How to Be a Conscious Eater

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.

St u f f t h at’s made in restaurant kitchens 225

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