Healthier choices are an expectation for today’s consumers, from K-12 to senior living. But the perception of healthy food is shifting away from a strict focus on calories, fat and gluten-free to include less defined terms such as clean, natural and functional, according to Technomic’s Healthy Eating Consumer Trend Report. To adapt to this change, chefs are increasingly working side by side with dietitians, choosing packaged foods with shorter ingredient lists and sourcing fresh, local ingredients. But balancing health with indulgence keeps customers happy, and Culinary Council members agree.