18,000 Hot Dogs, 65,000 Beers, and 1,000 Volunteers: SodexoMAGIC Reveals What It Takes to Feed More Than 90,000 Fans at Rose Bowl Stadium on January 1

Food

SodexoMAGIC, a partnership with Magic Johnson Enterprises and Sodexo, a food services and facilities management company, is lifting the curtain on how it prepares to serve 90,000 fans on New Year’s Day. SodexoMAGIC provides concessions at the Rose Bowl Stadium year-round.

Experience the interactive Multichannel News Release here: https://www.multivu.com/players/English/8245751-sodexo-magic-rose-bowl-stadium/

Fans can expect game-day favorites on January 1 like big pretzels and beer along with signature Rose Bowl dishes, such as the Granddaddy Dog – a quarter-pound hot dog topped with mac-n-cheese, pulled pork, bacon and barbecue sauce – and Farm to Fan Nachos – house-fried chips, seasoned beef and three locally-made salsa toppings. This year, two specialty burgers representing each team will be featured on the menu and all are encouraged to vote for their favorite team burger at @SodexoUSA.

This year, SodexoMAGIC expects to sell:

  • 65,000 bottles and cups of beer
  • 18,000 bottles of water
  • 18,000 hot dogs, including 1,500 Granddaddy Dogs
  • 15,000 souvenir cups with team logos
  • 7,500 big pretzels
  • 4,700 nachos, including 1200 Farm to Fan Nachos

“SodexoMAGIC is proud to partner with the Rose Bowl Stadium to provide a spectacular fan experience for the 90,000 people who come to cheer on their favorite football team,” said Kevin Hengehold, SodexoMAGIC General Manager at the Rose Bowl Stadium.

The driving force behind the event is the dedicated staff and volunteers. In addition to 300 staff, SodexoMAGIC coordinates with nearly 1,000 volunteers from local high schools, churches and community groups to help sell concessions and raise money for their organizations. SodexoMAGIC has earmarked a percentage of its game-day sales for charity, resulting in nearly $100,000 in donations per game to community groups – around $600,000 annually. Additionally, SodexoMAGIC has partnered with Pasadena Hot Meals for the past seven years to deliver food after each stadium event to people in need within the community.

SodexoMAGIC is a partnership with Magic Johnson Enterprises, owned by Earvin “Magic” Johnson, and Sodexo USA. It was formed in 2006 to empower communities with best-in-class food and facilities management solutions, including menus drawing on the expertise of Celebrity Chef G Garvin and healthy solutions from health expert and author Dr. Ian Smith. SodexoMAGIC recently celebrated a 10-year anniversary and boasts nearly 5,000 employees located across 49 clients and 1600 sites.

Sodexo USA is an American business that is part of a global, Fortune 500 company with a presence in 80 countries. Delivering more than 100 services across North America that enhance organizational performance, contribute to local communities and improve quality of life, Sodexo is a leading provider of sustainable, integrated facilities management and food service operations. It employs 123,000 Americans at 12,500 sites across the country and indirectly supports tens of thousands of additional U.S. jobs through its annual purchases of $9.2 billion in goods and services from small to large American businesses. In support of local communities across the U.S., the Sodexo Stop Hunger Foundation has contributed close to $30 million over the past 20 years to help feed children in America impacted by hunger.

Learn more about Sodexo USA at its corporate blog, Sodexo Insights.

 

Protein Levels in Spinal Fluid Correlate to Posture and Gait Difficulty in Parkinson’s Disease

Food, Health

— Study sponsored by The Michael J. Fox Foundation for Parkinson’s Research found lower alpha-synuclein levels in spinal fluid associated with postural instability/gait difficulty phenotype.

— Beta-amyloid levels correlated with cognitive recall scores.

— These findings may point to symptom-specific biomarkers useful for pathological investigation and study subject stratification.

