For Immediate Release: Feb. 7, 2018
Contact: Marilyn Bay Drake 303-594-3827 email@example.com
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: https://cfvga.org
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
Note to the news media: We invite you to attend any of the sessions offered at
our conference. See agenda at https://cfvga.org 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.