Principle 19: Use Poultry and Eggs in Moderation

Antibiotic-free chicken and other poultry in moderation is a good choice for healthier protein with a far lower environmental footprint than red meat. Chefs should avoid or minimize the use of processed poultry products, which are high in sodium, often as a result of sodium pumps and brining.

Eggs in moderation—an average of one per day—can be part of a healthy diet for most people. Creative menu items that mix whole eggs and egg whites for omelets, and eggs with vegetables, are ideal.