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Τρίτη 25 Ιουνίου 2013

Healthy menus for people and planet Harvard experts and food industry leaders probe intersection of diet and the environment





When it comes to human dietary health, less red meat is better. And when it comes to environmental health, a chicken looks more like a nut than a cow.
That was a portion of the presentation by Harvard health experts to restaurateurs, chefs, and food industry leaders during a three-day leadership summit at the Charles Hotel in Cambridge.
The advice, in this case from Walter Willett, chair of the Nutrition Department at the Harvard School of Public Health (HSPH) and the Frederick John Stare Professor of Epidemiology and Nutrition, was part of a larger meeting of the minds involving leaders in the food industry, nutrition experts, and authorities on environmental sustainability that aimed to provide guidance in designing menus across America.
The event, called “Menus of Change:  ... [...]
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