With over 61 per cent of adults in Australia either overweight or obese and with one of the world’s highest rates of childhood obesity, there is no doubt obesity is one of the
biggest public health problems that Australians face. World renowned Australian chef, Christine Manfield of Universal
restaurant, is calling on chefs across the nation to join the fight against obesity by participating in the inaugural Good Fork Week.
The event, which is being launched by Unilever Food Solutions (UFS) in partnership with Obesity Prevention Australia, will be held during National Health Awareness month from 22 – 28 October 2012.
Good Fork Week encourages all chefs and food operators to commit to making small changes to at least one dish on their menu to provide a more nutritious option to their diners and in turn take a step forward in tackling the obesity epidemic.
Christine Manfield is excited to be the official Good Fork Week Ambassador and explains how easy it is for chefs to participate in the initiative.
“I am proud to be part of Good Fork Week, which aims to kick-start a change in the thinking and practice of our industry, and to help guests eat more nutritiously when dining out. I believe foodservice venues, from fine dining to the local pub, can all help contribute to the fight against obesity.”
“Taking part in Good Fork Week can be as simple as adding more flavour to your dishes by using fresh herbs and spices instead of butter or extra salt; substituting a side serving of chips with a delicious salad; perhaps grilling, steaming or baking a dish instead of frying, and re-evaluating portion sizes,” said Ms Manfield.
A Newspoll survey, commissioned by Unilever Food Solutions’ for their third World Menu Report, highlighted that foodservice venues around the world are not meeting their diners’ needs when it comes to providing nutritious options on their menu, with 74 per cent of Aussie diners stating they would prefer healthy food options when eating out, but many feel that the healthier options on menus are ‘more expensive’ and are often ‘not very filling’.