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Health and Nutrition

RAMW believes that restaurants play a large role in healthful choices and increased quality of life for residents of and visitors to the Washington DC Metropolitan Area. According to the National Restaurant Association’s “What’s Hot in 2013 Survey” healthy kids meals and nutrition will help lead menu trends in 2013. Several RAMW members are active participants in the NRA’s Kids LiveWell Program.

Recently, new laws have been introduced at the state and national level, including sugary drink bans and menu labeling practices, which reinforce this trend but which RAMW believes creates unnecessary burdens on restaurant operators.


Why You Should Build Your Business wIth Self-Care in Mind

September 23, 2019
Original content c/o: James Beard Foundation Written by Stacy Carroll James Beard Foundation director of Impact programs Stacy Carroll explains why prioritizing self-care is an important part of building a strong business, and how we're integrating that philosophy into our Owning It program to help support hundreds of women entrepreneurs across the country. Photo: Clay Williams Over the last year, we’ve traveled to Chicago, Atlanta, Washington, D.C., and Phoenix with our Owning It program in support of emerging entrepreneurs, and we’ve heard from hundreds of women about what...

National Restaurant Association's 2019 State of the Industry Report

September 19, 2019
Original content c/o: National Restaurant Association The latest industry trends — customers, industry segments, workforce, and more. What's the outlook for restaurants in 2019? The National Restaurant Association 's 2019 State of the Restaurant Industry report provides the details. From sales forecasts to projections for food costs, workforce opportunities, food trends, and technology advances, you'll get the overview here. Their State of the Industry report is available for purchase or as a complimentary download for members of the Association. Download the report!...Read more

Chefs Tap Zero-Waste Cooking As Sustainability Trend for 2019

January 14, 2019
More chefs are making dishes from scrap ingredients, as zero-waste cooking trends to No. 3 in the National Restaurant Association's "What's Hot" report. Day after day, Washington, DC’s Teaism would trash pounds of broccoli stems, trimmings from florets served in the fast-casual’s bento boxes. Eyeing the waste, co-owner Michelle Brown would demur to Chef Alison Swope: “It’s a shame we can’t do anything with all those stems.” Challenge accepted. Swope’s “Broccoli Tots” combine ground broccoli stems with goat cheese and...

7 Menu Trends That Took Off in 2018

December 19, 2018
Restaurant Business Online // by Patricia Cobe This year met expectations and delivered a few surprises on the plate. These seven trends were major players on restaurant menus. 1. Clean ingredients as table stakes Consumer demand for transparency has changed menu development and sourcing, and there’s no turning back. Fast-casual operators were pioneers in cleaning up ingredient lists, but in 2018, operators in every segment made menu transparency a priority. And suppliers responded, reformulating products with minimal processing and all-natural ingredient lists. “Free-from”...

Restaurants, food companies cater to the diets du jour

July 31, 2018
SmartBrief | by Tricia Contreras Whether it’s Paleo, Whole30 or low-sugar, the number of US consumers who subscribe to some type of diet is on the rise. In fact, 36% of Americans reported following a specific eating pattern or diet within the past year, according to the annual Food & Health Survey released in May by the International Food Information Council Foundation. That figure is up from 14% in 2017 (when the question was open-ended). Here’s a rundown of some of the most popular diets and how they are shaping modern menus and grocery carts -- plus a look at some emerging...

Consumers Prefer Bottled Water, Recognize It As a Healthy Choice, and Think It Should Be Available Wherever Drinks Are Sold

February 28, 2018
International Bottled Water Association Consumers prefer bottled water, recognize it as a healthy choice, and think it should be available wherever drinks are sold Alexandria, VA – More than 3 in 5 Americans (63 percent) say bottled water (still and/or sparkling) is among their most preferred beverages, followed by coffee (62 percent), according to a new national survey. Fewer Americans (58 percent) say soft drinks (regular and/or diet) are among their most preferred drinks. Nearly all Americans (94 percent) believe that bottled water is a healthier choice than soft drinks, and 93...Read more

National Restaurant Association Releases Annual Chef Predictions on “What’s Hot” for Menu Trends in 2018

February 15, 2018
Washington, D.C. — Today, the National Restaurant Association releases its annual survey of 700 professional chefs – members of the American Culinary Federation – to predict food and beverage trends at restaurants in the coming year. The annual “What’s Hot” list gives a peak into which food, beverages and culinary concepts will be the new items on restaurant menus that everyone is talking about in 2018. According to the survey, menu trends that will be heating up in 2018 include doughnuts with non-traditional filling, ethnic-inspired kids’ dishes,...Read more

Whitman-Walker Announces First Annual Brunch to End HIV

November 6, 2016
Today, Whitman-Walker Health (WWH) announced several DC-area restaurants will show their support for the upcoming Walk & 5K to End HIV, formerly AIDS Walk Washington, by participating in the first annual Brunch to End HIV on Sunday, November 6th. Each of the participating restaurants has agreed to donate a portion of their November 6th brunch sales to benefit Whitman-Walker’s HIV services and programs on this 30th anniversary of the Walk & 5K to End HIV, taking place Saturday, November 12th at Freedom Plaza. “We are so excited to have the support of some of the DC area...Read more

Chile: Healthy Food, Source of Life, Quality By Nature

March 24, 2015
Because of its geographic and climatic characteristics, Chile is a real phytosanitary island. The origin of resources preserves its purity, protected by natural barriers. The origin of foods is source of trust and quality. Learn more about how Chile has developed a trustable, stable, and modern industry that knows how to adapt to the needs and demands of different markets. Watch the video (2 minutes)

Foods from Chile, Source of Life

October 15, 2014
Extending for over 2,500 miles along Latin America’s southwestern coast, Chile is protected by natural barriers of mountains, glaciers, dessert and sea, creating a pristine environment for plants and wildlife to flourish. From deserts in the North to rain forests and snow-capped volcanoes in the South, Chile’s vast and varied geography is extraordinarily bio diverse: In the northern deserts, inland oases support lush crops of citrus fruits, grapes, walnuts, and much more. In the Chilean heartland, an abundance of avocados, apples, grapes, and other fruits grow from the nutrient-...

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