Healthy Eating

  • Fruits and veggies more popular than ever with Canadian diners

    September 4, 2014
    By Sue Lewis September 4, 2014 Kids, kale and food facts are three of the hot trends in the Canadian food landscape. A focus on the relationship between food choices and health, particularly related to childhood obesity issues and an aging population, is driving the demand for expanded menu options. Consumers are increasingly asking for product and ...
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  • 13 substitutions and preparation methods for healthy eating

    August 21, 2014
    Thirteen substitutions and preparation methods for healthy eating By Devon Peart, RD August 21, 2014 The Canadian palate is becoming more sophisticated. The proliferation of internationally inspired foods is bringing a global flavour to menus. Through travel, dining out, and experimenting with cookbooks and online recipe sites, Canadians are exposed to a wider variety of foods and flavours ...
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  • Six ways to promote vegetarian dining

    August 6, 2014
    By Diane Chiasson Today, there are over one billion vegetarians in the world, and every day, more than 2,000 people convert to vegetarianism. A recent poll indicated that in North America, around 13 per cent of people identified as either vegetarian or vegan, and that number is expected to continue to increase in the future. According to ...
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  • Superfruits make super restaurant menus

    June 2, 2014
    Superfruits make super menus By Marie-Claude Mallet June 2, 2014 Superfruits are like the cape-donning heroes of the fruit and vegetable world. While all fruit is good for us, superfruit are just a little more loaded with antioxidants than their “regular” counterparts.  Over the last couple of years, superfruit, such as goji or acai berries, became popular additions ...
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  • Five tips for spicing up your menu with rice

    April 2, 2014
    Why rice is nice: Five tips for spicing up your menu with rice By Joanna Weinfeld, Heart and Stroke Foundation registered dietitian April 2, 2014 There is more to rice than meets the eye. There are many different types, colours and textures of rice that can make any meal exciting. From the delicate taste of jasmine rice, to ...
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  • How to enhance restaurant menus with fresh produce

    February 3, 2014
    By Sue Lewis February 3, 2014 Tweet With a wide variety of fresh produce options available year round, it has never been easier to create new and enticing menu offerings for customers. Fruits and vegetables appeal to a wide range of diners, from health-conscious eaters to people with dietary restrictions, adventurous types eager to sample world cuisines, those ...
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  • Five tips for including fish on your menu

    January 9, 2014
    By Marie-Claude Mallet, Heart and Stroke Foundation registered dietitian January 9, 2014 Fish provide a nutritionally rich slate for chefs. They are the paint for the canvas that is a healthy plate. But much like paint in non-artistic hands results in a poor painting, fish and seafood as ingredients can also result in a nutritionally-void dish if ...
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  • Seven tips for bringing convenience to your restaurant with home meal replacement

    December 5, 2013
    By Katie Jessop, Heart and Stroke Foundation registered dietitian December 5, 2013 It is no surprise that consumers like convenience. So much so that many try to eliminate as many stops along their daily routine as possible by combining grocery shopping and meal-planning into one trip. But this harried lifestyle can also give restaurants an opportunity to ...
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  • Five tips for shaking sodium off the menu

    August 13, 2013
    By Devon Peart, Heart and Stroke Foundation registered dietitian August 13, 2013 Canadians consume an average of 3,400 mg of sodium per day – far more than the recommended 2,300 mg. Most of this comes from processed foods, with only about six per cent coming from salt added at the table. This means that most of the sodium ...
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  • Game meats come into their own on Canadian restaurant menus

    July 18, 2013
    By Sean Moon July 18, 2013 Whether you’re a chef on the prowl for new recipe ideas, a restaurateur with your sights set on bringing in more curious customers or a health-conscious diner hunting for unique better-for-you menu options, Canadians now have more choices than ever to tame their desire for a walk on the wild side. From ...
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  • Eight reasons to offer more healthy choices at your restaurant

    July 17, 2013
    By Diane Chiasson There is definitely a growing market for healthier menu items in restaurants, with over 40 per cent of consumers claiming that they would prefer to visit a restaurant that offered healthier options. More studies have shown that the addition of healthier menu options also helps to increase business. While the majority of customers will ...
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  • Healthy eating vegetarian recipe

    July 8, 2013
    Kale Apple Radish Salad Courtesy of Liana Robberecht, Executive Chef, Calgary Petroleum Club July 8, 2013 Yields: approximately 4-6 Ingredients 1 tbsp. lemon zest Juice of 1 lemon ¼ cup extra-virgin olive oil 1 tsp. grainy mustard 2 tbsp. apple cider vinegar 1 tsp. Chinook Honey 1 tbsp. chopped fresh tarragon 8 cups coarsely chopped flowering kale, ribs removed 6 whole radishes , cut into six quarters 1 apple ...
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  • Gluten-free trend has significant impact on Canadian restaurant industry

    May 13, 2013
    Gluten-free trend has significant impact on Canadian restaurant industry Press release May 13, 2013 Gluten- and wheat-free orders increased almost 140 per cent since 2010 Canadians are becoming increasingly intolerant, or so it would appear when taking a closer look at restaurant orders, reports The NPD Group, a leading global information company. Interest in gluten- and wheat-free menu ...
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  • Restaurants going local with house-made food products

    May 25, 2012
    By André LaRivière May 25, 2012   The new ‘secret sauce’ is green Though they’re not always as vibrant as those in fashion or technology, culinary trends often look to exotic or radical concepts to grab attention. For example, you may remember predictions some years back that 100 per cent of restaurant dishes were going to be either ...
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  • Nutrition trends to watch for in Canadian restaurants and foodservice operations

    February 7, 2012
    Top three nutrition trends to boost your bottom line By Sue Mah February 7, 2012   One of the best things I love about my job is keeping up with the ever changing nutrition news and top trends. It’s exciting to see national and international news shaping the foods we buy and eat. Here are my top three nutrition ...
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