Chefs called to join Good Fork Week to fight obesity

MEDIA RELEASE
11 December 2012

Chefs across New Zealand called to join Good Fork Week to fight obesity

With almost 65 per cent of adults in New Zealand either overweight or obese*, and 13% of children obese with a further 22.5% overweight**, there is no doubt obesity is one of the biggest public health problems that New Zealanders face. New Zealand chef, Michael Van de Elzen of The Food Truck, is calling on chefs across the nation to join the fight against obesity by participating in the inaugural Good Fork Week.

The week, which is being launched by Unilever Food Solutions (UFS) in partnership with the New Zealand Nutrition Foundation, will be held from 4 – 10 March 2013.

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.

Michael Van de Elzen is excited to be the official Good Fork Week Ambassador and explains how easy it is for chefs to participate in the initiative.

“I believe when people eat out they shouldn’t have to substitute a fantastic meal which is full of flavour because eating healthily is a priority. As chefs we pride ourselves on our culinary skills and creativity when producing the perfect dish, I really feel it’s important that healthy food forms an essential part of our restaurant offering. Are you up for the challenge?” Mr Van de Elzen said.

A 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 72 per cent of Kiwi diners stating they would prefer to have slightly healthier food options when eating out, but more than half of the respondents perceived healthier options to be too expensive.

Participation in Good Fork Week is free of charge and all registered participants will receive a Good Fork Week Registration pack. Once they become an official partner, venues will receive a Good Fork Week Merchandising pack including Michael Van de Elzen’s own Good Fork Week menu item recipe, posters, stickers and wrist bands.

For more information on Good Fork Week and to participate, visit www.goodforkweek.co.nz or call 0800 367 756.

ENDS

*A focus on nutrition. Key findings of the 2008/09 New Zealand Adult Nutrition Survey
**A national survey of children and young people’s physical activity and dietary behaviours in New Zealand: 2008/09

ENDS

About Unilever Food Solutions

At Unilever Food Solutions, we help chefs all over the world serve tasty, wholesome meals that keep guests coming back for more.

We create ingredients that save precious prep time in the kitchen, without compromising on flavour or flair and constantly provide ideas and inspiration that keep your menu fresh and exciting. Our ingredients are some of the staples of professional kitchens in 74 countries around the world: Knorr, Hellmann’s, Lipton and more.

We’ve been in food since the 1880s. We’re chefs ourselves. So we understand that critical balance between impressing your guests and making a profit. And how to keep your menus and recipes fresh and exciting, as times and tastes change.

About New Zealand Nutrition Foundation
The New Zealand Nutrition Foundation is a professional, non-profit organisation whose members believe all New Zealanders should have access to accurate information to enable them to make informed choices about food and the effect it has on their health. We help New Zealanders make these choices by providing a balanced viewpoint on important issues around food, nutrition and health.
Key World Menu Report Five Findings

• 50% of people deliberately look for a healthy option on the menu
• 72% of people agreed that they would prefer to have slightly healthier food options when eating out
• 51% of people agree that healthy options tend to be more expensive
• Unlike other markets, the majority of New Zealander’s would not substitute part of a dish for something healthier. (In all other markets surveyed 50% or more would happily substitute for something more healthy)

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