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R e s t a u r a n t D a i l y N e w s F r i d a y, M a y 1 5 , 2 0 1 5 5 0 FDA FINDS SMALL EVIDENCE OF ANTIBIOTICS RESIDUES IN DAIRY MILK By Richard Thompson An encouraging report by the FDA showed little evidence of antibiotic resid- uals in milk, with a system of dairy regu- lation that continues to provide safe and healthy milk to the market. Following up on concerns of elevated levels of antibi- otics in dairy products, the study was done in part with farms that had a previ- ous violation with antibiotic residue. The report concluded that while the small number of positive drug residuals was encouraging, the FDA will continue to collaborate closely with state regulato- ry partners and the dairy industry to strengthen the residue testing program for Grade "A" milk. The FDA will also continue to educate dairy producers on best practices to avoid drug residue in both tissues and milk, keeping consumers safe and distributors compliant. These results are a continuation of an ongoing trend for the past 20 years in reducing antibiotic residue in dairy prod- ucts, noted Dr. Robert Collier, Professor of the School of Animal and Comparative Sciences at the University of Arizona, "The dairy industry is continually improving. Milk is tested at least five times before it gets to the store." Collier, who was not part of the study, continued, "The dairy industry has a tried and true method to keep quality product that is safe and good for you." Targeting specific dairy farms with previous drug residue violations, the FDA wanted to study whether those farms with previous violations continued to have antibiotic residuals in their prod- uct. The FDA looked for evidence of drug residuals from 31 different antibi- otics, and what they found was that over 99 percent from almost 2000 samples taken were free of any antibiotic residu- als – it's that tiny percentage remaining that raises concerns. Using antibiotics in cattle is not unusual for the animal's health and pre- ventative care, but those medications are supposed to be metabolized before the animal can be considered a "lactating cow" that produces milk for sale. Recent studies have linked growing bacterial resistance to antibiotics with the infiltra- tion of antibiotics into the human food chain. Some consumers have responded to their concerns about what's in their food by choosing organic alternatives. Don Grace, Dairy Buyer for Bashas' family of stores, has seen the health and safety trend gaining momentum for some time, "Organic milk in dairy seems to have an increased interest with the customer. Sales are on an increase. Unfortunately suppliers can't meet demand, and many times the product is on allocation," he said. While fluid milk is the biggest sell- er in the category, especially due to its price, changing tastes are finding solu- tions in the growing selection of natural products. "Today's customers know the benefits of milk, but are constantly being shown healthy alternates of organics like nut milk and soy milk," Grace continued, "Milk is not the standard product any- more. People are finding they are lactose intolerant and allergic to certain items contained in fresh milk." But as Collier explained, just switch- ing to organic might not be enough. "Even organic foods are not immune to pathogen questions. It's a question of how it is handled and the safety prepara- tions that are taken," he said. Milk is one of the most easily tested and regulated products, with safety tests conducted at every step of the distribu- tion process from the bulk tanks at the dairy farms all the way to where it's bot- tled, with random samples being tested before shipment. If any antibiotic residu- als are found, the process allows for iden- tification for possible residues along with the farms that they came from. Said Collier, "The bottom line is there are no antibiotic residuals in milk marketed." Despite the small number of dairy farms that may attempt to subvert the system in place, the vast majority of dairy cooperatives and distribution cen- ters still adhere to the Grade "A" system of regulated production, following the federal, state and individual cooperative standards that are implemented from farms where the milk begins to the store or company where it will be bought or used. The United Dairymen of Arizona, for instance, represent 85 percent of the dairy farms in Arizona, distributing 13 million pounds of milk a day, adhering to dairy standards that may exceed regula- tory standards depending on the coopera- tive's safety preferences. "Arizona has very progressive dairymen with animal wellness interests, following the new standard of FARM: 'Farmers Assuring Responsible Management,'" said Mike Billotte, Vice President of Government Relations, United Dairymen of Arizona, "We follow the basic tenet of inspections of dairy, routine testing, residue testing and sediment testing. These routine test- ing agencies are enforced in every state." SEEDS OF CHANGE SET TO ANNOUNCE GRANT WINNERS FOR SUSTAINABLE GARDENS AND FARMS Seeds of Change ® , a producer of organic food and sustainably grown seeds, will announce the winners of its 2015 Seeds of Change Grant Program this month. The program provides school and com- munity gardens and farms across the United States that focus on sustainability and community education, with much- needed funding. School and community- based gardening