• Chefs, operators challenged to reduce calories in popular dishes

As part of the global Unilever Sustainable Living Plan, Unilever Food Solutions is confronting the issues of sustainability, food waste and food safety and hopes to give the foodservice industry actionable involvement in creating solutions with its program, The Seductive Nutrition Challenge. It aims to help chefs satisfy guest demand for healthier choices and reduce calories on menus while still creating craveable, interesting dishes, according to a company press release.

In 2012, 5,000 operators joined the Seductive Nutrition Challenge, signing a pledge to reduce at least half of their popular dishes by 100 calories. With each pledge through Dec. 31, Unilever Food Solutions will help provide eight meals to Feeding America up to 50,000 meals.

"This is a great challenge to get involved in. Even having the ability to make one dish healthier will get you excited," said Keith R. Esbin, the corporate executive chef of Bar Harbor Seafood and Boston Lobster Feast in Orlando, Fla., who substituted Hellmann's Light Mayonnaise and I Can't Believe It's Not Butter in one of his dishes. In doing so, he reduced calories, as well as the amount of fat and saturated fat, creating a healthier, alternative New England Lobster Roll.

That excitement translated to changes in Esbin's own health habits; in the time since joining Seductive Nutrition, he's lost 30 pounds. Participating in the program also affected the way he looked at other dishes on the menu.

"I want to be a part of the Seductive Nutrition movement, so I did go back over every one of my dishes to see if I could swap out some healthier ingredients or create new dishes that were known to be fresher and lower in calories."

UFS reaches 2 million outlets worldwide, and UFS products are part of 100 million meals served every day.

"Our food industry in North America feeds millions of people daily," said Simon Marshall, president of Unilever Food Solutions North America. "With scale comes responsibility. Tackling big sustainability issues has to be a priority for the foodservice industry in North America, not because we say so, or because it's a nice thing to do, but because it's the only way we can continue to grow as an industry."

Read more about healthy menu options.

Related Content

User Comments – Give us your opinion!
Products & Services

Cured Meats

http://global.networldalliance.com/new/images/products/6791.png

6791/Cured-Meats

Hardware

http://global.networldalliance.com/new/images/products/4553.png

4553/Hardware

FireFly Point-of-Sale

http://global.networldalliance.com/new/images/products/4282.png

4282/FireFly-Point-of-Sale

Chicken

http://global.networldalliance.com/new/images/products/6793.png

6793/Chicken

Business Performance Management

http://global.networldalliance.com/new/images/products/6413.png

6413/Business-Performance-Management

Put your menu in your customers' pocket

http://global.networldalliance.com/new/images/products/1293.png

1293/Put-your-menu-in-your-customers-pocket

Leapfrog POS App

http://global.networldalliance.com/new/images/products/4559.png

4559/Leapfrog-POS-App

Solutions

http://global.networldalliance.com/new/images/products/4551.png

4551/Solutions

Remote Service | Content Management Service

http://global.networldalliance.com/new/images/products/6685.png

6685/Remote-Service-Content-Management-Service

Group Purchasing Services

http://global.networldalliance.com/new/images/products/6403.png

6403/Group-Purchasing-Services

Request Information From Suppliers
Save time looking for suppliers. Complete this form to submit a Request for Information to our entire network of partners.