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From The Culinary Institute of America | November 15, 2012

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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Louisiana Crawfish Bisque
This holiday season, bring warm, savory flavors of hearty Louisiana Crawfish bisque to your menu. Get recipes and learn more about Louisiana Seafood: where flavor comes to life.
  Helathy and Sustainable Menus  
  • 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) LinkedInFacebookTwitterEmail this Story
  • 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) LinkedInFacebookTwitterEmail this Story
  • 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) LinkedInFacebookTwitterEmail this Story
Louisiana Alligator Tenderloin Scaloppini with Lemon-caper Sauce
Where our alligator goes, excitement follows when customers try the unique take on classic tenderloin using thrilling Louisiana Alligator. Get recipes and learn more about Louisiana Seafood: where flavor comes to life.
  Best Practices 
  • 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) LinkedInFacebookTwitterEmail this Story
  • Vancouver chef shows culinary roots with Forage
    Vancouver's Lister Hotel closed long-time restaurant O'Doul's and will soon open Forage, a local and sustainable eatery with a menu created by chef and outdoorsman Chris Whittaker. Whittaker makes sure ingredients don't go to waste by using fat drippings to pop popcorn and crafting skillet meals out of salmon bellies and fillet ends. The Vancouver Courier (British Columbia) (11/8) LinkedInFacebookTwitterEmail this Story
  • 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) LinkedInFacebookTwitterEmail this Story
Lemongrass Mango Louisiana Shrimp with Vermicelli Rice Noodles
Excite your menu with the Thai-inspired sweet and spicy flavors of our exotic sautéed Louisiana Shrimp. Get recipes and learn more about Louisiana Seafood where flavor comes to life.
  Temperature Check 
  • Have you ever taught a class to consumers about healthy and/or sustainable eating?
    Yes  60.26%
    No  30.77%
    No, but I am planning to teach a class on these topics  8.97%

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