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OCG Show Daily Sunday, June 4, 2017 5 4 GLOBAL WARMING REVERSAL TOOLS ALREADY AVAILABLE By Lorrie Baumann Practical solutions to reverse global warming already exist, and most of them are worthwhile to do even if they weren't tied together with climate change, according to Paul Hawken, Founder of Project Drawdown and editor of the recently published "Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming." Hawken reviewed some of these strate- gies and technologies for addressing cli- mate change during a March 8 address at Natural Products Expo West, held in Anaheim, California. Hawken started Project Drawdown in 2013 after it became obvious that glob- al discussions about climate change were gloomy and becoming more alarming all the time, and that their focus was on slowing down climate change rather than reversing it. He defines "drawdown" as that point in time when greenhouse gases peak and begin to decline on a year-to- year basis. "The rhetoric about climate change is about reduction, about slowing. If you're going down the wrong road, it's still the wrong road, even if you slow down," he said. "You don't want to solve climate change. It's like changing change. You want change. What we can do is reverse global warming. We don't want to fight climate change or do the war on carbon. This black/white duality is the cause of the problem." "If you Google the top solutions to climate change, what you get is proverbs," he added. "Proverbs are true, but they're not solutions. It's not helpful." The goal of Project Drawdown was to identify the 100 most substantive solu- tions to global warming, and Hawken drew on the expertise of 120 scientists from 22 countries around the world who offered their ideas on strategies and tech- nologies that are currently available and more than 80 other scientists who con- ducted peer reviews on those proposals, resulting in well-vetted data to back up a plan based on feasible and scalable proj- ects that are already in place somewhere around the world. "It's not our plan. We did not make this plan. We found it. It's here," Hawken said. "This is humanity's collected wisdom. Are the odds terrible? Yeah. And we'll take the odds." There are costs associated with repli- cating these working projects in a global effort to solve the problem, but they're less than the cost of dealing with the con- sequences of global warming, according to Hawken. "That wasn't always true. We're going off old stories and old narra- tives about the economics," he added. "Is there a business case? What's the busi- ness case for double-glazing the planet? Destroying the world?" The per capita cost to achieve draw- down in 2050 is about $1.88 per person on the planet, according to Hawken. "The cost is de minimus. It's nothing at all," he said. "And it's getting cheaper." Food production as it's practiced today is a major contributor to global warming, and thus that industry has the greatest potential to change in ways that can help reverse global warming, most especially through educating girls, Hawken said. Educating girls is sixth on Hawken's list of the most effective means of reducing greenhouse gases in the Earth's atmosphere, and the provision of family planning services that can help women to delay childbearing, if they choose to do so, is seventh. Together, they're the single most powerful solution to global warming, according to Hawken. "When you leave girls in school, they make very different decisions and so do their daughters and their sons," he said. He noted that when girls get the opportunity receive an education, what happens next is that they stay in school and delay childbearing to accommo- date their plans to use their education. Slowing the world's population growth will ease the economic stress that drives the need for greater industrial production that's fueling global warm- ing, and providing girls with the tools to practice better agriculture can increase the efficiency with which food is produced. Hawken noted that 80 per- cent of the food produced in the world comes from smallholders, and the majority of them are women. "The majority of the food in the world comes from women," he said. "What they don't get is the training, the seeds and the tools that men get. If they did, food production would go up." First on that list of effective solu- tions is changing the way that we refrig- erate and air condition our environment to eliminate the use of chlorofluorocar- bon compounds, which are potent green- house gases. That's followed by increased use of wind turbines to gener- ate electricity, and then by reduction in food waste. It's estimated that about 30 percent of the food produced in the world is wasted, with much of that happening as a result of spoilage during storage and transportation. Improved food storage techniques have already been identified as a priority for United Nations agencies. Adoption of plant-rich diets is anoth- er of the top solutions identified by Hawken's group. "We don't mean vegan or vegetarian. We just mean seriously reduced meat consumption in the western world," he said. "It's making us sick. That