Unhealthy Choices Create Healthy Debate

I recently received an email from a Comida News subscriber that asked, "Chef LaLa, do you believe restaurants have a 'right' to serve 'unhealthy' foods and large food portions?" 

Having been raised in a family of restaurant owners here in Los Angeles, the question struck me as not completely about foodservice operations but more as to the responsibility or obligation of restaurant owners.  As a chef, I love food. I believe food is never as unhealthy than the amounts and combinations we consume. So, I began to think about the question and began seeing the growing Healthy Vs. Unhealthy food debate that seems to be growing louder and louder.  We all have seen cities like New York question the role and responsibility of restaurant owners within the healthy debate as seen in the recent ruling on trans fat.  It makes me wonder, do we as foodservice professionals have a responsibility to offer healthy choices or do consumers have the responsibility to seek out healthy choices? 

In my role as a spokesperson and author, I have seen the health debate first hand.  At a recent speaking engagement here in Los Angeles, a young mother raised her hand and questioned me about the causes for her son's apparent obesity.  He was only 10 years old and weighted a dangerous 200 pounds.  I asked her what he ate but she said not much.  She then said that he does drink two liters of soda a day.  I was shocked to hear this response but knew that I needed to offer her tough but heartfelt advice.  In my head, I was thinking—two liters A DAY!—so who's fault is it that this kid even has access to two liters a day.  But of course my response to her was to educate her on the dangers of juvenile diabetes. 

I tried to help her understand that by not limiting his intake that she was unknowingly allowing your son to harm himself.  But again, it seems to raise up the issue of where does the responsibility lay?  Is it with the consumer?  Manufacturer?  Supermarket?  Restaurant?  I guess that as a parent, I feel that the responsibility is with the parent.  I don't remember growing up and having the choice to command my menu for the day.  We ate what was placed in front of us or that was it.  Occasionally we were allowed to be finicky about certain things (my brother dislikes fish), but we did not dictate what we ate at home or even a restaurant.  My mom made that choice for us based on nutritional content.  But on the other hand, as a working mother I want to see restaurants and retailers realize that they are able not only to assist in educating the consumers on healthier choices but you can PROFIT from it.  Having healthier sizes reduces costs not  only for children but also for adults and it can attract a whole new customer base to your restaurant. 

Education is not just essential in this on-going health debate but just plain good business.  In the case of the young mother with an obese son, she lacked the education to know the real root of what was causing the problem.  I see companies like Whole Foods and Trader Joe's are addressing the health debate at the retail level and creating new business opportunities through educating consumers.  It is good for our communities and it is good for business.  I see that empowerment of food choices for our communities are needed for those who truly do not know the difference and how to make choices.  I also agree with the need to monitor the integrity of the content, which we are supplied, and tougher requirements about their stated nutritional value so we can make our choices based on facts not claims.   
 
The New York Times, for example, ran a lengthy Business section story on November 15, 2003 that began by accusing food companies of "exploiting" labeling laws in order to deceive consumers. "Food companies — including some that have pledged to act in the face of rising obesity rates — routinely exploit labeling laws that allow them to make their products seem less fattening than they really are, according to nutritionists and consumer groups."

Recently I collaborated with a beverage company on providing options to consumers and positioning products to niche markets.  I believe that this is great on the part of the companies that are willing to place their best efforts forward.  So whatever the driving force—whether it is to keep business, to be responsible, to re-capture the market they once had that is now health conscience—ultimately it boils down to revenue. 

 
Many of the soft drinks manufacturers have hundreds of brands from which to choose.  At no time was the young mother with the obese son forced to purchase the one filled with sugar and caffeine and consume them at such alarming quantities.  Education is key. Unhealthy portion sizes or unhealthy products will continue to be argued in the healthy debate.  I hope that education continues but in the meantime, I feel that restaurants have the right to serve delicious, savory foods in whatever portions they chose.  Delicious food in and of itself is not unhealthy.  The amounts consumed are the real issue. 

Consumers need smaller food portions – but in the meantime let the diner be aware.

Provecho!   

Chef LaLa
Contributing Editor, Comida News