What are the healthiest options at Panera Bread. How can you make nutritious choices when dining at Panera. Which Panera menu items offer the best balance of nutrients. What should you look for when selecting a healthy meal at Panera.

Decoding Panera’s “Clean” Menu: Is It Truly Healthy?

Panera Bread has become a go-to spot for those seeking a quick, seemingly healthy meal. With its “100% Clean” menu boasting GMO-free and artificial ingredient-free options, many diners assume they’re making a nutritious choice. But is Panera Bread truly as healthy as its reputation suggests?

While Panera’s commitment to clean ingredients is commendable, it’s crucial to look beyond this claim when assessing the nutritional value of their offerings. The absence of artificial additives doesn’t automatically equate to a balanced, nutrient-dense meal. To truly determine the healthiest options at Panera, we need to dig deeper into the nutritional composition of their menu items.

Guidelines for Selecting Nutritious Meals at Panera

To help you navigate Panera’s menu with a health-conscious mindset, consider the following tips:

• Aim for meals with 700 calories or less
• Choose options with less than 8 grams of saturated fat
• Limit added sugars to no more than 20 grams (4 teaspoons)
• Opt for lunch or dinner choices with over 5 grams of fiber
• Prioritize vegetable-rich options like tomato soup, grain bowls, and salads
• Request extra vegetables on sandwiches
• Consider open-faced sandwiches for a lighter option
• Keep dressings on the side and skip high-fat add-ons like bacon
• Choose bowls over sandwiches for more whole grains, fiber, and generally fewer calories

The Mediterranean Bowl: A Nutritional Powerhouse

Among Panera’s healthiest offerings, the Mediterranean Bowl stands out as a nutritional powerhouse. This vibrant salad combines a variety of greens, quinoa, cucumbers, hummus, olives, and feta with a creamy dressing. Let’s break down its nutritional profile:

• Calories: 640
• Protein: 26g
• Fiber: 8g
• Fat: 32g (7g saturated)
• Carbs: 68g
• Sodium: 1460mg

The Mediterranean Bowl excels in providing a balance of macronutrients, with ample protein from chicken and hummus to keep you satiated. Its high fiber content promotes digestive health and prolonged fullness. For a vegetarian option, you can order the bowl without chicken, reducing the calorie count to 590.

Why is the Mediterranean Bowl a top choice?

The Mediterranean Bowl embodies the principles of the Mediterranean diet, which is renowned for its health benefits. It incorporates lean protein, healthy fats from olives and hummus, and a variety of vegetables, providing a spectrum of essential nutrients. The inclusion of quinoa adds a complex carbohydrate source, contributing to sustained energy levels.

Turkey Sandwich: A Lean Protein Powerhouse

For those preferring a handheld option, the Turkey Sandwich emerges as a standout choice. This classic sandwich features lean turkey, fresh greens, tomatoes, and mustard on sourdough bread. Here’s a closer look at its nutritional content:

• Calories: 600
• Protein: 35g
• Fiber: 5g
• Fat: 19g (3g saturated)
• Carbs: 73g
• Sodium: 1510mg

The Turkey Sandwich shines in its protein content, offering a substantial 35 grams to support muscle maintenance and satiety. Its moderate calorie count and low sugar content make it a balanced choice for those watching their intake.

How does the Turkey Sandwich compare to other sandwich options?

Compared to other sandwiches on Panera’s menu, the Turkey Sandwich stands out for its lean protein content and relatively lower calorie count. Many other sandwich options may contain higher amounts of saturated fat or calories due to cheese, mayonnaise, or higher-fat meats. The Turkey Sandwich’s simplicity allows for a more nutritionally balanced meal.

Mediterranean Veggie Sandwich: A Plant-Based Alternative

For those seeking a vegetarian option, the Mediterranean Veggie Sandwich offers a flavorful and nutritious choice. This sandwich is packed with Mediterranean-inspired ingredients, including:

• Peppers
• Cucumber
• Tomatoes
• Feta cheese
• Hummus

To enhance its nutritional profile, consider requesting whole wheat bread to increase the fiber content. This simple swap can significantly boost the sandwich’s overall healthfulness.

What makes the Mediterranean Veggie Sandwich a healthy choice?

The Mediterranean Veggie Sandwich stands out for its array of vegetables, providing a variety of vitamins, minerals, and antioxidants. The hummus offers plant-based protein and healthy fats, while the vegetables contribute fiber and additional nutrients. By opting for whole wheat bread, you’ll increase the sandwich’s fiber content, promoting better digestion and longer-lasting satiety.

Baja Bowl: A Fiber-Rich, Plant-Based Option

The Baja Bowl represents one of Panera’s highest-fiber options, making it an excellent choice for those prioritizing digestive health and sustained fullness. Let’s examine its nutritional breakdown:

• Calories: 690
• Protein: 18g
• Fiber: 14g
• Fat: 34g (7g saturated)
• Carbs: 82g
• Sodium: 1250mg

This Southwestern-inspired dish combines brown rice, quinoa, black bean and corn salsa, tomatoes, avocados, and greens. Its plant-based protein sources and high fiber content make it a filling and nutritious option.

Why is fiber important in a healthy diet?

Fiber plays a crucial role in maintaining digestive health, promoting regular bowel movements, and supporting the growth of beneficial gut bacteria. Additionally, high-fiber meals tend to be more satiating, potentially aiding in weight management by reducing overall calorie intake. The Baja Bowl’s 14 grams of fiber contribute significantly to the recommended daily intake of 25-30 grams for adults.

Turkey Chili: A Protein-Packed, Low-Calorie Option

For those watching their calorie intake while still seeking a satisfying meal, Panera’s Turkey Chili stands out as an excellent choice. Here’s a breakdown of its nutritional content:

• Calories: 300
• Protein: 21g
• Fiber: 14g
• Fat: 10g (4.5g saturated)
• Carbs: 31g
• Sodium: 690mg

This slow-cooked chili combines turkey with a variety of vegetables, chickpeas, and kidney beans, resulting in a nutrient-dense, low-calorie meal option.

How does Turkey Chili support weight management goals?

