` Olive Council and Culinary Institute Join to Promote MedDiet in U.S. - Olive Oil Times
Enter keywords and hit Go →
enEnglish
enEnglishfrFrançaiselελληνικάdeDeutscheitItalianozh-CN中文ptPortuguêsesEspañoltrTürkçehrHrvatskija日本語hiहिंदी
enEnglish
enEnglishfrFrançaiselελληνικάdeDeutscheitItalianozh-CN中文ptPortuguêsesEspañoltrTürkçehrHrvatskija日本語hiहिंदी

Olive Council and Culinary Institute Join to Promote MedDiet in U.S.

By Jasmina Nevada
Jun. 30, 2021 08:54 UTC
Summary Summary

The International Olive Council and the Culinary Institute of America have launched a dig­i­tal media cam­paign to pro­mote the use of extra vir­gin olive oil in American culi­nary habits, based on a 2019 white paper out­lin­ing strate­gies to advance plant-for­ward cook­ing. The cam­paign aims to edu­cate con­sumers and hos­pi­tal­ity indus­try pro­fes­sion­als about incor­po­rat­ing olive oil into health­ier, more sus­tain­able food choices to reduce green­house gas emis­sions and mit­i­gate cli­mate change.

The International Olive Council (IOC) has teamed up with the Culinary Institute of America (CIA) to raise aware­ness of the impor­tance of extra vir­gin olive oil as a key com­po­nent of the Mediterranean diet.

Along with the Menus of Change University Research Collaborative, the two orga­ni­za­tions have launched a dig­i­tal media cam­paign: Olive Oil and the Plant-Forward Kitchen.

Abundant sci­en­tific evi­dence indi­cates that shift­ing to a more plant-for­ward diet will help reduce green­house gas emis­sions from food pro­duc­tion, mit­i­gate cli­mate change and cut water usage.- Culinary Institute of America, 

The cam­paign will focus on research­ing and edu­cat­ing con­sumers and hos­pi­tal­ity indus­try pro­fes­sion­als about inter­twin­ing olive oil into American culi­nary habits.

The frame­work for the new ini­tia­tive will be par­tially based on the 2019 white paper pub­lished by the IOC and CIA, which laid out a series of strate­gies to pro­mote olive oil con­sump­tion and a plant-for­ward diet.

The two orga­ni­za­tions will use some of the strate­gies laid out in the white paper to advance plant-for­ward cook­ing and menu trends in American cook­ing.

One exam­ple of how the two orga­ni­za­tions will put their plan into action cited by the IOC is teach­ing chefs to make sauces derived from plants instead of meat. The two orga­ni­za­tions also plan to edu­cate chefs about sourc­ing local veg­eta­bles, nuts, herbs, spices and aro­mat­ics to fla­vor the olive oil-based sauces.

See Also:Cooking with Olive Oil

The CIA argued that olive oil and the Mediterranean diet have long inspired health­ier food choices among Americans, which increases the via­bil­ity of the project.

“Abundant sci­en­tific evi­dence indi­cates that shift­ing to a more plant-for­ward diet will help reduce green­house gas emis­sions from food pro­duc­tion, mit­i­gate cli­mate change and cut water usage,” the CIA added in a video pro­mot­ing the new ini­tia­tive.

Together, the IOC and CIA hope that the com­bi­na­tion of the Mediterranean diet’s health ben­e­fits and sus­tain­abil­ity can con­vince more Americans to make the shift.

More articles on:  , ,

Advertisement
Advertisement

Related Articles