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Executive, marketing, and culinary insights from top professionals in the industry... and beyond

Never before has nutrition been in the forefront of the foodservice industry as it is now. Restaurant Nutrition News & Insights’ interviews give you unparalleled perspectives of how industry leaders are rising to meet today’s nutrition-related challenges and capitalizing on the growing nutrition and wellness trends.

Growing a Health-Focused Restaurant Concept

Back in the late ‘90s and early 2000s, Marley Hodgson and Dan Long saw the need for tasty, fun and healthy food. In Colorado, they couldn’t find the fresh, quick salad bars that are in every deli in their home of New York City. So, they created Mad Greens.

Healthy Tips from Healthy Chefs

In today’s nutrition-focused environment, many chefs are leading the way by applying their culinary artistry to the creation of healthful menu choices that guests crave. Here are tips from chefs who are passionate about health and flavor:

Seven Tips for Healthier Kids' Meals

Since it launched in July 2011, the Kids LiveWell Program has attracted more than 130 restaurant brands comprised of almost 40,000 locations coast to coast. The Kids LiveWell Program was developed by the National Restaurant Association (NRA) in collaboration with Healthy Dining’s team of registered dietitians.

The Best Ingredients to Energize Your Customer Base

Now, more than ever before, Americans are discovering the benefits of eating healthy and are looking for high quality ingredients to fuel their bodies for optimal health and performance.

Interview with Ype von Hengst, Co-Founder and Executive Chef of Silver Diner Restaurants

Chef Ype of Silver Diner, an Inaugural Leader in the National Restaurant Association's Kids LiveWell program, discusses how he is contributing to a healthier America!

Dawn Sweeney Talks Nutrition

President and CEO of the National Restaurant Association, Dawn Sweeney, says, "We created a healthy living platform that not only helps contribute to a healthier America but helps foster a healthy and thriving restaurant industry."

Interview with Cheryl Dolven, M.S., R.D., Darden’s first ever Director of Health and Wellness

Dolven says nutrition is “extremely important” to Darden. Read about Darden’s leadership support in prioritizing health and wellness efforts and its progress on emerging nutrition initiatives.

Healthy Dining Interview with Ashton Samuelson, Owner of Pitza 42

Fighting childhood hunger, one Pitza at a time!

Interview with Greg Dollarhyde, Chief Energizing Officer (CEO) of Veggie Grill

Learn more about one of the hottest plant-based restaurants, Veggie Grill, and the growing vegetarian and flexitarian trends.

Interview with Paul Damico, President, Moe's Southwest Grill

Find out how Moe's Southwest Grill's commitment to nutrition and its food mission have increased guests, sales and restaurants in a tough economic environment.

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