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Welcome back to another episode of The Healthy Menu. Meet Sherie Nelson, Director of Wellness at Elior North America. Elior North America is a family of distinct hospitality companies with more than 50 years of industry experience, with a passion for food, service, and excellence. Sherie believes food service is the gateway to teaching Americans how to eat for their health. As the Wellness Director at Elior North America, she has the remarkable opportunity to bring her strong belief that food influences health to a large audience – over 1 million customers daily.  With nearly 20 years of nutrition, wellness, and food service experience, she currently leads all nutrition and wellness programs and initiatives within all Elior segments, including healthcare, higher education, business dining, and K-12, and contributes to employee wellness programming. Sherie is a registered dietitian nutritionist and has an MBA and Master’s in Arts of Management from the College of St. Scholastica. When not promoting wellne

Welcome to a very special episode with The Healthy Menu x Devour! Food Film Fest. Hosted by Sonia Couto, today's guest is award-winning chef and food advocate, Michel Nischan. Four-time James Beard Award-winner Chef Michel Nischan has been dubbed the “Godfather” of advocacy in the culinary world, maintaining the longest-standing record fighting for a more sustainable, resilient, and equitable food system through policy change. Michel is Co-Founder of the James Beard Foundation Chef Boot Camp for Policy and Change, and the only chef in America to change the Federal Farm Bill, twice, through his non-profit organization Wholesome Wave. Wholesome Wave was founded in 2007—the same year both of his restaurants were listed on Condé Nast’s Top 95 Restaurants in the World (Pure in Mumbai, India, and The Dressing Room Restaurant in Westport, CT). The festival has become a destination for celebrities and notable chefs including Anthony Bourdain, Phil Rosenthal, Jacques Pépin, Dominique Crenn, Chuck Hughes, Sam Cass, Mi

Welcome to a very special episode with The Healthy Menu x Devour! Food Film Fest. Hosted by Sonia Couto, today's guest is Chef Michael Howell, the Founder and Executive Director of Devour! Fest. Michael is also the consulting Chef at The Green Turtle Club in Abaco, Bahamas and for more than 25 years, he has been a leading chef across the United States, Canada, and The Bahamas. Michael owned and operated Tempest, an award-winning restaurant in Wolfville, NS. Michael has twice cooked at New York’s prestigious James Beard House. His cookbook, Atlantic Seafood, was runner-up at the 2010 Taste Canada awards that was recently re-released in an updated second edition. Michael is the former Co-Chair of Slow Food Canada and was honoured with the Queen Elizabeth II Diamond Jubilee Medal in 2011 for his contributions to improving the food system for all. He was Nova Scotia Local Food Hero in 2010 and named Taste of Nova Scotia’s Culinary Ambassador in 2015. Devour! was awarded the 2017 Canadian Treasures award for Innov

Welcome to a very special episode with The Healthy Menu x Devour! Food Film Fest. Hosted by Sonia Couto, today's guest is award-winning chef, Doug McNish. Doug is a globally recognized Executive Chef, consultant, and author, appearing on numerous national and international television shows. His cookbooks include the bestselling Eat Raw, Eat Well (2012), Vegan Everyday (2015), and The Classics Veganized (2020)—all of which have won the Gourmand Award for Best Vegan Cookbook in the world. His work has helped make vegan cuisine go mainstream, and he is devoted to his vocation and activism in the name of ethics, health, and the environment. The festival has become a destination for celebrities and notable chefs including Anthony Bourdain, Phil Rosenthal, Jacques Pépin, Dominique Crenn, Chuck Hughes, Sam Cass, Michael Städtlander, Normand Laprise, Michael Smith, Gordon Pinsent, Jason Priestley, Lidia Bastianich, and Bill Pullman. Each year, top chefs from across Canada and around the world collaborate on special d

In this episode, Sonia Couto spoke with Rym Selmi, the Founder of Miiro. Miiro offers plant-based and low-sugar chocolates and baking goodies. They discuss the plant-based market, as well as Rym's story, and how Miiro got started. This episode was taken from a recorded live on September 2022. The Healthy Menu is sponsored by MenuSano, a nutrition analysis and recipe costing software.  Miiro: https://miiro.co/  Miiro Instagram: https://www.instagram.com/miiro_plantbased/ ===== MenuSano: www.menusano.com MenuSano Instagram: https://www.instagram.com/menusano/ MenuSano Facebook: https://www.facebook.com/menusano MenuSano LinkedIn: https://www.linkedin.com/company/menusano

Welcome back to another episode of The Healthy Menu. Today, Sonia Couto is here to discuss the technology tools available to take control of your health. Check out all the tools that Sonia talks about below. This episode was taken from a recorded live on June 2022. Oura Ring Muse 1byone Vivoo Wellness Tracker Airthings ========= MenuSano Instagram: https://www.instagram.com/menusano/ MenuSano Facebook: https://www.facebook.com/menusano MenuSano LinkedIn: https://www.linkedin.com/company/menusano

