VRG sent in the following testimony to the USDA concerning school food lunch (comments are due April 22, 2020):

We welcome the opportunity to comment on Simplifying Meal Service and Monitoring Requirements in the National School Lunch and School Breakfast Programs. 

More than 30 million children in the United States participate in the National School Lunch Program yearly and more than 14 million children participate in the School Breakfast Program (2). These programs are federally funded, operate in public and nonprofit private schools, and have a stated goal of providing nutritionally balanced, low-cost or no-cost breakfasts and lunches to children each school day (1,2). 

Children get more than half of their daily calories from school meals so it’s important that these meals provide nutritious food, including whole grains, beans, vegetables, and fruit.

Changes to school meal requirements that were implemented in school year 2012-2013 resulted in significant improvements in the nutritional quality of school meals (3). Specifically, more whole grains, greens, and beans were served to children at lunch and more whole grains and fruit were served at breakfast (3).

The changes proposed by Simplifying Meal Service and Monitoring Requirements in the National School Lunch and School Breakfast Programs would eliminate many of the program improvements that were made in 2012-2013. The proposed changes would reduce the amount of vegetables and fruit required to be served at breakfast and lunch. Fewer red and orange vegetables (sources of vitamin A) would be required to be served at lunch. The proposed change would allow pasta made with vegetable flour to be counted as a serving of vegetables. We do not support these changes. It is important for children to have an opportunity to choose a variety of vegetables and fruits and to become familiar with vegetables that are presented as vegetables.

If breakfast is served outside of the cafeteria, which many school districts do, the amount of fruit included would be cut from one cup to a half cup. Since the number of calories that must be served at breakfast is unchanged, a half cup of fruit could be replaced with cheaper food like sweet pastries. The proposed changes would allow schools to offer potatoes as a vegetable every day. Potatoes could take the place of fruit at breakfast. Potatoes are a fine food, but they don’t supply the generous amounts of vitamin C, vitamin A, calcium, and iron that other vegetables or fruits do.

A rationale given for the changes is that children don’t like the changes that were made in 2012-2013 and that they’ve resulted in more waste. A study conducted by USDA, refutes this argument and shows that after the 2012-2013 changes, there was either less plate waste or about the same plate waste as before (3). We do not support the proposed changes to reduce fruit servings for breakfast served outside of the cafeteria or allowing potatoes to be served as a vegetable daily.

For many children, school meals are an opportunity to have access to healthy food. These proposed changes cut plant foods from school meals and are harmful to children’s nutrition.

Thank you for the opportunity to comment on this issue.

References
1. USDA. The National School Lunch Program. 2017. https://fns-prod.azureedge.net/sites/default/files/resource-files/NSLPFactSheet.pdf
2. USDA. The School Breakfast Program. 2017.  https://fns-prod.azureedge.net/sites/default/files/resource-files/SBPfactsheet.pdf
3. USDA. School Nutrition and Meal Cost Study. 2019. https://fns-prod.azureedge.net/sites/default/files/resource-files/SNMCS_Summary-Findings.pdf

To submit your own testimony by April 22nd, go here.
https://www.federalregister.gov/documents/2020/03/23/2020-05979/simplifying-meal-service-and-monitoring-requirements-in-the-national-school-lunch-and-school

Each year The Vegetarian Resource Group holds an essay contest for children. SUBJECT: 2-3 page essay on any aspect of veganism/vegetarianism. Vegetarianism is not eating meat, fish, and birds (for example, chicken or duck). Vegans do not use any animal products. Among the many reasons for being a vegan/vegetarian are beliefs about ethics, culture, health, aesthetics, religion, world peace, economics, world hunger, and the environment.

Entrants should base their paper on interviewing, research, and/or personal opinion. You need not be a vegetarian to enter. All essays become the property of The Vegetarian Resource Group. DEADLINE: Must be postmarked by May 1, 2020 for current year of judging.

Previous winning essays and complete details can be seen here: http://www.vrg.org/essay/

Both adults and kids tend to enjoy tacos and there are so many different ways to make delicious vegan tacos. Vegetarian Journal Vegan Cooking Tips columnist Chef Nancy Berkoff says “Let the taco tasting begin! Whether traditional or 21st century, tacos can be made tasty and quickly! Be certain to match your filling to your taco. If you are using hard shells, you’ll want crunchier ingredients, such as fresh chopped veggies like bell peppers and onions, crumbled tempeh, fresh mushrooms, cut corn, whole beans (rather than mashed), shredded jack or cheddar vegan cheese, and shredded greens. If using a soft shell, such as a steamed corn or flour tortilla, you’ll want to consider softer ingredients, such as mashed black or pinto beans, white or red potatoes, chopped steamed veggies, alfalfa or clover sprouts, salsa, diced and grilled onions, cooked chili, canned tomatoes, diced silken tofu, or steamed grains such as rice or quinoa.”

