Worlds of Healthy FlavorsNapa Valley, CA
2016 WORLDS OF HEALTHY FLAVORS PROGRAM SUMMARY
The twelfth annual Worlds of Healthy Flavors leadership retreat (held January 20-22, 2016) focused on some of the major nutrition and health issues affecting Americans and ways that volume foodservice operators can address these issues. Presentations from the conference are available for you to download at the bottom of the page.
The 2016 program included a special focus on protein: a review of the evidence for plant-centric diets and plant proteins, including the issue of how much protein is “enough” and which parts of the relevant science are settled or not; the evidence for reducing antibiotic use in animal agriculture, including the meaning of responsible use, along with the menu economics and a roadmap for working with suppliers to change their practices—ultimately with the aim of trading higher costs of better meat for a reduction in costs from less meat; and a panel of volume foodservice operators who shed light on protein-related strategies that have worked well for them in response to changing consumer appetites and demands such as the desire for transparency and an interest in consuming less red meat.
Renowned guest chefs provided demonstrations of whole-grain and vegetable-centric dishes rooted in the rich flavors of Asia and the Mediterranean, interwoven with presentations and discussions about the 2015 Dietary Guidelines for Americans, how calorie labeling affects consumer behavior, and strategic calorie design. The 2016 program also featured dialogue about the interplay of flavor and design – tools for creating both physical and digital food experiences that lead consumers to make healthy food choices – along with insights about the power of defaults when working to foster a culture of health in the United States.