SUSTAINABILITY IN MENU DEVELOPMENT: Best Practices and Trends

Chef Robby Goco CYMA/Greenpastures DINE Philipines 2014 Food and Business Series Grand Caprice Convention Center September 26, 2014

THE SUCCESION OF DINERS

• THREE KIND OF DINERS •EATING HABITS AND HEALTH CONDITIONS •DISCOVERY •FUNDAMENTAL ISSUES •SIMPLE LIVING

THE BIRTH OF EATERIES

•INABILITY TO COOK AT HOME •BREAKING BREAD •SIMPLE MENUS •SUSTAINABLE DINING

EVOLUTION FROM SLOW FOOD TO FAST FOOD

•ENTERPRISE AND EFFICIENCY •INCREASED DEMAND FROM CONSUMERS •SHIFT FROM NATURAL TO INTENSIVE FARMING •SHIFT FROM PURCHASING FROM FARMS TO PURCHSING FROM GROCERIES

PIZZA

BURGERS & FRIES

PASTA

JAPANESE FOOD/RAMEN

JUICING

SALAD

STEAKS & CHICKEN

BREAKFAST

DIMSUM

BUFFETS

COFFEE

GRAINS

TRENDS IN BASIC FOOD CATEGORIES

TRENDS IN BASIC FOOD CATEGORIES

THE OLD FOOD PYRAMID

TRENDS IN DINING AND EATING HABITS

• LOW FAT PRODUCTS •BETTER OILS AND FAT •HIGH FIBER •NATURAL SUGAR •SMART GRAINS •ORGANIC MEAT AND POULTRY •PROBIOTIC FRUITS AND VEGETABLES

DIET TRENDS

•LIFE STYLE CHANGES •FOOD INTOLERANCE TEST •BLOOD TYPE DIET

•HEALTH RESTRICTIONS

•DIABETES •HYPERTENSION •CHOLESTEROL

•DIETS

•ATKINS •SOUTH BEACH •COHEN •CG •PALEO

SUSTAINABILITY IN FOOD SERVICE

•FOOD SOURCE •RESTAURANT DESIGN •CLEANING MATERIALS AND WASTE MANAGEMENT •SEASONAL EVOLVING MENUS

OUR ANSWER TO THE CLAMOR – WE HAVE COME FULL CIRCLE

•THE IDEA BEHIND GREENPASTURES •THE GREENPASTURES EXPERIENCE •FUTURE OF GREENPASTURES

CONCLUSION