Obesity Lawsuits and the Culinary Arts Industry
By Sarah Clark
Sarah.clark@chefschoolreview.com
Chef School Review Columnist
Should restaurants and food and beverage companies be held liable for America's weight problem? As someone who aspires to a career in the culinary arts, you may be concerned about developments in this emerging political and public health issue.
As a chef or someone with a restaurant job, you might not be directly affected by obesity lawsuits, but the restaurant you work for, especially if it's a national chain, could be a target of groups seeking to hold corporations responsible for America's growing obesity problem.
If you hold a chef job, chances are you won't hear a lot about this topic working at the corner bistro. However, you may be confronted with the decision to alter your menu to include more heart-healthy and waist-line friendly options.
Whatever career in the culinary arts you choose--chef, baker, or bistro manager-- stay abreast of developments in dietary trends and policy debates involving food-related health issues, such as obesity. These developments could, after all, influence your customer’s decisions about what they eat and where they dine out.
Sarah.clark@chefschoolreview.com
Chef School Review Columnist
Should restaurants and food and beverage companies be held liable for America's weight problem? As someone who aspires to a career in the culinary arts, you may be concerned about developments in this emerging political and public health issue.
As a chef or someone with a restaurant job, you might not be directly affected by obesity lawsuits, but the restaurant you work for, especially if it's a national chain, could be a target of groups seeking to hold corporations responsible for America's growing obesity problem.
The Cooking and Hospitality Institute of Chicago (CHIC) prepares more students in the Chicago area for successful careers in food service than any other culinary school — using the traditional, European hands-on approach to culinary education that was previously difficult to obtain in the Midwest. Affiliated with the prestigious Le Cordon Bleu, CHIC combines classical cooking techniques with leading-edge American technology.
The Food and Restaurant Industry's Position
The National Restaurant Association, along with several consumer and culinary industry-related organizations are against obesity lawsuits. In general, these groups feel that Americans should have the right to have a variety of foods available for their consumption and that personal responsibility and education should play a greater role in curbing obesity than courtrooms and lawyers.Obesity: A Job for Individuals to Address, Not Attorneys
In support of the culinary industry, The U.S. Chamber of Commerce issued a report that argued America's obesity epidemic is linked to a more sedentary lifestyle and an increase in the total number of calories people consume. This emphasizes that belief that obesity is not a result of the availability of certain foods. Lisa A. Rickard, president of the Chamber Institute for Legal Reform said "Overweight Americans will not find the solution to obesity in the courtroom but in making wise choices to eat smaller portions and healthier foods wherever they go."Chef Jobs and Other Culinary Arts Careers: How Might They be Affected?
If you plan to pursue a culinary arts career in restaurant management, it may be in your interest to follow issues such as these. You'll want to be prepared to field questions from customers about whether your restaurant is offering low-calorie, healthy foods for concerned consumers.If you hold a chef job, chances are you won't hear a lot about this topic working at the corner bistro. However, you may be confronted with the decision to alter your menu to include more heart-healthy and waist-line friendly options.
Whatever career in the culinary arts you choose--chef, baker, or bistro manager-- stay abreast of developments in dietary trends and policy debates involving food-related health issues, such as obesity. These developments could, after all, influence your customer’s decisions about what they eat and where they dine out.
Sources:
U.S. Chamber of Commerce Report National Restaurant AssociationAbout the Author
Sarah Clark is a freelance writer based in Arlington, Virginia.Posted on September 22, 2005 at 2:43 PM
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