WILMINGTON, Del. — Chefs and culinary executives from chain restaurants, supermarkets, hotels and volume foodservice operations met with key members of the fruit and vegetable industry recently to create over 15 new healthy dishes for the fourth annual Produce First! American Menus Initiative.
The collaboration between Produce for Better Health Foundation and The Culinary Institute of America aims to increase the number of dishes featuring fruits and vegetables on restaurant menus. It was held at CIA's Greystone Campus, St. Helena, Calif.
"We are very pleased with the success of Produce First!" said Elizabeth Pivonka, president and chief executive officer of PBH. "I was particularly impressed this year to learn how some returning attendees had successfully and profitably implemented changes in their operations that included more fruits and vegetables."
CIA will make the recipes with photos and nutritional information widely available in the Produce First! American Menus Initiative report. The report will also include highlights from program presentations and is expected to be available late this spring.
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