Lighthouse Free Kitchen Organized to Provide Services in Wake of Hurricane Florence
The Lighthouse Free Kitchen, a non-profit effort sponsored by top-selling natural soap brand, Dr. Bronner’s, and the leading organic dairy brand Organic Valley, America’s largest cooperative of organic farmers, with support from Carolina Disaster Relief, the Cajun Navy Foundation, and Sanderson Farms, is providing food, water, and other basic services to those in need, in the wake of Hurricane Florence. The kitchen is located at the Lighthouse Worship Center at 98 S. Trade St., Rocky Point, North Carolina, and is open from 10 am to 8 pm daily.
“We have set up the Lighthouse Free Kitchen at the Lighthouse Worship Center in Rocky Point, North Carolina, an area that has been heavily impacted by Hurricane Florence,” says Amanda Krause, co-founder of this effort. “Our mission is to serve high quality meals and provide water, and other basic services to those in need. We welcome volunteers and donations of food and other supplies.”
The kitchen opened on Friday, September 28, and served 730 meals its first day; more than 1,000 meals were served on Saturday, September 29, and 1,700 on Sunday, September 30. The head chef of Lighthouse Free Kitchen is Chef Mike Perez, of Dr. Bronner’s in San Diego, and is leading the preparation of healthy, nutritious fresh meals for this effort, along with a crew of five to 10 volunteers in the kitchen to support meal preparation and cleaning.
“Dr. Bronner’s is proud to support this important effort,” says David Bronner, Chief Executive Officer of top-selling natural soap brand, Dr. Bronner’s. “We have procured equipment, and are financing key staff on the ground to set up and manage the operation while coordinating with local community organizers and volunteers. In times of crisis, it’s awesome to see our partners in this effort step up and put progressive values into action. This effort truly embodies the ‘All-One’ spirit and message of my granddad, our company founder, Emanuel Bronner.”
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The Lighthouse Free Kitchen is open to all those who come for a meal, regardless of religious, racial, gender, class, national or political identity, and seeks to be a safe space for the community to gather and heal, during recovery from Hurricane Florence.
“Organic Valley has been on the front line in responding with in-kind products, equipment, volunteers and financial support through many disasters over the years,” says George Siemon, Chief Executive Officer and a founding farmer of Organic Valley. “It’s been rewarding to me personally, along with staff and many of our farmers, to serve in these times of disaster.”
For more information on the kitchen, to donate, or volunteer, contact Amanda Krause: help@grassrootsaidpartnership.org.
FDA Asks for Input on Use of Dairy Food Names in Labeling Plant-Based Products
The U.S. Food and Drug Administration is issuing a request for information as it examines its approach to the use of dairy food names like “milk,” “cheese,” or “yogurt” in the labeling of plant-based foods and beverages.
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Earlier this year, FDA Commissioner Scott Gottlieb announced FDA’s Nutrition Innovation Strategy (NIS) in a speech to the National Food Policy Conference. The strategy promotes public health through efforts to empower consumers to make better and more informed decisions about their diets and health, fostering the development of healthier food options, and expanding the opportunities to use nutrition to reduce morbidity and mortality due to chronic disease.
As part of its strategy, the FDA is considering approaches to modernize standards of identity, which are regulations that set forward requirements for the content and sometimes the methods used to produce certain foods.
Many dairy products, such as milk, yogurt, and certain cheeses, have standards of identity set by regulation. The regulations were established under the foods’ common or usual names, such as “milk,” “yogurt,” and “cheddar cheese.” These names have continued in common usage and are recognized by the American public as identifying the dairy foods described in the standards. More recently, these names have appeared in the labeling of plant-based products as part of the name or statement of identity of the product. Some examples include “soy milk” or “almond milk” and “vegan mozzarella cheese.”
The FDA supports choice and innovation in the marketplace and recognizes that some consumers may prefer to use plant-based products instead of dairy products for a variety of reasons, including an allergy or lifestyle choice. But the FDA has concerns that the labeling of some plant-based products, which can vary widely in their nutritional content, is leading consumers to believe that those products have the same key nutritional attributes as dairy products. And the agency wants to make sure that labeling plant-based products with names that include the names of dairy foods is not misleading to consumers.
So the FDA is soliciting public input to answer the following questions:
- How do you use plant-based products?
- What is your understanding of dairy terms like milk, yogurt and cheese when they are used to label plant-based products?
- Do you understand the nutritional characteristics of plant-based products? Do you know how they’re different from each other? Do you know how their nutritional qualities compare with dairy products?
Over the next year, the FDA will be looking at next steps, which will include issuing guidance for industry. This would clarify FDA’s thinking regarding the labeling of plant-based products with names that include the names of dairy foods while giving manufacturers adequate notice about any changes.
Comments must be submitted on or before 60 days after date of publication in the Federal Register.
- To submit electronic comments, go to https://www.regulations.gov.
- Written comments must be sent to: Docket Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Room 1061, Rockville, MD 20852.
Further instructions can be found in the Request for Information.
Jarlsberg Pop-up Experience Opens Doors to Crowds
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