Press Releases

For Immediate Release: Feb. 7, 2018

Contact: Marilyn Bay Drake 303-594-3827

CFVGA Applauds Nutrition & Food Trends


The Colorado Fruit & Vegetable Growers Association (CFVGA) is glad to see top

culinary trends incorporating produce. According to the National Restaurant

Association which interviewed 700 chefs, the hottest menu trends this year are

local, vegetable-forward choices and ethnic-inspired menu items.

"All of these trends and in particular vegetable-forward choices that 'flip the plate'

from a meat and starch focus to a produce entrée are positive for Americans'

health," said Marilyn Bay Drake, CFVGA executive director. "This trend and the

interest in nutrition led our conference committee to incorporate this topic into

CFVGA's Fourth Annual Conference Feb. 19-20, 2018."

Cathy Schmelter, registered dietitian and nutrition educator, will talk about

"flipping the plate" as well as ways to use vegetables as side dishes instead of the

more common high-carbohydrate, processed foods. She also will discuss research

showing the number of fruits and veggies you need to consume daily to bring


"It might come as a surprise for some folks to learn that specific fruits and

vegetables have a specific impact on our moods and overall well-being,"

Schmelter said. "We will also discuss veggie sides dishes that may parade as

nutritious, but which really need a make over to serve this role."

Schmelter also will talk about food synergy and why it may be more important

than individual nutrients in the fruits and vegetables we eat. She will

present Nutrition: Give Your Sides a Makeover: Healthy Vegetable Dishes Using

Fresh, Local Produce, Monday, Feb. 19 at 10:45 am and again at 1:15 pm.

The conference also will feature speakers on water, soil health, organic and

conventional disease control, recall readiness, produce marketing, fair labor

practices and food safety . In addition, the always popular grower-buyer

networking session will take place Feb. 19, 3-5pm. The conference will culminate

with a Tech Pitch, styled after the television show Shark Tank, with for companies

pitching their ideas for innovation in the produce industry to judges before the

entire conference audience. More information on the CFVGA conference is

available at:

CFVGA is comprised of some 300 grower, allied industry and partner members of

all scales and types of production. The Colorado fruit and vegetable growing sector

contributes nearly $300 million to Colorado at the farm gate and is multiplied as it

goes through the distribution chain. Over 60,000 Colorado acres are in fruit and

vegetable production.


Note to the news media: We invite you to attend any of the sessions offered at

our conference. See agenda at Please contact Marilyn Drake to

register/get press credentials.




Arkansas Valley: Dominic Disanti and Glenn Hirakata

Northern Colorado: Robert Sakata and David Asbury

San Luis Valley: Roger Mix and Grant Mattive

Tri-River Area: Bruce Talbott and Reid Fishering

SW Colorado: Beth LaShell

Allied: Larry Duell and Jennifer Lamb Rogers

Partner: Mike Bartolo and Adrian Card

The curriculum is extremely flexible and can be tailored to your teaching schedule.  For example, there is enough information contained in this curriculum that a teacher could teach the class every day.  Or if your schedule is limited (e.g. 1 hour, 1 day a week), you can pick and choose a single lesson plan that makes sense for your students.


Colorado only: We offer a train-the-teacher program. Our services include teacher training, planning and implementation support, material purchases, program evaluation, and coordination of class logistics for the many hands-on activities, such as cooking, labs, field trips, speakers, and more. We take care of the details so that teachers can focus on teaching!


Our Colorado curricula meet state standards for health education. Our National curricula meet national standards for health education, family and consumer sciences, social science, and life sciences.


To learn more, contact An Ounce of Nutrition EMAIL US or Fill out our CONTACT FORM or  call 303-576-0511