Restaurants Find Inspiration for Whole Grains

BOSTON, July 13, 2016 — Whole grains are taking over grocery shelves and kitchen tables, with new data showing whole grain consumption increased 79 percent from 1999 to 2012. When Americans eat out, however, they are all too often unable to find the same whole grains they enjoy at home. To inspire and educate foodservice operators about the potential for whole grains, the Oldways Whole Grains Council (WGC) is holding a cutting-edge conference titled Whole Grains Away From Home on September 25 to 27, 2016 in Chicago.

A stellar lineup of speakers will describe how whole grains can delight diners while benefiting the bottom line. Highlights include:

• Chef Ann Cooper, America’s leading advocate for Real School Food, will describe how whole grain success in schools can be carried over to restaurants everywhere.

• Dr. Stephen Jones, of The Bread Lab, will explain how new breeding efforts are rediscovering the taste of wheat – and bringing it to mainstream restaurants.

• Mark DiDomenico, of Datassential, will share data on whole grain menu trends.

• Jennifer Robinson, of Compass, and Lisa Feldman, of Sodexo, will describe how major contract feeders choose the whole grains they’ll carry, and how they’re introducing millions of diners daily to new whole grain tastes.

The conference will also include presentations from distributors and chain restaurants that depict innovative ways they’re supporting the addition of whole grains at all stages of the supply chain. And — since tasting is believing — experienced corporate chefs will demo their favorite whole grain dishes, while explaining how leading manufacturers support foodservice operators in the development of custom menu items. The program will conclude with a culinary trendologist’s forecast of tomorrow’s whole grains, and a panel presentation on educating the next generation of chefs to see whole grains as the new norm.

“Our goal is to shine a spotlight on some of the amazing whole grain innovations already happening in foodservice, so that other foodservice operators can learn how to find whole grain success,” said Kelly Toups, WGC Program Director. “This revolution is happening, and smart restaurants will jump on the bandwagon sooner rather than later.”

Toups recommends the conference for food manufacturers, foodservice operators, distributors, brokers, and recipe developers — in short, everyone in the food supply chain. Early bird pricing for conference registration is available through July 31, and a discounted block of rooms is available at the Loews Chicago O’Hare hotel, where the conference will take place.

For more information, visit the conference page on the WGC website, or contact Kelly Toups.

Press-ready images available via this Dropbox folder.

About Oldways and the Whole Grains Council

Oldways is a nonprofit food and nutrition education organization that guides people to good health through heritage by using practical and positive programs grounded in science and tradition. Since 2003, the Oldways Whole Grains Council (WGC) has worked to increase consumption of whole grains for better health, and in 2005 introduced the Whole Grain Stamp, now used on more than 11,000 products in 55 countries. The WGC’s many initiatives help consumers to find whole grain foods and understand their health benefits; help manufacturers and restaurants to create delicious whole grain foods; and help the media to write accurate, compelling stories about whole grains. Learn more: oldwayspt.org & wholegrainscouncil.org