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Mediterranean Diet Fuels Growth for Zoës Kitchen


Healthy Dining Interview with Rachel Phillips-Luther, VP of Marketing for Zoës Kitchen

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6 Strategies to Integrate Locally Sourced Food

Start small when incorporating local or seasonal ingredients on menus.

Why Dallas is Ready to Give Healthy Restaurants a Shot

Out of nowhere, Dallas-Fort Worth has become America's new center of healthy dining, with a number of high-profile chains opening and more on the way.

Chefs Start to See Real Cost Savings from Kitchen Gardens

They say money doesn’t grow on trees, but some chefs around Washington D.C. are finding some of it growing on tomato plants.

 
Solutions
Sodium Savvy

Sodium Savvy

Cut the Sodium and Keep the Flavor Toolkit offers nine overall strategies, with tips and examples for each strategy, to help restaurants tap into ways to reduce sodium content in a variety of menu items. It’s easy to get started on reducing sodium by using this toolkit. Choose one or two strategies and you will find you are making a measurable reduction in sodium content without compromising flavor or guest satisfaction. This easy-to-digest resource was developed by Shasta County Public Health in partnership with the Healthy Shasta Collaborative, in collaboration with Healthy Dining’s team of registered dietitians, and with funding from the Centers for Disease Control and Prevention (CDC). 



CIA and Industry Experts Offer Strategies for Reducing Sodium
Amy Myrdal Miller, MS, RD, was the first presenter on perhaps one of the industry’s toughest challenges ever: reducing sodium. Amy is a registered dietitian and the program director of Strategic Initiatives at The Culinary Institute of America at Greystone. She provided several cutting-edge culinary strategies crafted by CIA’s chefs. Miller emphasized that the industry can be most successful by (1) taking a gradual step-wise approach to ensure consumer acceptance of lower sodium foods, (2) focusing on using low-sodium/high flavor ingredients, and (3) using culinary techniques and preparation methods that amplify flavor. A few of the techniques she presented included: Read more



What sodium reduction recommendations mean for your restaurant
We all knew it was coming. And it is here. We knew it would most likely bring negative attention to the industry. And it did. On April 20, the Institute of Medicine, or IOM, released its report, “Strategies to Reduce Sodium Intake in the United States," which outlines a long-term, collaborative solution to reducing America’s high intake of sodium. The collaboration implies a commitment to action by America’s restaurants. Read more



Sodium Savvy … Good for Your Business, Good for Your Guests
Healthy Dining is launching a "Sodium Savvy" campaign to support restaurants in offering a selection of lower-sodium menu options. The Sodium Savvy menu choices will be promoted to the public on HealthyDiningFinder.com. Many Americans are watching their sodium intake and will greatly appreciate restaurants offering lower-sodium choices. In addition, this campaign will provide a proactive, measurable demonstration of the restaurant industry’s efforts in offering lower sodium options.

Almost any restaurant can offer a selection of lower-sodium options. Healthy Dining’s team of registered dietitians is available to provide consultation on how your restaurant can be promoted through HealthyDiningFinder.com and the Sodium Savvy initiative.

For more information on Sodium Savvy and/or how your restaurant can start the process of sodium reduction, contact Healthy Dining at 800-953-3463or Erica@HealthyDiningFinder.com.



MEETING THE SODIUM CHALLENGE: Two easy strategies to get started
As Featured in Nation's Restaurant News

Sodium has created quite a “shake” lately. To salt or not to salt?

The ‘shake’ seemed to start when the New York City Department of Health (NYCDH) announced their newest project: reducing sodium consumption by targeting food manufacturers and restaurants. The NYCDH is ‘famous’ for their efforts in eliminating trans fat from the city’s restaurants and then legislating the declaration of calories on menus. So, most likely their sodium initiative will be successful, too. But only in New York City, you ask? What if you love the taste of salt? Do you really need to throw the salt shaker out with the trans fat? Isn’t sodium a vital nutrient? Read more



MEETING THE SODIUM CHALLENGE: A few creative subsitutions let restaurateurs cut the salt while still bostering food's flavor
As Featured in Nation's Restaurant News
 
If you are like most restaurant operators, you are starting to explore strategies to reduce sodium levels in all or some of your menu items. Have you been shaking the salt shaker less? That is truly the easiest strategy you can use immediately to start lowering sodium levels. AND if you’re willing to put on your creative culinary hat and make some changes, there are many ways to cut sodium without sacrificing taste. Read more



MEETING THE SODIUM CHALLENGE: Developing a Selection of Lower Sodium Menu Options
As Featured in Nation's Restaurant News

Offering a choice of menu options that meet the needs of those watching their sodium intake can help you gain loyal customers. “Is it worth the effort?” you ask. Absolutely!

According to the American Heart Association, one out of three American adults has high blood pressure, and that means, theoretically, one-third of YOUR guests may have high blood pressure. Aside from medication, avoiding salt and salty foods is almost always recommended for the control of high blood pressure. So many of your guests may be thrilled to find out that your restaurant is offering a selection of lower sodium menu options.

Imagine the buzz your restaurant will experience when guests realize that they can eat at your restaurant AND adhere to their low-sodium regime. You can also gain community visibility when physicians, dietitians and health educators learn that they can tell their patients to visit your restaurant to enjoy a selection of menu choices that meet their sodium restrictions. Read more




NYC debuts sodium reduction plan

January 11, 2010 | By Elissa Elan

The New York City Department of Health and Mental Hygiene, in an effort to reduce the amount of sodium used in restaurant and prepared foods, has debuted its long-awaited National Salt Reduction Initiative.

The goal of the program, which is voluntary and not mandated like menu labeling, is to cut the levels of sodium in restaurant and prepackaged foods by 20 percent over the next five years. The initiative, which is expected to cull participation from chain and independent restaurants alike, has been in the works for the past year and is a partnership between New York City’s Board of Health, 17 national health organizations and 26 cities, including Los Angeles and Seattle. Read more