WGC Accomplishments for 2009

In 2009, the Whole Grains Council continued to spread the word about the health benefits and good taste of whole grains, with scores of media interviews and with many successful programs, including these highlights:

"Make (at least) Half Your Grains Whole" conference informed industry and government
In April, we held the WGC's fourth successful conference, in Alexandria, VA. This location offered an ideal opportunity to reach out to government policymakers with information on the health benefits of whole grains. Fascinating speakers told attendees about the barriers to implementation of whole grains in schools, consumer attitudes to whole grains, the 20% increase in whole grain consumption since 2005, the challenges faced by manufacturers in reformulating for whole grains, and so much more.

The Whole Grain Stamp identifies 3000 products, in 15 countries
In October, the Whole Grain Stamp passed another milestone, as we registered the 3000th product approved to use the Whole Grain Stamp.  In an indication of how international the Stamp has become, the 3000th product was in fact Pan Integral Bimbo, a product offered in Panama by Mexico-based Grupo Bimbo. Five different language versions of the Stamp are now being used on products in fifteen countries: the U.S., Canada, Mexico, the U.K., Ireland, Poland, New Zealand, the Dominican Republic, Panama, Guatemala, Honduras, El Salvador, Nicaragua, Brazil and Costa Rica. By year's end, the tally of Stamp-approved products had risen even further, to nearly 3300 products.

3rd Annual Whole Grains Challenge rewarded foodservice operators
We awarded medals of valor to ten outstanding foodservice outlets that offered whole grain choices regularly. Winners spanned ten different categories, including schools, workplace, healthcare, fine dining, and quick serve restaurants. In line with the positive philosophy of Oldways and the WGC, we combed the country to find cafeterias and dining rooms with a creative passion for delicious whole grains, and publicized their efforts as a shining example to others. Winners also received case upon case of free whole grain foods to serve in their operations.

"I Love My Whole Grains" contest spotlighted consumer photos
To celebrate Whole Grains Month in September, we created a fun online photo contest called "I Love My Whole Grains," and invited consumers to post a photo of themselves eating their favorite whole grains. Entries poured in from around the country, and we picked 48 of the best as winners. Our Grand Prize Winner, Cynthia Beaumont of North Bergen, NJ, received the services of a personal chef to create a week's worth of whole grain meals. Two first prize winners received a library of whole grain cookbooks. 45 other winners — and the top three — received over two dozen samples of whole grain foods donated by WGC members.

Whole Grains Month featured a Video of the Day
Also for Whole Grains Month, we offered consumers a whole grain cooking video of the day, each day, for 30 days. Featured videos, starring a range of celebrity chefs, showed how to cook soups, breads, side dishes, breakfast dishes, desserts, and all manner of whole grain goodies. Once Whole Grains Month was over, we made the best of these videos permanent resources on the WGC site.

IOM endorsed the Whole Grain Stamp approach of 8 grams
On October 20th, the IOM (Institute of Medicine, the health arm of the National Academy of Sciences) issued its long-awaited report recommending changes in the National School Lunch (and breakfast) Program. Echoing the 2005 Dietary Guidelines, the report stipulates that, for grain foods, "at least half must be whole grain-rich." It goes on to state that 8 grams of whole grain is the appropriate minimum for considering a serving of food as "whole grain-rich." It's gratifying to note that the IOM, respected in all areas of government as an independent arbiter of health issues, has clearly endorsed 8g per serving - the same standard that the Whole Grain Stamp has used since 2005.

WGC Staff spoke at several national conferences
WGC staff members take advantage of every possible opportunity to reach consumers, health professionals, and others with reliable and compelling information about the benefits of whole grains, consumer attitudes, and more. In 2009, our speaking engagements included appearances at annual conferences of the School Nutrition Association, the National Restaurant Association, the American Association of Cereal Chemists, and the Vermont Dietetic Association, along with special presentations at the Gluten Free Culinary Summit and for Arkansas' Child Nutrition Directors.

We created more support materials, including in Spanish
We added a wealth of useful new information to the Whole Grains Council website in 2009, including 13 new health studies, 70 blog entries, 7 press releases, presentations and proceedings from our April conference, new recipes, and so much more. To ensure that information about whole grains is also available to those whose first language is Spanish, we translated some of our key materials into Spanish in 2009, including our entire Whole Grain Store Tour. Our Spanish-language materials are now available through a special page of our website.

WGC promoted more whole grains in the White House
We ended the year with a whole grain nudge to the Obamas, by sending White House Pastry Chef Bill Yosses a copy of the King Arthur Flour Whole Grain Baking book. We had read a widely-circulated AP article saying that President Obama had asked Chef Bill to keep sugary treats to a minimum – so we figured it was our patriotic duty to make sure that the entire Obama family could enjoy healthier desserts. Sometimes you have to change the world one family at a time.
 
Throughout every year, the WGC also provides a consumer hotline, by phone and email, to answer whole grain questions from the public. We also offer ongoing support to member companies, answering questions about labeling regulations and ingredients; offering marketing suggestions; and using every positive and practical means possible to encourage the creation of more and better whole grain products.