The problem with restaurants (globally!) is they have zero responsibility or incentive to serve food that fits the nutritional needs of their customers. • Rest

The problem with restaurants (globally!) is they have zero responsibility or incentive to serve food that fits the nutritional needs of their customers. • Restaurants don't sell food, they sell satiation, taste, brand, ambiance, customer experience. • You rarely can ask for an ingredient list, you often can't see who made your food, it is a black box in a black box. • All we really care about are omissions: the list of chemicals, macronutrients, hormones, and ingredients that are excluded from our menu items. Not only does this disconnect us from the ingredients in our food... I think this is a huge problem that compounds toward multiple health crises such as obesity and diabetes. Chefs are seen as food experts, yet the nutrition aspect of restaurant food is entirely ignored. We expect individuals themselves to be their own nutrition experts (curating meals and ingredients for their own health). I don't know what the solution is. But at the very least I think every restaurant owes its customers the macros and ingredients for every product they serve, in accessible formats. It should be easier to get that information onto your phone than a tweet. Food receipts should list macro and calorie breakdowns. Tools for nutrition analysis should be free, standard, integrated, and widespread. etc