Growers and Grocers

At the Worlds of Healthy Flavors Retreat, the Culinary Institute of America’s Vice President and Managing Director for Greystone and Continuing Education, Mark Erickson, gave a presentation about signals of change in American Foodservice. Erickson noted that many of those in the room, such as the executive chefs and menu developers, could be advocates of change within their organizations. He argued that signals of change towards healthier, more diverse menus are already emerging:

• Olive oil has replaced butter as the thing people put on bread in restaurants.
• Salsa surpassed ketchup as the number one condiment used in America.
• Instead of opening French restaurants, as was previously the trend, people are now opening restaurants with cuisine from all around the world, such as Mediterranean.
• McDonald’s now sells more dollar volume of chicken than it does beef and the chicken is served on a roll that is at least partially whole grain.
• People complain about the price of gas, but they spend more per ounce on water.
• The key buzzwords have changed from “gourmet” to “fresh” and “authentic.”
• Food service on college campuses has evolved from typical mystery meat cafeterias to one of the most demanding segments of the food industry. That demand is driven by students who might not request healthier meals, but they are certainly paying more attention to food.
• Organic foods have moved from being a food for hippies to being the choice of soccer moms and dads. Now, organic food is even a key part of Walmart’s strategy.

However, Erickson tempered these comments by acknowledging that until the business of providing healthy food can be a sustainable one, corporations will not undertake the necessary change. Do you think there are any other signals of change that Erickson can add to his list?