| From The Culinary Institute of America | November 15, 2012 |
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| Consumer Education, Part 2 |
Many consumers look to chefs for guidance and inspiration when it comes to healthy and sustainable eating, and chefs are rising to the challenge by promoting these practices in various ways. Part 1 of this special report looked at how chefs and groups are teaching consumers through classes and other educational events. In Part 2, we'll take a look at how these issues are influencing menus across the country.
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| Helathy and Sustainable Menus |  |  |
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- Chef shakes up the menu with farm-to-table fare
 Chef Sheena Brooks' mission when she took over the kitchen at the Italian restaurant Sole Mio in Nashville, Tenn., was to put more local, sustainable ingredients on the menu. "Everything we use is as local as possible. It has been well-received so far. ... You want to let the freshness and actual product itself shine through." The Tennessean (Nashville) (tiered subscription model)
(11/6)      
- S. Florida cafes focus on healthy fast food
Cafes, health food stores and other foodservice providers in South Florida have created healthier fast-food menus in recent years, to help people eat better on the go.
"We wanted someplace where people could grab and go or order online," said Dayana Espaillat, who runs The Lean Box in North Fort Myers, which serves lower-calorie customizable meals made with a focus on portion control and flavor. The News-Press (Fort Myers, Fla.)
(11/7)
- Colorado school district takes healthy menus a step further
The lunch and breakfast menus in Colorado's Poudre School District already exceeded new Agriculture Department mandates on salt, fat and nutrition. Now, a group of parents concerned over data that shows one in four of the district's students are obese are pushing for more, including getting rid of pizza, chicken nuggets and other processed foods in favor of made-from-scratch fare. The Coloradoan (Fort Collins, Colo.)
(11/11)
| Best Practices | | |
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- Seafood sustainability message on the rise
Consumers around the country are increasingly concerned not only about where their seafood comes from but whether it was sustainably raised. It's a concern that's only starting to permeate the conversation in much of Southwest Florida, but some restaurant owners are forging ahead with sustainable menus aimed at sparking the conversation. "We have choices as chefs," said Chris Jones, executive chef at the Old Collier Golf Club. "Is the demand out there? No. But it's something that should be pushed forward." Naples Daily News (Fla.)
(11/6)
- Kansas City hospital takes soda off the menu
Starting next year, employees and visitors at Children’s Mercy Hospital in Kansas City, Mo., won't find sugary sodas on any of the campuses, the result of new rules aimed at helping patients and workers, many of whom are overweight or obese, make healthier choices. Other hospitals in the area and around the country are making similar choices to tweak menus and limit on-campus food offerings. KCUR-FM (Kansas City, Mo.)
(11/5)
| Temperature Check | | |
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Have you ever taught a class to consumers about healthy and/or sustainable eating?
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Yes |
60.26%
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No |
30.77%
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No, but I am planning to teach a class on these topics |
8.97%
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| | Recent ProChef SmartBrief Issues:
- Wednesday, November 14, 2012
- Tuesday, November 13, 2012
- Monday, November 12, 2012
- Friday, November 09, 2012
- Thursday, November 08, 2012
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