CALORIES IN FOODS-A NEW WAY OF SENSITIZATION

To day's world is on a desperate search for the proverbial magical bullet for meeting the challenges of the epidemic of obesity in many countries, an out come of prosperity and never ending desire of the humans for leisure and relaxation. It is by now known that every creature on this earth has a mechanism to balance its body weight through the satiety signaling system embedded in its brain but due to many factors, mostly man made, this system goes haywire which causes over eating food much beyond what the body requires. It is the basic nutrition principle that if intake of calorie is balanced with outgo or expenditure by the body for the basal metabolic activity and the physical activity indulged, there probably may not be any extra body weight gained by any person. Unfortunately those who develop over weight consume or gorge on foods rich in sugar and fat, major food components that contribute calories for sustenance and day to day activity. Binge eating caused by cheap and highly palatable foods rich in the above food constituents is recognized as the main reason for putting on weight without the consumer being aware of it. Many countries try out different strategies to persuade the consumer to restrict calories and calories yielding foods but with very little success and food industry's aggressive marketing of such products does not help the cause. Latest strategy that is being proposed to curb food consumption depends on the "shock" factor by letting the consumer know the consequences of eating too much by including information on the label or the menu as to how much walking is needed to burn the calories ingested through the food served. Here is a take on this new strategy still under trial.

Victoria Taylor, senior dietician at the British Heart Foundation, said clearly signposting healthy options and nutritional content helped people make informed choices when ordering food. But she added: "While displaying the amount of exercise needed to burn calories is an interesting idea, there's more to a heart-healthy diet than calorie counting. "Restaurants can also take steps to make meals healthier by serving appropriate portion sizes and reducing the amount of salt, saturated fat and sugar in their dishes."Whether eating at home or dining out, a balanced diet with plenty of fruit and veg is the best way to protect your heart." 

Whether this strategy will really work is very difficult to predict. It will definitely sensitize the consumer for some time but in the long run there is the possibility that he may learn to ignore such warnings. History is replete with instances of consumer insensitivity developing to such good intentioned warnings and consumers reverting back to their old habits. Cigarettes and Alcoholic drinks are classical example. It will be interesting to watch the progress of the new approach being tried over a longer period of time before coming to any definitive conclusion. 

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

NEW TRANSPARENCY POLICY FOR RESTAURANTS-KERALA INITIATIVE

Kerala is supposed to be a 100% literate state in the Indian Union and hence one would expect the population there to be more sensitive to laws of the country which need to be respected by every citizen. The recent report that the hoteliers in that state are flouting the orders of the state High Court is some what disturbing. During the last two years the attitude and behavior of hoteliers all over the country have witnessed a sea change with prices of food preparations being hiked indiscriminately for no rhyme or reason. It defies logic as to why a cup of coffee should cost Rs 10 plus or an idli plate cost Rs 20-25 or a dosa cost Rs 25-30! Of course there is some inflation which is causing marginal rise in the market prices of raw materials but the prevailing prices do not justify such deep escalation, bordering almost on fleecing the customers. Added to this the food regulations are not being followed scrupulously with no one afraid of the law. Here is a take on this unfortunate development affecting millions of consumers who depend on hotel food for meeting their day to day needs.

Even as most of the hoteliers and restaurant owners in the city have started displaying price list of foods, they are yet to comply with the provisions of the Food Safety Regulations for exhibiting ingredients used in their food. As per the provision of the Act, the seller of the food articles is bound to display the ingredients used in foods being sold. High Court lawyer Basil Attipetty, who had obtained an order from the consumer court for enforcing the rules relating to display of price lists, said that the regulations had made it mandatory for sellers of any food stuff to display its ingredient list in their shops. He said that the High Court had recently emphasised the need for regulating the prices of even hotel foods and thereby preventing fleecing by hoteliers. Mr. Attipetty said that the Ernakulam Consumer Disputes Redressal Forum had also ordered displaying of price lists of food stuff in terms of the Kerala Food Stuffs (Display of Prices by Catering Establishment) Order, 1977. He said that some of the hotels were yet to exhibit the price list of food stuff in compliance with the forum's order. He had contended that as per the order, the police and local bodies and civil supplies department had the power to direct hotels and restaurants to display the price list of food stuffs. The forum had also directed the Kochi City Police Commissioner and Superintendent of Police, Aluva Rural, to file a report after implementing the order of the forum. He pointed out that the police officers were yet to file a report on the compliance of the directive. The High Court had also expressed its concern over the soaring prices of hotel foods and suggested bringing in a law to hold the price line of hotel food.

Price control is not a desirable step in a democracy, if it can be avoided. The hoteliers must have self restraint as well as sufficient sensitivity to the feelings of their customers. No body is holding a brief for the way the insipient FSSAI is functioning at present and there must be realistic moderation of rules equitable to both the consumer as well as the hotelier. The rules regarding display of prices along with quantity served must be enforced at any cost and violators must be meted out exemplary punishment. Same is true regarding the nature of ingredients used either through the Menu card or through display. Consumer has a right to know whether the preparations contain any ingredient not to his liking. For example use of ingredients like Garlic, Onion, Chilli and other spices may not  be liked by some and such display will help them to avoid preparations containing these objectionable ingredients. While insisting on such practices the authorities must also look into the practical difficulties faced by the catering industry in meeting such aspirations of the consumer. 