Turkey Chili’s combination of high protein and fiber content with a relatively low calorie count makes it an ideal choice for those managing their weight. Protein and fiber are known to promote feelings of fullness, potentially reducing overall calorie intake throughout the day. The lean turkey provides essential amino acids for muscle maintenance, while the beans and vegetables offer a wealth of vitamins, minerals, and antioxidants.

Vegetarian Autumn Squash Soup: A Seasonal Nutrient Boost

Panera’s Autumn Squash Soup offers a delicious way to incorporate more nutrient-rich vegetables into your diet. Let’s examine its nutritional profile:

• Calories: 330
• Protein: 8g
• Fiber: 5g
• Fat: 16g (7g saturated)
• Carbs: 41g
• Sodium: 1210mg
• Sugar: 33g

This vegetarian soup blends butternut squash and pumpkin, simmered in vegetable broth with aromatic fall spices. While it offers numerous nutritional benefits, it’s important to note its high sodium and sugar content.

What are the nutritional benefits of orange-hued vegetables?

Orange vegetables like butternut squash and pumpkin are rich in beta-carotene, a precursor to vitamin A. This nutrient is essential for maintaining healthy vision, supporting immune function, and promoting skin health. These vegetables also provide a good source of vitamin C, potassium, and fiber. By incorporating dishes like the Autumn Squash Soup into your diet, you can easily boost your intake of these vital nutrients.

However, it’s crucial to be mindful of the soup’s high sodium and sugar content. While much of the sugar comes from naturally occurring sources in the vegetables, the sodium level may be a concern for those watching their salt intake. Consider pairing a smaller portion of this soup with a low-sodium option, such as a side salad with minimal dressing, to create a more balanced meal.

Strategies for Healthier Dining at Panera

While Panera offers several nutritious options, there are additional strategies you can employ to make your meal even healthier:

1. Customize your order: Don’t hesitate to request modifications to menu items. Ask for extra vegetables, less cheese, or dressings on the side to control portion sizes and boost nutrient content.
2. Balance your meal: If opting for a higher-calorie item, consider splitting it with a friend or saving half for later. Pair it with a low-calorie side like a cup of broth-based soup or a side salad.
3. Be mindful of portion sizes: Panera’s portions can be generous. Consider ordering a half-portion or sharing a full-sized meal with a dining companion.
4. Stay hydrated: Choose water or unsweetened tea over sugary beverages to avoid unnecessary calories and support overall health.
5. Plan ahead: Review Panera’s online menu and nutrition information before visiting to make informed choices that align with your dietary goals.

How can you make informed choices when dining out?

Making informed choices when dining out involves more than just selecting items that appear healthy. It requires a basic understanding of nutrition principles and the ability to critically evaluate menu options. Here are some additional tips to help you make smart choices at Panera and other restaurants:

• Look for keywords: Terms like “grilled,” “baked,” or “steamed” often indicate healthier preparation methods compared to “fried” or “creamy.”
• Ask questions: Don’t hesitate to inquire about ingredients or preparation methods if they’re not clear from the menu description.
• Be wary of health halos: Just because a restaurant or dish is marketed as healthy doesn’t mean all options are nutritionally balanced. Always check the nutrition facts when available.
• Practice mindful eating: Pay attention to your hunger and fullness cues. Eat slowly and savor your food to avoid overeating.
• Consider your overall diet: Remember that one meal doesn’t define your entire diet. If you indulge in a less healthy option occasionally, balance it with more nutritious choices in your other meals.

By implementing these strategies and being mindful of your choices, you can enjoy dining at Panera while still maintaining a balanced and nutritious diet. Remember, the key to healthy eating is not perfection, but consistency in making informed choices that support your overall well-being.

The 8 Healthiest Options on the Panera Menu, According to a Dietitian

Panera is a popular breakfast and lunch restaurant chain thanks to its delicious fresh-baked artisan breads, sandwiches, soup, salads, warm grain bowls, pizza, flatbreads, and more. Since the chain first launched in 1987 as the St. Louis Bread Company, the chain has grown, changed names, and now has more than 2,000 locations in the U.S and Canada. Much of Panera’s appeal is due to its health halo of offering a menu that is “100% Clean,” which may make you wonder “is Panera Bread healthy?” The chain qualifies as “clean” in that it only uses GMO-Free ingredients and nothing artificial, but does not make any nutritional claims regarding its menu.

When it comes to choosing Panera’s menu items that are truly good for you, there’s much more to consider than “clean” ingredients. Here are some tips for Panera healthy options:

• Choose options that have up to 700 calories.
• Saturated fat should be lower than 8 grams.
• Look for choices that keep added sugars to no more than 20 grams of sugar (4 Tsp).
• Make sure the lunch or dinner option has more than 5 grams of filling fiber.
• Opt for choices that pack in veggies like tomato soup, grain bowls, and salads, and order your sandwiches with double lettuce and tomato.
• Ask for an open-faced sandwich with extra veggies.
• Keep dressing on the side and skip high-fat, nutrient-poor add-ons like bacon.
• Order a bowl rather than a sandwich as you’ll get more whole grains and fiber and generally fewer calories.

To make sure we were recommending the absolute best healthy choices at Panera, we consulted a team of registered dietitian nutritionists to help us. We excluded all seasonal items and just included the main Panera menu. Although calories played a role in our rankings, we also dinged items that were too high in sodium and saturated fats. Now settle in on that couch and enjoy.

Courtesy of Panera

Per bowl (1 1/2 cups): 640 calories, 32 g fat (7 g sat fat), 1460 mg sodium, 68 g carbs (8 g fiber, 7 g sugar), 26 g protein

A main course salad from the Panera salad menu is a great option at Panera. One of the healthiest options is the Mediterranean Bowl made with a variety of greens, quinoa, cucumbers, hummus, olives, and feta with a creamy dressing. This salad packs in 26 grams of protein, thanks to the chicken and hummus. The addition of 8 grams of fiber will help keep you satisfied as well. If you want a slimmed-down, vegetarian version, opt for the Mediterranean Bowl without Chicken, which has 590 calories.