PR Newswire

NEW YORKDec. 19, 2017 /PRNewswire-USNewswire/ — The Fox Investigation for New Discovery of Biomarkers (BioFIND) — a cross-sectional, observational study sponsored by The Michael J. Fox Foundation for Parkinson’s Research (MJFF) — has profiled Parkinson’s-associated protein levels and correlation to clinical experience in findings published online in Movement Disorders earlier this month. This analysis points to associations that could inform subject selection for clinical trials, speeding testing of symptomatic and disease-modifying therapies.

“This report is an important contribution in our efforts to understand and quantify Parkinson’s biology to accelerate drug development,” said MJFF Senior Vice President of Research Programs Mark Frasier, PhD, an author on the paper. “BioFIND is a partnership between our Foundation, academia, government and — most importantly — research volunteers to measure this disease and the impact of new treatments.”

BioFIND is supported in part by the National Institute of Neurological Disorders and Stroke, part of the National Institutes of Health, and led by principal investigator Un Jung Kang, MD, chief of the Division of Movement Disorders at Columbia University. The study collected data and samples from 120 people with moderately advanced Parkinson’s disease and 100 control volunteers across eight academic sites in the United States at two points over two weeks.

Study investigators report levels of the protein alpha-synuclein were lower in cerebrospinal fluid among participants with postural instability/gait difficulty phenotype. Levels of beta-amyloid protein — which accumulates into plaques in Alzheimer’s disease — were lower in the Parkinson’s cohort and correlated to scores on a cognitive recall test (Montreal Cognitive Assessment).

“These associations between protein levels and clinical symptoms can help us select participants for clinical trials. For example, people with lower beta-amyloid may be more likely to develop memory problems and therefore would benefit more from a cognitive therapy. Enrolling this population in trials can help us see a treatment effect more clearly than testing the therapy on people who will not have this symptom,” said lead author Jennifer G. Goldman, MD, MS, associate professor at Rush UniversityMedical Center in Chicago.

The study also showed alpha-synuclein levels in plasma and saliva did not differ between people with Parkinson’s and control volunteers, and alpha-synuclein did not significantly correlate among biofluids. These are important insights for the ongoing pursuit of accessible biomarker tests to diagnose and track the disease.

Next steps include validation of these findings in the MJFF-sponsored biomarkers study, the Parkinson’s Progression Markers Initiative (PPMI), which is following more than 1,500 people with Parkinson’s or risk factors and control volunteers over at least five years. Additionally, trials ongoing or launching in the near future could use alpha-synuclein or beta-amyloid levels as exploratory biomarkers in motor symptom or cognition drug trials, respectively.

BioFIND and PPMI make de-identified data and biospecimens available to qualified researchers for additional discovery and validation work toward scientific breakthroughs (read more at michaeljfox.org/dataspecimens).

About The Michael J. Fox Foundation for Parkinson’s Research
As the world’s largest nonprofit funder of Parkinson’s research, The Michael J. Fox Foundation is dedicated to accelerating a cure for Parkinson’s disease and improved therapies for those living with the condition today. The Foundation pursues its goals through an aggressively funded, highly targeted research program coupled with active global engagement of scientists, Parkinson’s patients, business leaders, clinical trial participants, donors and volunteers. In addition to funding more than $750 million in research to date, the Foundation has fundamentally altered the trajectory of progress toward a cure. Operating at the hub of worldwide Parkinson’s research, the Foundation forges groundbreaking collaborations with industry leaders, academic scientists and government research funders; increases the flow of participants into Parkinson’s disease clinical trials with its online tool, Fox Trial Finder; promotes Parkinson’s awareness through high-profile advocacy, events and outreach; and coordinates the grassroots involvement of thousands of Team Fox members around the world.

For more information, visit us at michaeljfox.org, on Facebook or Twitter.

Cheeseburgers Aren’t Good for Paradise

Earth, Food

Ipe Woods USA, a proponent of sustainable lumber harvesting, has committed to plant five new trees for each order they sell.

