Healthy Eating

Aramark revising menus to cut fat, boost produce, grains

This June 22, 2015 photo shows weekend lemon chicken diner in a bag in Concord, N.H. Chicken legs and thighs are luscious in texture and full of flavor and protein. They also are much lower in saturated fat than most cuts of red meat, and they offer more iron per serving than chicken breasts. This dish is from a recipe by Melissa d’Arabian. (AP Photo/Matthew Mead)

This June 22, 2015 photo shows weekend lemon chicken diner in a bag in Concord, N.H. Chicken legs and thighs are luscious in texture and full of flavor and protein. They also are much lower in saturated fat than most cuts of red meat, and they offer more iron per serving than chicken breasts. This dish is from a recipe by Melissa d’Arabian. (AP Photo/Matthew Mead)

By The Associated Press

PHILADELPHIA >> The food services giant Aramark is pledging to create healthier recipes for the 2 billion meals it serves each year in schools, hospitals, sports arenas and other settings.

Aramark has teamed with the American Heart Association on a program to cut fat and sodium by 20 percent by 2020.

The company has pledged to boost the amount of fruits, vegetables and whole grains in its meals by the same amount over five years.

Philadelphia-based Aramark also provides meals for universities, businesses and special events including the Pope’s visit to the city next month.

Aramark spokeswoman Karen Cutler says the company is offering new menu items and tweaking stadium food and other “indulgent” options.

The company expects its shopping list for produce to climb from 200 million pounds to 240 million pounds each year.

Categories: Healthy Eating

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