The Worlds of Healthy Flavors conference at The Culinary Institute of America at Copia, Napa Valley, Calif., explores how foodservice can best translate today’s most recent health findings, provided annually through a partnership with the Harvard T. H. Chan School of Public Health.
This leadership retreat always serves up sharp insights on what the pain points are in foodservice when it comes to adopting healthier menu items. Here are two salient takeaways, and the implications they have for our industry:
1. The personalization of habits is Healthy 4.0, says Datassential’s director Colleen McClellan. Consumers are starting to choose food based on what’s best for their individual health needs.
Implication: Incorporating functional ingredients and messaging authenticity around their benefits is a smart strategy.
2. Ken Toong, executive director of Auxiliary Enterprises at the University of Massachusetts in Amherst, Mass., says that 83 percent of students say they will continue their dining habits post-graduation.
Implication: Look to the college and university segment for flavor and dining preferences, as students will bring with them expectations and habits as they become foodservice consumers.
