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Presented by: Ralph Loglisci

Presented by: Ralph Loglisci Project Director, Johns Hopkins University Bloomberg School of Public Health David Furhman Director of Dining Services, Johns Hopkins University. Background. History on Meatless Monday Originated during WWI Current Campaign Launched in 2003

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Presented by: Ralph Loglisci

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  1. Presented by: Ralph Loglisci Project Director, Johns Hopkins University Bloomberg School of Public Health David Furhman Director of Dining Services, Johns Hopkins University

  2. Background History on Meatless Monday Originated during WWI Current Campaign Launched in 2003 Reduce Saturated Fat Intake by 15% Healthy People 2010 Recommendation Developed in Association with JHSPH CLF Serves as Scientific Advisor Meatless Monday at Johns Hopkins University

  3. Why - Health Concerns • Reduce risk of mortality • A recent study followed over 500,000 U.S. men and women over 10 years. Study participants who consumed the highest amounts of red and processed meat had significantly higher risks of overall mortality, cancer mortality and cardiovascular disease mortality. • Reduce risk of inflammatory bowel disease • A 2010 study of 67,581 women in France indicated that diets high in meat protein were associated with an increased risk of inflammatory bowel disease. The authors hypothesize that the increased risk is caused by a release of compounds that are toxic to the colon. They suggest limiting meat intake to the recommended daily amount in order to reduce the risk of IBD. • Reduce cancer risk • Recent studies found diets abundant in red and processed meats have been associated with increased cancer risk, especially of the digestive tract Meatless Monday at Johns Hopkins University

  4. Why - Environmental Concerns • Water consumed at unsustainable rates • About 2,000 gallons of water used to produce 1 pound of beef* • Meat production heavily reliant on fossil fuel • 40 calories of fossil fuel energy go into every calorie of feed lot beef compared to the 2.2 calories of fossil fuel energy needed to produce one calorie of plant-based protein* • U.S. Agriculture Dominated by Livestock Production • 50-70% of all grain grown in U.S. is fed to livestock & poultry* • Livestock production accounts for 70% of all agricultural land# • Food Animal Waste & Water Pollution • EPA: agricultural operations, including animal confinement operations, are a significant source of water pollution • States estimate that agriculture contributes to the impairment of at least 173,629 river miles, 3,183,159 lake acres and 2,971 estuary miles *Pimental & Pimental, 2003 Meatless Monday at Johns Hopkins University

  5. Plant-Based Diets vs. Diets with Animal Protein Meatless Monday at Johns Hopkins University

  6. Why - JHU Why Meatless Monday? Consistent with Responsible Dining ‘DNA’ Healthy Body Healthy Environment Why Now? Logical progression in our commitment to continual improvement Why does this work for JHU Dining? Non-exclusive Based on customer choice Educational and information-based Meatless Monday at Johns Hopkins University

  7. Program Rollout Education at Point of Sale (Dining Facilities) Modified Menus Advertising and Publicity Peer to Peer marketing and education Meatless Monday at Johns Hopkins University

  8. Year 1 (2010-2011) Educational Tabling Sampling Counter Cards Easels Buttons Featured Vegetarian Options Celebrity Guest Chef Event (Kim O’Donnel) Vegetarian Steering Committee Meatless Monday at Johns Hopkins University

  9. Year 1 Marketing Collateral Counter Card Large Easel Sign Meatless Monday at Johns Hopkins University

  10. Year 1 Marketing Collateral Celebrity Chef Demo Counter Card Meatless Monday at Johns Hopkins University

  11. Year 2 (2011-2012) • Large Standing Banners • Counter Cards • Enhanced Vegetarian Menu • QR Codes • Vegetarian Steering Committee • Chef Cooking Demos (FFC & Nolan’s) Meatless Monday at Johns Hopkins University

  12. Year 2 Marketing Collateral Counter Card Custom Chalk Boards to Advertise Meatless Monday Specials Meatless Monday at Johns Hopkins University

  13. Standing Banners Year 2 Marketing Collateral Healthy Body Healthy Environment Meatless Monday at Johns Hopkins University

  14. Year 2 Chef Demos Meatless Monday Chef Demo at Nolan’s Meatless Monday at Johns Hopkins University

  15. Metrics • On any given Monday, we offer over 500 distinct vegetarian menu items • For Monday production, ARAMARK purchases on average 25% less meat and buy on average 35% more vegetables • Vegetarian production has increased by 45% - through the conversion of meat-based dishes or stations to vegetarian options Meatless Monday at Johns Hopkins University

  16. Positive Impact • Given the conversion of meat-based to vegetarian dishes: • During a 32 week academic year, we save about 24 million gallons of water • During a 52 week calendar, we save about 38 million gallons of water Meatless Monday at Johns Hopkins University

  17. Q&A Meatless Monday at Johns Hopkins University

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