Page 236 - How to Be a Conscious Eater - Making Food Choices That Are Good for You

fast service, upscale décor, medium price points, and generally
high quality and more transparent sourcing and preparation.
Full-service restaurants, on the other hand, what you might call
“sit-down” restaurants, are those with waiters and a slower
pace, a nicer ambience, and higher cost. They’re more for spe-
cial occasions, maybe once a month versus multiple times
a week.
In my day job, I work to support the restaurant and food-
service industries and help make their menus healthier and
better for the environment. I love my work and believe in it. But
research consistently shows that meals we make ourselves are
most often better for us. They’re generally cheaper, too. And
they give us greater control and transparency
over what we put in our bodies. So, when-
ever you’re choosing a restaurant,
keep that broader context in
the back of your mind.

Stuff that’s made in restaurant kitchens 225

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