Findings:
Food as medicine is a concept that recognizes the power of food to prevent and treat disease.
The concept is gaining traction in various segments of the foodservice industry, including healthcare, K-12, and airlines.
Foodservice operators are increasingly focusing on providing healthy and nutritious meals that can improve the well-being of their customers.
The perception of hospital food is changing, with more emphasis on flavor and presentation.
K-12 schools are focusing on making healthy food fun and engaging for students.
Airlines are offering healthier meal options, such as wellness entrees.
Key Takeaway:
Food as medicine is a growing trend in the foodservice industry, with operators increasingly recognizing the importance of providing healthy and nutritious meals.
Trend:
The trend towards food as medicine is likely to continue as consumers become more health-conscious and demand healthier food options.
Conclusions:
Food as medicine is a complex issue with many challenges, but it also presents a significant opportunity for the foodservice industry to make a positive impact on the health of their customers.
By providing delicious and nutritious meals, foodservice operators can help to improve the well-being of their customers and contribute to a healthier society.
Implications for Brands:
Foodservice brands should focus on developing healthy and nutritious menu items that appeal to a wide range of customers.
Brands should communicate the health benefits of their food in a clear and engaging way.
Brands should partner with healthcare providers and other organizations to promote the concept of food as medicine.
Brands should invest in research and development to create innovative food products that can improve health outcomes.
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