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Courtesy of Panera

Per bowl (1 1/2 cups): 600 calories, 19 grams fat (3 g sat fat), 1510 sodium, 73 g carbs (5 g fiber, 5 g sugar), 35 g protein

This main course sandwich off the Panera sandwich menu is made with lean turkey, greens, tomatoes, and mustard and is on delicious bakery sourdough bread. This sandwich stands above the other options nutritionally due to its calorie, fiber, and low sugar counts. It also provides 35 grams of filling, high-quality protein.

Courtesy of Panera

Per bowl (1 1/2 cups): 640 Calories, 14 g fat (4 g saturated fat), 1660 mg sodium, 108 g carbs (7 g fiber, 11 g sugar), 23 g protein

Another good sandwich pick at the chain is the Mediterranean Veggie Sandwich. It’s filled with classic Mediterranean ingredients, including peppers, cucumber, tomatoes, feta, and hummus. Ask for whole wheat bread to up the fiber count.6254a4d1642c605c54bf1cab17d50f1e

Courtesy of Panera

Per bowl (1 1/2 cups): 690 calories, 34 g fat (7 g saturated fat), 1250 mg sodium, 82 g carbs (14 g fiber, 10 g sugar), 18 g protein

As one of the higher fiber options on the Panera menu, this Southwestern-inspired dish includes brown rice and quinoa, black bean and corn salsa, tomatoes avocados, and greens. It’s a substantial meal that packs a lot of protein from the beans and veggies.

Courtesy of Panera

Per bowl (1 1/2 cups): 300 Calories, 10 grams fat (4.5 g saturated fat), 690 mg sodium, 31 g carbs (14 g fiber, 8 g sugar), 21 g protein

A cup of slow-cooked turkey chili is a great option at Panera due to the modest calories, and high fiber and protein counts. Made with a variety of veggies and chickpeas and kidney beans, this is an excellent choice to keep your diet on track while eating out.

Courtesy of Panera

Per bowl (1 1/2 cups): 330 Calories, 16 g fat (7 g saturated fat), 1210 mg sodium, 41 g carbs (5 g fiber, 33 g sugar), 8 g protein

Orange-hued veggies are among the most nutrient-packed. The problem is, most of us rarely eat squash to get those benefits. This Panera soup is made with butternut squash and pumpkin simmered in vegetable broth and delish fall spices. Two downsides: It’s made with vegetable broth which makes it high in sodium. The sugar count is high but it’s primarily from naturally-occurring sugars in squash and other ingredients rather than added sugar.

Courtesy of Panera

Per bowl (1 1/2 cups): 370 Calories, 15 g fat (2 g saturated fat), 150 mg sodium, 52 g carbs, (9 g fiber, 17 g sugar), 8 g protein

Eating breakfast away from home? Panera has some great options. Instead of a buttery croissant, pastry, or bagel from the eatery, order Steel Cut Oatmeal with Strawberries and Pecans. Starting your day with a filling bowl of whole-grain, fiber-rich steel-cut oats will help keep you satisfied. Oats have a great one-two punch of fiber and protein that enhances satiety to help you stay on track all day long. Ask to have no cinnamon sugar to reduce the sugar in this breakfast option.

Courtesy of Panera

Per bowl (1 1/2 cups): 530 Calories, 29 g fat (9 g saturated fat), 890 mg sodium, 43 g carbs (4 g fiber, 2 g sugar), 26 g protein

For a healthier egg sandwich, this is a crowd-pleaser. It’s made with delish ingredients including smoked, pulled chicken, Peppadew peppers, and avocado, and is served on an artisan ciabatta roll.

A previous version of this article was originally published on February 4, 2019.

Julie Upton, MS, RD, CSSD

Julie Upton is an award-winning registered dietitian and communications specialist who has written thousands of articles for national media outlets, including The New York Times, US News & World Report, and USA Today. Read more about Julie

10 Panera Meals Nutritionists Actually Order

Panera is a popular restaurant chain that’s set to expand even further, and it’s a great choice for healthy, well-balanced meals — if you make the right choices. With a menu that offers a wide array of soups, salads, and sandwiches, there are a lot of options, especially if you take advantage of the opportunity to customize or mix and match via their “You Pick Two” selections. But is this a menu that really appeals to nutritionists? The answer is a resounding “yes,” and many have their go-to favorites when stopping in for breakfast, lunch, or even a midday snack.

1. Greek Salad with Avocado & Seared Chicken Thigh

Why it’s great: Panera makes a mean Greek salad. “I love the flavor and texture combos of crunchy romaine and pepperoncini peppers with the tanginess of feta and olives,” says Jaclyn London, MS, RD, CDN, a New York City-based food & nutrition consultant, podcast host, & author.

Read next: The Healthiest Fast Food Orders for When You’re on a Road Trip, According to Dietitians

Since Panera’s dressings tend to be higher in sodium, London recommends swapping out the Greek dressing for olive oil and ordering “light” on the feta, since it’s one of the few cheeses where a small amount delivers powerful flavor. And you won’t miss the extra saltiness from the cheese since you’ll still have the briny flavor of the kalamatas. “Add the chicken thigh instead of chicken breast or smoked chicken for an extra-flavorful protein add-on; toss in some avocado for some creamy deliciousness and satiety-promoting fiber; and swap the baguette for the seasonal summer fruit cup,” says London. 

Panera’s warm grain bowls are very popular, and Justine Chan MHSc, RD, CDE, of Your Diabetes Dietitian recommends the Baja bowl in particular. “It’s a great meatless option with the highest fiber count on the menu at 14 grams. This bowl contains low glycemic index carbohydrates like beans and quinoa that won’t spike your blood sugars.” There are also many ways to healthily customize this meal. For example, you can add more salsa verde, Greek yogurt, or bean and corn salsa for more flavor. Beans and corn also contain resistant starch which doesn’t get digested and helps to promote a healthy gut.

