Non-gravy ice cream sandwiches, ice cream cones, and ice cream bars are all gaining popularity as the latest craze.
Nowhere is the phenomenon more prevalent than in San Francisco, where non-dairy, vegan, and gluten-free foods are increasingly being promoted as “non-traditional.”
But a new book by non-profit group Good Food San Francisco explores how to make non-traditional dishes taste great and why these food choices matter to those who have to share their diets.
The book is the first of its kind to focus on the health effects of eating out, which has become increasingly popular in recent years.
“In the Bay Area, we have seen a lot of changes, like the proliferation of fast food chains and the availability of gluten-containing foods,” said Good Food Executive Director, Lisa Zolotow.
“People are starting to eat more naturally, which is not necessarily a bad thing.”
Zolottow said non-food items that have a nutritional component, like salads, have gained popularity in recent times.
“There’s definitely a shift in taste toward healthy foods that have not been made for mass consumption,” she said.
“But for those of us who are not vegan, there’s definitely the question of what can we serve for dinner.
And we know that non-processed foods are healthier, more nutritious, and have a higher nutritional profile.”
Zoltow explained that while non-sustainable eating patterns are becoming more and more popular, “most of us don’t really consider it a challenge to eat in a non-standard way.”
“The main challenge is finding ways to get away from the idea of being inauthentic and being non-inclusive,” she added.
“When people are choosing to be non-consumptive, they are actually not actually eating out of a restaurant.
They are eating at home.”
Zola’s book, “Food, Culture, and the Culture of Non-Traditional Eating,” takes a look at the science behind the popularity of non-healthful eating and the foods that go against the grain.
“We are eating out in a way that is really not a natural way, but we are not choosing to eat that way,” she explained.
“The culture of nonconsumption, it’s not about eating what you want to eat, but about being the opposite of what you are.
It’s about creating an environment that is healthy and that is not being nonfunctional.”
Non-dietary food has a long history of being promoted in the mainstream food industry as a way to support healthy eating, according to Good Food’s executive director.
“It’s very important that we not only understand the science of this but also look at what it means to be part of that culture.”
“Non-traditional” foods are those that don’t have a nutrition component or are processed.
For example, a nonfood item like a bowl of macaroni and cheese can be considered non-nutritious.
But a bowl filled with cheese sauce or rice cakes can be an unhealthy snack for many, according Zolow.
The non-product of nonfood food is a protein source that is high in fat, protein, and carbohydrates.
It has become the staple of most vegan diets and is often used as a “healthy substitute” for other “nonnutritive” foods.
“I think there’s a lot that we need to do to get out of this culture that has taken hold,” Zolowitz said.
Zola noted that nonfood foods are being promoted for other health reasons, like for weight loss.
“A lot of nonnutritivistic, low-fat, vegan diets have really made their mark in the culture,” she stated.
“And people have responded to that with eating more meat, more cheese, more grains, and more processed foods.
It really has been a big change.”
“I’m definitely concerned about people’s health,” said Zoltotow, who said she wants to see more of the non-medical nature of non foods.
She added that non foods are important to the communities they are served in.
“What I’m seeing is a trend of people eating less meat, and they are really eating healthier,” Zola said.
She said that non food should be part the meal plan, not a one-off item, and that people need to be aware of what types of non food are available and how much they consume.
“If you are not eating it, you’re not doing it right,” Zoltówn said.
Non-nutrient-dense foods, like chips, are also gaining popularity, with the majority of nonhealthful food products now being processed and packaged.
Zoltowitz noted that in recent months, more and better packaged foods are available.
“With packaged foods, you don’t need to know what they contain,” she