Specialty Food Magazine

Spring 2018

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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TO OPEN THE BOX Ask us about our Fancy Food Show Specials: sales@johnwmmacys.com No dip required. No anything required. Just open. Serve. Done. READY IN THE SECONDS IT TAKES provides produce that might otherwise be rejected based on its appearance. The venue also sources local seafood and seeks to utilize what used to be known as "trash fish." The Pledge has also included potatoes and butternut squash that were gleaned from fields after the harvest. The relatively small capacity of The Pledge allows UMass Dining to showcase these initiatives that would be impossible on the scale of the entire campus. "In university dining we serve 45,000 to 50,000 meals a day," says Sullivan. "It's a pleasant thought, but it's almost impossible to get chickens, for example, within a three-mile radius to feed that kind of volume daily. That's the annual production for some of these smaller suppliers." One of the challenges Sullivan has encountered with The Pledge, however, is that students tire of the limited menu. "In a university environment, you are servicing the same people every single day, so that element of the program wasn't sustainable without someone of Chef Jehangir's caliber standing there every single day," he says. This year he's working with Mehta on revamping the menu while retaining the principles that The Pledge represents. Summer Fancy Food Show Booth 2561 Chef Jehangir Mehta (left) has partnered with UMass on The Pledge by Jehangir, a local-ingredient, sustainability- focused foodservice station within the Blue Wall Cafe, a 14-station food hall in the center of campus (right). PHOTOS: UMASS SPRING 2018 29

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