Blog | FSWI

Consumers Ready for Plant-based Protein Menu Items. Are Restaurants?

By Kerry

Nutritionism in Action

By Marion Nestle: Nutritionism is a term coined by the Australian sociologist, Gyorgy Scrinis, and popularized by Michael Pollan. It...

New Act Would Allow Schools to Serve Whole, and 2% Milk

In 2010, the Obama administration and Congress erred in prohibiting whole milk and 2% from being served in schools. This decision has led...

Menuing Healthier Options: No Longer a "One Size Fits All" Approach

By Foodservice Director (FSD): To capitalize on this change, operators should develop menus that align with consumers' evolving eating...

FSWI is Here to Support the Food Service Industry and You

Empower your food service teams with the expertise they need to meet the strong consumer demand for healthy items while they earn their FSWC

Essential Foodservice Trends for 2019: Most are Wellness Related

From the plant-based revolution, to alternate proteins and beauty through food, Kerry's market research team has identified 13 important...

The 2019 IFIC Food & Health Survey is Here

Download the IFIC Foundation’s 2019 Food & Health Survey to discover the perceptions, beliefs and behaviors of American consumers around...

The Truth About Eggs: Six Facts About Egg Nutrition and Labeling

Brought to you by The Food Dialogues. By Jessica Fishman Levinson, MS, RDN, CDN

How to Accommodate Vegans and Vegetarians on the Menu

Brought to you by Webrestaurantstore. Learn the difference between vegan and vegetarians, products that meet their needs and get some...

Most Consumers Avoid Sugar to Lose Weight But it's Not The Main Culprit

In recent years, sugar has emerged as the primary scapegoat for unwanted weight gain and a litany of chronic diseases, and while science...

Food Claims.. a Natural Part of Selling Foods

An intriguing study describes a new way to view how we make our food choices.

IFIC Food & Health Survey shows Significant Shift in Consumer Attitudes Towards Sugars and Carbs

Dr Robert Lustig’s mantra – that not all calories were created equal - appears to be resonating with more US consumers, with one third...

Consumers Latest Take on Healthy Eating

Get insight into the latest Technomic's Healthy Eating Report through Restaurant Business On Line

How Wellness Is Influencing Our Customers in the Food Service Industry

The food service industry has changed dramatically over the last 20 years. Where once onsite food service was really just about...

A Strong Food Service Wellness Approach Starts with Training

Building team knowledge and empowering food service employees to deliver wellness solutions with command and confidence is the...

What is Wellness Anyway? And What Does it Mean for Food Service?

Wellness is the new way of looking at health. Gone is the strict dieting and focus on disease management. It’s now about achieving a...

The Advantages of Liberalized Diets To Best Promote Wellness for Seniors

By Culinary Services Group: It’s common for facilities like yours to build meal plans for your residents that prevent and combat...

Learn What the Food Service Wellness Institute is All About!

Our Mission The Food Service Wellness Institute™ exists to advance the field of wellness within the onsite segment of the food service...

The Food Service Wellness Institute’s Tools and Resources

The Food Service Wellness Institute™, offers valuable education, tools, and resources to support your onsite healthy dining and wellness...

Introducing the Nation’s First Food Service Wellness Institute and Certification

To Facilitate Healthier Dining in Businesses, Hospitals, Schools, and Senior Living Facilities, we are pleased to announce the official...

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