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

PUNISHING THE "WASTERS"-A NEW APPROACH FOR WASTE REDUCTION

On one side over eating is sought to be discouraged because of the fear of obesity and all consequences associated with this body bloating syndrome. On the other hand many people waste food by not eating all they cook or buy due to many reasons and this is also a global issue of serious concern because almost one billion poor people in this Globe go to bed hungry every night! How can one bring about a balance under such a predicament faced by many nations, especially the ones which are wealthy? There are institutions like Food Banks in some countries which are active in making use of foods that are discarded while many non-government voluntary bodies are actively engaged in utilizing such foods to feed the poor. It is against such a background that the new initiative by a few eateries in some parts of the world to punish those indulging in food wastage, are to be appreciated. Here is a report which highlights such a practice on the part of a few courageous restaurants in some countries. 

A restaurant in Saudi Arabia is making headlines for its unusual policy of penalizing customers for 'wastage of food.' According to the owner of the restaurant based in Dammam, in the Eastern Province, the penalty was put into place after many customers failed to consume their large orders of food—the owners stress wasting food goes against the teachings of Islam. In a culture of excess, a 'food wastage' policy may sound absurd, but this isn't the first time a restaurant has opted for this kind of a penalty. Consider the £20 (Dh114) fee owners of the Chinese restaurant Kylin Buffet charge those diners who do not eat all the food of their plates. The restaurant's policy received much coverage after they fined Beverley Clark, a 40-year-old mother, after her son and niece left two onion rings, a prawn toast and a spring roll at an all-you-can-eat buffet. Or consider the standing policy in a Japanese restaurant in New York called Hayashi Ya which fines a customer 3 percent of their bill, if they do not finish what they serve themselves from the all-you-can-eat buffet. Other restaurants opt for forms of positive reinforcement to encourage good eating habits. A Japanese restaurant called Wafu just outside of Sydney, Australia, gives its customers a 30 percent discount if they eat all the food they ordered. The company's website begins with a special plea to its customers to: "Please be mindful of the amount of food you order – consider ordering just the right amount, in harmony with your appetite!" Food wastage fines isn't altogether a strange concept—but Kipp can't help but think it would be very strange if it was every enforced here in the Emirates. After all, for a city like Dubai which has given birth to the institution of the Friday all-you-can-eat-and-drink brunch, it is difficult to think of such penalties being put in place. Yet given the country's burgeoning obesity problem, perhaps a food wastage fee is exactly what is needed.


The initiative of these pioneers deserves kudos because they are swimming against the tide trying to establish and disseminate the bitter truth that wasting food is a social crime. It may difficult for these players to compete with conventional eateries where jumbo sizes and ad libitum food are the norms. Modern marketing mania depends largely on attracting customers using economic parameters, with low prices and large serving sizes ruling in the market place. The New York "rumblings" in the name of a proposed policy by the authorities to ban sale of jumbo size sugar laden beverages there, is a classical example of the dominance of quantity over quality! Probably the restaurants which impose fines for wastage or encourages lesser wastage through hefty discounts in the bills, have full confidence in the quality of their offerings and expect their customers to come back again even under such an environment. They do serve as a focal point to convey a vital message that "eat as much as you want but do not waste"!  

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

HEALTHFUL FOOD PROMOTION-A NEW INITIATIVE

Eating out is a practice which is becoming more and more prominent in the life styles of people who have very little time to spend in the kitchen due to the pressure of work and other daily commitments. This trend has driven a fast paced development in the food service sector with fierce competition being the hall mark of this industry. Innovations like the Food Truk are also a part of this paradigm shift in the life styles of people on the move in search of more family income and pleasures of life. While the food processing sector is being hauled up for turning out foods which are not healthy causing much of the damage to the well being of the consumers, restaurant sector has not received that much attention from health critics regarding the nutritional quality of preparations served by them. Of course isolated attack on a few catering giants in the form of criticism of their unfair practices in alluring the kids with super sized serving proportions loaded with calories and fat, has not assumed any alarming magnitude still. State policies in cajoling the caterers to declare about the calories in the portion size served seem to be working and may players in this field do display prominently the calorie content along with their menu. Such progressive efforts are sought to be supplemented by voluntary organizations by encouraging the restaurants in in improving the "healthiness" of their offerings. Here is an example of such organizations which certify the restaurants which conform to nutrition standards for their products and disseminate the same among customers.    

