September 10, 2018 by Doreen Garelick, Dietetic Intern
Headlines are meant to grab your attention, but sometimes they can go distort the truth. Dietetic Intern Doreen Garelick dug…
September 10, 2015
AUSTIN, TX, September 9, 2015 — Snap Kitchen is pleased to announce a 3-star certification from SPE Certified, a NYC-based organization that evaluates hotels, restaurants and universities around the globe on the health and sustainability of food served. Snap Kitchen is the first establishment in Texas and only the second in Illinois to become SPE certified.
SPE Certified is a third-party certification program that assesses a restaurant’s operation and menu against science-based nutrition and sustainability criteria and scores the operation on a scale of 1 to 3 stars. The SPE seal is a way for restaurants and foodservice providers to address sustainability and personal health concerns, and to ensure consumer confidence by establishing a recognized standard. The SPE philosophy extends beyond the farm-to-table movement of locally sourcing ingredients by applying specific guidelines to the preparation of food to enhance its nutritional benefits.
The tenets of SPE include emphasizing seasonal fruits and vegetables throughout the meal, using “good” fats of higher nutritional quality while limiting unhealthy saturated fats and eliminating industrial trans-fats, and promoting sustainability by encouraging more plant-based dishes and, when applicable, the use of products from responsibly raised animals. SPE also values preparation techniques that preserve the integrity of the ingredients as well as the use of minimally processed foods to limit added sugar, sodium and unwanted additives. Finally, SPE encourages food service providers to highlight key allergens so diners can make informed choices.
“We are humbled and honored by SPE’s recognition,” says Co-founder and President Martin Berson. “Since day one, we have focused on making it easy for people to buy tasty and flavorful entrées that meet a high standard for nutrition and sustainability. This award is a sign that we have made an impact, and we hope to continue to raise the standard within the food service industry.”
To further raise the standard and commitment to clean food, Snap Kitchen is unveiling several changes to the menu, including removing agave nectar and sourcing only “never-ever” meats.
“Snap Kitchen is the perfect candidate for SPE certification because they are committed to the health and well-being of their customers and the planet. They go above and beyond to continuously improve and provide customers with the best product possible,” says Allison Aaron, Culinary Nutritionist at SPE Certified. “We are proud of Snap Kitchen for earning their 3-star certification, though we are not shocked at how well they scored. This certification is simply a testament to the amazing work they do day in and day out.”
About Snap Kitchen
Austin-based Snap Kitchen is dedicated to bringing customers flavorful, handcrafted food that supports a commitment to local, organic ingredients and healthy cooking. Ninety-nine percent of the menu is gluten free with a vast selection of vegetarian, vegan, paleo, dairy free, carb conscious and sodium conscious options. Snap Kitchen currently has 30 locations in Austin, Dallas, Houston and Chicago.
About SPE Certified
SPE® Certified is a unique, third-party certification, which recognizes a foodservice establishment's commitment to nutrition, sustainability and importantly, its customers' well-being. SPE stands for Sanitas Per Escam (Latin for “Health Through Food”), and its mission is to provide a universal, trusted standard for healthy and delicious dining outside of the home. SPE Certified’s guidelines combine cutting-edge research with international health standards, validated and updated continuously by world-renowned nutrition experts. Buildings have LEED; household products have the Good Housekeeping Seal of Approval; food now has SPE Certified. For more information, visit www.SPEcertified.com.
For press inquiries, including photo and recipe requests, and interviews with SPE's Executive Team and Scientific Committee, please contact:
VP, Culinary Nutrition & Sustainability
New York, NY 10011