It’s the chef’s dilemma: how to balance what guests want with responsible choices in terms of health, costs and waste.
Wednesday, July 19, 2017
An important role for chefs
Because chefs set the standards for serving sizes outside of the home, we can have a positive impact on the way people in our communities eat. By leveraging culinary know-how, focusing on quality over quantity, and modeling appropriate serving sizes in every dish, we can shift people’s behavior to healthier choices while continuing to keep guests satisfied.
A healthier way to eat
Restaurant meals are often higher in kilojoules and lower in essential vitamins and minerals than meals prepared at home - but that doesn’t have to be the case.
By taking steps like increasing the amount of vegetables in a dish or right-sizing servings, we can improve the way we feed people and make a positive impact on their health.
A more sustainable approach
Another bonus of paying attention to serving sizes is a decrease in food waste, since smaller servings result in less uneaten food destined for the landfill. Reducing waste is important to a growing number of socially conscious restaurants and diners. Cutting back on waste may also help reduce food costs and keep menu prices more stable.
There’s no time like the present to rethink serving sizes. Let’s head to the kitchen and get started.