With New York Fashion Week in full swing, we’re happy to see our favorite trend of 2015 finally hit the runways: wellness. It might take time and we might not see a dramatic shift on runways right away, but we applaud the CFDA this year for their action on the CFDA Health Initiative. The initiative includes the guidelines below intended to promote the health and well-being of models throughout the industry.
Maybe “saving the models” wasn’t on your short list of goals this year, but, like it or not, the look on the runway is shortly the look on the street and the CFDA’s good efforts are sure to trickle down and reach women everywhere.
This year for NYFW, one of New York’s top farm-to-table restaurants, Dig Inn is partnering with the CFDA to provide farm-fresh breakfast and lunch catering at a discount for fittings, castings and backstage environments throughout the city. Healthy meals like the ones photographed above are being sent to top-tier designers from Diane Von Furstenburg and Alexander Wang to SUNO and Prabal Gurung.
We’re including one of Dig Inn’s lunch-ready recipes below. Try it out at home or, if you’re in New York, swing by Dig Inn for lunch yourself and support a restaurant that’s doing great work!
Tell us what you think of the CFDA’s guidelines – are they too little, too much? What do you think about how wellness is represented in the fashion world?
The CFDA Health Initiative’s Guidelines
Educate the industry to identify the early warning signs in an individual at risk of developing an eating disorder.
Models who are identified as having an eating disorder should be required to seek professional help, and models who are receiving professional help for an eating disorder should not continue modeling without that professional’s approval.
Develop workshops for the industry (including designers, agents, editors, and models and their families) on the nature of eating disorders, how they arise, how we identify and treat them, and complications that may arise if left untreated.
Support the well-being of younger individuals by not hiring models under the age of sixteen for runway shows; not allowing models under the age of eighteen to work past midnight at fittings or shoots; and providing regular breaks and rest. (Consult the applicable labor laws when working with models under sixteen.)
Supply healthy meals, snacks and water backstage and at shoots and provide nutrition and fitness education.
Dig Inn’s BEETS & ORANGES With PUMPKIN SEEDS
Serves 4 as a side dish
3 bunches baby beets or 15 pieces with 1-inch diameter
2 Tbsp apple cider vinegar
¼ tsp sea salt
¼ tsp cumin (optional)
¼ tsp celery seeds (optional)
½ tsp chopped fresh lemon thyme
2 seedless oranges
1 Tbsp olive oil
2 Tbsp toasted pumpkin seeds
For the dressing:
2 tsp chopped fresh thyme
1 Tbsp apple cider vinegar
2 tsp agave
2 tsp Dijon-style grainy mustard
1 pinch cinnamon
¼ tsp sea salt
8 turns freshly ground black pepper
Chef’s Tip: If you like maple syrup, swap maple syrup for the agave in the dressing.
1. Cut top and bottoms of beets and discard. Rinse beets well with water.
2. In a 2-quart sized pot combine beets with 2 cups water, apple cider vinegar, sea salt, cumin, celery seeds, and lemon thyme. Bring beets to boil on high heat setting. Continue to cook on medium heat setting for 35 minutes. Pierce beets with a small knife – if soft, drain in a colander. If not cook for 10 minutes longer.
3. Cool beets until they are cool enough to handle, then cut each into fourths.
4. While beets are cooking, prepare oranges. Cut top and bottom off oranges. Cut peel in a curved manner from top to bottom of oranges. Cut each orange into fourths.
5. In a bowl combine dressing ingredients. Add in oranges.
6. Heat 1 tablespoon oil and beets in a skillet on medium heat setting. After 5 minutes, take beets off the heat then add pumpkin seeds and the orange/mustard dressing. Let mixture sit in the skillet for 2 minutes then serve.
Recipe courtesy of Dig Inn Seasonal Market.