In November 2018 Metro's Sustainability and Food Waste team gave a presentation to ProStart teachers on food systems, food waste and climate change. Click the links to access the Metro Sustainability curriculum, presentation and additional resources.
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• Making the connection – powerpoint slides from Metro presentation
• ProStart resource posters on Water, Land, Fuel
• Food Waste Sustainability Lesson Plan
• Worksheet–Plan, Shop, Chop!
• Worksheet–Plan, Shop, Chop-Plan Your Own Menu
• Food Waste Hierarchy
• Banana Growing
• Banana Packing
• Banana Ripening
• Banana Transporting
• Banana Treating

Questions? Contact Wendy Popkin, Executive Director, ORLA Education Foundation, at 971.224.1505.

Update 2.13.19 - The Centers for Disease Control (CDC) has officially declared the U.S. outbreak to be over; the FDA continues to recommend to suppliers and distributors that romaine lettuce be labeled with a harvest location and a harvest date, or labeled as being hydroponically or greenhouse-grown. ​

December 17, 2018 - The FDA, along with CDC, state and local agencies, is investigating a multi-state outbreak of E. coli O157:H7 illnesses linked to romaine lettuce grown in California. Restaurants and retailers should not serve or sell romaine from Monterey, San Benito, and Santa Barbara counties in California. Romaine from outside those regions need not be avoided. 

On December 13, 2018, Adam Bros. Farming, Inc., in Santa Barbara County, recalled products that may have come into contact with water from the water reservoir where the outbreak strain was found. The firm recalled red leaf lettuce, green leaf lettuce and cauliflower harvested on November 27 through 30, 2018. According to the firm, cauliflower was distributed to wholesalers in the U.S.

The Adam Bros. recall has prompted a sub-recall by Spokane Produce Inc. of Spokane, WA. The firm recalled sandwiches and other products under the Northwest Cuisine Creations and Fresh & Local Sandwiches & Green Leaf Filets.
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• Full U.S. Food and Drug Administration (FDA) Posting
• Full Centers for Disease Control (CDC) Posting

The CDC has posted additional guidance regarding the romaine lettuce recall:
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• Based on discussions with producers and distributors, romaine lettuce entering the market will now be labeled with a harvest location and a harvest date or labeled as being hydroponically- or greenhouse-grown. If it does not have this information, you should not eat or use it.
• If romaine lettuce does have this labeling information, we advise avoiding any product from the Central Coast growing regions of northern and central California. Romaine lettuce from outside those regions need not be avoided.
• Romaine lettuce that was harvested outside of the Central Coast growing regions of northern and central California does not appear to be related to the current outbreak. Hydroponically- and greenhouse-grown romaine also does not appear to be related to the current outbreak. There is no recommendation for consumers or retailers to avoid using romaine harvested from these sources.

National Restaurant Association guidance: 5 Tips to Follow When a Recall Happens.  ​

2019 ORLAEF ProStart Invitational

​Download useful forms, templates and documents related to the 2019 ORLAEF ProStart Invitational.

• 2019 Competing Teams
• 2019 Competition Schedule
• Invitational - Team Timeline
• Judge's Application​
• Non-Competing Registration Form
• Plate Order Form 
• ​Program from 2018 Invitational (for reference)
• Recipe Costing Template 
• Rules: Culinary & Management (combined pdf)
• Rules: Culinary Only
• Rules: Management Only
• Scoring Rubric: Culinary
• Scoring Rubric: Management
• Suggested Order for Menu and Recipe Folders

Educator Resources
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Are you interested in transitioning to a CTE culinary program? ProStart® curriculum, hands on training, and experiences benefit your students as they learn how to choose items and make creative menus based on nutrition and budget, utilize safe sanitation techniques, and discover and practice important job readiness and ‘soft skills.’ These skills include communication, teamwork and decision-making, all while learning about the multiple high opportunity / high wage careers the food service industry offers. For general information, download the ProStart Overview.
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ProStart Curriculum
“Foundations of Restaurant Management and Culinary Arts” was developed by subject-matter experts and is published by the NRAEF. The two levels of the curriculum – Level One and Level Two – are not designed to be sequential; this makes it possible for small schools with limited resources to offer the ProStart program to students. Learn about new curriculum and teacher resources at Textbooks.restaurant.org.

• The Teacher's Resource Kit includes easy-to-follow steps for implementing the program and establishing outreach activities.
• Detailed lesson plans help you prepare with a minimum amount of time and effort.
• Case studies and professional profiles accompany each chapter, aligning content with real-world examples.
• 2nd edition curriculum entitled "Foundations of Restaurant Management and Culinary Arts" includes online e-text access, allowing online access outside the classroom. Learn more about the new curriculum.

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​To order ProStart® curriculum for your school, contact Sue Smith at 800.462.0619.

NRAEF Summer Institutes
Work towards earning the NRAEF Certified Secondary Foodservice Educator certification. You will learn from faculty composed of nationally-recognized content experts, network among peers, and tour restaurant and foodservice facilitiesRegistration for the NRAEF Summer Institutes is now open. Learn more.

Student Resources

ProStart® prepares you to explore a wide range of career opportunities. Careers in nutrition, hospitality management, viticulture, product development, agriculture, culinary arts and customer service are just a few of the options for ProStart® students.

