Emmi Roth Celebrates World Cheese Awards Wins
Emmi Roth captured 13 awards at the recent 2018 World Cheese Awards in Bergen, Norway.
The leading producer of specialty cheese took home six awards for its imported cheeses from Switzerland, including bronze and silver awards for Emmi Le Gruyére® AOP, bronze for Emmi Kaltbach™ Emmentaler® AOP, silver for Emmi Kaltbach Le Gruyére AOP, gold for Der Scharfe Maxx, a bold washed-rind cheese from Käserei Studer, and gold for Emmi Kaltbach Le Crémeux, a smear-ripened Emmi exclusive.
The sale viagra samples medication does not induce an erection on its own. Chief constituents of No Fall capsules are Long, Ashwagandha, Shatavari, Pipal, Swaran Bang, Kesar, Bahera, tadalafil 5mg online Kaunch, Lauh Bhasma, Babul Extract, Shilajit Sudh, Tankari, Banslochan and Jaiphal. Erection is an important aspect needed to indulge into a sexual act. usa viagra no prescription A concept I learned about cooking and preparing meals in generic viagra australia the kitchen, is that dishes are made better when more different ingredients are used. Roth® Cheese, part of the Switzerland-based Emmi Group, earned seven awards for its specialty cheeses from Wisconsin, including bronze awards for Roth Grand Cru® Original and Roth Grand Cru Reserve in block form, silver for Roth Grand Cru Original and Roth Grand Cru Reserve in wheel form, silver for Roth GranQueso® and Roth’s Private Reserve, and gold for a wheel of Roth Grand Cru Surchoix – the World Cheese Award’s 2016 World Champion.
“We are thrilled to be recognized for both our specialty cheeses imported from Switzerland and originals we produce in Wisconsin,” says Heather Engwall, Vice President of Marketing for Emmi Roth. “From the dairy farmers who provide the milk, to the cheesemakers and affineurs in the Swiss Kaltbach Caves and cellars of Wisconsin, everyone has a reason to celebrate.”
A record-breaking 3,500 cheeses were entered into the competition and judged by an international panel of 230 experts from 29 nations.
Talking Taters at Fairfax School Salad Bar Celebration
The National Potato Council and United Fresh Start Foundation joined students, teachers and school administrators at Lemon Road Elementary School in Falls Church, Virginia, on November 8 for a “Celebration of Potatoes” lunchtime event. Kindergarten students learned how and where potatoes are grown, about different varieties, as well as potato nutrition benefits. All students also enjoyed a Greek-inspired potato salad from the school’s new salad bar.
“Potatoes are highly nutritious cost-effective vegetables that kids love to eat. Salad bars empower schools to offer healthy potato options that meet all K-12 school foodservice guidelines,” said Kam Quarles, Vice President, Public Policy, National Potato Council. “We are proud to help Fairfax schools achieve their nutrition goals by introducing kids to new ways of enjoying potatoes.”
Earlier this year, the National Potato Council partnered with the United Fresh Start Foundation to provide three salad bars to the Fairfax County Public Schools, as part of the national Salad Bars to Schools initiative. The donations also are part of a larger, multi-year potato industry campaign, which, over the past three years, has provided salad bars to more than 300 schools across the country. Recipient schools receive salad bars along with potato recipes, serving suggestions and other materials to assist K-12 school foodservice operators with incorporating potatoes on their menu.
“The potato industry has been a valuable partner in helping to provide salad bars to schools across the country,” said Andrew Marshall, United Fresh’s Director of Foodservice & Foundation Partnerships, representing the United Fresh Start Foundation. “The generosity of potato growers, and the forethought of the potato industry to educate children about the different ways they can enjoy potatoes has yielded a successful partnership for all parties involved.”
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Fairfax County Public Schools is the 10th largest school district in the country. Under the leadership of Rodney Taylor, the district’s nationally recognized Food and Nutrition Services Director, the Fairfax school district serves breakfast, lunch, supper and snacks, in nearly 200 schools throughout the county. Taylor’s goal since he started in the district in 2015, has been to have a salad bar in every elementary school. The district’s initial request for more than 140 salad bars has since been significantly whittled-down, thanks in-part to United Fresh, produce industry supporters and Salad Bars to Schools partners.
“We greatly appreciate the produce industry, supporters of the national Salad Bars to Schools initiative, as well as our local partners, who all have helped to make salad bars an important part of our school nutrition program,” said Rodney. “The salad bars give us the ability to increase offerings and encourage kids to choose fresh produce every time they eat with us. And guess what? They do!”
U.S. Department of Agriculture nutrition standards for school lunch require offering students a variety of colorful fruits and vegetables each week. Salad bars provide an easy way for schools to meet this requirement. Children significantly increase their fruit and vegetable consumption when given a variety of choices in a school salad bar, and when offered multiple fruit and vegetable choices they respond by incorporating greater variety and increasing their overall consumption.
The United Fresh Start Foundation is a founding partner of the national Salad Bars to Schools initiative, working with the produce industry, foundations and allied businesses to support salad bars for schools, as a strategy for increasing children’s access to fresh fruits and vegetables every day. To date, salad bars have been donated to more than 5,300 schools, benefiting 3 million children in all 50 states. For more information about the United Fresh Start Foundation or to specifically support the Salad Bars to Schools initiative, visit www.unitedfreshstart.org or contact Andrew Marshall, Director of Foodservice & Foundation Partnerships, United Fresh Produce Association at amarshall@unitedfresh.org or 202.303.3407.
Giant Food’s New Promotional Campaign Celebrates Shared Connection with Shoppers
Giant Food, the leading greater Washington D.C. regional grocery chain, has unveiled a new marketing campaign. Introducing Giant’s new tagline, “The Little Things Are Giant,” the campaign highlights the connections shared over great food and how these moments between family and friends are made even more special with the help of Giant’s product assortment, ease of shopping and store experience. The campaign will kick off with a holiday focus over the next two months and continue through 2019 with fresh creative executions.
“We say in our new tagline ‘The Little Things are Giant’ because it’s about the seemingly small moments which are the ones we live for. More time for you. More time for family. More time for the things that really matter,” said John MacDonald, Vice President and Chief Marketing Officer at Giant. “Giant wants to make great food easy so you can live your life and enjoy those moments.”
Working with local DC-Metro area creative shop RP3 Agency, Giant’s agency of record since May 2018, the campaign consists of television, radio, social media, mobile, digital, in-store and out-of-home. Most TV and radio advertisements will be produced in both English and Spanish. The Spanish-language versions will air across several local stations including Univision and Telemundo TV networks and El Zol, 107.9 FM radio. Shoppers can also catch the new TV advertisements during various prime time TV shows beginning November 5.
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“We are excited to be producing our new advertisements in English and Spanish, reflecting our commitment to the growing and diverse communities we serve and furthering our work to create connections with all of our shoppers,” said Gordon Reid, President of Giant Food.
For more information about Giant and the new campaign, visit www.giantfood.com or www.giantfood.com/madeeasy.