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Improving the health of our menus

Our chefs and dietitians create food that’s fresh, delicious, satisfying—and good for you. We are committed to increasing the proportion of plant forward menu items, vegetables and fruit and whole grains on our menu while reducing red and processed meats, less healthy fats, added sugars and sodium from all of our menus – while still making sure we lead with flavour first.

Our Approach:

  1. Our chefs are working hard in our Culinary Innovation Centre to create delicious new plant forward recipes while taking out less healthy fats, added sugars, and salt added in the cooking process during recipe development. They are replacing these ingredients with more flavourful and plant based alternatives while continuously working to improve the taste and quality of our dishes.
  2. We’re partnering with suppliers who take health & wellness as seriously as we do. We actively advocate for improved nutrient profiles for all ingredients we use in our recipes and menus because we understand that we need superior ingredients to deliver only the best food to you.

We are proud to say that we have already made great strides in offering healthier menus in our dining facilities – and we continue to work to make our food even better focusing our efforts on great taste with fewer calories, less healthy fats, added sugars and the often silent sodium.