New Fresh & Natural Program Announced by Food Service Consultants Clarion Group
Food service consultants, Clarion Group announces new Fresh & Natural program to help clients adapt to the high demand for healthy food
Kingston, NH, May 15, 2010 --(PR.com)-- As the government and consumers have turned the spotlight on issues relating to sustainability, health, sound nutrition and wellness, Clarion Group’s “Fresh & Natural” program may be a solution for companies and institutions seeking to improve the value of their on-site food services, according to Angela Phelan, Clarion’s Senior Vice President.
“For far too long, the operators of company and campus dining services have focused on the popularity of the foods they offer, with no concern for their nutritional value,” Phelan said. “Now it’s time to reverse that trend. Customers are asking for better, healthier foods and expect that their at-work or on-campus cafes will provide it.”
Under the new federal health care legislation, all food service operators will be required to post calorie counts next to food items on their menus. The U.S. Department of Health and Human Services will determine whether more information will be required.
Operators also must make written data about dishes’ nutritional content available to diners on request. The U.S. Food and Drug Administration is empowered to determine whether the information was developed “on a reasonable basis.” The requirements will be expanded in the future, Ms Phelan predicts.
The increasing demand for healthier food dovetails with the need to improve the sustainability of our environment, according to Phelan. “The use of fresh, organic foods, grown locally, and efficient food preparation and operating practices are key elements of an effective sustainability program,” she said.
Fresh & Natural was developed by Clarion Group under Ms Phelan’s leadership to constructively respond to these issues for on-site food service operations. The program includes imaginative, nutritious meals, prepared from “scratch” using fresh, locally-sourced ingredients; elimination of junk foods; promoting nutrition information and education, and complementing the company or college’s own wellness initiatives.
The Fresh & Natural approach includes enhancing sustainability and reducing operating costs by incorporating efficient operating practices, employing energy-efficient “Energy Star” equipment, water, energy and utilities conservation and waste reduction through recycling, pulping, composting and other ecologically-beneficial practices.
The program is currently in development or under discussion at three Clarion clients, Ms Phelan reported.
About Clarion: Clarion Group is a food and facilities services 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 operation and plan and design dining facilities
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“For far too long, the operators of company and campus dining services have focused on the popularity of the foods they offer, with no concern for their nutritional value,” Phelan said. “Now it’s time to reverse that trend. Customers are asking for better, healthier foods and expect that their at-work or on-campus cafes will provide it.”
Under the new federal health care legislation, all food service operators will be required to post calorie counts next to food items on their menus. The U.S. Department of Health and Human Services will determine whether more information will be required.
Operators also must make written data about dishes’ nutritional content available to diners on request. The U.S. Food and Drug Administration is empowered to determine whether the information was developed “on a reasonable basis.” The requirements will be expanded in the future, Ms Phelan predicts.
The increasing demand for healthier food dovetails with the need to improve the sustainability of our environment, according to Phelan. “The use of fresh, organic foods, grown locally, and efficient food preparation and operating practices are key elements of an effective sustainability program,” she said.
Fresh & Natural was developed by Clarion Group under Ms Phelan’s leadership to constructively respond to these issues for on-site food service operations. The program includes imaginative, nutritious meals, prepared from “scratch” using fresh, locally-sourced ingredients; elimination of junk foods; promoting nutrition information and education, and complementing the company or college’s own wellness initiatives.
The Fresh & Natural approach includes enhancing sustainability and reducing operating costs by incorporating efficient operating practices, employing energy-efficient “Energy Star” equipment, water, energy and utilities conservation and waste reduction through recycling, pulping, composting and other ecologically-beneficial practices.
The program is currently in development or under discussion at three Clarion clients, Ms Phelan reported.
About Clarion: Clarion Group is a food and facilities services 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 operation and plan and design dining facilities
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Contact
Clarion Group
Tom Mac Dermott
603-642-8011
www.ClarionGP.com
TWM@clariongp.com
Tom Mac Dermott
603-642-8011
www.ClarionGP.com
TWM@clariongp.com
Contact
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