What
makes a
clean menu?

For a pretty simple word, the term “clean” can get complicated fast—especially when it comes to food. Does it mean local and sustainable produce, products free from dyes or pesticides, or simply more open kitchens? In a word: yes, to all of the above—and then some—depending on who’s talking. Many nutritionists avoid calling foods clean, in part because of the term’s ambiguity, and because it suggests that other foods are unclean. That doesn’t mean your customers aren’t saying it, though. Here, we take a look at how noncommercial operators are grappling with this evolving trend, and how they plan to meet their diners’ expectations.

Illustrations: iStock