F.I.T. Restaurant Options: Making the Healthy Choice the Easy Choice

Transcription

1 F.I.T. Restaurant Options: Making the Healthy Choice the Easy Choice GreenTown Conference April 25, 2013 Tweet during the panel! #FITCityatGreenTown

2 Building a Healthier Chicago (BHC) is a collaborative of local and national Stakeholders dedicated to improving the health of Chicago. Our GOAL is to improve the health of Chicago s residents and employees through the integration of new and existing public health, business, medicine, and community efforts. Our goals are geared towards achieving the following: Reduction of health risks Improvement of health systems Elimination of health disparities BHC coordinates different health and wellness initiatives developed collaboratively with Stakeholders: Healthy Worksite Food Day Chicago F.I.T. City

3 Obesity in the U.S. Dramatic increase in obesity in the U.S. in past 20 years: 35.7% of U.S. adults and approx. 17% (or 12.5 million) of children and adolescents aged 2 19 Environment as a cause of obesity: people may make decisions based on their environment or community Frequently eating foods prepared away from home is associated with obesity, higher body fat and a higher BMI

4 Dining Out Eating more fast- food meals is linked to eating more calories, more saturated fat, fewer fruits and vegetables, and less milk 41% of meals come from dining out and contribute 32% of daily caloric intake Women who eat foods prepared outside the home more than [ive times per week consume about 290 more calories on average each day than women who eat these foods less often.

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6 Similar Initiatives SPE work with chefs to develop seasonal dishes that focus on sourcing, thoughtful preparation, and an artful approach to combining nutrient- dense ingredients REAL Certi[ied Responsible Epicurean and Agricultural Leadership (REAL) is a voluntary, points- based nutrition and sustainable best practices certibication program modeled after the U.S. Green Building Council LEED certibication program Healthy Fare for Kids *Local* a grass- roots project seeking assistance from restaurants to offer healthier food for children on their menus; Our challenge is to use our guidelines and offer at least one delicious and healthy meal for kids on your menu Kids Live Well, National Restaurant Association to help parents and children select healthful menu options when dining out; restaurants commit to offering healthful meal items for children

7 Policy Trends California Health & Safety Code: Trans Fats (2010) Mandatory maintenance of labels for all foods/food additives containing any fat, oil or shortening Ban of oil, shortening or margarine containing arti[icial trans fat: Jan. 1, 2010 Ban of all food containing arti[icial trans fat: Jan. 1, 2011 NYC attempt to ban the sale of large sugary drinks in the city's restaurants and other venues (2013) Affordable Care Act amended Federal Food, Drug, and Cosmetic Act by, among other things, creating new clause to require that chain restaurants and similar retail food establishments with 20 or more locations disclose certain nutrient information for standard menu items.

8 Consumer Trends Increased demand for Allergy- safe Specialty foods Vegetarian Organic Healthy options!

9 The mission of F.I.T. City is to partner with restaurants, chefs, culinary schools, health advocates, and community groups to recognize and promote F.I.T. (Fresh, Innovative, Tasty) menu options that will increase the number of highly nutritious choices offered to Chicago diners, serving as a critical component of a healthy living model.

10 Initiative Structure Building a Healthier Chicago F.I.T. City Coordina2ng Commi4ee Diversity & Outreach Commi4ee Nutri2on & Diete2cs Advisory Board Menu Development & Sourcing Advisory Board ESTABLISHMENTS CONSUMERS

11 F.I.T. City Criteria 1. A minimum of two menu items, other than salad, whose main ingredients are fresh, non- deep fried selections of fruits and vegetables 2. A minimum of two menu items whose grain component contains whole grain as the [irst ingredient (unless water is [irst) 3. No menu items with arti[icial trans fat 4. Only plant- based cooking oils, containing predominantly monounsaturated or polyunsaturated fats (including oils such as olive, canola, peanut, grape seed, rice bran, corn, sun[lower or saf[lower), are used for frying entrées and side dishes 5. A non- deep fried fruit or vegetable is offered as an option for all meals that include french fries or chips All 5 criteria must be met to be designated a F.I.T. Establishment

12 Current F.I.T. Establishments 1776 Restaurant 19 Paul A Safe Haven Hannah s Bretzel Harry Caray s Seventh Inning Stretch Piccolo Sogno Pinstripes Poag Mahone s Carvery Autre Monde Café 45 & Spirits Establishments Ina s & Ale House Barista Indian Cooking Class Quartino Ristorante Centered Chef Karyn s Cooked Saigon Sisters Restaurant Chef representing for a Day Karyn s Fresh 63 Corner locations Sandwich Me In in Chicago Diner Karyn s On Green Sopraf[ina Marketcaffe Dot Com Landings Sprigs 21 neighborhoods/communities Duke s Alehouse and Kitchen Let Them Eat Cake Tallgrass Restaurant Earth s Healing Café, LLC Millers Pub Taylor Street Market FIG Catering Freshii Get Snacked Green Gourmet Chicago NAHA Oak Street Beach Café OMango Peeled Trattoria no. 10 Tuscany Café Two Mothers Foods Uncommon Ground Union League Club of Chicago Wow Bao

13 Anne Fitzgibbons Chef & General Manager

14 DISCUSSION Please write your questions on the provided notecards *We also invite you to write down any Establishments we should reach out to AND/OR your ideas/suggestions on how to enhance the F.I.T. City Initiative!

15 Learn More and [ind out how YOU can help!

16 THANK YOU