Commission Participates in Healthy Menus Collaborative Foodservice Event

  • Jan 30, 2018

The Culinary Institute of America Healthy Menus R&D Collaborative event brings together Research and Development (R&D)/product innovation executives and registered dietitians from a select group of high-volume foodservice companies interested in advancing critical health and wellness initiatives with healthy menu options. Hosted in Napa, California the two-day event provided culinary and R&D decision makers with the opportunity to meet suppliers and discuss innovative means of supporting healthy menu solutions during five working group sessions. The sessions focused on plant-forward menus, process and ingredient purity, protein quality, policy and promotion.

The California Avocado Commission (CAC) listened to and participated in group presentations and discussions at each of the working group sessions. The Commission provided participants with critical information concerning the nutritional benefits of California avocados and how they can be incorporated into healthy plant-forward and plant-based menus. To showcase the versatility of the fruit, fresh avocados were represented on the snack, breakfast and lunch menus throughout the event with California-avocado centric dishes including brownies, burgers, salad and toast.

While at the event, the Commission established new contacts with representatives from 11 foodservice companies including: AVI Foodsystems, Black Angus Steakhouse, Brinker International, Compass Group, Dunkin’ Brands, Longhorn Steakhouse, Panda Restaurant Group, Pollo Tropical, Sonic Drive-in, Taco Bell and Twin Peaks.

Lentil, Avocado and Peanut Butter Brownie Bites showcased the versatility of California avocados.

David Bolosan, Black Angus Steakhouse, enjoying Roasted Squash, Quinoa, Avocado and Arugula Salad with Kombucha Vinaigrette.

Presenter Kelly Toups, Whole Grains Council, sampling Blended Turkey, Pork and Mushroom Burger with Seared Provolone, Chimichurri, Avocado and Fried Egg.

Attendees enjoyed Whole Grain Avocado Toast with Arugula, Soft Egg, Mushroom Bacon and Green Harissa for breakfast at the Collaborative.

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