February 13, 2015 by Jennifer Goggin, Co-Founder of Farmer's Web
Here are Farmer's Web's 5 tips for how you can source better products for your establishment.
“Mr Verstraeten's dream is to see that crimson logo appear on menus around the world -- at fast-food stands and four-star palaces, on cruise ships and in college cafeterias.”
- Jeff Gordinier, The New York Times
“Chefs seek a new culinary seal of approval for healthy dishes”
- Alice Park, TIME Magazine
“Is your meal SPE Certified? Forget farm-to-table -- a new categorization is taking over the food world.”
- Heidi Mitchell, Departures
“As a leading college and university-dining operator, partnering with SPE Certified, a highly regarded health food certifier, will solidify UMass’ reputation as one of the healthiest colleges in the nation for student dining.”
- Ken Toong, UMass Amherst
“Traditionally, healthy meant it didn’t taste good. But SPE has brought together the culinary experts with nutrition experts and created something that really tastes fantastic.”
- Eric Rimm, ScD, Harvard School of Public Health
“The key is being smart about ways to combine foods so that they are not only nutritious, but healthy.”
- Jeffrey Blumberg, PhD, Tufts University
“Fabulous, finally a healthy alternative and certification. As a person with heart disease eating out is a real gamble, at least now there is a standard I can look for. Godspeed.”
“We hope that more restaurants adopt SPE standards to forge better health.”
“Hold the Butter; YAY! Finally taking eating out to the next level!”
“What I love about SPE is that it’s not just farm to table; it respects the integrity of how we grow food and takes it to the plate in healthful ways.”
- Suko Presseau, McEnroe Farm
“Danji has 3 SPE-certified dishes! A choice to eat healthy.”
- Hooni Kim, Danji
“Two interesting articles on healthy eating - Hold the Butter NYTimes, Salt in the WSJi [sic] both articles feature the same restaurant.”
- Martha Stewart
“SPE Certified is like a delicious-healthy guarantee. I hope more restaurants participate.”
- Ellie Krieger, R.D.
“If you haven't heard of SPE Certified, check it out in The New York Times.”
- Toby Amidor, R.D.
“Congrats, you are doing great, healthy and delicious things.”
- Kelly Ahearn, R.D.
“SPE combines cutting-edge research with international health standards and is kept up to date by a scientific committee of world-renowned nutrition experts and scientists.”
- Catharine Powers, MS, RD, LD and Mary Abbott Hess, LHD, MS, RD, LDN, FADA, co-authors of "Essentials of Nutrition for Chefs (2nd Edition)"
“A special word of deep gratitude goes to the amazing SPE (Sanitas Per Escam, or Health Through Nutrition [sic]) culinary nutritionists who created the food plans and recipes that, with every bite, guarantee you'll reclaim your brain's reward system.”
- Pamela Peeke, MD, author of "The Hunger Fix"
“Changing the way I eat made me MUCH healthier. A little red squiggle might make me want to eat out again.”
- Julia Moulden, Author