This past September, the Food and Drug Administration (FDA) released a request for public feedback on labeling food in terms of “healthiness.” The American public was specifically asked to describe what they thought it meant for a particular food item to be “healthy.” While the request is open through January 26th, the feedback has already
Nowadays, most of us know at least one person who is gluten-free. The reasons for making this dietary choice are wide-ranging. For the estimated 1 in 133 Americans who have celiac disease, a genetic autoimmune disorder that affects the small intestines, going completely gluten-free is the first step toward preventing serious damage to their bodies.
In the restaurant industry, trends come and go nearly as quick as customers during a dinner rush. But there is one buzzword floating around that you should definitely pay attention to: sustainability. At the recent National Restaurant Association Show in Chicago, a panel of experts — including Kathleen Seeley, managing partner of Ricca Design Studios;
Organic food — the concept seems pretty straightforward: foods produced in the tradition of our forebears, without chemical pesticides or genetic alterations. No pest-repellent soybeans or fist-sized strawberries. And the benefits to such a diet should be equally transparent, right? But one look at the myriad media coverage on organic farming shows how widely opinions
In June I attended Technomic’s Trends & Directions Conference here in Chicago. Since I’m a foodservice marketing nerd, I love that this conference is all about current trends that are happening right now and their predictions for the rest of the year and beyond. One trend that really caught my eye was the 2013 fast-casual
Be sure to read Part 1 in the series, the philosophy behind offering choices at restaurants. As a restaurateur dedicated to serving affordably-priced, nutritious food for all diners regardless of dietary needs, Ellary’s Greens owner Leith Hill knows it takes more than tossing around words like “natural” and “organic” for restaurants to focus on healthy
Photos by Cassandra Giraldo Part 1 of a 2-part series Consumers know: just because a restaurant uses buzzwords like “healthy”, “organic” and “local” doesn’t mean the business is passionate about nutritious food. Ellary’s Greens, however, is one exception that’s making its mark on the health-conscious New York City scene. Since opening in April 2013, this