Some suggestions Chef Berkoff offers are:

Scramble some extra tofu, flavored with soy sauce for dinner or breakfast. Add the scrambled tofu, hot or cold, to a taco shell with some mushrooms and veggies of choice and you have a fast taco. Do the same with leftover Chinese food for a fusion cuisine taco.

For a pizza taco, add a combination of chopped fresh or canned tomatoes, olives, peppers, onions, smoked tofu, and white beans or chopped extra-firm tofu to a taco shell, top with nutritional yeast or shredded vegan cheese, and heat in the oven or microwave until warm.

To find more taco ideas and to read her entire column, go to: https://www.vrg.org/journal/vj2016issue1/2016_issue1_cooking_tips.php

 To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K  In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

The Vegetarian Resource Group recently received a press release announcing White Castle’s latest vegan menu option.

Starting in March 2020, The restaurant chain White Castle is offering the vegan Impossible Slider on its vegan bun with vegan cheese  in New York and New Jersey. According to the press release, White Castle Vice President Jamie Richardson hopes to make it national in the near future.

Sarah Walters, Director of Public Relations of RMD Advertising who represents GOOD PLANet Foods, sent us the press release. The VRG asked her to confirm that everything about this menu offering was vegan.

We started our inquiry by asking for the ingredient statements for all components of this menu item.

We were pleasantly surprised to find that Sarah responded with the complete ingredient statements for all three components (patty, bun, and cheese) manufactured by three different companies within 24 hours. This is highly unusual for a public relations firm to be so prompt, and we expressed our gratitude to Sarah for her professional diligence.

Here are the ingredient statements:

1. Impossible Slider

Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural Flavors, 2% or less of: Potato Protein, Methylcellulose, Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin, Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12.

2. Non-dairy cheese

Filtered Water, Coconut Oil, Food Starch- Modified (Potato & Tapioca), Potato Starch, Calcium Citrate, Sea Salt, Olive Extract, Cheddar Flavor (Vegan Sources), Paprika Extract & Beta Carotene (Colors)

3. Bun

Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Soybean Oil, Contains 2% Or Less Of Each Of The Following: Yeast, Salt, Vital Wheat Gluten, Calcium Stearoyl Lactylate (Csl), Guar Gum, Monoglycerides, Monocalcium Phosphate, Sodium Alginate, Ascorbic Acid (Vitamin C), Enzymes. CONTAINS: WHEAT

As a follow-up, we asked Sarah about a few microingredients in this White Castle menu offering which could be derived from animal products. We wanted to confirm that they were all plant-derived. We also asked about kitchen protocols.

Here are our questions followed by the answers from White Castle via GOOD PLANeT Foods.

Microingredients:

The VRG: Are the natural flavors in the Impossible Slider animal-derived?

White Castle: The Impossible Slider contains no animal or animal byproducts.

The VRG: In the bun, is the stearoyl part of calcium stearoyl lactylate animal-derived?

White Castle: Our buns contain no animal or animal byproducts.

The VRG: In the bun, are the monoglycerides animal-derived?

White Castle: Our buns contain no animal or animal byproducts.

Preparation:

The VRG: Are the Impossible Sliders prepared separately from animal products? Do they ever come in contact with animal oils or juices on a shared surface?

White Castle: …We do have procedures for cooking the Impossible Slider on a dedicated griddle, separate from menu items containing animal-derived ingredients…They are prepared in a common kitchen and may come into direct or indirect contact with menu items derived from animal ingredients.

The VRG: Is the bun warmed/cooked in a toaster, microwave or oven that’s used to warm/cook animal products or dairy-containing menu items?

White Castle: Yes—customers can request to not have the bun steamed if they would like…

The VRG: Are separate and sanitized utensils, cookware, etc. always used to serve/make this menu item (Impossible Slider + vegan cheese on this bun)?

White Castle: Yes, we have dedicated small wares for cooking the Impossible Slider…Note that our plant-based products are prepared in a common kitchen and may come into direct or indirect contact with small wares that have touched ingredients derived from animal sources.

Readers with further questions about the Impossible Slider with vegan cheese may contact White Castle.

The contents of this posting, our website, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

For information on other restaurant chains, see https://www.vrg.org/fastfoodinfo.php

For information on vegan and vegetarian restaurants in the USA and Canada, see https://www.vrg.org/restaurant/index.php

The Vegetarian Resource Group produced a brochure called “Save Our Water—The Vegetarian Way” looking at water usage and livestock production versus water usage and eating a veggie diet. One chart shows the estimated amount of water in liters used to produce one kilogram of food in the U.S. Another chart shows global averages of the quantity of water required to produce certain food products by liters. We also present the quantity of grains (kg) eaten by U.S. livestock to produce one kilogram of meat. Three sets of statistics are presented due to differing calculations by various statistics.