Jimmy Buffett wanted his cheeseburger in paradise. He probably still does.  It turns out, though, that cheeseburgers might not be so good for the environment, especially the rainforests.

These days much more is known about how the rainforests affect the climate and the environment. Many refer to them as the lungs of the planet for the way they pull in the carbon dioxide and release oxygen back into the atmosphere. We can all agree that’s a good thing. It’s a good idea to keep the rainforests healthy.

HOW IS IT HAPPENING?

Many will turn their eyes to companies that specialize in selling exotic hardwoods for an explanation about what’s happening.  After all,  those in exotic hardwoods, such as Ipe wood, come mainly from the rainforests.  Believe it or not, though, logging is very low on the list. In fact, by all accounts, logging accounts for between 2%-3% of total deforestation in the Amazon.

There is a myriad of contributing factors: gold mining, road building, subsistence farming all have contributed.

But the biggest factor is cattle ranching. Until last year when India replaced it, Brazil, the heart of the Amazon rainforest, was the largest exporter of beef to the world. That’s a lot of beef—lots and lots of cheeseburgers and steaks, leather goods, the works.

Cattle ranching is very labor intensive, and the cattle need a lot of room to roam and graze.  And that’s bad for the rainforest. Tens of thousands of square miles of the Amazon have been cleared to make room for all those bovines. On the plus side, things are getting better.

WHAT’S BEING DONE ABOUT IT

The fact is, even with all the clear cutting that goes with the cattle ranching, logging is still necessary to keep any forest healthy.  It keeps things from getting too choked up with dead material that acts as fuel for fires, and taking out some of the other trees, allows the others to grow better.

Ipe Woods USA always engages in sustainable lumber harvesting. To keep the rainforests healthy, Ipe Woods USA has committed to plant five new trees for each order they sell.  These new trees will help maintain the health of  the forests and climate, and keep the lungs of the planet healthy.  All these small efforts collectively will snowball, strengthening the forests and maintaining healthy environments.

STEWARDS OF THE LAND
Honest and honorable companies working in the exotic hard wood industry, consider themselves stewards on the land.

Yes, they do take from the land, but do so responsibly, and always put back.  It’s the only way to maintain a proper balance.

But the good news there are ways to keep tabs on them.  Lists provided by organizations such as Greenpeace keep an eye on these unsavory companies, allowing the honest companies to know whom to avoid.

Ipe Woods USA doesn’t do business with any company whose reputation is less than stellar. It’s all part of being good stewards of the land, and making sure there is always enough and to spare so that all may enjoy the benefits that come from the rainforests.

KFC Brings its Clean Street Food Program to Maharashtra

Food

 

Will train 500 street vendors in Mumbai

KFC India today rolled out its street food vendor training program, which is a first by any player in the QSR industry, in Mumbai today. This pioneering program is based on the framework of ‘Clean Street Food’ campaign of the Food Safety and Standards Authority of India (FSSAI) and the Food Safety Authority of Maharashtra. The event was inaugurated by Dr Pallavi Darade, Food Safety Commissioner of Maharashtra.

(Photo: http://mma.prnewswire.com/media/615554/KFC_FSSAI_Clean_Street_Food_Program.jpg )

As part of KFC’s Social Commitment, this initiative is aimed at capacity building amongst the unorganized sector which will disseminate content of FSSAI’s ‘Clean Street Food’ campaign, available in public domain. KFC India will be training 500 street food vendors in Mumbai, as part of KFC’s training initiatives in Food Safety, using FSSAI’s FoSTaC training module for street food vendors, over the next four months.

Talking about the initiative Rahul Shinde, Managing Director, KFC India, said, “Food safety is a shared responsibility amongst food regulators and industry players. With the rollout of the program in Mumbai, we are hoping to contribute to the larger objective of ensuring health, hygiene and safety standards for consumers, in the city.”

