• USHFC REAL Certified

    Struggling to eat well when eating out?

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    become REAL Certified.

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“The kind of food we eat in this country is the kind that is most profitable.”                                                                                                   – Agricultural historian John Ikerd in The Weight of the Nation


 “Frequent consumption of away-from-home foods contributes to obesity, hypertension, diabetes, heart disease, and cancer.”  – Cohen, Obesity Review (2012) 13, 618–629


 “Restaurant children’s meals are one of the reasons that kids think their food should be chicken nuggets, pizza and hamburgers with a side of fries and a soda. These meals set them up for a lifetime of unhealthy eating. We need to get to the point that kids’ meals are the most nutritious foods on the menu, because kids are growing and developing and forming eating habits that are going to affect their health and weight for the rest of their lives.”                                                                                          – Margo Wootan, Director of Nutrition Policy, Center for Science in the Public Interest

“Advancing performance standards first as a public–private partnership can avoid oppositional tactics, legal battles, limit the need for costly governmental compliance activities and generate industry leadership and creativity for more nutritious food.”                                                                                                                                                                                                                                        – Obesity Magazine, D. A. Cohen and R. Bhatia, obesity reviews (2012)

 “By establishing a healthy restaurant program, local governments can support and give incentives to restaurant owners who are willing to offer healthier foods. Restaurants apply to the program, agree to meet certain standards, and, in exchange, receive benefits, including free publicity and help implementing healthy changes. These promotions also provide an opportunity to teach the public about the importance of healthier eating.”                                                                                                     – Putting Health on the Menu, Change Lab Solutions, 2012

 “REAL is one of those rare win-win-win healthy solutions for consumers, restaurants, and our country.”                                        – Brian Wansink, Ph.D, author of Mindless Eating Director of Cornell’s Food and Brand Lab former Director of the USDA’s Center for Nutrition

 “Just as organic certification has given Nora’s a trustworthy credential about the quality of ingredients and food served, the Eat REAL certification will give diners peace of mind that the options at Restaurant Nora are both nutritious and healthful.    – Chef Nora Pouillon of Restaurant Nora

 “REAL is a sign that indicates ‘this house cares.’”                                                                                                                                            Chef Ris Lacoste of Restaurant RIS