Meat&Poultry - December 2011 - 18

Washington
BY BERNARD SHIRE
meatpoultry@sosland.com

Food fight
Every year, it seems, when most people are getting ready to take a break from the rigors of work to celebrate the holidays, the government takes the opposite tack. Even in December, numerous meetings are scheduled by regulatory agencies. Meanwhile, in es. Congress, decisions are made ns and regulations and legisnd lation are being handed nded down. Government ent agencies and the e companies they regulate even get into fights. This year, to make things hings even more interesting, the US Dept. of Agriculture and Congress decided to wage a fight over food. Because of the continuing controversy over obesity in the United States, especially among children, the Obama administration decided to try to make changes to the variety of foods that are part of the National School Lunch Program. In order to do this, USDA proposed new rules to cut French fries from the program; limit salt; boost whole grains; and put restrictions on what counts as vegetables in a school lunch diet. In particular, the administration wants USDA to set minimum standards about pizza as a vegetable – asking that a minimum amount of tomato paste be served for it to count as a vegetable. But at the urging of some food manufacturers, including frozen-pizza makers, potato growers and the salt industry, as well as members of Congress, the lawmakers blocked the new standards with legislation stopping USDA from spending money to carry out these new rules. The argument has taken on some interesting dimensions. Some members of Congress have argued this issue boils down to personal freedom – the government shouldn’t be telling kids what to eat. Others disagree, however, saying that children don’t have this absolute freedom, that their parents have something to say about such decisions and they can exert some control over such eating choices, either directly to their children, or via the school district providing the school lunches. School districts have also gotten involved, saying cost is a factor, and they make their decisions about what to serve for lunch, at least partially, based on cost. free or at reduced cost to low-income children. So far, the produce industry has reacted more positively to the proposed rules than the meat industry. Actually, the proposed stricter USDA rules would not have eliminated pizza and French fries from the school lunch program anyway. But they would have reduced the number of times children could buy them each week. Interestingly enough, while these new rule proposals are actually guidelines aimed at encouraging school districts to change school lunch program diets, at least to some degree, USDA actually operates rules that are much more than guidelines when it comes to identifying food products. These “standards of identity” have been in place for quite a long time, and were originally established to protect the public from economic deception by preventing food manufacturers from naming a food product something it isn’t. But in recent years, some of these standards have been eliminated because they were preventing food manufacturers from making broader styles of products consumers demand today. For example, USDA eliminated standards of identity for “pizza with meat” and “pizza with sausage,” and now requires the type of meat and other ingredients to be identified instead. What USDA was trying to do, in requiring a certain amount of tomato to be served on pizza for it to be considered a vegetable, harkens back to the traditional “standards of identity.” The outcome of the food fight now underway will likely decide what makes a healthy meal in the USDA school lunch program – and who decides. ■
Bernard Shire is M&P’s Washington correspondent, a contributing editor and a feature writer based in Lancaster, Pa. Shire also works as a food safety consultant and writer for Shire & Associates LLC. We would like to hear from you – to comment on this story or to request reprints, contact us by email at meatpoultry@sosland.com.

The outcome of the food fight now underway will likely decide what makes a healthy meal in the USDA school lunch program -and who decides.
The fi ght is part of a battle over new nutritional standards for the school lunch and school breakfast programs proposed earlier this year by USDA. These standards were slated to be the fi rst major increase in nutritional requirements in 15 years – part of the Healthy Hunger-Free Kids Act passed by Congress last year, and signed into law by the president. The goal was to reduce childhood hunger and obesity. The new standards would add more fruit, vegetables, whole grain, fat-free and low-fat milk to meals the government subsidizes or pays for about 32 million children every day. Sodium, calories, trans fats and saturated fats would operate under stricter limits under the new rules. Not surprisingly, for a long time, schools have accepted government recommendations as to what they can serve in their federally subsidized breakfasts or lunches that are offered

18 • Meat&Poultry • December 2011 • www.MeatPoultry.com


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Meat&Poultry - December 2011