If you want a sandwich but want to keep your meal a little bit lighter, this combination is a great way to go. “My favorite thing to order at Panera would be the ‘Pick 2’ option, because I love variety in my meals, and you get two different items for the price of one,” says Chan, who suggests matching the Green Goddess Cobb Salad with Chicken with their Half Mediterranean Veggie Sandwich for a high protein, vegetable-packed meal. “This is a well-balanced meal that checks all the boxes: whole grains for fiber, leafy greens for antioxidants, and enough protein to prevent that mid-afternoon crash from happening,” says Chan.

The Mediterranean Grain Bowl with Chicken is a really healthy, protein-packed choice. “Quinoa is a great source of antioxidants and protein,” says Adylia-Rhenee Gutierrez, a certified integrative nutrition health coach and creator of Build Yhorlife Coaching. “It’s also anti-inflammatory and packed with vitamins and minerals. Hummus is another good source of plant-based protein, vitamin C, a good source of fiber for gut health, also calcium, iron, folate, and zinc.” 

This light, fresh salad is a popular choice during the warmer months. “I love this summery addition to the Panera menu primarily because the combination of vegetables and fruit in a salad is such an underrated mix of flavors (this one has strawberries, blueberries, and pineapple),” says London. She recommends swapping out the mandarin oranges that come standard with this salad for avocado, and her reasoning makes a ton of sense to us: the mandarins are canned in juice, so they’re higher in added sugar, and avocado adds extra fiber, heart-healthy unsaturated fats, potassium, and magnesium. 

For a healthy, plant-based version of this meal, London suggests swapping quinoa for the chicken, which adds fiber and some protein. “That mild, nutty flavor just works in a summer salad,” London says. And if you want to make this dish a little more filling, London suggests adding fresh mozzarella. She also recommends opting for an apple as your side dish with this order — which means you’ll net out at a mere 280mg of sodium, a rare find for a fast food lunch.

Image credit: Shutterstock

When stopping in for breakfast, this egg white sandwich is a popular option. “Love that this one is on a 100% whole-grain bagel thin and combines egg whites with cheddar, so you get a delicious flavor combo without feeling so stuffed that you need a nap after breakfast,” says London. The satisfying combo of protein (eggs) and fiber (avocado, spinach) makes this the perfect combo with which to start your day. “Feel free to add as many vegetables as you like/can possibly stuff between the two bread slices, and add an apple to-go for (or as part of) your mid-morning snack,” said London.

This combo clocks in at under 600 calories and contains more than a whopping 30g of protein. “It also contains six grams of fiber and lots of color, both of which support a healthy gut microbiome,” says Julie Balsamo, MS, RDN. “Although a bit higher on the fat side, most of that is coming for poly and monounsaturated sources, aka the ‘healthy’ fats.” Just make sure you leave out the bacon if you want to keep the fats to the healthier side of the spectrum. 

Perfect for a seasonal lunch with lots of warming flavors, this salad is a crowd favorite. “The fuji apple salad (without the cheese) is a good choice as it is minimally processed and high in antioxidants from red grapes, pecans, and red onions,” says Dana Ellis Hunnes, PhD, MPH, RD, a senior dietitian at UCLA medical center.

This salad is a mainstay at Panera, and for good reason. “It’s packed with protein and satisfying ingredients, like eggs, chicken, and avocado, and the Green Goddess dressing is a classic,” says London, who swaps the bacon for pecans to add extra crunch and flavor with more heart-healthy fats and less sodium. She also adds cucumber and crispy carrots because extra vegetables are pretty much always a good idea.

Oatmeal is another great menu option — and although it’s a super healthy breakfast, you really can enjoy it any time of day. “My favorite Panera breakfast item is the steel-cut oatmeal with strawberries and pecans,” says Kristi Ruth RD, LDN of Carrots & Cookies. “Steel-cut oats are high in fiber and protein.” Panera has perfected this menu item by topping it with fresh strawberries and pecans. “I ordered this two days in a row for breakfast when I was away with my daughter for a soccer tournament. So good!” says Ruth.

Read next: 6 Ways to Tweak Your Chipotle Order to Make It 10x Healthier, According to Dietitians

Trip to America. Panera Bread: silauma — LiveJournal

I continue a series of notes about the American market of mass chain catering. Our “expedition” to the USA ended less than a week ago. I am already in Syktyvkar and will try every day to talk about the concepts and formats that we explored in the States. The trip was very productive. We are starting a project to open the first Dodo Pizza in the United States of America. We plan that in 2015 we will deliver the first pizza on the American continent. At the end of my series of notes, I will talk about the formats of American pizzerias and my vision of the place of Dodo Pizza in this competitive market.

So, the first note about the Panera Bread chain, whose restaurant we visited in Chicago. Why we are researching and testing various concepts of catering establishments, read here.

Established: 1981
Number of outlets: 1800 (April 2014)
Company type: public (NASDAQ: PNRA)
Revenue: 2.53 billion dollars (2014)
EBITDA : 400, $05 million
Capitalization: $4.29 billion

Panera Bread is a fast casual cafe-bakery chain, that is, on the one hand, it is a network concept focused on the mass segment and fast service, on the other hand, the menu of the network includes more complex preparations than in classic fast food food, dishes, complex ingredients such as fresh dough. The Panera Bread menu consists of pastries made on the spot with fresh (not frozen) dough, sandwiches to order, soups, salads, coffee made from freshly ground and toasted beans and other light drinks. Fresh dough is delivered daily to 1,800 chain restaurants from 20 production centers. The network is developing actively using the franchising model.

Panera Bread is known for its innovative IT system integrated into production. This is not just a program for automating standard restaurant business processes, it is a unique IT system for a specific business, with the help of which new competitive advantages in customer service are created. In other words, Panera Bread is not only using technology to automate old processes, but is inventing a new retail model with the help of IT. We at Dodo Pizza are following the same path.

In September 2014 I read in Vedomosti:

A few years ago, Shaicha ( founder of Panera Bread — F.O. ) had an insight into how his brainchild would survive in the digital age. He announced the Panera 2.0 project. The reason for its creation was a couple of cases from life. Once Shaich was taking the children to school. On the way, as usual, they planned to stop by the Panera to get them something to eat at recess. But they were late. So Shaich took advantage of his official position and made an order by phone. “We flew up to the cafe, the son jumped out with my credit card, paid off and jumped into the car with food. Everything about everything took about 20 seconds. And I thought that this is excellent service, if only others could do the same,” he says.

