Color brings new life to veggies
Salad Savoy's success can be attributed to what Moore calls the company's "triad of success:" color, taste and nutrition. Dr. Seuss-esqe veggies are a delight to look at, but there's more to the equation. With evolving produce, chefs are given the opportunity to be more creative in the kitchen -- it's like adding more paint variations to their palettes. And their patrons enjoy the variety. "Thanks to the 'foodie movement,' people are enjoying going out and seeing and eating unique food," Moore tells The Huffington Post. And since the chefs are given more creativity, "some vegetables are incorporated in the center plate," becoming the main event rather than a measly side dish (as veggies have been served in the past).
A focus on a vegetables' aesthetics, then, can increase the consumption of them: When veggies are nice to look at (and taste), chefs become more eager to make them the stars of their plated performance. It might be a stretch, or a too-intense optimistic wish, but perhaps a progressing focus on vegetable display could change the way Americans eat. Research shows that plant-based diets -- or even just diets that incorporate a lot more veggies -- can help prevent diabetes, lower risk for cardiovascular diseases and support a healthy waistline. In a country where more adults are overweight than not, these benefits are desperately needed.
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