Mr. Pawan Agarwal, CEO, FSSAI, said, “FSSAI is committed to ensuring safe and nutritious food to every citizen of the country and firmly believes that this can only be achieved through active participation by multiple stakeholders. We are glad to see food businesses actively participating in training street food vendors to adopt safety practices while preparing and serving food, across the country.”

The program rolled out in Mumbai is in partnership with KFC franchise partner Sapphire Foods (I) (P) Ltd and the implementation agency Sadik Masih Medical Social Servant Society. As part of the program, the street food vendors will be provided training on food safety and hygiene with an aim to increase their awareness on the importance of serving safe food. The training will focus on key aspects of hygiene, food handling, waste disposal and pest control to help street food vendors adopt food safety practices while serving safe food to consumers. The module will be delivered in Hindi and is designed as an easy-to-understand and interactive format.

The training program will be in the form of workshops in select street food vendor clusters across the city. It will be bolstered by the distribution of demo hygiene kits and informative flyers on food safety requirements. Upon completion of the training, the food vendors will receive a certification of completion of FoSTaC (Food Safety Training & Certification) training.

About KFC India

KFC, a subsidiary of Yum! Brands, Inc. (NYSE: YUM), is a global quick service restaurant brand with a rich, decades-long history of success and innovation. It all started with one cook, Colonel Harland Sanders, who created a finger lickin’ good recipe more than 75 years ago, a list of secret herbs and spices scratched out on the back of the door to his kitchen. Today we still follow his formula for success, with real cooks breading and freshly preparing our delicious chicken by hand in more than 20,000 restaurants in over 125 countries and territories around the world. For more information, visit https://online.kfc.co.in/.

Beef. It’s What’s for Dinner. Celebrates Beef’s Great Taste with Creative New Ads in Time for the Holidays

Food

Included: Top five holiday roast recipes and top five beef appetizer recipes

After letting turkey have its day, beef is back to reclaim the center of the plate for the remainder of the holiday season. Beef. It’s What’s for Dinner. is giving consumers the tips and recipes they need to make beef the star of those big family meals, all while rolling out the next phase of the iconic brand’s re-launch.

“Beef is the one thing that won’t be debated this holiday season,” said Alisa Harrison, senior vice president, Global Marketing and Research at the National Cattlemen’s Beef Association, a contractor to the beef checkoff.  “Our research shows the most important characteristic when choosing whether to have beef is taste, and 92 percent of consumers say that beef is great tasting. So, as part of our continued relaunch of the Beef. It’s What’s for Dinner brand, we are highlighting beef’s taste advantage through a series of digital ads and content partnerships offering tips on how to make mouthwatering meals and dishes that are sure to please everyone.”

Through January, a series of new creative digital advertisements will run on FacebookInstagram, and through paid search advertising, utilizing the slogan, “Nicely done, beef.” The new advertising is meant to appeal to a younger generation by being more edgy and showcasing delicious beef images, while the accompanying verbiage suggests the ways that beef can bring people back to the dinner table. The release of the ads follows the successful first phase of the Beef. It’s What’s for Dinner. brand relaunch.  Phase one, “Rethink the Ranch”, tells the stories of the hard-working farmers and ranchers who produce U.S. beef.

Twenty-five years after Beef. It’s What’s for Dinner. first became a household brand, America’s beef farmers and ranchers are inspiring a new generation of millennials to explore their culinary talents and share meals that satisfy. With the re-launch of the Beef. It’s What’s for Dinner. brand came a new website that serves as a single, comprehensive location for all things beef. BeefItsWhatsForDinner.com is the most complete source for beef inspiration showcasing detailed information on cuts and cookery, a robust collection of beef recipesnutritional information and an inside look at the lives of the people who raise beef.

In addition to the new website, this holiday season, the Beef. It’s What’s for Dinner. Facebook page is hosting a “12 Tips for the Holidays” video series Dec. 4 to 15. The series features tips from the Beef It’s What’s for Dinner Culinary Center chefs on selecting and preparing beef for the holidays.

