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Challenges and Opportunities Associated with Whole Grains Use in Twin Cities Restaurants: A Food Systems Perspective

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Listed:
  • Ringling, Keagan
  • Yangas, Alexander
  • Riley, Melissa
  • Korczak, Renee
  • Marquart, Len

Abstract

Increasing whole grain (WG) availability in restaurants allows consumers to make healthier choices with minimal effort while improving adherence to the Dietary Guidelines. To understand challenges associated with increasing WG availability in Twin Cities (Minneapolis & St. Paul, Minnesota, USA) restaurants, interviews and focus groups were conducted with 24 local, national, and international food system members. This report identifies food system barriers, including policy, business, and societal pressures, that limit availability of WG based foods in restaurants. Insight provided by this study allows consortium members from various sectors and disciplines to work on a precompetitive basis to include more WG in Twin Cities restaurants.

Suggested Citation

  • Ringling, Keagan & Yangas, Alexander & Riley, Melissa & Korczak, Renee & Marquart, Len, 2019. "Challenges and Opportunities Associated with Whole Grains Use in Twin Cities Restaurants: A Food Systems Perspective," Journal of Food Research, Canadian Center of Science and Education, vol. 8(4).
    • Handle: RePEc:ags:aesjfr:405584
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    File URL: https://ageconsearch.umn.edu/record/405584/files/5d05e6dc61065.pdf
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    References listed on IDEAS

    as
    1. Chase, Kellie & Reicks, Marla & Srinvasan, Purnima & Marquart, Len, 2004. "Perceptions of Members of the American Association of Cereal Chemists Regarding Production of Whole Grain Foods," Journal of Food Distribution Research, Food Distribution Research Society, vol. 35(3), pages 1-7, November.
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