The food service industry has changed dramatically over the last 20 years. Where once onsite food service was really just about delivering food, broader trends in health and wellness have influenced the needs and wants of our customers and the fundamental way food service operators and businesses do business. As customers seek more healthful food choices, those of us in the onsite food service industry need to ensure that we’re providing the appropriate food wellness solutions.
A recent study published in The Lancet, which analyzed the diets of people in 195 countries using survey data, bad diets are responsible for more deaths than smoking.
“This shows that poor diet is the leading risk factor for deaths in the majority of the countries of the world," says study author Ashkan Afshin of the Institute for Health Metrics and Evaluation at the University of Washington. Unhealthy diets are "a larger determinant of ill health than either tobacco or high blood pressure," he says.
Onsite healthy dining solutions can make a real difference in the health of an organization’s employees, students, residents and visitors. But onsite wellness training is critical to the success of your food service program. Empower your food service teams with the expertise they need to meet the strong consumer demand for healthy items while they earn their FSWC designation and continuing education credits. Learn more at https://www.foodservicewellnessinstitute.com/
Comments