Creating Healthier Menus

A collection of healthier menu ideas
sopa seca
Healthy comfort food can mean different things to different diners, from veggie-packed mac and cheese on campus to lower-sodium soups for senior living.
fish salmon peppers healthy
An FSD shares how to hedge some of the issues when introducing healthier menus.
kimchee
How operators are matching up a bumper crop of fermented vegetables with complementary dishes to add variety to menus and please advanced palates.
almond milk almonds
Cow’s milk is the most common food allergy among babies and young children—2.5 percent of the population experience an adverse reaction, says the CDC.
goji berries
Ancient grains, fermented foods, dandelion greens, matcha and goji berries are just some of the trendy superfoods currently gaining traction on menus.
zucchini
Secondhand produce is perfectly edible fruits and vegetables that can’t be sold to stores because of cosmetic imperfections, but it tastes normal.
banana mango smoothie
As consumers grow more health-conscious, operators are finding the drinkable morning meals appeal to all age groups looking for on-the-go alternatives.
Artificial color is fighting a losing battle, with manufacturers and restaurants dropping added flavoring and color from some of their products.
forks vegetables
Some tips on how to entice students to take their half-cup of fruit or vegetables at lunch time in compliance with The Healthy, Hunger-Free Kids Act.
Michigan State University had quite a challenge on its hands when setting out to develop a vegan version of macaroni and cheese.

Pages

FSD Resources