Healthy Food - An Attempt to Meet Diners' Desire

Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.

- Ashok Malkani

Health is wealth is a common concept. Ralph Waldo Emerson, the American Philosopher wrote "The first wealth is health" in 1860. At its core it means that your physical and mental well-being is more important than wealth in the realm of life satisfaction. And a healthy diet is essential for physical and mental wellness. Is it any wonder then that a majority of the millennials, today, prefer wholesome food. This trend was visible even before the pandemic, but Covid-19 has had a drastic lifelong impact on the eating patterns, leading the F&B industry to implement some changes in their cuisine.

Mehul Sharma, Founder & CEO, Signum Hotels & Resorts, discloses, "In response to the growing demand for healthier food options post-pandemic, the F&B industry has undergone a noticeable shift towards promoting nutritious choices. Many restaurants and food outlets have revamped their menus to include more salads, grilled proteins, and whole grains while reducing the emphasis on fried and processed foods.

Moreover, there has been a concerted effort to source ingredients locally, not only to support nearby farmers and reduce carbon footprints but also to ensure fresher, higher-quality produce reaches the consumer. This emphasis on local sourcing not only aligns with the healthy eating trend but also resonates with consumers' desires for sustainability and community support.

Alongside menu changes, the industry has embraced transparency in ingredient sourcing and nutritional information. Consumers are increasingly interested in knowing exactly what goes into their food and how it is prepared, prompting restaurants to provide detailed information about the origin of ingredients, nutritional content, and potential allergens. This transparency builds trust with customers and empowers them to make informed decisions about their dietary choices.