You can read this brochure here: https://www.vrg.org/environment/water_brochure.php

The brochure is also available online in Spanish: https://www.vrg.org/environment/water_brochure_spanish.php

The Vegetarian Resource Group sent the following testimony to the FDA.
Testimony is due April 21, 2020. See:
https://www.federalregister.gov/documents/2020/02/21/2020-03437/food-standards-general-principles-and-food-standards-modernization-reopening-of-the-comment-period

We welcome the opportunity to comment on Food Standards: General Principles and Food Standards Modernization. We commend FDA for their commitment to protecting consumers against economic adulteration; maintaining the nutritional integrity of food; and providing flexibility to encourage manufacturers to produce more healthful foods. As a consumer organization, we also prioritize providing clear, helpful label information that consumers can use to make an informed choice and to be able to find the foods that they are looking for. We believe that FDA principles 2, 6, and 8 should be revised to better reflect the needs of the consumer.

Specifically, each of these principles (2, 6, and 8), includes the phrase “the basic nature … of a food.” From testimony and statements that we have heard about standards of identity, the food industry, whether animal-based or plant-based, is interpreting the “basic nature of a food” to protect their particular product, rather than the consumer. This is contradictory to the goals of:
(1) protecting consumers against economic adulteration;

(2) maintaining the basic nature, essential characteristics, and nutritional integrity of food; and

(3) promoting industry innovation and providing flexibility to encourage manufacturers to produce more healthful foods.

We suggest that in Principles 2, 6, and 8 the phrase “basic nature” be changed to “typical uses” so that these principles would read:

2. Describes the typical uses of the food to ensure that consumers are not misled by the name of the food and to meet consumers’ expectations of product characteristics and uniformity.
3. Permits maximum flexibility in the technology used to prepare the food provided the technology does not alter the typical uses or essential characteristics, or adversely affect the nutritional quality or safety, of the food. Provides for any suitable, alternative manufacturing process that accomplishes the desired effect, and describes ingredients as broadly and generically as feasible.
4. Is simple, easy to use, and consistent among all food standards. Includes only those elements that are necessary to define the typical uses and essential characteristics of a particular food, without unnecessary details.

We suggest you add as a guiding principle:

A use of a term should be allowed if a descriptive word or two added to the term enables the consumer to easily differentiate the food from the name without the descriptive term.

Plant-based products are specific product examples that illustrate why principles 2, 6, and 8 should be revised and why we recommend adding a guiding principle. 

Standards of Identity should meet the needs of a variety of consumers.  Our comments focus on the needs of vegetarians, vegans, and those who wish to eat vegetarian and vegan foods.

Vegetarians and those interested in reducing animal product consumption commonly use plant-based products (milks, cheeses, yogurts, meats) in place of animal-based products. The plant-based products are used to add variety, to enable users to prepare foods similar to those made with animal-based products, and, in some instances, to supply nutrients such as calcium, vitamin D, vitamin B12, and protein. If a Standard of Identity’s focus is the “basic nature of a food,” some may make the claim that terms such as “milk” or “meat” could only be used for foods derived from animals which is confusing and misleading to plant-based consumers, who are close to half the population (1). Replacing “basic nature of a food” with “typical uses of a food” would allow label information that would enable consumers to recognize plant-based products that replace meat or dairy products using familiar words like “burger,” “milk,” “cheese,” or “bacon.”

Our suggestion to add as a guiding principle “A use of a term should be allowed if a descriptive word or two added to the term enables the consumer to easily differentiate the food from the name without the descriptive term” is a way to promote honesty and fair dealing in the interest of consumers. For example, plant-based products such as milk, cheese, or yogurt would be labeled with a modifier identifying the main plant ingredient (e.g. soy milk, cashew cheese, almond milk yogurt).  Similarly, plant-based meat replacers could be identified as “soy burger,” “tempeh bacon,” or “tofu-based sausage.”

These changes will have an impact on many consumers. According to our most recent poll (1), about 4% of adults in the United States consistently follow a vegetarian diet, about half of these are vegan and do not eat any animal products. People choose to follow vegetarian or vegan diets for a variety of reasons including health, ecological, and religious concerns, dislike of meat, compassion for animals, belief in non-violence, and economics. Many other people avoid dairy products and/or meat products due to environmental concerns; health issues such as allergies, lactose intolerance, or hypercholesterolemia; or for other reasons. Our most recent poll (1) finds 46% of American adults sometimes or always eating vegetarian (including vegan) meals. This segment is likely to increase since 60% of 18-34-year olds always/sometimes eat vegetarian (including vegan) meals when eating out. Clearly, a large and growing segment of the population needs products to be labeled in a way that meets their needs as consumers of plant-based products.

