EXPO 2015#TIE2015

in this presentation we will speak about the typical meals of our regions, the food habits

in our schools and the differences between our food-

environments.

Hello, nice to meet you! We are the students of the

secondary school CIUFFELLI-EINAUDI in Todi and of the secondary school DCDS in

Detroit

The typical Italian food is more unique than rare for its simplicity with dishes composed of different ingredients (from four till eight). Our recipes have usually been created more by grandmothers than by chefs and there have been adapted for the housewife kitchen. They are usually based on cheese, wine, extra virgin olive oil, but it is different from region to region in all the country. In the region of Umbria the traditional kitchen is essentially based on meat and earth’s products that are used in all the occasions.

The food consumed in the school area, as well as the region of Southeast Michigan, is very diverse. The typical food is a mix of many different cultures and cuisines. Of course, American food is still very popular in this region. American food includes hot dogs, hamburgers, French fries, nachos and cheese, and chicken wings/legs. A lot of the food features red meat. For example, we also typically eat beef lasagna and meat loaf. The typical food of the school area also includes a lot of grain, carbohydrates, and chicken. For school lunch, our students typically eat chicken pot pie, chicken noodle soup, pasta,

macaroni and cheese, potatoes, etc. In addition, our school also embraces healthy alternatives to food. Often, we substitute turkey for chicken or pork.

ITALIA USA

The Italian meal provides more courses:

Appetizer: cold cuts, cheeses, “crostini”, vegetables, eggs;

First: pasta with various condiments. The most common is pasta with tomato and “parmigiano”;

Second: different types of meat like veal, pork, chicken, turkey, lamb (in Umbria the most consumed meat is pork: steaks, sausages, etc.), the fish is most typical of sea’s areas;

Contour: cooked or cold vegetables, legums;

Fruit: of season;

Dessert: any region or area has got her typical cakes.

At lunch, students are also able to enjoy various soups and make their own salad out of fresh ingredients, such as lettuce, tomatoes, olives, cucumbers, onions, and croutons. Milk is also very popular in the school area. For fruits and vegetables, the typical fruits that we enjoy are apples, bananas, oranges, pears, and peaches. For vegetables, there are a lot of choices. On any given day, we eat carrots, broccoli, cauliflower, green peppers, onions, and green beans. Apart from American food, the region of Southeast Michigan also enjoys a variety of cuisines from outside cultures. For example, the food around the school area includes Chinese, Indian, and Mexican cuisines. Rice is a common side dish, and we also eat stir-fry on some occasions. Indian food includes butter chicken and a lot of vegetarian dishes. For Mexican food, our school typically has tacos and burritos for lunch.

In our school there is just a break for a time during the morning and it is about ten minutes; the students during the break are free to buy their breakfast in the school’s coffee bar or they can bring something from home. Our school is located in three different buildings and in the Agrarian building there is a school canteen for lunch and dinner for the students who live in the campus.

Some students buy food from the automatic machines placed inside the schools. The machines allow students to buy snacks such as chocolate, crackers, potato chips; cold drinks such as coke, orange juice, lemonade, water and hot drinks such as coffee, tea, chocolate, cappuccino.

All students have food at least once a day, during lunch. Lunch is when most students eat their main meal. In addition, most students also eat something during the break. Some students buy food from the “Fast Breaks” service. Fast Breaks allows students to buy snacks throughout the day. Other students have food in their advisories. The advisory is a special kind of system that we have at our school in Southeast Michigan. All students are assigned an advisory teacher at the beginning of the year. The advisor is kind of like a counselor and tutor for his or her students. Students can visit their advisor anytime during break, and the advisors handle the students’ schedules and grades. Most advisories have a lot of snacks such as chips, candy, and chocolate. Most students go to their advisor during break to enjoy these snacks. Students are used to having lunch at school. In fact, a section of the school is dedicated to providing lunch for the students everyday at noon.

Usually the foods that the students have at break are sandwiches with cold cuts or “nutella”, different types of snacks, fruits and yogurts.

The food students are used to having during breaks are mostly snacks. For example, a typical snack that students eat is chips. Other snacks such as popcorn, chocolate, candy, and crackers are also common. Some students also enjoy having drinks during break. Typically, students will have a soda-type drink such as Coca-Cola, or they may drink fruit juice and/or energy drinks. Most of the food eaten during the breaks are high in sugar and in salt. For example, candy and potato chips. Students like to eat this type of food during break because it gives them energy. This energy helps them get through the day or do well on a particular test.

