Health and Nutrition in Restaurants | Food Newsfeed

Health & Nutrition

Artists Take a Hand in CDC Exhibit

Georgia-Pacific Professional, in collaboration with the Centers for Disease Control and Prevention’s David  J. Sencer Museum and the CDC Foundation, has selected six diversely talented artists to be featured in the upcoming exhibition, Watching Hands: Artists Respond to Keeping Well.

Full Serves Lead New Kids Meal Initiative

It wasn’t Bring Your Child to Work Day, but that’s certainly what it felt like at the launch of the National Restaurant Association’s new healthy kids menu initiative “Kids LiveWell” in Washington, D.

K-12 School Fitness, Nutrition Shape Up

Two healthy announcements came during America’s largest gathering of K-12 school foodservice directors at the School Nutrition Association’s Annual National Conference at Nashville’s Gaylord Opryland Resort and Convention Center: Windsor Foods’ Fit Kids program and Red Gold’s launch of eight new tomato-based products.

Restaurants Should Be Cleaning Up Their Act

One quarter of diners would not complain to a manager if they felt the restaurant they were eating in was unhygienic. They would, however, feel free to pass their negative review on to others, either by word of mouth, or social media.

Customers Prefer Hearty to Healthy, Says Survey

US restaurant sales were hit hard by the recession, and not surprisingly, foodservice purveyors tried to maintain sales and attract customers by promoting value. However, noticeably absent from these value menus are healthy dishes with fresh vegetables, fruits, and other nutritious ingredients.

NRA Files Comments on FDA's Menu Labeling

The National Restaurant Association today is filing comments regarding the Food and Drug Administration’s (FDA) draft menu labeling regulations. The Association was a primary advocate for the menu labeling law, passed in March 2010, which will require restaurant chains with 20 or more locations operating under the same brand to provide detailed nutrition information to consumers, and display calories on the menu, menuboard, or drive-thru menu.

Pass (On) The Salt

Lowered sodium restaurant meals are more than a trend. Many diners are now steering clear of salt for dietary and health reasons. And in return, restaurateurs are making low-sodium options a key part of their menu.

In California, Safe Food Handling is a Must

The July 1 California Food Handler Card law compliance deadline is nearing, as more than 900,000 affected foodservice workers seek foundational food safety training.The law, SB 602, was authored by Sen.

Diners Don't Want to Pay More for Healthy

The expanding waistlines of U.S. consumers have created a flurry of governmental and restaurant industry actions aimed at getting Americans to eat more healthfully. Consumers are slowly getting the hint, but they don’t want to pay more for healthier restaurant food, according to a recently-released report by The NPD Group, a leading market research company.

NRA Offers Support for MyPlate

The National Restaurant Association (NRA) applauded the federal government’s new food icon, MyPlate, which is designed as a guide to help Americans make healthful food choices.“The National Restaurant Association applauds the work to create an icon that gives consumers a clearer idea of how to think of their everyday meal options.

Cintas, Diversey Team Up for Custom Cleaning Products

Cintas Corporation, the leader in specialized facility services, and Diversey, Inc., a leading global provider of commercial cleaning, sanitation, and hygiene solutions, announced a strategic alliance to provide custom cleaning and hygiene products and services to Cintas customers.

U.S. Foodservice Sheds Pounds to Fight Hunger

U.S. Foodservice, one of America's leading foodservice distributors, donated 25,000 pounds of food to Chicago-area Feeding America member food banks. The donation is valued at approximately $50,000.

Local Claims See Healthy Growth

According to Mintel Foodservice, Chicago, the “local” claim on U.S. restaurant menus has grown by a healthy 13% in the past year.As identified in the 2011 Mintel Menu Insights, there’s a push toward indigenous ingredients, taking the local trend a step further.

The Most Controversial Man in Foodservice

He looks more like a tenured professor than a zealous consumer advocate. He is soft spoken with round wire glasses and a navy sports coat, a warm smile and gray curly hair. He is Michael Jacobson, executive director and co-founder of the Center for Science in the Public Interest (CSPI), and at first glance it looks like he’s more likely to serve up a warm cup of tea than a lawsuit.

Marketing Health Conscious

Quick-service operators have a tough task promoting themselves in a market where consumers are increasingly concerned with keeping to a balanced diet. This year began with new healthy eating–based marketing campaigns—a renewed interest in a trend that had taken a backseat to promoting price and value for a while.