Reflecting on my experience at the inaugural Food is Medicine Summit in Washington, D.C., I am energized by the discussions on how adopting a 'food as medicine' approach can contribute to the creation of healthier and more dynamic communities. I want to extend special recognition to HHS Secretary Xavier Becerra and Agriculture Secretary Thomas Vilsack for their invaluable support of this significant endeavor. I'm grateful to our local Sysco team for their assistance in providing fresh groceries for the event.
At Sysco, we understand that consumers increasingly view proper nutrition as essential for leading healthier lives. They are actively seeking out ingredients that promote health and wellness, aiming to prevent illness and enhance both physical and mental well-being. This is why Sysco is committed to supplying the fresh, wholesome ingredients that our customers and communities desire and require. Did you know that Sysco is the leading distributor of fresh produce to foodservice establishments, selling nearly 4 billion pounds annually across North America?
Furthermore, thanks to Sysco Chef Neil Doherty and our culinary team, we serve as a trusted resource for customers who want to enhance their menus in a health-conscious manner. For more insights, you can explore our recent feature in Foodie Magazine on The Power of Functional Foods.
We take pride in our ongoing sponsorship of the Menus of Change University Research Collaborative, a partnership between The Culinary Institute of America and Harvard T.H. Chan School of Public Health. This collaborative initiative aims to develop a sustainable, forward-thinking vision that integrates optimal nutrition, public health, environmental sustainability, and social responsibility within the foodservice industry and culinary profession.
At Sysco, we understand that consumers increasingly view proper nutrition as essential for leading healthier lives. They are actively seeking out ingredients that promote health and wellness, aiming to prevent illness and enhance both physical and mental well-being. This is why Sysco is committed to supplying the fresh, wholesome ingredients that our customers and communities desire and require. Did you know that Sysco is the leading distributor of fresh produce to foodservice establishments, selling nearly 4 billion pounds annually across North America?
Furthermore, thanks to Sysco Chef Neil Doherty and our culinary team, we serve as a trusted resource for customers who want to enhance their menus in a health-conscious manner. For more insights, you can explore our recent feature in Foodie Magazine on The Power of Functional Foods.
We take pride in our ongoing sponsorship of the Menus of Change University Research Collaborative, a partnership between The Culinary Institute of America and Harvard T.H. Chan School of Public Health. This collaborative initiative aims to develop a sustainable, forward-thinking vision that integrates optimal nutrition, public health, environmental sustainability, and social responsibility within the foodservice industry and culinary profession.