Health and Nutrition in Restaurants | Food Newsfeed

Health & Nutrition

Managing Stress in a Mindful Way

How about expanding the premise of mise en place to everyday life? That’s a practice we suggest to our students at The Culinary Institute of America when teaching them how to cope with the rigors and stresses of the invigorating, and often demanding, restaurant industry.

Southern Comfort

The guiding principle behind Tupelo Honey Cafe, that “Southern food is good for the soul,” resonated with customers just as much 15 years ago—when the company opened its first restaurant in Asheville, North Carolina—as it does today, now that Tupelo Honey Cafe has expanded to include 12 locations in North Carolina, South Carolina, Virginia, and Tennessee.

Award-Winning Chef Mindy Segal Launches Marijuana Edible Products

Illinois medical marijuana patients will soon have a line of decadent chef-crafted products to choose from with the announcement of James Beard Award-winning Chef Mindy Segal's new edible line. Segal, owner of Chicago's acclaimed Hot Chocolate Restaurant, is the first high-profile chef to attach her personal brand to products in the cannabis industry.

National Restaurant Association to Sue New York City Over Sodium Rule

The National Restaurant Association is taking New York City’s health department to court. The organization announced its plans to file a lawsuit over the city’s requirement that chain restaurants with 15 or more locations display a warning symbol if a menu item exceeds 2,300 milligrams of salt.

IHOP, Applebee's Take Soda Off Children's Menus

DineEquity brands Applebee's and IHOP announced they are removing soda as a drink option from children's menus.The move was praised by the nonprofit Center for Science in the Public Interest, which in 2014, with allies such as MomsRising.

2016 Restaurant Buyer’s Guide

Whether operators are looking to stock up on the essentials, from footwear to tableware, or seeking out the next breakthrough technology, this bountiful collection brings together a variety of the best products introduced into the restaurant industry over the last 18 months.

Which Restaurants Care Most About Health?

Food News Media, the publisher of QSR and FSR magazines, award-winning business publications for the restaurant industry, is now accepting entries for the 2016 HALO Awards.

World Vegetarian Day Not Just For Vegetarians

On this day, October 1, 2015, meatless-Monday advocates get to step out of the box and celebrate how far vegetable-forward cuisine has come with the celebration of World Vegetarian Day.The celebrants won’t just be those who ascribe to elimination diets though.

Alternatives Steal the Plate

Meatless Mondays began as a home-front initiative to conserve food during both world wars. However, in 2003 the program was reborn as a public health awareness campaign encouraging Americans to cut back on meat since a number of diseases and health issues had been linked to its consumption.

Irvine Releases Health Food Line Exclusively at Giant

Chef Robert Irvine and Giant Food of Landover, Maryland, announced today that the Irvine’s new company of nutritionally improved food products will initially be available exclusively at Giant’s 168 stores throughout the mid-Atlantic region.

2015 Menus of Change Annual Report Presents Mixed Picture

The 2015 Menus of Change Annual Report was released at the 3rd Annual Menus of Change Leadership Summit, held for the first time at the Hyde Park, New York, campus of The Culinary Institute of America (CIA), which presents the initiative in partnership with Harvard T.


At Menus of Change, chefs, C-suite execs, nutritionists, and health policy experts alike preached a mission to imbue the foodservice industry with healthier menu options. But as compelling as these appeals were, most begged the simple question of how.

Menus Of Change General Sessions Available Via Webcast

For the third year, more than 350 executives, experts, and innovators in food, foodservice, health and wellness, nutrition, and environmental science will come together for the Menus of Change leadership summit, which is co-presented by The Culinary Institute of America (CIA) and Harvard T.

Chaz Features Limited Supply of Locally Sourced Beef

Chef Charles d’Ablaing is now featuring premium-priced cuts of beef under an exclusive arrangement with rancher Tim Hatfield, owner and operator of High Summit Ranch. The cuts are from hormone- and antibiotic-free, naturally raised Angus beef and offered as an alternative to the wet-aged USDA Prime beef tenderloin and Kansas City strip steak featured on the Chaz regular menu.