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Heroes Pantry Addresses Food Insecurity for Military, Veterans

Food for Health, a program under the AIDS Healthcare Foundation, has launched the Heroes Pantry in San Diego to alleviate the burden of food insecurity among veterans, active duty servicemembers, and military families exacerbated by the high cost of living, especially for those facing health challenges or needing to cover medical expenses.

The new Heroes Pantry will offer fresh vegetables and fruits sourced directly from farms, with a focus on providing healthy options tailored to veterans with specific dietary needs. It is open and free to all veterans and active duty members. It will operate bi-weekly initially and expand to weekly distributions as needed.

Research from the Military Family Advisory Network reveals that food insecurity among military and veteran families is twice the national average, affecting one in six households. RAND reports that 1.4 million veterans struggle to access adequate food, leading to severe health implications.

“It is unacceptable that those who have served and protected our nation are going hungry,” said Carlos Marroquin, national director of food for health programs at AHF. “Veterans and active military personnel have sacrificed their well-being for our safety, and it is our duty to ensure they have access to nutritious food.”

“Veterans should not be forced to choose between basic necessities like rent and food,” added Wendy Calderon, VFW Post commander. “The rising cost of living has deprived many of them of a healthy lifestyle. The Heroes Pantry aims to provide assistance and promote wellness among those who have selflessly served our country.”

AIDS Healthcare Foundation, the world’s largest HIV/AIDS healthcare organization, provides cutting-edge medicine and advocacy to more than 1.9 million individuals across 45 countries, including the U.S. and in Africa, Latin America/Caribbean, the Asia/Pacific Region, and Eastern Europe. To learn more about AHF, visit us online at AIDShealth.org, find us on Facebook, follow us on InstagramTwitter, and TikTok, and subscribe to our AHFter Hours podcast.

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Sweetgreen Appoints Retail Veteran Williams as COO

Sweetgreen announced the appointment of Rossann Williams as the company’s chief operating officer, effective Feb. 5. Williams joins Sweetgreen’s executive leadership team and will oversee operations, real estate + development and supply chain for the company.

Williams is an accomplished global operations executive bringing more than 30 years of experience leading retail businesses. Williams is a respected and engaged leader focused on cultivating high-performance teams at every level of the business.

“Rossann is an industry veteran with a proven track record in driving sustainable growth of global, iconic brands and leading teams to generate profitability,” said Jonathan Neman, CEO and co-founder of Sweetgreen. “Rossann complements the existing skills and experience of our leadership team as we pursue our next chapter of growth. It’s clear that she shares our values, and I look forward to partnering with Rossann to further our mission of connecting more communities to real food.”

Prior to joining Sweetgreen, Williams spent over 18 years at Starbucks, where she rose to EVP and president of North America retail. In this role, she oversaw a market of approximately 16,000 stores, where she significantly improved same-store sales, successfully opened thousands of new stores and helped navigate the company through the pandemic. At Starbucks, Williams also served in senior operations roles across North America, eventually rising to SVP, global and Americas operations services. Previously, Williams held leadership roles for several well-known Fortune 500 brands, including Blockbuster and Toys “R” Us.

“I’ve long admired Sweetgreen’s leadership as a founder-led, mission-driven company driving the industry forward. I am deeply aligned with Sweetgreen’s values, people-centric approach and commitment to connect more people to delicious, real food. I’m thrilled to be joining the Sweetgreen team at a moment of significant growth and an incredible opportunity ahead,” said Williams.

Sweetgreen is on a mission to build healthier communities by connecting people to real food. Sweetgreen sources the best quality ingredients from farmers and suppliers they trust to cook food from scratch that is both delicious and nourishing. They plant roots in each community by building a transparent supply chain, investing in local farmers and growers, and enhancing the total experience with innovative technology.

Since opening its first 560-square-foot location in 2007, Sweetgreen has scaled to over 220 locations across the United States, and their vision is to lead the next generation of restaurants and lifestyle brands built on quality, community and innovation.

