The definition of health has broadened since our 2015 survey. Chefs’ Council members still are concerned about cooking with less salt and fat to reduce both sodium and calories, and allergies and food sensitivities are top of mind. But ingredient sourcing has increased in importance, with issues such as clean labels, local and seasonal produce and food safety gaining ground.
"We have recently opened a cafe in our main fitness center that will offer healthy food options (and a few cheat day/indulgent items) to go. Add-ons for salads include avocado, ‘hummuspheres’ and lean proteins.”
University of Illinois at
“We are constantly using equipment in new and inventive ways to change the flavor and texture of plant-based proteins, sampling new plant-based products and testing new recipes to find ways to excite the palate.”
University of Illinois at Urbana-Champaign
“I’m adding more infused water. It has really taken off, and it’s free.”