Filling sandwiches, different types of pastries, snacks, chips, candies and drinks can also be bought at school. On the occasions of afternoon meetings for the lunch the cafe offers salads, richer and bigger pizzas, cooked vegetables, backpacks stuffed and “piadine”.

Lunch is provided for free in the tuition of the school. However, the school does have a “Fast Breaks” service in which the students can come to the cafeteria and buy snacks and drinks throughout the day. There are candies, chips, chicken tenders, etc. Most of the “Fast Breaks” food is relatively cheap, although if a student buys food everyday it still turns out to be a lot of money.

The foods that are often brought from home are sandwiches, pizzas, fruits, yogurts and snacks.

Students do not bring their own food to school. The school provides a free lunch for all students. The free lunch includes many food choices so that all students can find something to eat. Also, the school has a service that provides students with food during breaks. However, this food is not free, so students have to spend money. Although most students eat the lunch food that the school provides, a few people still bring their own food from home. These people have special diets or allergies that make eating the school lunch impossible.

Students eat a lot of different things for lunch and dinner at school and the dishes change every week and every day.One of a lot dishes for lunch in Monday can be steps “pasta”, baked arista, beans and for dinner pureed beans, “torta al testo” with mixed grill, salad.On Tuesday for lunch we can eat “pasta al pesto”, stew, spinach and for dinner saffron “risotto”, cordon bleu, salad.On Wednesday we can eat for lunch “lasagna” with mushrooms, “mozzarella” and “prosciutto crudo”, mixed salad and for dinner meatloaf, stewed peas, baked potatoes.On Thursday there is for lunch “pasta all'amatriciana”, breaded morsels, salad and for dinner “spaghetti” with garlic, olive oil and chili, turkey breast with odors, tomatoes and salad.

Students eat a lot of different things for lunch at school. First of all, every day the school provides two main dishes for the students (this is the food they first encounter after getting in line). One dish typically features some kind of meat while the other main dish is for vegetarian students. Next to the main dishes is usually some type of fruit or dessert. Often, there will be apples or bananas, and sometimes ice cream. After students go past the main dish section, they enter a room where they can design their own lunch using fresh ingredients. For example, there is a salad bar where students can create their own salads using ingredients such as lettuce, tomatoes, onions, cucumbers, peppers, cheese, croutons, etc. Next to the salad bar, there are usually two or three choices of soups that the students can eat. Often, the school provides chicken noodle soup to the students, which is a very delicious American classic.

On Friday we eat for lunch “pasta” with tuna, flounder, tomatoes gratin and for dinner “pizza margherita” and with “rosmarino”, “prosciutto crudo” and cheese, french fries.At the end on Saturday we can eat for lunch “pasta al pomodoro”, meat and salad.

Apart from soups and salads, students can also choose to create their own sandwiches. There are a variety of deli meats and cheeses available, and students even have options when choosing the type of bread that they want. Finally, after deciding on their lunches, students can pick up an empty cup and get a drink at the drink fountain. There are simple choices, such as water and orange juice, but also other options such as Coca-Cola and milk.

A: Good morning; today we are with Mr. Luca, the chef of the school canteen, to ask him information about sustainable products used in the school’s kitchen. What type of food are consumed?L: Our menu are based on typical dishes of the territory: for example for breakfast some semi-finished products such as croissants and “sfogliatine” are provided and furthermore we prepare plumcake and “ciambelloni”. For lunch and dinner the menu often offers pasta with various condiments, “risotto”, soups and different types of meat accompanied by some vegetables such as salads.A: Is there attention about "sustainable" products?L: Initially the school provided meat by its own breeding and fruit and vegetable by its own cultivations, but now it is difficult for us to produce them; given that Italian and local products are very attentive about sustainability, our suppliers are principally local and they provide us with meat, frozen semi-finished products, dairy products and bread.A: Thanks for your time, good-bye!

The food supplier for the school is Plum Market Food Service. This supplier provides the school lunch and food during breaks. Plum Market has a sustainable and eco-friendly food service. The supplier uses only organic and natural ingredients in the food. All of the food is prepared fresh and comes from the local area. The food is also very tasty, and there is a lot of variety in the types and styles of food.

