Can You Make a Beet Taste as Good as Bacon?
October 3, 2017 10:41am
Food must taste good; people aren’t willing to change behaviors for something that isn’t equally as tasty as what they are eating today
By Stacey Dash
Can you really make a beet taste as good as bacon? Is free-range (insert protein) truly better for the environment? How do we help with the environmental problems, give people what they want to eat, and not assume the role of the “food police”? At the Menus of Change conference, hosted by The Culinary Institute of America and Harvard’s School of Public Health and held in Hyde Park, N.Y., the agenda focused on the long-term, practical vision of integrating optimal nutrition and public health, environmental stewardship and restoration, and social responsibility within the foodservice industry and the culinary profession. Three dominant themes surfaced:
It’s uncomfortable not knowing all the answers or even a pathway forward, but an important step is raising the consciousness about some of these food problems and trends. I’m grateful to have had the opportunity to learn more about this area and hope others find the resources above helpful in this ongoing conversation.
Tags: stacey dash,
food & beverage,
food & beverage trends
Stacey Dash is Avendra’s vice president of marketing, communications and sustainability for Avendra, North America’s leading hospitality procurement services provider.
Contact: Barb Worcester
The National Conference Center Celebrates Earth Day
F&B: Which Is More Profitable – Outsourcing or In-House?
Building Your F&B Reputation Through Events
The Importance of Bottle Design in Selling Wine
What Winesday Teaches Us About Restaurant Marketing
The Growing Value of Hotel Bars
Hotel Trends in F&B for 2018
Automate the Receiving of Your Beer, Liquor & Wine Products with Clear Sky Software and Fintech
Receive Products from Performance Food Group AND Update Costs in Seconds with a New Interface from Clear Sky Software
Shifts In Revenue and Expenses Improve Hotel Food and Beverage Profits
The Future of Casual Dining: What to Expect
Hotel Industry Pillars: You Sleep, You Dine
Hospitality Financial Leadership - Food Cost and the 80/20 Rule
Reducing Utility Costs in Your Food & Beverage Department
Seven Steps to Food Cost Control
Room Service or Is It Food Delivery?
JW Marriott Austin Installs Clear Sky Software's Food & Beverage Inventory Management System
The Dishes, Drinks & Digs That Will Be Breaking Down Barriers in 2014; AF&Co’s Annual Trends Report
12 Hottest Food & Beverage Trends For Restaurants And Hotel Dining For 2014 + 30 Buzzwords
Please login or register to post a comment.