Failing Forward: How to Create Healthy & Tasty Menus

Posted by Bill Billenstein on 9/04/18

At Guckenheimer, one of our objectives is to support our clients who want to reduce their reliance on animal proteins for the sake of the environment and the health of their employees. To accomplish this goal, we instituted the Culinary Institute of America & Harvard T H Chan School of Public Health’s Menus of Change strategy, which aims to reduce the amount of animal proteins in entrees and incorporate more fruits vegetables, nuts and seeds while still providing delicious meal options our clients and their employees love. Although our strategy has been a success, it hasn’t always been an easy road and we have learned a lot in the process.

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Topics: Food Management Insights, Culinary, Menus