To learn more about Sweetgreen, its menu, and its loyalty program, visit www.Sweetgreen.com. Follow @Sweetgreen on InstagramFacebook and X (formerly Twitter).

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Yam or Sweetpotato? Sweetpotato or Sweet Potato? Answers Here

It happens every Thanksgiving. You head to the grocery store to shop for the big day. Of course, you’ll need to buy yams for the family’s favorite casserole. But when you get to the produce department, the display sign says “sweetpotato.” Or perhaps some are labeled as “yams” and others are “sweetpotatoes.” Which should you buy? And what’s the difference between a sweetpotato and a yam anyway?

This Thanksgiving, California sweetpotato farmers are on a mission to end this confusion once and for all. Their message is really very simple: Yam = Sweetpotato

“Sweetpotatoes come in all kinds of colors – red, orange, white, and, even purple. You may see them labeled as yams in the grocery store, but they’re actually sweetpotatoes,” explains Sarah Alvernaz, who farms sweetpotatoes in the heart of California’s sweetpotato growing region.

Alvernaz and other California growers who make up the California Sweetpotato Council are working to educate consumers and put an end to all the confusion about sweetpotatoes versus yams, particularly for younger consumers who may not be interested in eating yams but have heard that sweetpotatoes are a superfood.

“True yams are very different from sweetpotatoes and are a starchy, tuberous vegetable mostly grown in Africa,” explains Alvernaz. “You are unlikely to find true yams at a U.S. supermarket, despite what you might see on display signs.”

Unlike yams, sweetpotatoes are native to the Americas. The United States produces approximately 1.7 million tons of sweetpotatoes each year. California is the second largest producing state for sweetpotatoes because the warm dry climate and sandy soils of California’s Central Valley provide the optimum growing environment for quality roots. Some 90 percent of California’s sweetpotatoes are grown within a 20-mile radius of the small town of Livingston and the remaining 10 percent are grown near Bakersfield.

Alvernaz also explains that it’s common to see some sweetpotatoes at your grocery store labeled by varietal names such as Covington, Garnet or Jewell. But growers actually produce dozens of different varieties.

“We’re encouraging retailers to label sweetpotatoes according to color,” notes Alvernaz. “Most varieties we grow can be accurately categorized as either red, orange, white or purple sweetpotatoes. All four types have similar cooking times and can be used pretty much interchangeably in recipes.”

“We just want people to know that sweetpotato is a modern, more accurate term than yam,” says Alvernaz. “Even if they’re labeled as yams in the store, they are sweetpotatoes! Whether they’re red, orange, white or purple – all can be used in any recipe that calls for yams. Sweetpotatoes are a versatile, delicious superfood available every day of the year.”

To help support this message, the California Sweetpotato Council is working with retailers to correctly label sweetpotatoes in their stores. Shoppers can find simplified, updated information about sweetpotatoes here.

“Rest assured the Thanksgiving yam dish that’s been in your family for generations has always been made with sweetpotatoes,” says Alvernaz. “Probably with red or orange varieties but go ahead and buy whatever color you find in your store. And don’t forget that sweetpotatoes can be used in a variety of recipes not just for the holidays.”

Alvernaz adds that sweetpotatoes are, in fact, a superfood with each containing over 80 nutrients. They’re high in vitamin B6, vitamin A, carotene, and potassium, they’re rich in antioxidant vitamins C and E and are a great source of manganese and dietary fiber.

More information about sweetpotato nutrition, cooking facts and delicious recipes can be found at the California Sweetpotato Council website here.

For the record, the council says it’s sweetpotato, not sweet potato: On this one we admit there’s not a lot of agreement. But we believe that “sweetpotato” is correct because our product is not, in fact, a sweet potato. It’s not a potato at all, but botanically an entirely different vegetable, gifted with a totally different set of better-for-you nutrients, amazing taste, and incredible versatility. So sweetpotatoes—one word—is not only grammatically correct, but it helps make the distinction.

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