May 17, 2020

California: Foie Gras is Back on the Menu

foie gras
controversies
food trends
lawsuits
Frazer Jones
2 min
US Supreme Court Upholds California Foie Gras Ban
Did you think Californias foie gras controversy was over? Its never over, and this time the pendulum is swinging back in the other direction since the l...

Did you think California’s foie gras controversy was over? It’s never over, and this time the pendulum is swinging back in the other direction since the last time we checked in. This week a federal judge overturned the state of California’s ban on the sale of foie gras, evoking an emotional response from professionals on both sides of the issue.

As we remember, California’s foie gras ban first passed into law in 2004—then the controversy really heated up in 2012, the first year that the ban was legally enforced. On Wednesday, as the LA Times reports, US District Judge Stephen V. Wilson added another layer to the fight by overturning a portion of the law on the reasoning that it conflicts with the already federally approved Poultry Products Inspection Act, rendering California’s law unconstitutional.

As social media shows, this news is music to the ears of many California chefs and restaurants that had mourned the loss of the ingredient since the ban went into effect:

 

But of course the overturning of such a controversial law isn’t going to be met with universal praise and approval. The Humane Society of the United States (HSUS) President Wayne Pacelle released a statement supporting the original ban, asking state officials to appeal the ruling and reexamine the case’s relevance to the Poultry Products Inspection Act:

“California lawmakers conducted a serious-minded debate about farm animal welfare in 2004, passing a bill to phase out the cruel force-feeding of ducks and the sale of foie gras if it comes from that inhumane process. The state clearly has the right to ban the sale of the products of animal cruelty, and we expect the 9th Circuit will uphold this law, as it did in the previous round of litigation. Force feeding is not an ‘ingredient’ of foie gras since foie gras can be produced without resorting to such cruel methods. We are asking the California Attorney General to appeal the ruling.”

 

With over a decade of conflict already, it seems pretty unlikely that this overturn will go unappealed, and indeed the Times has a statement from the attorney general’s office confirming that the ruling is under review. So foie gras’ day in court is far from over. But for now, at least, it has another day in the sun on California menus.

 

[SOURCE: LA Times]

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Jun 19, 2021

New Dublin cloud kitchen for Sodexo

Food
Hospitality
Sodexo
Fooditude
Helen Adams
2 min
Sodexo has invested in a new cloud kitchen in Dublin, Ireland, as it adapts to the digital age

Sodexo has opened a new cloud kitchen in Dublin, Ireland, after launching workplace catering subsidiary, Fooditude.

Catering, facilities management and home services company, Sodexo, has a revenue of 22b and is headquartered in Issy-les-Moulineaux, France, with offices across 28 countries. 

Catering company Fooditude is based in London and creates organic, fresh food for clients and focuses on eliminating food waste. 

A ‘cloud kitchen’ (also known as a ghost kitchen, virtual kitchen or shared kitchen) is set up for delivery-only food brands. 

In December 2020, Sodexo acquired a majority shareholding in Fooditude.

 

Sodexo and Fooditude move the hospitality industry into the digital age

Sodexo declared that Fooditude would have a huge role to play, as it develops new consumer-focused food services for the digital age.

“Our investment in Fooditude is a crucial element in the evolution of Sodexo’s workplace food services”, said Julie Ennis, CEO of corporate services at Sodexo UK & Ireland. “Organisations are rethinking the way they work, reviewing their office footprints and the purpose of those spaces, so it is crucial we have the right flexible, digitally-powered food services to meet our clients’ and consumers’ needs.”

Fooditude doesn’t just offer catering deliveries, the company also organises pop-ups. The company uses organic produce and takes sustainability seriously. 

“One of the toughest challenges with our business model is to operate with minimum impact on the environment”, said a Fooditude representative. “Reducing food waste is our top priority this year. To that end we have embarked on a few interesting partnerships with charities and businesses tackling this problem. We work with FoodCycle, OLIO and Orca.”

Fooditude also measures its carbon footprint with The Planet Mark, a sustainability certification. Fooditude’s goal is to reduce its carbon footprint by at least 5% in 2021.

 

A welcome food move in hospitable Dublin

The Dublin food scene is well known for flourishing outdoor markets and cosy fire-lit pubs. Taking a hybrid kitchen there is fitting for the modern age, especially in the post-pandemic era when many customers may prefer ordering food to be delivered, instead of eating out.

“We are delighted to take Fooditude to Dublin”, said Ennis. “We see significant potential to establish and grow the business there, with clear benefits to our current clients as well as an offer that will help us grow our Ireland business and target new clients in the city’s fast-growing technology and media sectors.”

 

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