The secret is out: PBH and CIA join forces to increase produce offerings on the menu
The secret is out: PBH and CIA join forces to increase produce offerings on the menu
It's a match made in heaven " or at least at the dinner table. The Produce for Better Health Foundation and the Culinary Institute of America announced that they are joining forces to help the foodservice industry seize opportunities to increase fruit and vegetable offerings on the menu and grow fruit and vegetable sales in foodservice in the process.
PBH and CIA have been collaborating informally for the past year; last fall CIA featured PBH executives at several CIA educational forums targeting foodservice menu development executives and quality assurance professionals. The announcement reflects both organizations? interest in doing more to promote healthy menu offerings by transferring tools and information available from PBH?s foodservice program to CIA audiences.
The initiative will first focus on educating the foodservice industry about recent PBH research exposing the opportunity that exists to grow fruit and vegetable menu offerings, and offering insight into what consumers want when they dine out.
PBH first unveiled this research at the foundation?s foodservice summit last July and at CIA forums last fall. The 2004 menu trend research will be updated annually to allow the foundation to identify emerging and changing trends, and market changes. New research to aid menu developers will be conducted this year.
PBH?s focus on the foodservice industry reflects foundation efforts to influence the environment where food is eaten; this focus recognizes the powerful and increasing impact that the foodservice industry has on the American diet, and its potential to increase fruit and vegetable consumption.
?Working to include more fruits and vegetables on restaurant menus is a top priority for PBH. Nearly half of all food dollars are spent outside the home, and consumers need more fruit and vegetable choices if they are to act on their desire to eat more healthfully," said PBH President Elizabeth Pivonka. "We are very pleased to be working with the CIA, whose access to the foodservice industry enables us to reach the executives who lead changes in menu development."
?Our annual foodservice research provides operators with timely data about consumer attitudes and behaviors regarding fruits and vegetables, as well as actionable information upon which they can develop fruit and vegetable menu options to meet their consumers? needs," said PBH Director of Foodservice Brenda Fried Humphreys. "Our relationship with the CIA helps us get this valuable information into the hands of those who can act on it."
The CIA, whose Greystone campus in California?s Napa Valley provides continuing education and credentialing for industry professionals, also lauded the announcement.
?The CIA values its relationship with PBH," said CIA Senior Director of Strategic Initiatives Greg Drescher. "The foundation?s annual research provides foodservice operators with information that helps them respond to [the] growing consumer desire to eat healthfully. We look forward to working with PBH to communicate this information to leaders in the foodservice industry, and to develop other long-term initiatives to bring the flavors of fruits and vegetables to the menu."
PBH and CIA have been collaborating informally for the past year; last fall CIA featured PBH executives at several CIA educational forums targeting foodservice menu development executives and quality assurance professionals. The announcement reflects both organizations? interest in doing more to promote healthy menu offerings by transferring tools and information available from PBH?s foodservice program to CIA audiences.
The initiative will first focus on educating the foodservice industry about recent PBH research exposing the opportunity that exists to grow fruit and vegetable menu offerings, and offering insight into what consumers want when they dine out.
PBH first unveiled this research at the foundation?s foodservice summit last July and at CIA forums last fall. The 2004 menu trend research will be updated annually to allow the foundation to identify emerging and changing trends, and market changes. New research to aid menu developers will be conducted this year.
PBH?s focus on the foodservice industry reflects foundation efforts to influence the environment where food is eaten; this focus recognizes the powerful and increasing impact that the foodservice industry has on the American diet, and its potential to increase fruit and vegetable consumption.
?Working to include more fruits and vegetables on restaurant menus is a top priority for PBH. Nearly half of all food dollars are spent outside the home, and consumers need more fruit and vegetable choices if they are to act on their desire to eat more healthfully," said PBH President Elizabeth Pivonka. "We are very pleased to be working with the CIA, whose access to the foodservice industry enables us to reach the executives who lead changes in menu development."
?Our annual foodservice research provides operators with timely data about consumer attitudes and behaviors regarding fruits and vegetables, as well as actionable information upon which they can develop fruit and vegetable menu options to meet their consumers? needs," said PBH Director of Foodservice Brenda Fried Humphreys. "Our relationship with the CIA helps us get this valuable information into the hands of those who can act on it."
The CIA, whose Greystone campus in California?s Napa Valley provides continuing education and credentialing for industry professionals, also lauded the announcement.
?The CIA values its relationship with PBH," said CIA Senior Director of Strategic Initiatives Greg Drescher. "The foundation?s annual research provides foodservice operators with information that helps them respond to [the] growing consumer desire to eat healthfully. We look forward to working with PBH to communicate this information to leaders in the foodservice industry, and to develop other long-term initiatives to bring the flavors of fruits and vegetables to the menu."