The Oregon Restaurant & Lodging Association Education Foundation (ORLAEF) and the National Restaurant Association are proud to offer Oregon ProStart seniors a scholarship opportunity in support of post secondary education. 

Industry-Related Programs and Courses
These facilities offer skills-based education for those looking to gain proficiencies to help them enter the hospitality industry as well as programs geared to those already employed who want to add credentials to their experience. See list of schools on ORLAEF's page.
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View more information on Culinary Scholarships.

National Restaurant Association Education Foundation (NRAEF) Scholarships
Students, military servicemen and women and others can now apply for scholarship awards to pursue their dreams of becoming future leaders of the restaurant and foodservice industry. Awards range from $2,500 to $10,000 and can be used towards tuition and fees, books, room and board and other school-related expenses. The scholarships have no age restrictions. Individuals can apply at any age, whether they're recent high-school graduates or adults looking to make a career change. Learn more and apply.

Career Pathways
Try a new and simple tool to explore a broad selection of restaurant and foodservice positions and chart a course that matches your skills with your career goals. Explore the tool. 

Learn more about how ORLAEF partners with the industry to provide workforce development solutions.

ORLA Informs ​Portland City Council of Efforts the Industry is Already Making to Reduce Plastics Use

In July, a work group was formed to discuss policy options to reduce single-use plastics. The work group consisted of restaurants, wholesalers, a medical facility, American Disability Act (ADA) straw users, environmental advocates and ORLA. Among the policy recommendations that came out of the group was a single-use plastic by request policy that would affect all retail food and drink businesses. 

ORLA has been actively engaged in these work groups for several months and earlier today Greg Astley, ORLA Director of Government Affairs, attended the Portland City Council Meeting where a "by-request" plastics ordinance was being voted on. The following is testimony submitted on behalf of ORLA:

"​Thank you for the opportunity to speak today and for the invitation for our members, restaurant owners and operators, to be a part of the workgroup and the discussion leading to today’s proposed ordinance. We appreciate being involved in the conversation from the start to help shape policy that works for everyone.

As consumers become more aware of the issues of single-use disposables in the waste stream, plastic waste reduction and the restrictions on recycling, restaurants and their suppliers have responded to the requests to reduce use of these items.  

In just the last year, two major vendors to restaurants and food service establishments report significant reductions in the ordering of plastic straws. In one case, more than a third fewer straws are being ordered by food service establishments and local restaurants.

Some of our members in Portland are already voluntarily reducing usage with their own by-request straw policies, replacement of plastic straws with alternatives and by asking customers who are getting take-out whether they need plastic utensils.

Hotels and bars are also voluntarily reducing their plastic straw usage. Many of them are already promoting the fact they are a “by-request” restaurant or bar with signage and materials on tables.

Having the option to offer plastic straws to our customers who may be disabled or impaired in some way and whose safety may be at risk with metal or wooden straws is important to us too. We’ve heard from members of the disabled community who need plastic straws as an option for their own well-being and we want to be able to accommodate them.  

Portland’s restaurants, hotels and bars are cornerstones in our community. They give generously to worthy causes, feed the hungry and provide a place where people can meet and break bread together. The people who own, manage and run them are Portlanders too and they care about the environment and are sensitive to customers’ requests and feelings. With so many other challenges facing the people running restaurants, hotels and bars, we appreciate the Council’s consideration and approval of a by-request ordinance coupled with education and outreach to our customers."

ORLA Engaged in Local and Statewide Measures and Races

A week after the election, there are still some races across the nation undecided or in the middle of a recount to determine winners. Here in Oregon though, the ballots are counted, and the results are definitive.

Governor Kate Brown (D) beat her opponent, State Representative and physician Knute Beuhler (R), giving her the opportunity to serve four more years in the office. With final numbers still to be reported, according to the Oregon Secretary of State’s website, the two raised and spent a record $36 million in this race.

Democrats in Oregon won big victories and now officially have a supermajority in both the House and the Senate for the first time since 2009. ORLA believes the best policy occurs when there is more parity in the two chambers which can result in more compromise between legislators. The 2019 Legislative Session could see more partisanship or less depending on how Democrats choose to leverage their position in the House, Senate, and Governor’s office.

ORLA’s upcoming legislative priorities will be discussed and approved at our combined Public Policy Committee meeting on December 11th here at the ORLA offices in Wilsonville. Members can RSVP to join us from 1:30-3:00 p.m. by emailing Glenda Hamstreet at GHamstreet@oregonrla.org.

ORLA took a position on four of the five statewide ballot measures in this election cycle. We supported Measures 102 (Affordable Housing), 103 (Keep Our Groceries Tax Free) and 104 (Requirements for Raising Taxes) with only Measure 102 passing. In addition, we were opposed to Measure 105 (Repeal State Sanctuary Law) which was defeated.  

In local ballot measures, ORLA was opposed to Portland’s Measure 26-201 (Gross Receipts Tax) which passed.  We were also opposed to a local sales tax on meals in Jacksonville which was soundly defeated 65%-35%.

In another local race, Bambuza owner Daniel Nguyen, won a seat on the Lake Oswego City Council and will begin serving January 1, 2019.

The team at ORLA very much appreciates all of our members who contributed to the ORLA Political Action Committee (ORLAPAC) and allowed us to participate in a meaningful way in these important races. Your support and contributions will be needed even more in the future as we look ahead already to the 2020 election cycle.