Clarion Group Advances Healthy and Sustainable Dining with New Fresh & Natural Food Program
Kingston, NH, August 21, 2009 --(PR.com)-- With the rising tide of consumer interest in health, nutrition, organic and local-grown foods and sustainability issues, corporate and campus food service operators have been scrambling to revise their programs to meet new customer preferences.
Clarion Group, a national food service consulting firm, has developed a new program, “Fresh & Natural,” to help food service operators adapt to the new, dynamic change in the ways food is viewed and consumed by employees in their company cafes and students in campus dining halls.
“An organization has a responsibility to itself and its stakeholders to ensure its employees or students are healthy, vigorous and highly-motivated to do their best possible work, in the office, the classroom and in their personal lives,” said Angela Phelan, Clarion vice president, who spearheaded the development of the Fresh & Natural program. Arlene Langseth, LDN, a nutrition and wellness specialist, collaborated with Ms Phelan in creating the program.
Fresh & Natural helps the food service operator in several key aspects of healthy, sustainable dining.
• Menus that offer and promote imaginative, nutritious meals prepared from “scratch” using fresh ingredients, locally sourced
• Eliminating or minimizing junk foods
• Using organic and hormone-free foods
• Providing nutrition information and education
• Reinforcing the company’s or school’s own programs to encourage wellness and a healthy lifestyle.
Fresh & Natural features fresh foods prepared at the service counter to the customer’s order. “Surveys have shown repeatedly that people equate ‘healthy’ with ‘fresh’ and define fresh as ‘made while I watch,’” Phelan said.
Clarion has developed a self-contained service module for the Fresh & Natural program, where customers can watch their meals prepared and select other healthy foods. The module can be incorporated into the servery of any employee or student café, according to Phelan.
The firm is discussing the introduction of the Fresh & Natural program in the dining centers of several clients, according to Tom Mac Dermott, Clarion’s president.
About Clarion
Clarion Group is a food service consulting firm that works with companies, professional firms and educational institutions nationwide to improve the operation and reduce costs of their in-house food service operations. For more information, visit www.ClarionGP.com.
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Clarion Group, a national food service consulting firm, has developed a new program, “Fresh & Natural,” to help food service operators adapt to the new, dynamic change in the ways food is viewed and consumed by employees in their company cafes and students in campus dining halls.
“An organization has a responsibility to itself and its stakeholders to ensure its employees or students are healthy, vigorous and highly-motivated to do their best possible work, in the office, the classroom and in their personal lives,” said Angela Phelan, Clarion vice president, who spearheaded the development of the Fresh & Natural program. Arlene Langseth, LDN, a nutrition and wellness specialist, collaborated with Ms Phelan in creating the program.
Fresh & Natural helps the food service operator in several key aspects of healthy, sustainable dining.
• Menus that offer and promote imaginative, nutritious meals prepared from “scratch” using fresh ingredients, locally sourced
• Eliminating or minimizing junk foods
• Using organic and hormone-free foods
• Providing nutrition information and education
• Reinforcing the company’s or school’s own programs to encourage wellness and a healthy lifestyle.
Fresh & Natural features fresh foods prepared at the service counter to the customer’s order. “Surveys have shown repeatedly that people equate ‘healthy’ with ‘fresh’ and define fresh as ‘made while I watch,’” Phelan said.
Clarion has developed a self-contained service module for the Fresh & Natural program, where customers can watch their meals prepared and select other healthy foods. The module can be incorporated into the servery of any employee or student café, according to Phelan.
The firm is discussing the introduction of the Fresh & Natural program in the dining centers of several clients, according to Tom Mac Dermott, Clarion’s president.
About Clarion
Clarion Group is a food service consulting firm that works with companies, professional firms and educational institutions nationwide to improve the operation and reduce costs of their in-house food service operations. For more information, visit www.ClarionGP.com.
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Contact
Clarion Group
Tom Mac Dermott
603-642-8011
www.ClarionGP.com
Tom Mac Dermott
603-642-8011
www.ClarionGP.com
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