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
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