Nutritional fact-value information has been proven to drive changes in consumer behavior. It is vital for informing decision-making for purchases, and provides protection for both consumers and manufacturers. Nutrition labels are vital for consumers who are on a diet of any kind, or have a medical condition and/or allergy that prevents them from eating certain things. As a result, nutrition labels and accurate nutrition label software has become increasingly important. Food manufacturers must ensure that all of the boxes are checked and every mandated component of the label must be present. Read more on this topic: Things That MUST be on a Food Label ========= MenuSano Instagram: https://www.instagram.com/menusano/ MenuSano Facebook: https://www.facebook.com/menusano MenuSano LinkedIn: https://www.linkedin.com/company/menusano

In this episode, MenuSano founder Sonia Couto spoke with Sean Beckingham, the President of Branding & Buzzing. Branding and Buzzing is Canada’s leading food & beverage marketing agency, buzzing about consumer & foodservice brands. Together they discussed food marketing and branding, food packaging essentials, and marketing tips for food businesses. Branding & Buzzing Instagram: https://www.instagram.com/brandandbuzz/ Branding & Buzzing Website: https://brandingandbuzzing.com/ ========= MenuSano Instagram: https://www.instagram.com/menusano/ MenuSano Facebook: https://www.facebook.com/menusano MenuSano LinkedIn: https://www.linkedin.com/company/menusano

The Nutrition Labeling and Education Act in the U.S. and other similar laws in other countries was designed to help consumers make more informed choices about what they eat. Through the use of nutrition information on food packages along with other important information such as ingredients, nutrition facts, and nutrition data, consumers can get more information on the food they are eating and how healthy it is. Nutrition labelling errors happen all too often in manufacturing facilities around the world. These mistakes lead to financial loss for manufacturers due to recalled products and legal issues such as lawsuits from consumer groups or individuals who were affected by nutrition label inaccuracies. Read more on this topic: The Top Reasons for Label & Packaging Errors in Food Manufacturing ========= MenuSano Instagram: https://www.instagram.com/menusano/ MenuSano Facebook: https://www.facebook.com/menusano MenuSano LinkedIn: https://www.linkedin.com/company/menusano

In this episode, MenuSano founder Sonia Couto spoke with Tamir Barzilai, the CEO and Co-Founder of Honeycomb. The Honeycomb.ai app makes it easy for restaurants to display dietary information on their menu in a way that is totally automated. Together, these two Founders spoke about Honeycomb's story and the impact of nutrition and allergen technologies in the food and beverage industry. Honeycomb Instagram: https://www.instagram.com/honeycomb_app Honeycomb Website: https://www.honeycomb.ai ========= MenuSano Instagram: https://www.instagram.com/menusano/ MenuSano Facebook: https://www.facebook.com/menusano MenuSano LinkedIn: https://www.linkedin.com/company/menusano

In July 2016, a fifteen-year-old girl named Natasha Ednan-Laperouse suffered a fatal allergic reaction after eating an olive, artichoke, and tapenade baguette. The product contained sesame seeds, which Natasha was allergic to, and following the consumption of the food product, Natasha, unfortunately, passed away from anaphylaxis. This all ensued due to the food product not containing the appropriate allergen information, ultimately causing her death. The incident prompted Natasha’s family to campaign for increased legislation around appropriately labelling food products to include all ingredients and potential allergens. This resulted in the introduction and implementation of Natasha’s Law. Read more on this topic: Natasha’s Law and New Labelling Requirements ========= MenuSano Instagram: https://www.instagram.com/menusano/ MenuSano Facebook: https://www.facebook.com/menusano MenuSano LinkedIn: https://www.linkedin.com/company/menusano

What exactly is an added sugar? Added sugars are syrups and sugars that are added to foods or beverages during preparation or processing. They are often found in foods low in other nutrients such as dairy and grain-based desserts, sweets, and sugar-sweetened beverages. In this Bitesize episode, we will be discussing Displaying Added Sugars on your Nutrition Facts Labels. Read more on this topic: What You Need to Know About the New Nutrition Facts Labels ========= MenuSano Instagram: https://www.instagram.com/menusano/ MenuSano Facebook: https://www.facebook.com/menusano MenuSano LinkedIn: https://www.linkedin.com/company/menusano

In the recent past, as awareness around health and nutrition has increased, more attention is being drawn to various dietary trends. New, popular dietary trends such as the Mediterranean diet, plant-based diet, veganism, and vegetarianism, to name a few, have dramatically grown in popularity. This has forced consumers to take a close look at their eating habits and the nutritional value of what they are consuming regularly. Read more on this topic: How to Cater to Dietary Trends Using Nutrition Analysis Software ========= MenuSano Instagram: https://www.instagram.com/menusano/ MenuSano Facebook: https://www.facebook.com/menusano MenuSano LinkedIn: https://www.linkedin.com/company/menusano

