Unilever Food Solutions Calls on Food Service Industry to Unite for Sustainable Growth and Announces Partnership with The Culinary Institute of America

Chicago, IL (PRWEB) June 11, 2013

Unilever Food Solutions, the food service division of Unilever, today shares its ambition to help chefs make 200 million meals healthier, tastier and more enjoyable every day by 2020. In North America, in support of this ambition, the goal is to help operators reduce 1 billion calories on restaurant menus and through a partnership agreement with The Culinary Institute of America (CIA), to help develop a sustainable food service industry.

The food service industry, and its tens of millions of chefs who prepare dishes every minute in 17.5 million outlets,* has the potential to make a big collective impact. Small actions, like reducing food waste and calories on menus, can, when multiplied by tens of millions, make a big difference.

Through this exciting partnership, Unilever and The Culinary Institute of America will provide resources and expertise to help operators and chefs focus on implementing healthier, and more sustainable, business practices. Current research on culinary excellence, social responsibility and business innovation will be presented as part of the Menus of Change First Annual Leadership Summit, hosted by The Culinary Institute of America and the Harvard School of Public Health in Cambridge, MA, June 10-12.

Simon Marshall, President of Unilever Food Solutions North America says: We are pleased and excited to have forged this new partnership with the CIA. Our goals to help the food service industry create a sustainable future are well-aligned. We are on this journey together, and by combining our unique resources I believe we can have a really positive impact on the health and sustainability of the food service industry.

Dr. Tim Ryan, President of The Culinary Institute of America says: Half of all meals consumed today on a dollar cost basis are being prepared by culinary professionals. Chefs shape taste preferences and national food trends, and with that they are in the best position to make healthy, sustainable foods craveable. We, at The Culinary Institute of America, are thankful for Unilevers partnership and vision in focusing on well-being in the food service industry.

Simon Marshall adds: Our food service industry in North America feeds millions of people daily. With scale comes responsibility. Tackling big sustainability issues has to be a priority for the food service industry in North America, not because we say so, or because its a nice thing to do, but because it is the only way we can continue to grow as an industry. Thats why we at Unilever Food Solutions are committed to helping operators deliver healthier menus sustainably. We ask that operators and chefs join us and take the Seductive Nutrition pledge to remove 100 calories from a top dish. With each pledge from today through December 31, 2013, Unilever Food Solutions will help provide eight meals** to Feeding America