I: Good morning, today we are here with two students of the Einaudi institute of Todi to ask about their degree of satisfaction for the meals provided by the school. Noemi, how long have you been using the school canteen?N: Good morning, I have been using the canteen for 4 years.

I: And which is your degree of satisfaction?N: I’m totally satisfied of the meals offered by the school canteen, because they are good and healthy.

I: Thank you Noemi. And you, Andrea, how long have you been using the canteen services?A: It’s my first year as boarder and honestly I’m very satisfied of the meals that are exquisite and with a big variety of food which change every week.

I: Thank you for your help guys.

The school food supplier pays very close attention to “sustainable” products. First, only fresh and healthy ingredients are offered for lunch. These ingredients come from farms that use natural and sustainable methods for growing food. Second, very little food is wasted at the school. Students are encouraged to only take what they will eat, and the school saves any food that is still fresh for lunch the next day. Third, most of the main dishes that the school provides are taken from suppliers that pay close attention to making healthy and environmentally friendly food.

About the school food the majority of students is really happy and they like want they eat, because the food is composed of sustainable elements and they are really yummy for them tummy.

Students are very happy about the school food. The food is very nutritious and tasty, and many students are eager to grab second or third servings because the food is so delicious. Even on a day where many students may not like the particular main dish, they still have a lot of options because they can create their own lunches at the soup, salad, and sandwich bars. In addition, students can also ask the lunch staff to personalize their main dishes if they want to, which gives the students even more freedom as to the kind of food they want to consume for lunch.

ANNEXES

DCDS Expo Group

Some notes about

food distribution

In the food industry, the two most important groups are the producers and the consumers. The producers consist of farmers and ranchers who raise crops and livestock. The consumers, ranging from the individual to schools to governments, are the ones who then buy the food for consumption.

However, these two groups alone are not enough to sustain the food industry. A third party must be present to link the producers with the consumers. This third party is the food distribution system, which transports fresh fruit, vegetables, etc. to markets where the consumers can then buy them.

The Basics of DistributionThe distribution of food involves two steps:

1. Transporting freshly harvested produce to processing factories

2. Transporting the finished products to stores and markets to be sold

Our first focus will be the transportation of food from the producers to the processing facilities. This crucial step applies to most developed regions of the world. Many people know that the foods they pick up at the market are not grown across the street. However, few realize the actual complexity and logistics involved in moving food products from point A to point B.

From Farm to Factory, Part IFarmers make up the first step of the food distribution process. They first harvest the produce or grow the livestock at varying times of the year. Because most farmers make a living from selling their produce, they have to find buyers fast or risk losing their yield.

The problem is this: a typical farmer has very limited mobility. He or she spends most of the year looking after the farm and has little time to search for potential buyers. Moreover, farmers do not possess the adequate vehicles to transport their large quantities of produce. Moving a full harvest of corn takes dozens of freight trucks; a farmer’s tractors and pickup trucks are definitely not suited for the job.

Because farmers cannot sell off their produce themselves, they have to find third parties to deliver the food to the consumers. This is where large-scale companies like Sysco and UNFI come in.

These companies, and others, typically set up contracts with their partnering farmers. These plans could be on a year-to-year basis or they could be in long-term, but the general characteristics are the same. The farmers have a quota to satisfy with their harvest. If they do, then agents from one of these companies come to their farm, pay them their salary, and cart off their produce.

From Farm to Factory, Part II

However, the transport trucks rarely ever go directly to vendors and markets.

Usually, produce taken fresh from a farm is not yet fit for consumption. Of course, for food items such as apples and bananas, this is not the case. However, other types of food such as milk and meat need to be inspected and/or transformed into other food products - such as butter or yogurt - before being consumed.

Thus, farm produce is first transported to processing facilities all across the world for various types of inspections. Some produce, especially fruits and vegetables, may just need to be washed and labelled. Other produce, such as meat, have to be inspected, correctly divided, and packaged. Sometimes, even fruits and vegetables need to go through this process. This is true if the produce is ultimately packaged as salad or other product forms, such as juice.

