| Document Date: 2014-10-30 15:03:31
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City Largely Plant / / Company Change Principles / / Continent America / Asia / / Country United States / / Currency USD / / / Facility The Culinary Institute of America / Harvard College / / IndustryTerm food cultures / beverage alcohol / healthier food choices / manufacturing partners / food-manufacturing sectors / friendly building materials / food choices / sugary beverage formulations / greenhouse-gas emissions / water-efficient equipment / everyday food / beverage nutrition guidance / food supply / processed poultry products / food ethics / food-safety / food system / everyday food choices / sustainable food choices / centuries-old food cultures / minimal food / natural systems / healthy and sustainable food choices / based food traditions / food waste / food operators / coconut oil / food production methods / food / beverage solutions / energy / / MedicalCondition insulin resistance / heart disease / diabetes / cut / obesity / chronic disease / chronic diseases / diet-related chronic diseases / diabetes epidemics / chronic conditions / / MedicalTreatment Mediterranean diet / / NaturalFeature Salt / / Organization Department of Nutrition / Center of the Plate / Harvard School of Public Health / Harvard College / Culinary Institute of America / / Position President / / Region Latin America / Mediterranean / / URL menusofchange.org / nutritionsource.org / /
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VI. PRINCIPLES OF HEALTHY, SUSTAINABLE MENUS Consumers say they want food that is healthier, sustainable, and ethically sourced, but figuring out which foods to eat is often not easy. As a result, the dining public is lo