The International Olive Council (IOC) has teamed up with the Culinary Institute of America (CIA) to raise awareness of the importance of extra virgin olive oil as a key component of the Mediterranean diet.
Along with the Menus of Change University Research Collaborative, the two organizations have launched a digital media campaign: Olive Oil and the Plant-Forward Kitchen.
Abundant scientific evidence indicates that shifting to a more plant-forward diet will help reduce greenhouse gas emissions from food production, mitigate climate change and cut water usage.
The campaign will focus on researching and educating consumers and hospitality industry professionals about intertwining olive oil into American culinary habits.
The framework for the new initiative will be partially based on the 2019 white paper published by the IOC and CIA, which laid out a series of strategies to promote olive oil consumption and a plant-forward diet.
The two organizations will use some of the strategies laid out in the white paper to advance plant-forward cooking and menu trends in American cooking.
One example of how the two organizations will put their plan into action cited by the IOC is teaching chefs to make sauces derived from plants instead of meat. The two organizations also plan to educate chefs about sourcing local vegetables, nuts, herbs, spices and aromatics to flavor the olive oil-based sauces.See Also:Cooking with Olive Oil
The CIA argued that olive oil and the Mediterranean diet have long inspired healthier food choices among Americans, which increases the viability of the project.
“Abundant scientific evidence indicates that shifting to a more plant-forward diet will help reduce greenhouse gas emissions from food production, mitigate climate change and cut water usage,” the CIA added in a video promoting the new initiative.
Together, the IOC and CIA hope that the combination of the Mediterranean diet’s health benefits and sustainability can convince more Americans to make the shift.