Leading the charge to remove 10 billion calories from foodservice menus by the end of 2015 and committing to 100 percent sustainably sourced agricultural raw ingredients are two ways that Leo Oosterveer, chief executive officer of Unilever Food Solutions, has illustrated his commitment to make powerful changes in the food industry.
Restaurants and consumers alike appear to have become jaded when it comes to the word organic on menus, largely because the word has been over-used and under-defined relative to its meaning for healthy, desirable eating.
Entrepreneur Miki Agrawal partners with restaurateur Walid Hammami (former owner of Café Rafaella and Angelina) to open the third U.S. location of her gluten-free pizza and Italian specialties restaurant concept, WILD, in Brooklyn, New York.
Spectrum Solutions presents Soupfly, an app that shows you the health score ratings and reviews from the leading restaurant review sites.Th Soupfly app is available on Android devices, and will soon debut a version for iPhones.
The National Restaurant Association announced it is partnering with eHealth, Inc. to offer tools and resources to industry employees looking to find health insurance coverage.“A critical part of our work as an association is to offer solutions for our members,” says Phil Kafarakis, chief innovation & member advancement officer, NRA.
In celebration of National Nutrition Month, the National Restaurant Association announced its Kids LiveWell initiative has grown to 42,000 restaurant locations nationwide.The voluntary program, which provides a growing selection of healthful children’s menu choices in every state, now counts more than 145 restaurant brands as participants, including new national companies Cosi, Jamba Juice, and Rainforest Café, as well as Ovation Brands’ Country Buffet, HomeTown Buffet, and Old Country Buffet, among other regional chains and independent restaurants.
Diners looking to eat “junk free” barbeque beef can now do so at The Shed BBQ & Blues Joint courtesy of Meyer Natural Angus Beef. The restaurant with two Mississippi locations started the partnership with the country’s leading producer of humanely raised antibiotic and hormone free beef in February.
Red Robin Gourmet Burgers, Bonefish Grill, and Burtons Grill lead restaurant chains in accommodating food-allergic diners, according to Allergy Eats’ 2014 list of Most Allergy-Friendly Restaurant Chains in the U.
Piccadilly Restaurants is proud to offer guests a complete meal–an entrée and two sides–for under 500 calories from their new Light Meals Menu.Entrées include a choice of Small Chopped Steak, Roast Beef, Grilled Fish, or Grilled Chicken.
Soyfoods Council launched its Facebook recipe contest, the Soy Recipe Redo. To enter, simply redo your favorite recipe by incorporating soy to make it more healthful and improve its nutrition profile. Then, submit your entry on the Soyfoods Council Facebook page.
Though local sourcing gets all the hype, seasonal sourcing is just as important for quality, taste, and the environment. It’s easy to forget that citrus fruits—though available year round—reach their tastiest during the winter months.
Consumers are craving healthier fare, whether it is dining on entrées that incorporate one or more Super Foods, such as kale or quinoa, eating locally grown and seasonal produce, or wanting dishes that are cooked with fresh ingredients.
With healthful kids meals and children's nutrition remaining a top culinary trend for the new year, according to a recent report from the National Restaurant Association (NRA), Applebee's restaurants have announced a completely redesigned kids menu with 10 meals that meet the NRA's Kids LiveWell nutrition criteria and more than 650 combinations of entrees, sides, and beverages.
With the ringing in of the new year, TGI Fridays announced new better for you menu items and beverages. The two new entrée additions, Sizzling Chicken & Spinach and Sizzling Sirloin & Spinach, each under 500 calories, are big on flavor using fresh, hand-cut premium ingredients.
“I have worms in my stomach,” Kevin Fonzo, owner and executive chef of farm-to-table K Restaurant & Wine Bar in Orlando, Florida, recalls a fifth grader telling him before chef Emeril Lagasse came to visit the student’s school in September.