now you know. Head over to Mighty Plants and, if you haven’t yet, give it a try and fuel your culinary creations at home! ➡️ https://lnkd.in/dN9hJmvD Note: The discount code is only valid once and until June 28th. It only applies to NOVAMEAT products in your cart. #plantbased #plantbasedmeat #plantbasedfood #meatalternatives #alternativeprotein

This is a great day for Novameat, one of Praesidium’s portfolio companies. Usually, we are working in a B2B world, and while there is great progress, its often out of sight. Now, you can all figure out the next wave of plant-based meats, and try it at home. Thinking through all the issues of the first wave (long ingredient lists, bucket loads of preservatives, allergens, poor texture, can’t cook with it properly, only burgers) - this is a company that’s been in commercial stealth mode, and is starting to break through, having solved all of the above. The new range of Novameat products can now come straight through your front door from Mighty Meats - see below. If you’ve seen this post, are in the UK, and are curious about the cutting edge of plant-based meat, don’t just hit the like button, please take the time and buy a pack. Try it at home with your family, and let me or the company know what you think … talking of friends and family, please let them know too. This is the moment when we need honest opinions - could you eat this one day a week instead of meat in order to help us save the planet, or at least buy time? If you are in the US and moaning that the link doesn’t work in your region yet, please moan … and I’ll pass it to the folks at Novameat to solve. Ahead of that though … UK foodies, what do you think? Well done Novameat!

The Food Institute reports that 81% of #college students will accept a #plant-based option when it's presented as the default. That fact seems astounding, and yet also not at all surprising. Gen Z has grown up with an awareness of the #climatecrisis and allows that awareness to drive decisions. They're also focused on health and wellness, perhaps more than earlier generations have been. The article quotes Jennifer Channin, the Better Food Foundation executive director: “This study confirms what we’ve seen repeatedly – that Gen Z students are not only open to plant-centered dining…they feel good about eating in places that (feature) plant-based meals." Motif FoodWorks offers a portfolio of product types that substitue 1:1 for animal meat, with no special equipment required. Hungry for more about the next generation of food? Find out more at -- https://zurl.co/qwwu

While we give you freshly cut vegetables, we also ensure that we give it to you at affordable prices. So what are you waiting for? Take that shopping cart and start filling it up. #BYC #healthyeating #freshveggies #FoodProcessing #PartnerWithUs #EfficiencyMatters #bycforbusiness

Attention all aspiring food truck owners! Check out this comprehensive guide to success in the BBQ food truck business. From recipes to marketing strategies, this article has got you covered. @streetwisejnl