Food labeling is one of the most essential components of any food-based industry. Beyond transparency, it allows people to determine, choose, and upkeep their dietary needs and health plans. This episode looks at the benefit of labelling on your food products.  Read more on this topic: The Benefits of Labeling: Featuring Your Off the Shelf Food Products and Nutrition Facts ========= MenuSano Instagram: https://www.instagram.com/menusano/ MenuSano Facebook: https://www.facebook.com/menusano MenuSano LinkedIn: https://www.linkedin.com/company/menusano

In this episode of the Healthy Menu Podcast, we’ll be discussing creating a CFIA compliant nutrition fact label featuring Christine Billinger, Design & Marketing Manager. Chrsitine will talk about nutrition fact label exemptions, rules to remember when displaying labels, changes and more. A nutrition fact label is designed to reflect the most up-to-date recommendations from each country’s respective governing body regarding the nutrition facts of certain foods. The mandated contents of a label are routinely updated, and makes it easier and more accessible for consumers to understand the nutritional value of the food they are buying and make healthier and more informed choices about their diets. It can be challenging to ensure that you as a food and beverage manufacturer are remaining compliant and keeping up with the latest guidelines. Christine expanded on creating a CFIA compliant label when we spoke earlier. References: Foods Usually Exempt from Carrying a Nutrition Facts Table CFIA Website =========

We've seen an increasing number of changes when it comes to the foodservice industry. The biggest is how many businesses have pivoted to adapt to the behaviours of their guests as well as public health guidelines. This episode looks at some of these changes and how business owners can shift their outlook on traditional ways of running food businesses. References: How Restaurants Are Changing Because Of The Coronavirus Pandemic - NBC Nightly News Meal Kit Delivery Services on the Rise Open for Takeout: How Nutrition Analysis Software Serves the Foodservice Industry ========= MenuSano Instagram: https://www.instagram.com/menusano/ MenuSano Facebook: https://www.facebook.com/menusano MenuSano LinkedIn: https://www.linkedin.com/company/menusano

Hello! Welcome to The Healthy Menu Podcast. I’m Karan and I’m your host. Joined this episode by Thao Nguyen, who, in 2016 founded Bonbon Collections after wanting to be able to serve cakes and healthy sweets to her daughters. Because they have allergies, Thao was afraid of them feeling sidelined at school or at children's parties because of their allergies. Bonbon Collections specializes in the manufacture of pastries, sweet treats and gourmet pleasures free from Top-10 allergens, no gluten, no artificial dyes or artificial ingredients. 100% of the products are natural and vegan. In this conversation, Sonia spoke with Thao about the growth of Bonbon Collections, how it’s mission contributed towards the growth of the company, their experience on Dragon’s Den and much more. This conversation was taken from an Instagram Live recorded on November 2020. Bonbon Collections on Instagram: https://www.instagram.com/bonboncollections/ Website: https://www.bonboncollections.com ========= MenuSano Instagram: https://www.

This Bitesize episode discusses Nutrition Analysis, how we can understand it and why it’s so important, especially for foodservice and hospitality businesses and restaurants.  This episode takes from a recent post published on the MenuSano blog.  Interactive Nutrition Label  Canadian Food Inspection Agency article ========= MenuSano Instagram: https://www.instagram.com/menusano/ MenuSano Facebook: https://www.facebook.com/menusano MenuSano LinkedIn: https://www.linkedin.com/company/menusano

In this episode, we were joined by Chef Luciano Schipano, Executive Chef of Nova Ristorante and Founder of Culinarium, an event and kitchen space based in Toronto. He spoke with Sonia Couto, Founder of MenuSano, an Online Nutrition Analysis & Recipe Costing software. Born in Canada and raised in Italy, Luciano Schipano has always been food’s number one fan. Instead of spending his childhood biking around his neighborhood and playing with his friends, he chose to master the art of cooking. Since childhood, he has been learning about the intricacies of flavors and the nutritional value of food. Luciano and Sonia spoke about Culinarium, taking care of his guests' health with the food that he makes, and the benefits and features of MenuSano. This conversation was taken from an Instagram Live recorded on August 2020. Luciano's Instagram: https://www.instagram.com/lucianoschipano/ Culinarium: https://www.instagram.com/culinarium.to/  Nova Ristorante: https://www.instagram.com/novaristorante/ ========= Me

Most places in the world are lucky enough to be in the reopening stage whilst  some others are still stuck in lockdown. Regardless of where your economy is, we wanted to talk a little bit about reopening foodservice and restaurant businesses and what that could actually look like. Most of the content of this podcast has been taken from our new e-book, Operating in the New Era: A Post-COVID E-book for restaurants and food services. Link to the MenuSano e-book: http://ow.ly/Cj6c50AXThH Link to Nourish Food Marketing's Template: http://ow.ly/fC4B50AXTpP ========= MenuSano Instagram: https://www.instagram.com/menusano/ MenuSano Facebook: https://www.facebook.com/menusano MenuSano LinkedIn: https://www.linkedin.com/company/menusano