“The chefs from the Beef. It’s What’s For Dinner Culinary Center want to help the average consumer buy, select and prepare the perfect beef meal this holiday season,” said Laura Hagen, senior director, Culinary, National Cattlemen’s Beef Association, a contractor to the beef checkoff. “With a series of Facebook live events and pre-recorded videos, plus releasing our top five most searched for holiday roast recipes and holiday appetizer recipes, we’re helping consumers make sure they have the best holiday with beef.”

About the Beef Checkoff
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.

About NCBA, a Contractor to the Beef Checkoff
The National Cattlemen’s Beef Association (NCBA) is a contractor to the Beef Checkoff Program. The Beef Checkoff Program is administered by the Cattlemen’s Beef Board, with oversight provided by the U.S. Department of Agriculture.

 

Dunkin’ Donuts is “Brewing Joy” for the Holidays Once Again with Hot Coffee Promotion

Food, Press Releases

On weekdays from December 1st through December 20th, select U.S. Dunkin’ Donuts restaurants will each offer up to 500 guests free medium hot coffees

In each “Brewing Joy” market, local Dunkin’ Donuts franchisees will donate $1,000 to organizations helping bring joy to sick or hungry kids

 

CANTON, Mass., Nov. 30, 2017 /PRNewswire/ — For the second year in a row, Dunkin’ Donuts is saying thank you to its guests and local communities by brewing a little extra joy for the holiday season with free coffee through its “Brewing Joy” program. On weekdays between Monday, December 1 and Wednesday, December 20, at least one Dunkin’ Donuts restaurant somewhere in the U.S. will serve up to 500 free medium-sized cups of its signature hot coffee. Dunkin’ Donuts is bringing the “Brewing Joy” program to approximately 40 Dunkin’ Donuts restaurants in December.

Additionally, in each market where a Dunkin’ Donuts restaurant is “Brewing Joy” with free coffee, area franchisees will donate $1,000 to a local organization aligned with the Joy in Childhood Foundation’smission to bring joy to children whose lives are affected by health issues or hunger. In total, Dunkin’ Donuts franchisees will donate more than $25,000 to local organizations through the “Brewing Joy” program.

The “Brewing Joy” program kicks off December 1 at perhaps the most appropriate Dunkin’ Donuts restaurant in the U.S., in Mount Joy, Pennsylvania. The full schedule of participating Dunkin’ Donuts locations hosting “Brewing Joy” events can be found on the brand’s blog.

According to Tony Weisman, Chief Marketing Officer, Dunkin’ Donuts U.S., “We put the word ‘Joy’ on our holiday cups each year to represent the gratitude, giving and cheer that marks the season. In that same spirit, we are celebrating our guests by serving free coffees in select stores across the country and giving back to our local communities through our second annual ‘Brewing Joy’ program.”

Dunkin’ Donuts earlier this season also introduced two sweet deals to bring further joy throughout the holiday season. Now through the end of the year, Dunkin’ Donuts’ signature Hot Chocolate is available for only $1.99 for a medium or larger sized cup*. Dunkin’ Donuts’ packaged coffee is also available at participating Dunkin’ Donuts restaurants nationwide for the special price of three pounds for $19.99**.

Dunkin’ Donuts’ holiday menu includes the new Frosted Sugar Cookie Donut, new Gingerbread Cookie Donut, Snowflake Sprinkle Donut and Snowflake Sprinkle MUNCHKINS®. For coffee lovers, the returning holiday flavors include Peppermint Mocha and Brown Sugar Cinnamon. Both coffee flavors are available for a limited time hot or iced, including lattes, macchiatos and Frozen Dunkin’ Coffee. This holiday season, Dunkin’ cups once again feature a festive design and the simple word, “Joy” to convey the happiness and spirit of the season. Learn more about the innovation behind the brand’s holiday lineup on the Dunkin’ Donuts blog here.