Hello FAST! We have good news this month: new cage-free listings in Peru! 1- HOTEL RESTAURANTS EL ALBERGUE consists of two restaurants and a high-end hotel in Ollantaytambo, Cusco Links: https://www.instagram.com/p/DHrNDEWyP8e/ Scale: National - Peru Who: Arba Failed tactics: None Successful tactics: Working from the beginning of the conversations with the entire team (management, logistics, kitchen, administration) thus generating a successful communication channel from each area. Scalability: This group is a huge cultural and gastronomic landmark in the Ollantaytambo Valley in Cusco, on the way to Machu Picchu. We are approaching new hotel groups in the area. Follow-up: We will stay in touch to request reports on its implementation. 2- RESTAURANT EL CHUNCHO Part of the El Albergue investment group https://www.instagram.com/p/DHonGYGygbn/ Scale: National - Peru Who: Arba Failed tactics: None Successful tactics: Working from the beginning of conversations with the entire team (management, logistics, kitchen, administration) thus generating a successful communication channel from each area. Scalability: This group is a huge cultural and gastronomic landmark in the Ollantaytambo Valley in Cusco, on the way to Machu Picchu. We are reaching out to new hotel groups in the area. Follow-up: We will stay in touch to request reports on its implementation. 3- BICHOS SPECIALTY COFFEE https://www.instagram.com/p/DHCEK_pxXmV/ Scale: National - Peru Who: Arba Failed tactics: None Successful tactics: Excellent communication from the start Scalability: This group is a huge culinary icon in Huancayo, Junín department, Peru. This is the first commitment of the area. Follow-up: We will stay in touch to request reports on its implementation. 4- DOPAMINE https://www.instagram.com/p/DGOLiz3OV1W/?img_index=2&igsh=MXgweHZzbW5obXNiYw%3D%3D Scale: National - Peru Who: Arba Failed tactics: None Successful tactics: Excellent communication from the start Scalability: New style of cafe, a un

Hello FAST members! I am bringing you the 2024 results of our project "Reducing Anemia with Plant-Based Iron." Once again, the results are excellent. We are starting work with new schools in 2025. Project description and results: Anemia is a common disease in Peru, especially among children and women of reproductive age. Iron deficiency anemia is characterized by a lack of iron in the blood, which causes a reduction in the number of red blood cells and, therefore, a decrease in the body's ability to transport oxygen from the lungs to the various organs and tissues. In Peru, anemia is primarily due to a diet deficient in iron-rich foods and a lack of access to quality health services, which leads to infections that inhibit the absorption of this nutrient. Many people, especially in very low-income rural areas, do not have access to iron-rich foods or lack knowledge on the subject. Furthermore, access to quality health services is limited, making the diagnosis and treatment of anemia difficult. According to the Peruvian Ministry of Health, 49% of children under 5 years of age living in rural areas suffer from anemia. In urban areas, the percentage is 37%. Furthermore, 57% of women of reproductive age also suffer from this disease. To address the problem of anemia, ARBA has created a program called "Reducing Anemia with Plant-Based Iron." Through in-person and virtual workshops, it teaches parents where to obtain iron from plant-based foods and helps prevent anemia in their children. Through partnerships with schools, our team, with the consent of parents and teachers, takes blood samples from children between 4 and 12 years of age in two stages (before and after parent training). The results of these analyses are revealing and show a clear and severe iron deficiency in many children. In the two years that ARBA has been carrying out this intervention in schools, incredible results have been obtained, demonstrating that anemia can be overcome with proper nutriti

Hi FAST Forum, Greener by Default is hosting a webinar for culinary leaders looking to navigate the current egg price volatility and supply chain disruptions through simple, plant-based switches. The webinar will feature a panel of seasoned culinary directors who will be sharing their tips, experiences, and tested, practical solutions to help attendees protect their operations from the impacts of the egg crisis. 📅 April 7, 2025 ⏰ 12 pm ET / 9 am PT 🎯 Perfect for: Foodservice directors, chefs, and menu planners 💻 Register here: https://us06web.zoom.us/meeting/register/zJnfBADkSAyAtmxsJj3HKg  You--and anyone in your network you feel would benefit!--are welcome to join us and learn how innovative operators and chefs are maintaining quality and consistency and delighting diners—all while reducing costs through smart plant-based substitutions. Our Panel: * Chef Nina Curtis (Speaker and Moderator) - Director and Executive Chef at Plant'ish & Co. Culinary Arts * Chef Cady Frazier (Speaker) - Executive Chef at Cherry Creek School District * Rob Morasco C.E.C. (Speaker) - Vice President, Innovation at Sodexo Campus In this 60-minute session, attendees will discover: * Real success stories from operators who've already made the switch * Practical tips for reformulating desserts, dressings, and other staples * Tips for maintaining taste and texture, while reducing supply chain risk * Strategies for avoiding potential challenges and pitfalls * Easy steps to bring these strategies to life for your operation BONUS: All registrants will receive a guide to successfully making plant-based egg swaps—including a helpful plant-based egg alternative conversion chart—courtesy of Chef Nina Curtis! Please feel free to share this webinar with your networks! The registration link can be found here, and if you'd like to quickly share, GBD's post on LinkedIn is here. Thank you!