Great meals start with wholesome,
Now more than ever, the food we crave and love needs to be the healthiest it can be.
At Boston Market we're absolutely committed to our mission of helping families eat better. Our food has the homemade taste people love ... but we want to offer more than that. That's why we are always striving for better-for-you recipes and ingredients.
Our chefs, led by the talented Louis Riccatone, are busy testing and re-testing recipes until they meet our high standards. Recently they've achieved some pretty groundbreaking results for healthier dining:
In 2008, we reduced trans fat to less than 0.5 grams per serving in our chocolate cake, cornbread, meatloaf, pot pies and poultry gravy.
We've cooked up a variety of lunch and dinner items that are 550 calories or less. For example, a quarter of our white meat skinless rotisserie chicken with garlic dill new potatoes and fresh steamed vegetables, is only 400 calories with 0 grams of trans fat. Our menus in every restaurant list some of the 100+ options, and guests can always ask their server for suggestions.
We are a proud member (and the first restaurant member) of the National Strategic Partner program for MyPlate. MyPlate, the federal guidelines for healthy eating adopted in 2010 to replace the older food pyramid model, launched its first key message in 2011: "make half your plate fruit and vegetables." Along with 85 other members such as the Academy of Nutrition and Dietetics and the Produce for Better Health Foundation, we strive to get the word out about the importance of balanced eating.
And in 2012 we made a commitment to fight high sodium content. We removed salt shakers from every table in our restaurants to encourage guests to taste their food first. We are also reducing sodium content in our signature items by 20 percent. Our goal is to have an overall 15 percent reduction in our entire menu by 2014.