December 10, 2009 – The “Health on the menu” project aims to provide, by 2012, healthier foods in restaurants frequented by young people.
The project, put forward by the Foundation of the Institut de tourisme et d’hôtellerie du Québec (ITHQ), the Nutrition Reference Center of the University of Montreal (Nutrium) and the Association des restaurateurs du Québec (ARQ), is financed by the Fund for the promotion of healthy lifestyles1.
During the first year, the project will have a budget of $ 1.2 million and will mainly target snack bars in Quebec hockey arenas.
Then, over the next 2 years, the project will extend to school cafeterias, fast food establishments and family-style restaurants. The total project budget could reach $ 3 million.
Training for restaurateurs
The objective of “Health on the menu” is to “review the basic nutritional knowledge and culinary practices of the cooks and managers of 100 catering establishments aimed at young people in order to offer them dishes that are both nutritious and tasty”, said Lucille Daoust, Director General of the ITHQ.
According to Lucille Daoust, the lack of training for employees of this type of establishment constitutes a limit to the offer of healthier meals intended for young people who frequent these establishments.
This is why Nutrium and the ITHQ will create an adapted and concrete nutritional and culinary training, “aimed at enhancing the knowledge necessary to make, for example, the distinction between a good and a bad oil”, she mentioned.
Intervention teams, made up of chefs, management teachers and nutritionists, will visit catering professionals so that they can improve the health aspect of their food offer rather than changing it entirely.
The poutine won’t go away, but …
Thus, hot dogs and poutine will always be offered, but we will try to find a balance between the nutritious side and the flavor of the other dishes offered in these restaurants.
“Our goal is not to completely eliminate junk food, but rather to educate restaurateurs about healthy eating and encourage them to be creative,” said Lucille Daoust.
“Restaurant owners can continue to offer poutine, but they must also offer complementary options that are better for health,” concluded François Meunier, vice-president of public and government affairs of the Association des restaurateurs du Québec. .
Martin LaSalle – PasseportSanté.net
1. The Fund for the Promotion of Healthy Lifestyles was established in 2007 by the Government of Quebec and the Lucie and André Chagnon Foundation.
