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A Healthier World

 By Kathy Blake on Feb. 15, 2008

At the Worlds of Healthy Flavors Leadership Retreat, held at the Culinary Institute of America’s Greystone campus in Napa, Calif., nutrition scientists and more than 40 chefs shared ideas f...

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Army Fights a Healthy War

 By Susan Holaday on Feb. 15, 2008

The U.S. Army’s foodservice program is getting a new look, and a strong emphasis on nutrition is a big part of the change. Col. Maria Worley, chief dietitian for the U.S. Army,...

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Taking a Healthy Walk

By Paul King on Nov. 14, 2007

More and more operators are making healthful dining a major part of their menu mix, and customers are actually buying it.. There was a time, not too long ago, when customers would come to ...

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Fishing for answers

By Patricia Cobe on Oct. 03, 2007

Americans are finally getting on board and heeding nutrition recommendations to eat more seafood. Recent figures from the National Fisheries Institute (NFI) indicate that consumption is up 11 percent since 2001—16.5 pounds per person in 2006 compared to 14.8 pounds five years ago.

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The humane touch

By Patricia Cobe on Jul. 31, 2007

How food is raised is as important to today’s consumers as where it comes from. Animal welfare is an especially hot button for the meat industry.

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Produce: Get fresh

By Patricia Cobe on Jul. 02, 2007

With health and freshness two of the major forces driving menus today, produce is top on operators’ purchase orders.

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Salad action

Apr. 14, 2007

You can toss just about any ingredient into a salad and keep it healthy.

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Product cuttings: Deli turkey

By Patricia Cobe on Apr. 02, 2007

Talking deli turkey with David Locke, executive chef, New York NY Fresh Deli, Mesa, Ariz.

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Going organic

By Karen Wilk Rubin MS, RD, LD on Dec. 14, 2006

Buying & serving organic foods helps the environment, but are they safer to eat? Are they healthier or more nutritious?

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Going Organic

By Karen Wilk Rubin MS, RD, LD on Dec. 04, 2006

Buying & serving organic foods helps the environment, but are they safer to eat? Are they healthier or more nutritious? As organic foods become more prolific, operators are asking these questions to see if these foods will work for them.

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