Creating Healthier Menus

A collection of healthier menu ideas
smoothies glasses

As the definition of healthy continues to evolve, consumers are demanding transparency across foodservice channels to discern whether a meal fits their own definition.

muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period.

sweet pea ravioli

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in the noncommercial sector.

tomato bisque soup
With the goal of making 10 of N.C. State’s best-sellers 10% healthier, including this tomato bisque, Lisa Eberhart teamed up dietary interns with campus chefs.
lubys salad bar
A new University of Illinois study finds diners largely ignore nutrition labels. Here's how operators are menuing health without the halo...
juices smoothies drinks
Shutting off water fountains and switching students to bottled beverages has been the de rigueur safety move at schools from New Jersey to Chicago to Flint, Mich., whose governor signed a bill...
sam kass peter romeo
Former White House chef Sam Kass has ideas for getting better-for-you options on the menu—and actually getting them to sell. And it starts with the marketing message.
woman salad clean eating
The “clean” halo doesn’t just apply to the captive audiences served by noncommercial foodservice. Technomic says major chains are using real ingredients too.
health food medicine stethoscope
Marydale DeBor, an associate administrator at the Yale School of Medicine, spoke with FoodService Director about hospital foodservice’s role in healing.
soda pop cup
While soda hardly is dead, these stats suggest it is falling flat.

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