Distributor to Dining Table

Once food products have been fully processed and packaged at their respective facilities, they begin the final leg of their journey into the consumer’s pantry or fridge. Again, freight trucks or similar mass-transport vehicles are needed to haul the finished products to markets or grocery stores. Once they are at those locations, the foods are unloaded by store employees and put on display.

Consumers then go to the stores and purchase those food products. In the end, they are consumed as either part of a snack or a meal. The whole process, beginning with the farmer, then starts again, keeping the world in a cycle of constant motion and consumption.

Situation in the U.S.

In the United States, the food industry operates very similarly to the way described above. Independent or commercial farms are partnered with distribution and processing companies which deliver the farms’ produce to consumers. This is how the food industry generally operates.

Advantages/Disadvantages:

Just because such a system is in place, however, does not guarantee that it is the best method possible. There are both benefits and pitfalls to the current system of distribution.

Government Programs

• ›United States Department of Agriculture

o FNS

o FSA

o Agricultural Marketing Service (AMS)

facilitate the efficient, fair marketing of U.S. agricultural products, including food, fiber, and specialty crops

o Foreign Agricultural Service (FAS)

organizes foreign distribution of US goods

● United States Agency for International Development (USAID)

o Food and Nutrition Service (FNS)

To help Americans eat healthy foods and reduce food insecurity

● My Plate was invented by the FNS

This graph depicts food insecurity in the United States in 2011. Food Security is a major topic of the Food and Nutrition Service.

FNS

›Distribution files and records

›http://www.fns.usda.gov/sites/default/files/pd/fd$sum.pdf

›http://www.fns.usda.gov/sites/default/files/pd/fdpart.pdf

o Farm Service Agency (FSA)

protects drinking water, reduces soil erosion, preserves and restores habitats, aids farmers in restoring farms from natural disasters

The Farm Service Agency also provides microloans to small farms to help farmers continue to produce goods on even a smaller scale than large growers.

AMS● ›Aggregation Models

o ›More regional product

o ›Storage, processing, distribution services

o Affordable for small and mid-size producers

● ›Transport

● Market reports

● Economic analysis

● Technical assistance

● ›Soybean production

http://www.ams.usda.gov/AMSv1.0/

http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5109184

Government Programs (cont.) ● �National School Lunch Program (NSLP)

o provides nutritionally balanced, low‐cost or free lunches to more than 31 million children each school day

o http://www.fns.usda.gov/sites/default/files/NSLPFactSheet.pdf

● �The Emergency Food Assistance Program

● �Food Distrib. Program on Indian Reservations

Advantages to Commercial Distribution

Evidently, there are good reasons as to why a system of commercial distribution is in place in most of the United States. The following are but to name a few:

1. Convenience to farmers

2. Convenience to consumers

3. Consumer Safety

4. Profit

Having contracts with large-scale distribution and food processing companies is very convenient for farmers. For one, they do not have to worry about not finding enough buyers of their produce. Farmers simply have to make sure they satisfy the contract quota, and the companies will ship off all of the produce from their farms. Secondly, the farmers save money and energy from not having to drive or transport produce themselves. This style of business also suits those who lack the ability or means to use their own trucks and trailers. For example, a farmer may be disabled with respect to vision, or he or she may live in an isolated area that is difficult to travel around.

USDA Foods

● Distributes food to 100,000 public and private non-profit schools● Food Distribution Companies

● Government regulates food distribution companies by establishing rules that these companies must follow

Sysco

● American distributor

o Highly recognized and appreciated

o Lacks an international presence (1-2% share in the global market)

● Specializes in the distribution of food items and related products

o One product line includes a variety of frozen, canned, dry, and fresh food items such as chicken, beans, etc.

● Locally-focused

o Works with local growers and producers

● Transports food by using trucks

o 9000 trucks delivering food

Sysco Brand Products

Sysco Network

● Over 170 distribution centers

● Strong supply chain network by having reputable suppliers and many customers

Plum Market

● Locally sourced foods

● Organic foods

● Has partners for food re-distribution

Gordon Food Service

● Privately held foodservice distributor in America

● Uses local produce

● Transports food using trucks

● Has K-12 specific products for schools o All products meet national regulations and

nutritional guidelines

Van Eerden Food Service

● Transports food using refrigerated trailers

● Gets food from national brandso Not local foods

o Offers national brands and private label dry and frozen foods

USDA Food Consortiums

● Involved in procuring distribution, warehousing, and processing USDA foods for all school districts

