|HEALTH CARE FOCUS ON FOOD |
BY KAMOL RATANAVIRAKUL
The following article is based on the RESEARCH ON FAST FOOD AND HEALTH. Fast food is not healthy, but now there are numerous studies that prove it:
Fresh, local, organic.
More and more hotels and restaurants are re-thinking how they feed their clients and staff. Here are reasons why all hotels should be thinking about this.
Food Miles – Not Just About Climate Change
The most well-publicised issues relating to food miles are to do with the emission of carbon dioxide and other pollutants from transporting produce. Although global warming will cause untold health problems by changing the distribution of water- and vector-borne diseases, this is not the only issue. Another important aspect of moving foodstuffs many miles is its negative impact on local development. By working with local suppliers the hotels also reduced overall food miles. .
Client Satisfaction and Hotel Reputation
Hotel food should focus on being more than appetizing. Clients abandon meals in hotels’ restaurant simply because the food on their menus are monotonous and unappetizing. Hotels should emphasise freshness of meats and vegetables as well as ingredients in meals. it is not only clients who will benefit - the reputation of the hotel has as well.
It Doesn’t Have to be Expensive
The idea of buying local, organic, fresh food is too often summarily dismissed as economically impossible. This is a myth – with careful planning, the organic content of meals can be greatly increased without increasing overall cost. For example:
There are alternatives to prevent cost increase by serving smaller, tastier pots of live fruity yoghurt, which clients simply preferred to big pots of long-life yoghurt. Seasonality and meal balance are further essential factors in keeping costs to a minimum. Switching to seasonal produce and serving smaller portions of better quality meat, balanced with more vegetables are alternatives used by many hotels.