Table of Contents for the Digital Edition of Meat&Poultry - December 2011

Meat&Poultry - December, 2011
Contents
Commentary - Showing appreciation
Business Notes - Cargill disputes hiring allegations
Business Notes - McDonald’s drops egg supplier over management concerns
Business Notes - Tyson has high hopes for 2012
Business Notes - Smithfield responds to HSUS inquiry about sow housing conversion
Business Notes - Wayne Farms to streamline, cut 360 jobs
Washington - Food fight
Cover story - Enlisting veterans
Legislation - Dodging a bullet
Food safety - Sharing the wealth
Packaging - Breathing room
In-Plant operations - Opportunity for automation
Ingredient Trends - Flavor-licious
Processing for Pizza - Piece of the pie
Marketing - The betterment of beef
Meat Processing Operations & Engineering - Food-safety focused
Meat Processing Operations & Engineering - Offsetting rising energy costs
Meat Processing Operations & Engineering - Hazardous duty
Meat Processing Operations & Engineering - Sanitation Tips - Avoiding hazards
Meat Processing Operations & Engineering - Consejos Sanidad - Evitando los peligros
Small Business Matters - The 'wow' factor'
From the Corral - Forgoing force
Names in The News
New Product Showcase
Classifieds
Advertisers
The Insider
Insight Stork Poultry Processing
Poultry Processor's Handbook
Meat&Poultry - December 2011 - Meat&Poultry - December, 2011
Meat&Poultry - December 2011 - 2
Meat&Poultry - December 2011 - 3
Meat&Poultry - December 2011 - Contents
Meat&Poultry - December 2011 - 5
Meat&Poultry - December 2011 - 6
Meat&Poultry - December 2011 - 7
Meat&Poultry - December 2011 - Commentary - Showing appreciation
Meat&Poultry - December 2011 - 9
Meat&Poultry - December 2011 - Business Notes - Cargill disputes hiring allegations
Meat&Poultry - December 2011 - 11
Meat&Poultry - December 2011 - Business Notes - McDonald’s drops egg supplier over management concerns
Meat&Poultry - December 2011 - 13
Meat&Poultry - December 2011 - 14
Meat&Poultry - December 2011 - Business Notes - Tyson has high hopes for 2012
Meat&Poultry - December 2011 - 16
Meat&Poultry - December 2011 - Business Notes - Wayne Farms to streamline, cut 360 jobs
Meat&Poultry - December 2011 - Washington - Food fight
Meat&Poultry - December 2011 - 19
Meat&Poultry - December 2011 - Cover story - Enlisting veterans
Meat&Poultry - December 2011 - 21
Meat&Poultry - December 2011 - 22
Meat&Poultry - December 2011 - 23
Meat&Poultry - December 2011 - 24
Meat&Poultry - December 2011 - 25
Meat&Poultry - December 2011 - 26
Meat&Poultry - December 2011 - 27
Meat&Poultry - December 2011 - 28
Meat&Poultry - December 2011 - 29
Meat&Poultry - December 2011 - Legislation - Dodging a bullet
Meat&Poultry - December 2011 - 31
Meat&Poultry - December 2011 - 32
Meat&Poultry - December 2011 - 33
Meat&Poultry - December 2011 - 34
Meat&Poultry - December 2011 - Food safety - Sharing the wealth
Meat&Poultry - December 2011 - 36
Meat&Poultry - December 2011 - 37
Meat&Poultry - December 2011 - 38
Meat&Poultry - December 2011 - 39
Meat&Poultry - December 2011 - 40
Meat&Poultry - December 2011 - Packaging - Breathing room
Meat&Poultry - December 2011 - 42
Meat&Poultry - December 2011 - 43
Meat&Poultry - December 2011 - In-Plant operations - Opportunity for automation
Meat&Poultry - December 2011 - 45
Meat&Poultry - December 2011 - 46
Meat&Poultry - December 2011 - 47
Meat&Poultry - December 2011 - Ingredient Trends - Flavor-licious
Meat&Poultry - December 2011 - 49
Meat&Poultry - December 2011 - 50
Meat&Poultry - December 2011 - 51
Meat&Poultry - December 2011 - Processing for Pizza - Piece of the pie
Meat&Poultry - December 2011 - 53
Meat&Poultry - December 2011 - 54
Meat&Poultry - December 2011 - 55
Meat&Poultry - December 2011 - 56
Meat&Poultry - December 2011 - Marketing - The betterment of beef
Meat&Poultry - December 2011 - 58
Meat&Poultry - December 2011 - 59
Meat&Poultry - December 2011 - 60
Meat&Poultry - December 2011 - Meat Processing Operations & Engineering - Food-safety focused
Meat&Poultry - December 2011 - 62
Meat&Poultry - December 2011 - 63
Meat&Poultry - December 2011 - 64
Meat&Poultry - December 2011 - 65
Meat&Poultry - December 2011 - 66
Meat&Poultry - December 2011 - 67
Meat&Poultry - December 2011 - 68
Meat&Poultry - December 2011 - 69
Meat&Poultry - December 2011 - 70
Meat&Poultry - December 2011 - Meat Processing Operations & Engineering - Offsetting rising energy costs
Meat&Poultry - December 2011 - 72
Meat&Poultry - December 2011 - 73
Meat&Poultry - December 2011 - Meat Processing Operations & Engineering - Hazardous duty
Meat&Poultry - December 2011 - 75
Meat&Poultry - December 2011 - Meat Processing Operations & Engineering - Sanitation Tips - Avoiding hazards
Meat&Poultry - December 2011 - 77
Meat&Poultry - December 2011 - Meat Processing Operations & Engineering - Consejos Sanidad - Evitando los peligros
Meat&Poultry - December 2011 - Small Business Matters - The 'wow' factor'
Meat&Poultry - December 2011 - 80
Meat&Poultry - December 2011 - 81
Meat&Poultry - December 2011 - 82
Meat&Poultry - December 2011 - 83
Meat&Poultry - December 2011 - From the Corral - Forgoing force
Meat&Poultry - December 2011 - 85
Meat&Poultry - December 2011 - Names in The News
Meat&Poultry - December 2011 - 87
Meat&Poultry - December 2011 - New Product Showcase
Meat&Poultry - December 2011 - 89
Meat&Poultry - December 2011 - 90
Meat&Poultry - December 2011 - 91
Meat&Poultry - December 2011 - Classifieds
Meat&Poultry - December 2011 - 93
Meat&Poultry - December 2011 - 94
Meat&Poultry - December 2011 - 95
Meat&Poultry - December 2011 - 96
Meat&Poultry - December 2011 - Advertisers
Meat&Poultry - December 2011 - The Insider
Meat&Poultry - December 2011 - 99
Meat&Poultry - December 2011 - 100
Meat&Poultry - December 2011 - Insight Stork Poultry Processing
Meat&Poultry - December 2011 - Marel - 2
Meat&Poultry - December 2011 - Marel - 3
Meat&Poultry - December 2011 - Marel - 4
Meat&Poultry - December 2011 - Marel - 5
Meat&Poultry - December 2011 - Marel - 6
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Meat&Poultry - December 2011 - Marel - 27
Meat&Poultry - December 2011 - Marel - 28
Meat&Poultry - December 2011 - Poultry Processor's Handbook
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