The next time he made an appointment with the top managers of another company in one of the Panera cafes. Those arrived ahead of time and made an order. Shaich was late: “I was terribly hungry. But to order coffee, you would have to wait nine minutes in line. And I thought, isn’t it a sin to do things like that? Why can’t I place an order at the counter or by phone, sit down at a table and wait for it to be brought?

In April of this year, the chain began experimenting with online ordering and payment, express order counters and waiter service. By the end of the year, the Panera 2.0 system will be implemented in all cafes. As Shaich jokes, “My job as a leader is to figure out where the world is going and make sure that when it gets to that point, we’ll be there waiting. ”

Here is a film about the Panera 2.0 concept:

In Chicago, we had the opportunity to experience the Panera 2.0 in person.

Orders are accepted at the checkout. There are no waiters at Panera Bread. The showcase presents a large assortment of ready-made fresh pastries. The rest of the products are cooked to order – sandwiches, salads, soups, pasta. The dishes are simple enough for a restaurant, but complex for classic fast food. The menu is presented on posters above the cash desk, which are illuminated with directional lights. The menu is quite large, so there are more texts on the posters than images.

Baking is prepared in front of the guests.

We had a hard time finding a free table. We were on a Friday at 2pm.

Cashier area.

After paying for the order, the guest is given a giant tracker, which must be placed on the table so that the restaurant employee can find you and bring the finished order.

The restaurant was quite noisy and crowded. The atmosphere is somewhat reminiscent of the popular McDonalds in Moscow, only with a “home” interior, soft flooring and no paper utensils. The guests are completely different – many students, pensioners, middle-aged women – the usual urban middle class. The interior is quite simple. Furniture and finishing materials are designed for a large flow of visitors.

7-10 minutes after we sat down at the table, a restaurant employee (busboy) in a green apron reminiscent of Starbucks and a cap brought us a ready order and took trays with empty dishes from neighboring tables. When we asked how he found us, he said that the location of the tracker to which our order was linked is shown on a special screen in the order picking area. If you put the tracker, for example, under a bag or turn it over, the system can lose it and then you have to look for a guest, shouting out the order number.

On the tray with the order was this sticker with my order number and tracker number. Busboy was looking for us with this sticker.

Sergey’s lunch at Panera Bread.

My order is Soba Noodle Chicken soup with baguette, BBQ Chicken sandwich, cappuccino. The food is very simple. Delicious, feels fresh.

Order price — $16.58. More expensive than McDonalds, cheaper than a restaurant.

Sandwich.

Counter for issuing orders from the kitchen (like the Delivery station in Dodo Pizza). Busboy – in a green apron and cap. It was he who brought us the order.

Orders for delivery and pickup are collected at the same counter. At a hotel in Chicago, I found a Panera Bread menu for delivery and catering.

This is the concept of Panera Bread, where IT helps to quickly, but at the same time to order, prepare a varied menu, as well as serve guests quickly and efficiently. Higher quality, complex and fresher yet fast food. This is what fast casual is a concept that is growing in America today.

To be continued.

Travel to America:

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From the era of convenience foods to detox: the history of fashion for “healthy food”

Afisha Daily decided to trace how the idea of ​​”healthy food” has changed over the past 80 years. The food industry was swinging like a pendulum: semi-finished products and fresh farm products, meat diet and vegetarianism, fast food and fast casual – we tell you how, why and for what these trends changed.

Creating a fashion for anything, including in the field of food, is an integral part of the culture of human development. The concept of “healthy nutrition” certainly took place long before the 20th century – Ancient Rome and Ancient Egypt could well have their own power food. This topic is very broad, but over the past century, “healthy food” has gone through a huge and fascinating path of market niches, and the American market has played a significant role here.

What is “healthy food”

“Healthy nutrition is a rational, balanced diet that ensures the intake of nutritional, biologically active substances in accordance with physiological needs, maintains the functional state of the body at a high level, organized taking into account the principles of sparing nutrition” — written in the methodological recommendations “Hygienic assessment of students’ diets”, approved by the head of the Rospotrebnadzor department for the city of Moscow and the director of the Research Institute of Hygiene for Children and Adolescents of the SCCH RAMS in 2008.

“Health food is a vegetarian food, organically grown, without additives, eaten for dietary purposes,” says the Collins English Dictionary.

“Health food is food containing only natural substances that is beneficial to health,” says the Longman Dictionary of Contemporary English.

“Health food is particularly healthy food, usually organically produced without the use of chemicals,” according to the Webster’s New World College Dictionary.

“Health foods are healthy foods that are free of chemicals and contain too much sugar and fat,” says the Cambridge Dictionary.

As you can see, there is neither particular harmony in opinions, nor clarity of formulation. In Russian dictionaries, the concept of “healthy food”, as well as “healthy food”, “healthy food”, “healthy food”, “healthy food” simply does not exist. At the same time, of the above, it is the first explanation that seems to be the least speculative.

There is a lot of controversy, but scientists have not yet proven that natural and organic products are more useful than genetically modified ones. Or that spirulina, gluten-free bread, and yogurt will help you live longer or improve your health. But real examples from history prove that propaganda of the benefits or harms of a particular product used to turn out to be a session of mass hypnosis. Sometimes harmful, sometimes neutral, but always accompanied by a drain of money from the consumer’s pocket to the companies involved in the conspiracy, or, let’s say, a hoax.

40s

The Green Revolution and new technologies

The Green Revolution began in the 40s with the creation of new technologies in agriculture: crop failures in Mexico prompted the government to seek help from the Rockefeller Foundation, which sent a team there agronomists ; it included geneticist and breeder Norman Borlaug, who developed new disease-resistant, high-yielding varieties of wheat. This made it possible for the Mexicans not only to provide themselves with products, but also to earn money by exporting. The United States imported about half of Mexican wheat, and then, in the 50s and 60s, became its own producers and exporters. The term “green revolution” itself did not appear until the 1970s, when Borlaug received the Nobel Prize for his contributions to agriculture. The name refers not to environmental friendliness, as one might think, but to the introduction of new technologies, including the use of pesticides and herbicides in agriculture, which helped establish mass production and save a growing population from hunger.

