Keep the dish, cut the calories
Madelyn Alfano decided it was time to slim down. Her menu, that is. The owner of 12 Maria’sItalian Kitchens in southern California, Alfano had always accommodated her fitness-focused patrons’ diets, but recently she took things a step further.
Aquaculture has been practiced worldwide in one form or another for centuries. Lowland fields and rice paddies would often be flooded by strong rains and monsoons. With these floods came an abundance of fish and aquatic organisms which flourished in this vegetation-rich environment.
Do customers really eat the low-fat, low-calorie, low-sodium foods they claim they want restaurants to serve? According to the 2010 Healthy Eating Consumer Trend Report developed by food industry consulting group Technomic, almost 50% of the 1,500 consumers surveyed claim to want healthier foods, but only 25% actually consider nutrition when dining out.
U.S. retail sales of natural and organic foods and beverages in 2010 rose 9% over the previous year and 63% higher than sales five years earlier. The market reached a value of nearly $39 billion in sales in 2010, states research publisher Packaged Facts in its report titled Natural and Organic Foods and Beverages in the U.S., 3rd Edition.