In conclusion, we recommend

• Changing the phrase “basic nature” in Principles 2, 6, and 8 to “typical uses.”
• Adding a guiding principle that states, “A use of a term should be allowed if a descriptive word or two added to the term enables the consumer to easily differentiate the food from the name without the descriptive term.”

Thank you for the opportunity to comment on this issue.

References

1. Stahler C. How many adults in the U.S are vegetarian and vegan? How many adults eat vegetarian and vegan meals when eating out? Asks the Vegetarian Resource Group. https://www.vrg.org/nutshell/Polls/2019_adults_veg.htm Published 2019.

Each year The Vegetarian Resource Group holds an essay contest for children. SUBJECT: 2-3 page essay on any aspect of veganism/vegetarianism. Vegetarianism is not eating meat, fish, and birds (for example, chicken or duck). Vegans do not use any animal products. Among the many reasons for being a vegan/vegetarian are beliefs about ethics, culture, health, aesthetics, religion, world peace, economics, world hunger, and the environment.

Entrants should base their paper on interviewing, research, and/or personal opinion. You need not be a vegetarian to enter. All essays become the property of The Vegetarian Resource Group. DEADLINE: Must be postmarked by May 1, 2020 for current year of judging.

Previous winning essays and complete details can be seen here: http://www.vrg.org/essay/

Have you ever gone to a supermarket, looked at the salad choices in the deli case, then think the vegan options are slim and often unexciting. We’ve got you covered. A previous Vegetarian Journal article called “Deli Salads,” by Rachel Haley Himmelheber offers a wide range of recipes for creative deli salads.

You can prepare Mexican Cole Slaw; Potato Salad with Thai Peanut Dressing; Asian Slaw; German Potato Salad; Middle Eastern Macaroni Salad; or Pecan and Red Pepper Pesto Macaroni Salad.

Find the entire article, including recipes, here: https://www.vrg.org/journal/vj2000jul/2000_jul_delisalads.php

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

Photo above from Doshi.

Some online vegan retailers have been able to continue shipping during the coronavirus pandemic. If you’re still working and are able to support these vegan establishments, we’re sure they would greatly appreciate it!

Avesu Vegan Shoes

https://www.avesuveganshoes.com/

American shop selling women’s and men’s sneakers, sandals, and all types of other shoes, bags, backpacks, belts, wallets, and more.

Doshi

https://doshi.shop/

This American online store offer all types of bags for men and women including backpacks and brief cases, as well as wallets and belts.

Free Rangers

www.freerangers.co.uk

British shop selling men’s and women’s shoes, bags, belts, and accessories.

Herbivore Clothing

www.herbivoreclothing.com

American shop selling bags, wallets, belts, and shoes for women and men.

Holster Australia

www.holsterfashion.com

Australian shop that offers shoes for children and women.

Mooshoes

www.mooshoes.com

American shop on both the East and West coasts, as well as online shopping. Their online shop offers men’s and women’s shoes, bags, wallets, and belts.

Native Shoes

www.nativeshoes.com

Canadian shop and online store that sells kid’s, men’s and women’s shoes, boots, and sandals

Vegan Essentials

https://veganessentials.com/

American shop offering belts and wallets.

Vegan Warehouse

www.theveganwarehouse.com

American shop offering a wide variety of handbags for women and belts, wallets, and more for men.

 The Vegetarian Site

www.thevegetariansite.com

American shop selling men’s and women’s footwear, belts, and accessories such as wallets.

Nothing beats a bowl of soup! If you’re in a rush, Chef Nancy Berkoff offers some creative simple soup suggestions in her Vegan Cooking Tips column from a previous issue of Vegetarian Journal.

Nancy states, “Soup meals are comforting and convenient meals. One way to ensure that there can always be soup on the table is to make a basic soup to use as a base for other types of soup.

For example, create a basic vegan vegetable soup. Use your broth or stock of choice, add diced or chopped seasonal or frozen veggies, allow to simmer, and you have a basic soup. Use your favorite fresh or dried herbs, such as parsley, cilantro, basil, sage, thyme or rosemary, to create your own flavor profile. Next…add some cooked beans, purée, and you have a creamy soup.”

Another idea she offers is: “You might want to try a soup with an interesting flavor and texture such as a West African-style soup. Mince and sauté garlic and onions, stir in tomato paste, stir in peanut butter (or soy nut butter), stir, and allow to heat, then add in broth or stock, add in shredded greens, and allow to simmer. This soup is ready to go, or you can add in veggie crumbles, shredded coconut, chopped nuts, raisins, leftover cooked veggies, cooked rice or couscous, etc. This soup lends itself to being served over cornbread, steamed breads, or potato pancakes.”

To read the entire column including many more soup ideas, go to: https://www.vrg.org/journal/vj2018issue1/2018_issue1_cooking_tips.php

To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K  In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K