and farming programs, who tell the seed to plate story, applied for 34 available grants totaling $200,000 to support new or existing initiatives. The goal of the Seeds of Change Grant Program is to help enhance the envi- ronmental, economic and social well-being of gardens, farms, farmers and communi- ties nationwide. Applicants for the grants were asked to answer questions about how their organization or project helps educate their communities about the foods they eat through sustainable gardening and farm- ing. The 34 grants will be distributed as follows: two $20,000 grants; five $10,000 grants; and ten $1,000 grants for school programs; and two $20,000 grants; five $10,000 grants; and ten $1,000 grants to fund community programs. The grant program is funded by Seeds of Change's 1% Fund, which rep- resents the company's commitment to donate one percent of net sales. Seeds of Change manufactures organic food products driven by a sus- tainability model. The company offers cooking sauces as well as a variety of ready-to-heat rice and grain varieties. The company also produces organically grown heirloom, traditional, and rare seeds for gardeners and farmers through its network of certified organic family farms and professional growers. For more information, visit www.seed sofchangefoods.com, and www.seed sofchange.com. THE MELTING POT LAUNCHES NEW FINANCING PROGRAM The Melting Pot ® Restaurants, Inc.is launching a new financing program for qualified restaurant operators who sign a new franchise agreement to purchase an existing Melting Pot location in select markets across the country. Through its "Path to Grow" financ- ing program, approved restaurant opera- tors can inject as little as 5 percent liq- uidity into the purchase of the restaurant to partner with the franchisor, who would provide the financing. The fran- chisor will inject an initial capital con- tribution of up to 25 percent of the pur- chase price and loan 70 percent of the cost to the partnership to acquire the location. In exchange, the franchisor would initially assume 51 percent own- ership of the restaurant under the condi- tions that the operating franchisee agrees to pay back the initial loan with- in three years of signing the franchise agreement. The franchisee would initial- ly have 49 percent ownership of the restaurant and would be responsible for the daily operations of the restaurant. Once the loan is repaid, the operating franchisee can then buy out the 51 per- cent stake in ownership from the fran- chisor by repaying the initial capital contribution amount paid by the fran- chisor. At such time, the franchisor would surrender its ownership interest allowing the operating franchisee to be the sole owner of the restaurant. "Our new 'Path to Grow' program offers attractive financing options to prospective franchise owners by allow- ing them access to capital without hav- ing to go through a traditional lender," said Mike Lester, president of The Melting Pot. "Path to Grow provides an excellent opportunity for experienced restaurant operators, both affiliated and unaffiliated with The Melting Pot, to make the transition from operator to franchise owner. For instance, if an existing restaurant was for sale at $300K, an experienced operator could qualify for our 'Path to Grow' program and purchase the restaurant by con- tributing as little as $15K —5 percent — cash upfront by way of an initial capital contribution. With little compe- tition in the fondue segment and simple business operations, The Melting Pot is an ideal investment opportunity for entrepreneurs." There are currently several Melting Pot restaurants for sale in cities across the country, including Destin and Pensacola, Florida; and Red Bank, New Jersey, as well as opportunities to potentially re-open former locations in Memphis and Chattanooga, Tennessee. The Melting Pot was just ranked first among 40 casual-dining restaurant chains in Nation's Restaurant News' 2015 Consumer Picks report, up from No. 6 out of 38 concepts last year. The brand ranked first in four out of 10 overall attribute categories, achieving top scores in cleanliness, service, atmosphere and craveability. The Melting Pot operates more than 130 restaurants across 35 U.S. states, Canada, Mexico, and Southeast Asia, and has more than 20 locations in development internationally. The con- cept is known for offering an assort- ment of flavorful fondue cooking styles and a variety of unique entrees served with signature dipping sauces. The menu features a variety of a la carte selections, highlighting customizable options that invite guests to enjoy one, two, three or more courses as they select any combination of individually- priced cheese fondues, salads, entrees and chocolate fondues. To provide more information on franchise opportunities and available ter- ritories, The Melting Pot will host a live webinar on May 20 at 11 a.m. (EDT). To register, visit http://www.meltingpot- franchise.com/upcomingEvents.aspx. The Melting Pot is seeking entrepre- neurs with business backgrounds and/or preferably restaurant experience who are passionate about the brand and want to be their own bosses. As the brand celebrates its 40th anniversary in 2015, a 40 per- cent discount will be offered on the initial franchise fee for the franchisee's first new construction restaurant for any fran- chise agreements signed in 2015. To learn more, visit www.meltingpot franchise.com.