Industry News | January 15, 2015

Taziki’s Becomes First REAL Certified National Franchise

image used with permission.

United States Healthful Food Council (USHFC) announced today that Taziki's Mediterranean Cafe has become the first national franchise to achieve REAL Certification, the emerging national standard for foodservice nutrition and sustainability. With 40 locations across 11 states, Taziki’s is also now the largest chain restaurant to complete the certification process.

“Taziki’s has always been a trend-setter, not a follower,” says Taziki’s CEO Jim Keet. “It is an honor to be the first national restaurant franchise to complete the REAL Certification process and be recognized for our focus on health and sustainability.”

REAL Certified, or Responsible Epicurean and Agricultural Leadership, is a holistic nutrition and sustainability certification program for the foodservice industry developed by the USHFC and modeled after the LEED green building certification program. The REAL certification process requires a voluntary audit whereby a USHFC approved registered dietitian (RD) reviews menus, ingredients, preparation methods, and sourcing and awards points based on a wide range of criteria such as the use of nutrient-dense vegetables, fruits and whole grains, scratch cooking and minimally processed foods, healthier cooking methods and moderate portion size, unsweetened beverage and healthy children’s options, and more sustainable sourcing methods such as local and organic. Those that satisfy the necessary requirements are awarded and recognized as REAL Certified. 

“It’s obvious that Taziki’s goes the extra mile to purchase higher quality ingredients and utilize healthier preparation methods,” says Lawrence Williams, CEO of the USHFC. “Innovating in a mature industry is very challenging, and we applaud Taziki’s for helping to establish what is essentially a new industry segment: fresh-casual.”

With this announcement, consumers can now find REAL Certified dining establishments in over 20 states across the spectrum, ranging from quick-serve restaurants through fine-dining, as well as corporate dining facilities and institutional foodservice operations.


News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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