Growing and buying for healthy people and healthy planet: the future of healthy menu planning

Healthy menu planning is more than about appealing to the latest consumer trends. There are direct correlations with environmental challenges. There is a real need for the food sector to pro-actively play a part in ensuring healthy people, and healthy planet. In this glimpse into the not so distant future of healthy menu planning Nutrition trained Sustainable Chef Julie Cleijne talks to the team at ‘Growing Food for Nutrition’, about their BioNutrient Readers, which can provide real time nutrition density readings for individual fresh produce items. We also talk with Tom Beard from The Fold, on growing organic and using regenerative farming techniques to produce healthy produce, and healthy soils and environment. We talk about the need to connect chefs directly with growers to help the food service sector play a pivotal role in securing a healthy future for all.