● Schools must apply in order to join a consortium

Michigan Food Consortiums

● Great Lakes Consortiumo Food is provided by Gordon Food Service

● School Purchasing and Resource Consortiumo Food is provided by Sysco Food Service

● Macomb Oakland RESAo Food is provided by Van Eerden Food Service

Ciuffelli-Einaudi Expo Group

Some notes about our

typical food

(Todi and the region of Umbria)

Gastronomia umbraI prodotti tipici dell'Umbria sono da sempre l'olio d'oliva, gli ortaggi, i vini pregiati e le acque salubri. Quella umbra di alta qualità è considerata una delle migliori cucine nazionali. Questi sono alcuni dei principali piatti tipici regionali:

Antipasti:

-Bruschetta (pane, olio extravergine d'oliva, aglio e sale)-Crostini alla norcina (olio, aglio, alici, tartufo, fegatini di pollo, capperi, pepe e sale)-Panzanella (pane, pomodori, insalata, cetriolo, olio extravergine d'oliva, aceto e sale)-Torta al testo (farina, bicarbonato, sale e acqua)

I primi piatti:-Gnocchi (patate, farina e sale)-Spaghetti al tartufo nero (spaghetti, tartufo nero e burro)-Strangozzi al tartufo (è una tazza di salsa di tartufo)-Umbricelli (spaghetti, sugo al ragù, pancetta soffritta con cipolla, carota, sedano, erbe aromatiche: olio, aglio, pomodoro, peperoncino, funghi, asparagi e tartufo nero)

I secondi piatti:-Faraona in salmì (faraona e le sue rigaglie, acciughe sotto sale, capperi sotto aceto, foglie di salvia, olio extravergine d'oliva, vino bianco secco, aceto, aglio, sale e pepe)-Filetto persico alle erbe ( erbette, spinaci, sedano, cipolle, timo, dragoncello, prezzemolo, sale, pepe, filetti di pesce, burro e pangrattato)-Omelette ai tartufi (tartufi, uova, sale, pepe nero, olio e aglio)

Gastronomia umbraContorni:

-Fave in insalata (fave, aglio, menta fresca, sale, pepe, olio e aceto)-Olive nere con buccia d'arancia (olive, buccia d'arancia, aglio, alloro, olio e sale)

Dolci:

-Ciaramicola (impasto con farina, uova, zucchero, burro, buccia di limone, lievito e alchermes)-Brustengolo (pane condito con frutta secca, impasto con farina di mais, uvetta, pinoli, noci, nocciole e mele a fette)-Frappe (farina, zucchero a velo, uovo, zucchero, vino bianco, olio extravergine d'oliva, limone, olio per la frittura)-Pan nociato (pane di piccole dimensioni condito con formaggio ottenuto dall'impasto di farina, acqua, sale, noci, formaggio emmenthal a cubetti, parmigiano e pecorino grattugiato, pepe, lievito, strutto e uvetta)-Pasta dolce ( tagliatelle fresche senza uovo, pangrattato, cacao amaro, cacao dolce, limone, zucchero, noci, alchermes, cannella e sale)-Strufoli ( farina, zucchero, uova, rum, mistra, olio extravergine, lievito per dolci, sale e olio per la frittura)

-Tozzetti (uova, zucchero, olio di oliva, lievito, buccia di limone, latte, liquore a piacere, nocciole e farina)A questo possiamo aggiungere altri prodotti tipici: formaggi, salumi, funghi e tartufi, pane, pasta artigianale, olio extra vergine di oliva e vino doc Todi.

L’olio d’oliva

L’Umbria è regione interna nella quale l’oliveto occupa per la quasi totalità zone collinari comprese tra i 250 e i 450 metri di quota. È uno scenario oleario unico nel suo genere, al quale corrisponde uno spettro varietale molto caratteristico.Oggi l'olio extra vergine di oliva si può fregiare della Denominazione di Origine Protetta, DOP "Umbria", che prevede cinque sottozone: Assisi-Spoleto, Colli Martani, Colli Amerini, Colli del Trasimeno e Colli Orvietani.