would provide more protein for oth- ers in the world." Of the other solutions at the top of Hawken's list, several relate to agricul- ture and animal husbandry practices, while a few others relate to how we pro- duce energy, including greater use of rooftop solar power, development of geothermal energy sources and greater reliance on nuclear energy, including the possibility of hydrogen-boron fusion technology that's currently being tested. We need to use all of these potential solu- tions, not just a few of them, according to Hawken. "You can lead in a way that you never imagined because you have, not just the opportunity, but you have the know-how," he assured his audience of natural food producers. "You're right there in the catbird seat, and half of you are women." THE DAILY GRIND: FONTANINI'S SAUSAGES SAVORED ALL DAY LONG These days, breakfast foods are enjoyed all day long, both at home and away from home, as consumers look for meal solu- tions that provide sustenance in the form of balanced, high-quality ingredients and great taste. According to the Restaurant Industry Forecast by the National Restaurant Association, 15 percent of family-dining restaurants and 16 percent of quick-service and fast-casual restau- rants are focusing on breakfast foods as an area of expansion and improvement this year. The expansion of the morning meal has garnered new sales from foodservice consumers and spurred innovations in the way of breakfast foods with the addition of more artisan and gourmet options made with authentic ingredients. Fontanini, a state-of-the-art manu- facturing facility with headquarters in McCook, Illinois, delivers on authentici- ty, taste and innovation to help foodser- vice operators continue to wake up sales and profitability with sausages that can be enjoyed during the traditional morn- ing daypart as well as for lunch, dinner and in- between snacks. Fontanini offers a com- plete line of breakfast sausages in a variety of for- mats and a full portfolio of other sausage varieties, including sweet and hot Italian sausage, chorizo sausage and chicken sausage that can be used in breakfast-style recipes served throughout the day. Recognizing the importance of ver- satility in today's foodservice environ- ment, Fontanini produces a wide range of formats for its authentic sausages used for breakfast meals and snacks, ranging from chunks and toppings to links, patties and ropes. Likewise, both ready-to-eat and uncooked products are available, depending on operators' needs. One of Fontanini's sig- nature and most popular items, the 7-inch link, is used by chefs and operators for all-day menu items, including morning-style meals. The 7-inch link format is versatile enough to be prepared and served as a side to a hearty breakfast meal or to be portioned and used in recipes. For more information, visit www .fontanini.com. NEW ASIAN-STYLE MEATS & MORE By Diane Slome, Director of Marketing, Pocino Foods Company Eating habits of the next largest genera- tion of Millenials will influence what is put on your menu and produced. When it comes to cuisine, Asian flavors are beginning to dominate Millenials' choic- es over the traditional American, Mexican and Italian-style cuisines. Pocino Foods is now offering shred- ded Teriyaki Beef and Ginger-Miso Pork in 2-pound bags for restaurant and food- service use. Made from tender beef rib blade meat, the Teriyaki Beef is marinated and fully cooked, then vacuum packaged and frozen. Made similarly, the Ginger- Miso Pork is made from the lean and fla- vorful pork shoulder picnic cushion. For truly authentic Mexican-style meats made the old-fashioned way with patient cooking techniques, the Que Rico! Brand includes Carne Asada, Carnitas, Chorizo and Queso de Puerco (Head Cheese). In sandwiches, consumers want nat- ural fresh meats and are willing to pay a little more for it; if you have a story behind your offering, then your appeal is that much stronger. Pocino now offers a natural USDA Choice line of Roast Beef, Pastrami and Corned Beef. These whole muscle, unsliced prod- ucts are slow roasted and fully cooked to a tender juiciness, where it can be sliced fresh onto sandwiches or any other sliced meat need. With over 80 years of experience, Pocino continues to pro- vide high quality authentic meats with innovative twists and new introductions of progressive cooking flavors. "This is the best pizza at the whole show," exclaimed an attendee at the 2017 International Pizza Expo, after trying the Ginger-Miso Pork Pizza. Offering new meats with recipe ideas is what Pocino's Cordon Bleu trained executive chef offers. "I love the challenge of improving and evolving existing recipes," explains Dennis Pocino, Vice President of Research and Development. "Consumers love staples like Pepperoni and Salami, but what about trying Ginger-Miso on their pizzas instead? A great new flavor that will sur- prise you – it's pretty cool." Pocino sells its own products, but also works with compa- nies on private label projects, complete with labels and proprietary recipes. For more information, visit www .pocinofoods.com, call 800.345.0150, email sales@pocinofoods.com or stop by booth #3385.