Design Thinking Breakfast at Fritai

Last week, we had our first community engagement event in New Orleans: a design thinking breakfast! These events are hosted by Tulane University’s Taylor Center, as informal and playful community-building spaces for experimenting with design, design thinking, and related methods for social impact. We spent the morning at Fritai, a Haitian restaurant located in theContinue reading “Design Thinking Breakfast at Fritai”

La Lonchería: Highlighting Nutritious Foods in Contemporary Mexican Cuisine

La Lonchería, a lively sit-down restaurant in Bushwick, Brooklyn, is a site for community gatherings and connections with Mexico. The owners, Oscar Leon Bernal and Chef Danny Mena, are Mexican natives who strive to bring their country’s contemporary cuisine to the table and change the narrative of Mexican food as unhealthy, greasy dishes loaded withContinue reading La Lonchería: Highlighting Nutritious Foods in Contemporary Mexican Cuisine

Que Chevere: Innovative Seasonal Veggie Adaptations to Puerto Rican Cuisine

Que Chevere brings the Lower East Side community together to enjoy classic Puerto Rican cuisine. The owner, Mike Petrovitch, opened the restaurant back in 2018 as a homage to his Puerto Rican Heritage and to bring Autism Awareness to his community to honor his son and grandson. As a true Latin American Restaurant in Action,Continue reading Que Chevere: Innovative Seasonal Veggie Adaptations to Puerto Rican Cuisine

Learning from Experts: Lourdes Castro on making healthy Latin food delicious

Many people in the US associate Latin restaurants with greasy, cheesy, fattening foods. Those unfamiliar with Latin food and the diversity within that designation might expect these qualities from Latin restaurants and use them to assess “authenticity.” This notion has allowed the idea that traditional Latin foods can’t be healthy which is a tough thingContinue reading “Learning from Experts: Lourdes Castro on making healthy Latin food delicious”

Innovative Collaborations with New Orleans Restaurants: Eat Fit NOLA

The move to our new home, New Orleans (NOLA), brings opportunities for new collaborations. We found an organization whose work with local restaurants aligns with ours: Eat Fit. Eat Fit is a program designed to encourage chefs to offer menu items that promote good health. The Eat Fit menu seal helps customers identify foods thatContinue reading “Innovative Collaborations with New Orleans Restaurants: Eat Fit NOLA”

Learning From Experts: Lourdes Castro MS RDN on Latin Restaurants and Healthy Eating

If you’re like many people who made a New Year’s resolution to eat healthier or perhaps, to lose weight, now might be about when you’re really struggling with your goals. Restrictive diets and bland foods make it pretty difficult to maintain a healthy eating goal. This is especially apparent when dining out. Large portion sizesContinue reading “Learning From Experts: Lourdes Castro MS RDN on Latin Restaurants and Healthy Eating”

Que Chevere – In Action

The name of this project is Latin American Restaurants in Action, and a major part of it is to encourage and promote the work of exceptional Latin restaurants that do exactly that. What it means to be “in action” really depends on how you look at it. When we think of restaurants in action, weContinue reading “Que Chevere – In Action”

Learning From Experts: Prof. Rosa Abreu-Runkle on Hiring and Retaining Restaurant Staff

It’s no news that in the past 18 months, the restaurant industry as a whole, has faced a multitude of endlessly evolving challenges, the ripple effects of which will likely continue for the foreseeable future. Millions of restaurant workers were laid off in 2020 when so many restaurants shut their doors due to the pandemic.Continue reading “Learning From Experts: Prof. Rosa Abreu-Runkle on Hiring and Retaining Restaurant Staff”

Healthy eating promoting innovations in restaurants: A look at the past 20 years (New Publication!)

Sharing our latest publication, examining how restaurants have created innovations facilitating healthier eating in the past 20 years.