Oklahoma State University - Robert M. Kerr Food & Agricultural Products Center
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Stamp Program available for restaurants and schools
The Whole Grain Stamp, the yellow and black postage stamp with the words “Whole Grain” prominently displayed, is becoming more of a recognized symbol on packaging of breads, crackers, etc.
Began in the United States in February 2005 and since spread to Canada and the United Kingdom, the Whole Grain’s Council (WGC) and its parent organization, Oldways, created phase one of the Stamp Program, which included “Excellent Source” and “100% Excellent Source” stamps. These stamps helped quantify the amount of whole grain ingredients a product contained.
The WGC, a non-profit consumer advocacy group established to increase consumption of whole grain for health benefits, initiated phase two of the Stamp Program in June 2006. During this phase, the new Whole Grain Stamp, which won Baking Management magazine’s 2006 Packing Innovation of the Year, offered information about servings of whole grain that nutritionists and health experts were interested in knowing.
The revised stamps now indicate the amount of whole grain in a serving of packaged product. The minimum level a whole grain product can contain is 8 grams or half a serving of whole grains.
According to the 2005 Dietary Guidelines for Americans, established jointly by the U.S. Department of Health and Human Services and the U.S. Department of Agriculture, it is recommended that at least half of the grains consumed should come from whole grains.
Because of pre-purchased packaging, there may be a delay in observing the improved stamps.
In 2008, the WGC’s Stamp Program added the Whole Grain Menu Symbol for use in restaurants and schools. The Menu Symbol can be placed adjacent to any served item that contains the minimum requirement of half a serving of whole grains.
Whole grain containing items are not just breads; desserts, like whole grain cookies or pies, can qualify. Even side dishes, like pasta, can provide enough of a whole grain serving to allow for the use of the Whole Grain Menu Symbol.
Gaining permission and access to utilize the Whole Grain Menu Symbol requires the applying food outlet to directly serve food to the public in a restaurant or food service operation and always offer at least one whole grain option on its menu. Then, the applicant restaurant or school pays a sliding scale annual membership; schools (K-12) are free, 1 location is $200 and 5 to 49 locations are $750.
Paying the annual membership has more benefits than just the use of the Menu Symbol; advertising is another benefit. A list is made available to consumers on the WGC’s Web site called “Find Whole Grain.” This list is broken out into chain restaurants, fine dining, independent restaurants and schools.
Additionally, there is also a section to the WGC’s Web site called “Report a Restaurant,” where consumers are able to report on their whole grain experience.
Information about the Whole Grain Stamp Program and Menu Symbol was taken from the WGC’s Web site. For more information on the Whole Grain Menu Symbol, click here.
If help is needed to determine if a product qualifies for this program, please contact Reneé Nelson, milling and baking specialist for the Robert M. Kerr Food & Agricultural Products Center, by calling 405-744-6041 or e-mailingrenee.albers_nelson@okstate.edu.
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CONTACT:
Renee Nelson
Robert M. Kerr Food & Agricultural Products Center
105 FAPC
Stillwater, OK 74078
Phone: 405-744-6071
Fax: 405-744-6313
E-Mail: renee.albers_nelson@okstate.edu
Oklahoma State University, U.S. Department of Agriculture, State and Local Governments Cooperating. The Oklahoma Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, sex, age, disability, or status as a veteran, and is an equal opportunity employer.
