Chefs: A Passion for Nutrition Could Be Your Career Gold

As Healthy Eating Week 2017 comes to a close we’re asking what a passion for nutritious cooking could do for you career-conscious chefs.

The British Nutrition Foundation (BNF) – the movement behind Healthy Eating Week – may be celebrating its 50th anniversary, but healthy eating is only now really taking the hospitality world by storm.

While good old pizza still tops the instagram charts a whole gamut of health conscious creations are catching up. And even Pippa Middleton has gone from stylish party planning to Heartfelt, a book of recipes for a ‘healthy heart’.

We present the stats below:

Kids are getting fatter – Jamie Oliver’s Food Revolution campaign states that 41 million children worldwide under the age of five are overweight or obese. He believes we should be creating “…real, meaningful, positive change in the way our children access, consume and understand food.” ​

Millenials lead the charge – “Food and drink” is Pinterest’s most popular category and #food boasts over 200 million instagram posts as Generation Yum – as food trend expert Eve Turow and author of A Taste of Generation Yum: How a Generation’s Love for Organic Fare, Celebrity Chefs and Microbrews Will Make or Break the Future of Food calls Millenials – is turning from fashion to good food for its kicks.​​

Reports of food intolerance whether fiction, fad or fact is on the rise – A recent survey by Almondy – specialists in gluten-free cakes – found that one in five 18-34 year olds now considers themselves to have a food intolerance and consumes accordingly.​

Meat no longer has the monopoly – Veganism has risen by over than 360% in the last decade according to a poll of almost 10,000 people, carried out by Ipsos MORI in for the Vegan Society. So vegetables are increasingly taking centre stage. Check out a Telegraph piece on this here.

Wheat free is in favour – Euromonitor, the consumer data group revealed that 2016 saw global sales of gluten-free food leap 12.6% year on year compared with overall packaged foods growth which was just over 4%.

Milk free is being lapped up – The same Euromonitor report also stated that demand for lactose-free products had jumped 9.2% from 2015-2016.

In the raw – Eventbrite, the online event organising platform – saw a 64% increase in raw food events taking place across the UK, according to their 2015 Food & Drink Event Trends Report as the term ‘raw vegan’ goes from tie-dye to trendy.

Hospitals are marking a change – Famed for inedible food over 50 hospital food outlets hold a Catering Mark. Awarded by the Soil Association – the UK’s leading food and farming charity and organic certification body – the Catering Mark acknowledges those institutions taking steps to use fresh and animal welfare friendly ingredients. And cites Denmark’s aim for 60% of public sector catering to be organic by 2020 as something the UK should aim for too.

In short, a passion for food and our increasing awareness that we are, to some extent, what we eat is seeing the face eating out begin to change.

21st century chefs need to think fresh. They need to know where to source the best produce. And perhaps most of all today’s chefs need to understand that ‘wellness’ isn’t just a fad but a lifestyle being championed by everyone from celebrity bloggers to the NHS.

And, if you need a little career support along the way Angel is here.

Next Steps: What do you think about today’s foodie stats? Got any thoughts on what you’ve read? Or are you looking to take on a chef role and need some real-life help? If so let us know!

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