Just in time for the holiday shopping and traveling season, Healthy Dining has launched a new mobile site that makes finding Healthy Dining options easier and more convenient than ever. Featuring more than 4,000 menu items served at more than 60,000 participating restaurants across the nation, HealthyDiningFinder.
When it comes to the rate of work-related injuries and illnesses, along with days missed from work, Smithfield Foods, Inc. beat the national averages for all industries, not just the meat industry and animal production segment, according to the U.
In response to the growing natural and clean label trends, Steviva Ingredients has developed Nectevia, an organic blend of blue agave nectar and stevia extract.Naturally water-extracted at low temperatures and mildly filtered, the organic agave nectar is blended with high-intensity steviol glycosides that boosts its sweetness, resulting in a full, pure flavor profile that is four-times sweeter than sugar.
The National Restaurant Association (NRA) announced the release of its “On The Menu: Restaurant Nutrition Initiatives” report, offering insight into nutrition trends and initiatives throughout the restaurant industry, including children’s nutrition, menu labeling, and food safety training.
The United States Healthful Food Council (USHFC) announced that its “REAL Certified” nutrition and sustainability certification program has been selected by the State of Tennessee to be part of an initiative focused on innovative education and prevention of diabetes and obesity.
Committed to winning America’s fight against diabetes, obesity and other diet-related diseases, the United States Healthful Food Council (USHFC) announced that it has almost doubled the number of REAL Certified restaurants in and around Washington, DC, including the first certified food truck and catering company.
Sometimes it feels as if all I do is eat and exercise. It isn’t exactly the case, but as a restaurant critic responsible for a weekly review and multiple weekly blog posts about my city’s dining scene, I have to eat out a lot.
Four years after the release of Participant Media’s Oscar nominated and Emmy Award winning documentary Food, Inc. Participant has established the Food, Inc. Awards to honor those who best embody the film’s message by helping to promote healthier, locally grown, sustainable choices.
Now hungry restaurant-goers looking for their home-style favorites at Cracker Barrel Old Country Store can find them plus a whole lot more. The new Wholesome Fixin’s menu category features 11 low calorie, better-for-you choices, with fresh ingredients and full-bodied flavor.
Despite efforts to get U.S. consumers to eat healthier at restaurants, only 24 percent of U.S. consumers say they eat healthy when they dine out while over half of foodservice visitors say they are healthy eaters at home, according to The NPD Group, a global information company.
Despite the dichotomies that exist in Mississippi, restaurateur Robert St. John is trying to stamp out hunger while at the same time fighting the obesity epidemic that runs rampant in his state.In 2009—responding to a plea for food from a nearby mission that helps feed 800 families a month—St.
Nicole Friedman, a Chicago resident, has known for the past three years that her body reacts violently when she eats fish or tree nuts. She avoids these foods at all costs so she doesn’t have to deal with the incessant itching on her tongue and ears, the welts that form on her tongue, and her throat closing.
Good Earth restaurants on Monday, July 22, 2013 introduced what might be the Twin Cities’ most comprehensive Gluten Sensitive Menu.“For guests with Celiac disease and gluten sensitivity, knowing what to order can be a real challenge,” says Donna Fahs, Parasole Restaurant Holdings’ divisional vice president.
As part of the global Unilever Sustainable Living Plan, Unilever Food Solutions is confronting the issues of sustainability, food waste, and food safety, giving the foodservice industry actionable involvement in creating solutions.