At the same time, another branch of agriculture is developing – organic farming. In 1940, the manifesto “Look to the Land” by Lord Northbourne was published in the UK, in which the term “organic agriculture” was used for the first time.

50s

Megacities, advertising of convenience foods and fast food

The post-war period and the baby boom period led to the active development of industrial production: everything cheap, multifunctional and easy to prepare flooded the market. Chips, breakfast cereals, toast, instant coffee, canned meats and more – new products have emerged, and already existing local ready-to-eat brands have gone national. The turnover of Frito-Lay, which produces Layʼs, reached $100 million at this time; Maxwell House instant coffee, whose history began in Tennessee after the war, began to be drunk throughout the country; the canned Campbell soups that made artist Andy Warhol famous became a symbol of the era of mass consumption, and SPAM ham was called to add to every dish.

A cult of the working woman appeared: now her task was not to stand at the stove all day, but to complete her shift and, upon returning home, quickly prepare a hearty dinner. This could be done not only from semi-finished products – it was this idea that was well sold to the population. So the food industry, which assumed conveyor technology, began to develop at lightning speed. The population began to face health and overweight problems, people began to pay attention to what they eat.

In general, in the middle of the 20th century, much that is now considered harmful was promoted as useful. And one of the most amazing examples is smoking. Cigarettes on advertising posters and magazine covers were smoked by celebrities, doctors, pregnant women, and babies said: “Before you scold me, mom, maybe youʼd better light up a Marlboro.” The promotion of smoking was associated with both ignorance and aggressive marketing by manufacturing companies. Cigarettes were affordable, legal for everyone, positioned as an elite product and therefore symbolized success in society.

Organic agriculture slowly but surely developed: in 1953, Natural Food Associates appeared in Atlanta, which brought together buyers and suppliers of organic products. And in the early 60s, the book “Silent Spring” was published about the environmental impact of industrialization in general and the negative impact of pesticides in particular. She attracted attention and influenced the development of the popularity of everything “natural”.

60s & 70s

California Vegetarian Fitness

California, the most progressive region of the United States with its fertile lands and the concentration of minds and financial flows of Silicon Valley, becomes a cult place: in the 70s, the hippie movement and the beginnings of fitness appeared here – a passion for aerobics and running. Food is a great tool to promote the values ​​of all kinds of movements and political views. In the late 60s and early 70s, vegetarianism became one of these tools: at first, not in the aspect of healthy eating, but as an idea of ​​universal harmony as a response to industrialization and aggression in the world. From this follows the fashion for everything natural in food – but more on that later. In the meantime, briefly about vegetarianism.

Vegetarianism

Plant foods made up an important part of the diet of mankind long before the appearance of the term “vegetarianism” in the 1840s in the UK: such nutrition was practiced in ancient Greece, India, ancient Egypt and in other regions, and its adherents were called Pythagoreans . Until the beginning of the 20th century, meat was an inaccessible product for most of the population: production and storage technologies were not so developed. But in the middle of the 20th century, the situation changed radically. The development of technology has led to a drop in prices, made meat more affordable and thus influenced the increase in meat consumption.

In the 70s, the idea of ​​giving up meat was seen by people as not only unhealthy, but generally unsuitable for survival, but despite everything, vegetarianism was gaining popularity. Several books have influenced the spread of vegetarianism in the United States. The first is Francis Moore Lappe’s Diet for a Small Planet, published in 1971, which popularized plant foods. The idea was obviously picked up as a protest by a man – an icon of the American counterculture and the hippie movement Stephen Gaskin. He and a group of like-minded people went by bus to Tennessee, where he founded The Farm commune (still exists), which promoted life in harmony with nature. At the same time, a fashion began for local products (in the commune, by the way, a garden was planted), small-scale production and the fetishization of life in the countryside as opposed to the city.

The Vegetarian Times, a magazine about vegetarianism (the print version still exists, there is also a website) and vegetarian restaurants appear. Vegetarianism received a new wave of development in 1987 with the publication of the book “Diet for a New America” ​​by John Robbins, which collected all the information in support of vegetarianism: the horrors of the meat industry, stories about the dangers of meat and the benefits of plant foods, and so on. New ideas are also coming to megacities, where people, living in a frantic pace, begin to think that the reason for their poor health is their lifestyle.

Fashion for handicraft production

In response to faceless industrial bread, there is a fashion for handicraft bakery; Nathan Mayrwald, the mastermind behind Modernist Cuisine, a culinary laboratory that produces a huge series of books under this name (she recently published a collection about bread – Modernist Bread: The Art and Science), on the website of the American edition of Eater.

The market for organic products continued to develop, with growing demand for local products and sustainability. In 1973, California farmers founded the California Certified Organic Farmer, the first organic certification organization in the United States.

Industry of false opinions

In the 70s there was also a new wave of fashion for yogurts, they became a panacea for everything – up to dysbacteriosis. The Danone yogurt company, operating since 1919, in the 70s, after merging with a glass company, entered the international level. The success was due to the fact that, unlike Ilya Mechnikov, the main instigator of the myth about the endless benefits of fermented milk mixtures, Danone guessed to prepare fruit and sweet yogurts, which were also promoted all their lives as products that promote longevity. Danone published books and posters with Ossetian and Georgian old men on the cover. They really were old-timers, but they obviously didn’t drink yogurt or kefir. Nevertheless, the advertisement was successful. The benefit of manufacturers, corporations and politicians from the industry of false opinions is one of the most important reasons for where we all ended up in 2017. You can read more about this in the lecture notes of the bartender and amateur biologist Ivan Yufryakov.

80s and 90s

Organic, green logos and fast casual

The idea of ​​healthy eating is primarily the idea of ​​megacities. It arises where there is good agriculture, and develops where there is money – soon we will return to California, but for now Texas.

