Principle 9: Celebrate Cultural Diversity and Discovery

Our respect for cultural diversity and the savoring and preservation of family traditions and centuries-old food cultures are as vital as our public health and environmental sustainability. Fortunately, these imperatives can, in fact, be a key to success in implementing the Principles of Healthy, Sustainable Menus. Chefs collaborating with nutrition experts and public policy leaders need to reimagine the role of less healthy, culturally based food traditions by limiting portion size, rebalancing ingredient proportions, or offering them less often.

At the same time, many chefs are reporting greater success from introducing new, healthier, and more sustainable menu items instead of reconfiguring existing items. Emerging demographic changes and greater global connectivity are making the American palate more adventurous, giving foodservice leaders a long-term opportunity for creative menu R&D.