"The USHFC will help consumers distinguish restaurants and other food service providers that are utilizing nutrition best practices; such as the use of fresh, seasonal vegetables and fruits, whole grains, moderate portions sizes, and minimally processed food and beverages with higher nutritional qualities, while decreasing the use of additives such as industrial trans-fats, sugar, sodium and MSG. In addition, foodservice providers will be credited for their use of environmentally friendly and humanely raised foods, as well as special dietary offerings such as children's menus, vegan, vegetarian, gluten-free, Paleolithic, and identification of common food allergens. "As a restaurant owner and chef, I feed people for a living, so I believe I have a responsibility to do so well and sustainably," said Chef Ris Lacoste, of RIS in Washington DC. "There are large variations in industry purchasing and preparation practices, and customers are increasingly looking for signs that indicate, 'this house cares.' We go to great lengths to find and use high-quality and healthful ingredients, so I enthusiastically support the efforts of the USHFC." The USHFC is developing programs to provide recognition, incentives and assistance to eating establishments across the entire spectrum of foodservice provision--from high-end restaurants, to fast-casual establishments and eventually school cafeterias, fast food chains, sporting complexes and military and other government foodservice providers. The USHFC initial programs are being modeled after other non-profit initiatives that have successfully incentivized corporations and independent businesses to align their practices with the interests of consumers". 

No wonder this approach is being widely acclaimed and many restaurants are vying for such certification and recommendation to increase their business. In a competitive market such positive actions can be the tipping point in garnering sizable growth and improved bottom line. As for the customers, this is a boon because currently they have no reliable system to discriminate between healthy restaurants and normal ones peddling jumbo sized and unbalanced foods with high calorie and fat content. More such efforts by organizations like the one above will spread the message that customers do care for the nutritive aspects of food preparations besides the culinary quality. It is the responsibility of the government to encourage such organizations which can be a watch dog safeguarding the interests and well beings of the citizens. The phenomenon of consuming meals away from home is bound to increase in the coming years and the restaurant sector will have more responsibility in ensuring the safety and quality of their preparations.  

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

PUNISHING THE WASTERS! -THE NEW DINING EXPERIENCE

Wasting the food whether unconsciously or as a part of the life style cannot be defended under any circumstances and the fact that the quantity of waste generated by the affluent people can feed half the world must prick the conscience of every human being in this planet. Added to this the difference in calorie intake between those in affluent countries and others in poor countries is too wide to be ignored any more when almost one billion people in this globe go hungry every day for want of food or due to inaccessibility to food. In a country like Pakistan there is a regulation that is supposed to prevent people organizing ostentatious parties where large quantities of food are routinely wasted and India did experiment with a similar law called "Guest Control Order" some years ago. However not much impact could be made by such laws in the statute book because of tardy implementation. Here comes the news that some restaurants in the West are imposing a fine on those who leave large portions of food on their plates uneaten and probably this is a new initiative worth watching for its impact on food wastage. Here is a take on this interesting development.

With so many choices, the buffet table can be an overwhelming place. But those who overfill their plates may have to pay with more than just their pride at some restaurants. Kylin Buffet, a Chinese restaurant in the northeast of England, is now charging customers £20 ($32) for food wastage costs if diners leave food on their plates. According to the UK Daily Mail, the policy has upset some customers, including Beverley Clark, 40, who spoke out after being told she'd be fined when her son Sam, 10, and niece Toni, 6, allegedly left two onion rings, a piece of prawn toast and a spring roll on their plates. Clark opted to hide the leftovers in a napkin she placed in her bag so the wait staff would think the family cleaned their plates. She succeeded in hoodwinking them. Last year, Gulfnews.com reported about a similar policy at Marmar restaurant in Dammam, Saudi Arabia. "There are many clients who make large orders in order to impress the people around them and boost their social prestige," owner Fahad Al Anezi said. The policy was aimed at reducing food wastage and extravagance, with the fine being calculated according to the quantity of the leftovers.  Paying extra for unfinished food isn't unheard of stateside. Hayashi Ya Japanese restaurant in New York City charges diners 3 percent for not finishing a meal from the all-you-can-eat buffet. Manager Belson Lin told TODAY.com he doesn't believe customers get upset by the policy, because they know they'll be charged, and have the option to order a la carte. And, in case you think all this is in bad form, we found that etiquette guru Emily Post would agree that wasting food is a serious no-no. In her June 15, 1952 column, Post was firm: "Leaving food on your plate is not good manners — and never was because it not only shows lack of appreciation for your hostess' food, but also 'wanton' priorities. Wasting a precious commodity could never be an ethical choice."

In a fiercely competitive market environment how such a restrictive practice can succeed is not certain because this move may have the effect of diverting the business to those who do not charge additionally for wasting food. But in a buffet system such restrictions may be justified since the price of food served is fixed regardless of the quantity "consumed". While any one can "eat" ad libitum, this does not give the customer right to load the plate full indiscriminately and leave bulk of it unconsumed to be thrown away. It will be interesting as to what yardstick is used to punish such customers and what will be the criterion for deciding that food is wasted. Suppose a customer leaves  only 10% or 20% of the food on the plate will it be considered a waste? Who decides that a customer is wasting significant quantity of food on the plate? Will there be arguments and scuffles between the customer and the manager in such situations? These are practical problems that have to be faced when such new initiatives are adopted.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com