Research and communications activities to promote adding healthy choices to the nation's restaurant menus

There is growing evidence that effective weight management strategies should emphasize consuming fruits and vegetables which are high in nutrients and lower in calories. One barrier to increased consumption is the family restaurant setting, which offers few healthy fruit and vegetable choices. The purpose of this project is to research issues and obstacles related to incorporating fruits and vegetables in the restaurant menu development process. The grantee will also communicate research results to industry professionals at various food service conferences to influence restaurants to add healthy fruit and vegetable items to menus. The target audience is senior menu development, R&D, and marketing managers/executives in the nation's top 200 restaurant chains.

Grant Details

Amount Awarded $108,108.00

Awarded on: 5/20/2005

Time frame: 6/1/2005 - 8/31/2007

Grant Number: 52841


Produce for Better Health Foundation

5341 Limestone Road
Wilmington, 19808-1222


Kathy Hoy
Project Director