According to a national study done earlier this year more than 17 million Australians are overweight or obese and almost 100,000 of these people suffer from diabetes and other weight related issues which lead to premature death. Sadly children are also being affected by this epidemic, with many children nowadays suffering from type 2 diabetes, high blood pressure, asthma, hypertension and sleep apnoea related to obesity.
Australia is becoming one of the most obese countries in the developed world, with figures doubling in the last 2 decades. Obesity also has a high economic impact on the nation. It has been estimated that 10% of the healthcare costs in Oz can be attributed to obesity related illness and the figures run into $56 billion a year.
Good Fork Week, an initiative by Unilever Food Solutions and Obesity Australia, is set to run from the 2nd to 28th October this year and will bring awareness to the issue of obesity in Australia. Those in the food service industry have been asked to join in the fight and participate in the campaign by making their menus more nutritious and healthier.
Although the majority of Australians have indicated in a survey that they wish to eat healthier, they still choose to eat out at least once a week, which is why restaurants need to be more aware of nutrition and serving their customers healthier meals.
This post on Hospitalitymagazine.com.au has more about the campaign:
The campaign urges chefs to make small tweaks to at least one dish on their menu to make it more nutritious by either using less salt, better fats, less sugar, more fruits and vegetables and/or limiting calories by looking at cooking techniques. Participating chefs will then become official Good Fork Week partners and will receive a merchandising pack to help them promote their association with the campaign in their own business. The chef’s ‘hero dish’ will also be promoted on the Unilever Food Solutions website.
Christine Manfield, acclaimed Sydney chef from Universal Restaurant, is the official ambassador of Good Fork Week and says all Australian chefs can help to tackle the country’s obesity crisis.
“Taking part in Good Fork Week can be as simple as adding more flavour to your dishes by using fresh herbs and spices instead butter or fat; substituting a serving of chips with a delicious salad; or perhaps grilling, steaming or baking your protein instead of frying, and re-evaluating portion sizes,” she said.
Source: http://www.hospitalitymagazine.com.au/food/news/chefs-to-help-tackle-obesity-with-good-fork-week
With restaurants making subtle changes towards healthier eating, diners can still enjoy their favourite meals with a fraction of the calories. Diners can also take a proactive approach and look out for restaurants and take-aways that are participating in Good Fork Week. Also check with your favourite restaurants whether they will be taking part and suggest that they do and ensure them of your support to encourage them. Also seek out restaurants that are taking a healthier approach to cooking in general, healthy food need not be tasteless, and it may be life-saving.