Report: Foodservice industry continues to make progress toward a more sustainable, plant-forward future
This year’s report points to continued efforts in public health, the environment and the business of food.
Chefs, food companies and foodservice operators are continuing to nudge consumer food choices in a more healthful, sustainable direction, according to the “7th Menus of Change Annual Report,” released by the Culinary Institute of America, Hyde Park, N.Y., and Harvard T.H. Chan School of Public Health—Department of Nutrition, Boston, Mass. The report details the progress the foodservice industry has made over the past year.
“Overall, as the 2019 Menus of Change Dashboard shows, restaurant and foodservice leaders are making steady progress in their efforts to offer Americans better food choices, while also wrestling with increasingly complex risks from climate change, water scarcity, lack of visibility into supply chains and other environmental factors that make our supply chain more brittle and less predictable,” the report says. “Our industry has shown great innovation in accomplishing this shift, and importantly, consumers have shown great appetite for such innovation.”