Prodotto con metodi risalenti ai periodi etrusco e romano, l'olio umbro è di tipo extra vergine, saporito, adatto alla gastronomia umbra fatta di cibi semplici, genuini e secolari. Alla vista si presenta di colore giallo dorato e leggeri toni verdi, limpido.Al naso ci dà sentori di fruttato, caratterizzato da toni vegetali gradevoli ed equilibrati, con ricordo di erbe officinali. Le modalità di raccolta, trasporto, lavaggio, molitura e conservazione sono tutte finalizzate ad esaltare le caratteristiche tipiche di un prodotto affermatosi nei secoli. Pertanto l'olio extra vergine di oliva prodotto in Umbria ha un colore verde brillante, sapore e aroma molto pronunciati.Altra produzione tipica è l'olio extravergine d'oliva biologico o da Agricoltura Biologica.

Vini rossi dell’Umbria

TORGIANO DOC ROSSOSono utilizzate per la sua realizzazione uve Sangiovese, Canaiolo nero e Trebbiano toscano. Supera tutte le caratteristiche che contraddistinguono un grande vino; è di colore rosso rubino, strutturato e importante. Gradazione di 12 gradi.

VINO TORGIANO ROSSO RISERVA DOCGUtilizzo di uve Sangiovese, si presenta con un colore rosso rubino, di sapore corposo, con acidità equilibrata e asciutto.

SAGRANTINO DI MONTEFALCO DOCGIl migliore vino della regione con origini a partire dal Medioevo e prodotto con vitigni esclusivi Sagrantino. E’ un vino armonico e asciutto di colore rosso rubino con venature sul viola che con l’età tendono al granata. Gradazione di 13 gradi.

Vini rossi dell’Umbria

VINO COLLI ALTOTIBERINI DOCVino rosso di rinomata fattura e tradizione. Le viti utilizzate sono presenti nei comuni di Perugia, Città di Castello, Umbertide e Gubbio. Colore rosso rubino da chiaro a intenso che si presenta con sentore di viola, delicato, di sapore asciutto, rotondo e di buon corpo.

VINO COLLI PERUGINI DOCVino rosso premiato come miglior vino umbro. Sono utilizzate uve Sangiovese e si presenta con un colore rosso rubino intenso, con sapore delicato, corposo, sapido e asciutto.

VINO LAGO DI CORBARA CABERNET SAUVIGNON DOCUtilizzo di uve Cabernet Sauvignon, con colore rosso rubino e un gusto pieno, vellutato e giustamente tannico.

VINO ROSSO ORVIETANO CANAIOLO DOCUtilizzo di uve Canaiolo, di colore rosso rubino che verte al granato con gusto

Vini bianchi dell’UmbriaTORGIANO DOC BIANCOHa origini antichissime fin dai tempi dei Romani, attraverso l’uso di uve Trebbiano Toscano, Grechetto; è uno tra i migliori vini bianchi della regione. Appare di un colore giallo paglierino, sprigionando all’olfatto un fresco profumo di agrumi e fiori di campo, con un gusto al palato fruttato e fresco. La percentuale alcolica è di 11, 5 gradi.

COLLI DEL TRASIMENO DOCUtilizzo di uve Grechetto, Chardonnay, Pinot Bianco e Grigio, Trebbiano. Appare di un colore giallo paglia con una intensità variabile, con riflessi verdognoli, all'olfatto risultano sentori di fiori bianchi, mandorla e mela. Assaporandolo si rivela fresco, ammandorlato e vinoso. Ha una gradazione di 11 gradi.

GRECHETTO COLLI MARTANILe sue origini di coltivazione partono dal tempo dei Greci. Creato in prevalenza da vitigni Grechetto, Malvasia, Garganega e Verdicchio, Trebbiano Spoletino o Toscano. Presenta un colore giallo oro brillante con profumi di sottobosco e muschio; è un vino importante, assaporandolo si rivela signorile, secco con retrogusto di uva passita. Ha una percentuale alcolica di 11,5 gradi circa.

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Progetto realizzato dAgli studenti della classe IV° B tur. «CIUFFELLI-EINAUDI» todiEl Kajjyouy KhadijaBernardini MichelaOleksyuk YanaLopreiato Roberta

PROJECT REALIZED BY THE STUDENTS OF THE dcds OF DETROITJoe ZhangMyna PalakurthiSonali PrasadJonathan NiJessica KO