In the late 70s, a dozen small vegetarian stores appeared in Austin under the influence of protest culture, two of them, SaferWay and Clarksville Natural Grocery, merged into one – this is how Whole Foods Market appeared, at that time the largest store of “healthy” (namely it means the word whole in the name) of the products. Whole Foods developed successfully: at 19In 84, it opened outside in Houston, Dallas, New Orleans, and five years later, outside of Texas, in California. In 1990, the company acquired several stores of this kind, and in 1999, the 100th store under this sign opened in California. The main purchasing department is now located there; The company was recently acquired by Amazon.

Sales in the organic food industry in the United States grew rapidly, and in 1990 Congress passed a law regulating national organic standards.

From fast food to fast casual

In the early 90s, Panera Bread chains appeared with decent homemade bread and Chipotle Mexican Grill with the idea of ​​handicraft production, maximum freshness and the rejection of frozen food – the first fast casual establishments. This term was coined in 1993 by Paul Barron, author of The Chipotle Effect, an American sociologist and restaurant market analyst, who explained it this way: people want better ingredients, products from manufacturers with a face, interesting dishes and new experiences – in short, food with history. And for it to be fast, but not necessarily the way it used to be, people are ready to wait, as long as the product is of high quality. The idea of ​​mass healthy food came just from his suggestion.

Chipotle grew spontaneously until McDonald’s, which had been operating since 1955, in the late 90s, noticed a new trend and invested in the company. Prior to this, Chipotle owned 16 restaurants in Colorado, and after McDonald’s sold it in 2006, the network had about 500 outlets throughout the country – this certainly indicates the potential of the segment. The Chipotle phenomenon is analyzed by the same Eater. However, fast casual becomes mainstream later – only in the early 2000s.

“The fashion for healthy food would not have appeared if there was no fashion for unhealthy food. Almost all fast food giants are considering transitioning to a healthy direction for themselves, but for them it is hard on a large scale, and for everyone in their own way. One business develops because a business of the opposite kind needs it – from these initially small companies they collect human resources with new knowledge. Alternative steaks are needed by those who produce premium steaks, and so on.

Coca Cola invested in Innocent Drinks, McDonald’s in Chipotle, although globally it did not draw conclusions from this transaction to switch to healthy food lines. The international market is younger and more flexible, and all of McDonald’s experiments with healthy food take place there. An example of innovative campaigns: in Hong Kong, you can build your own burger, and in Italy, the country of pizza and pasta, they launched a gluten-free burger. McDonald’s in many markets has switched from ready to made for you format, when a guest’s order begins to be collected directly in front of him – this idea, by the way, came under the influence of fast casual. Now fast food is still growing as a traditional format, but at some point it will inevitably start to fall and will definitely die in developed markets.”

Unfair fight against fat

Another iconic trend of the early 80s was the anti-fat campaign. This is the subject of a large article by Brian Welsh in Time, in which he writes that scientists were mistaken when they declared fat the number one enemy, and analyzes the attitude towards him in the United States for decades. He talks about how the taste of his childhood (it was in the early 80s) was the taste of skim milk, because the dangers of fat were trumpeted everywhere: the US Senate published a set of dietary rules that urged Americans to replace fatty meat and dairy products with vegetables and fruits ; The USDA has released a dietary guideline urging people to avoid cholesterol and all kinds of fats.

It worked, and American habits began to rapidly change: supermarket shelves filled with low-fat yogurts, and eggs for breakfast were replaced by cornflakes. This, of course, changed the business. From 1977 to 2012, the consumption of “high-calorie” foods in the US did indeed fall, while the consumption of supposedly “healthy” carbohydrates increased – after all, bread, cereals, and pasta were at the base of the USDA pyramid. Decades later, studies were conducted that showed that Americans do not get healthier from such a diet. And the new idea will again play a huge role for everyone in the world – from manufacturers and businessmen to ordinary people.

The Slow Food Movement

Another example of the opposition to industrialization and the fast food system is the Slow Food movement, which originated in 1989 in Italy. Slow Food is: preserving local culinary traditions, using and respecting local products, understanding the importance of knowing the origin of food and its quality. Adherents of the movement believe that all aspects of our lives – food, culture, politics, agriculture, the environment – are closely interconnected, and by making a choice in the direction of certain foods, we influence the manufacturing industry, and ultimately the world.

The movement immediately became international: the Slow Food manifesto was signed by 15 countries. Now the organization has thousands of representatives around the world, including in Russia. The philosophy of the movement is professed by chefs, restaurateurs and manufacturers.

2000s to present

Anti-GMO, farm and organic fashion, superfoods detox . All this existed in various forms before, but now it is perhaps at the peak of its popularity.

Gluten-free labeling began to be used in the US in 2004, and was done freely until 2013, when the rules became regulated. About gluten myths, you can find a lot of interesting articles with many historical facts and links to scientific studies, such as in the New York Times. Read more about these topics in the Afisha Daily materials: about superfoods lying to us, what you need to know about gluten and yeast, and everything about detox.

Industrial food pretending to be “healthy”

The emergence of these and many other trends is a logical development of a big trend towards everything “natural”, which also manifests itself in the corporate identity of brands and the interior of establishments. The rebranding of McDonald’s in recent years is the clearest example. In recent years, the company has begun to use the phrase “farm products” in advertising, changed its corporate identity (the use of green and wood in the interior) and the menu – removed some classic items like Macchiken and introduced Gourmet burgers. As Paul Barron said – albeit more expensive, but better. The same thing happens with other similar networks. Literally at the beginning of July, KFC opened its first “healthy food restaurant” in China. Why healthy? Because the aprons are green, the interior is green, and the counter with trays is wooden. The same inedible salads and french fries, but in a new wrapper. Imagine, this, unfortunately, works.

Quality food that doesn’t scream about itself

Fast casual continues to gain momentum, in 2001, the first Shake Shack opens in New York in Madison Square – a cafe with burgers, hot dogs and milkshakes of the company of famous restaurateur Danny Meyer Union Square Hospitality. A large restaurateur opened a place with a menu similar to the conventional Burger King, but at the same time with food made according to his usual high restaurant standards.

At that moment there was nothing similar in the world, today such a cafe is a fashionable common format. After 2010, Shake Shack began to open throughout the country and beyond, including in Russia. Seemingly simple food, but prepared not from frozen semi-finished products, but very high-quality products, according to recipes that are not inferior to really interesting restaurants in ingenuity, but quickly and without white tablecloths.

GMO vs. natural

The fashion for everything “natural” means, among other things, the fashion for something historical. The idea of ​​returning to the origins is promoted (for example, the fashion for the Paleo diet, that is, the Stone Age) and, accordingly, the fight against innovations. The fight against GMOs fits exactly under this topic: more about this in the comments below. We only note that in 2012 the American Medical Association officially stated that there is no scientific justification for the special labeling of genetically modified products.

The same companies lobby for opposite trends

Summing up, one main conclusion can be drawn – the fashion for certain products and formats does not arise by itself. The main role in the formation of trends is not played by ourselves, as we would like to believe. The consumption of semi-finished products, canned soups, breakfast yogurts, skim milk and organic products is imposed on us by manufacturers, businessmen, and politicians.

“If crops are not rotated, crop yields are greatly reduced due to the accumulation of diseases and soil depletion. In our country, as a rule, trends are set by large farms. If they plant another crop on the field, then they do it in large quantities, and, naturally, all this needs to be sold. If the product is new, it is quite difficult to do this – there must be demand. So they start creating it.

In the past few years, Latin American quinoa culture has become famous outside of its homeland. In the near future, there will be a second injection: for the time being, it is being transported from the Andes, but recently a large European company, Alsur, has been engaged in cultivation on an industrial scale. Quinoa is a very profitable crop: it is easy to grow, has not accumulated pests and diseases, it practically does not need to be processed, it suppresses weeds and generally grows like grass. Therefore, now we will hear everywhere that quinoa is the most useful of all useful crops.

Who benefits from putting GMOs in a bad light?

Another striking example of lobbying is the harm of GMOs. The first genetically modified crops were created for conveyor technologies: for the complete mechanization of production, so that even weeding machines were not needed. The main application of genetic modification was the consolidation of resistance to herbicides, in particular to Roundup: they are watered with crops, it poisons all weeds, and genetically modified plants into which the protection chain is inserted remain. The introduction of new technologies has led to the struggle of transnational concerns for superiority. Roundup is produced by Monsanto Corporation, the world leader in plant biotechnology, which, of course, is unprofitable for manufacturers of agricultural machinery and chemicals like the pharmaceutical company Bayer.

The ultimate beneficiary of the GMO harm propaganda has not yet been found, and most likely he is not alone. You can blame Bayer, combine harvester manufacturers – there are a lot of those who lost their earnings due to the introduction of new technology. There is a version that the American Soybean Association is behind the stuffing of information about the dangers of GMOs: it is beneficial for them that everything is grown only in the USA – there is a flow of money from all over the world for soybeans, people are provided with jobs, and if the technologies are transferred to Russia, the demand will be less because we ourselves will start growing according to their technologies. In parallel with the attitude towards GMOs in Russia, the feeds used by our manufacturers contain genetically modified soybeans grown in the USA. We ban GMOs in our country and buy everything from Americans, and it is very profitable for them. By the way, every new variety and hybrid in Russia must be registered, and in the USA hybrids of two lines of registered GMOs are registered according to a simplified scheme – there it is considered safe and natural. So, when the State Duma unanimously votes to ban GMOs, American specialists at Monsanto roll around with laughter: it’s the same as now to ban cars and introduce horses.

Considering that this entire century will pass under the sign of genetic engineering – and it is used in pharmacology, culinary, food industry, agriculture, construction – the one who has the greatest potential will take over the world. Now it is the States – more than half of all world research is concentrated there; they invest billions of dollars in science. This was understood by the Chinese, who gave 43 billion dollars for the transnational company Syngenta, which is also engaged in biotechnology. Bayer underestimated genetic engineering and is now merging with Monsanto so as not to be sidelined, because otherwise China will rule the world.

Speculation on benefits, labels

In Russia, labels on products are not equated with advertising: the federal law does not apply to information about a product, its manufacturer, importer or exporter, placed on a product or its packaging. You can’t write in a laptop advertisement that it is the fastest, if it’s not a proven fact, but this does not apply to product packaging, and we get what we get: “from everyday stress” on cans of sweets “Delicious help”, “normalizes weight” on a bag of spirulina, “farm” where there is nothing farm, and “no cholesterol” on labels with vegetable oil, even though it cannot be there.

In addition to the exaggeration of useful properties, there is another interesting point – giving false meanings. For example, GOST R 51074-2003 obliges to indicate on the label the presence of unusual protein components and genetically modified substances in the composition of the product. Nothing is said about the need to indicate their absence, however, manufacturers generously decorate the labels of their products with stickers “GMO-Free”, “Soy-Free”, “Glutamate-Free”.

Moscow

All of the above trends are also developing in Moscow. “Local food”, “seasonal food”, “bio”, “eco”, “organic”, “non-gmo”, “gluten-free”, “from farmer so-and-so” – such phrases are generously used by restaurants and supermarkets. Of these, only “organic” has the right to exist, that is, it has a state standard in Russia. And if a few years ago the general trend for natural was of a point nature, now it has become quite massive. The rapid growth of the Vkusvill chain of stores with healthy food products is a good confirmation of this: in 2012, the first four stores opened, and after that they began to appear in almost every district of the city: by the end of 2016 there were 300 of them – and there will be even more. The opening of the Lavkalavka farmers’ cooperative market in Mega Khimki is also here. We will apparently write a separate article about what is happening in the capital.

Verdict

The concept of “healthy eating” in the modern world is really closely connected with vegetarianism, organic origin of products and green labels. But what is it really? Are farm products really the same? Cereal bars – a panacea for all ills or a brief injection of energy into the body that does not improve health? And the green color in the corporate style is a magic wand that turns fast food into fast casual? There are many questions, and the answers to them are just beginning to appear.