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SPE Certified® Delivers Health Through Food

by Sandy Todd Webster on Apr 16, 2014

Food for Thought

With new evidence demonstrating that certain foods could be as detrimental to our well-being as cigarettes, consumers may find comfort in knowing instantly and unequivocally that a menu item they are about to select has been bestowed with a health halo by a trusted, independent source.

SPE Certified is to dining what the Good Housekeeping Seal of Approval® is to household products or what the LEED®-approved stamp is to green building standards. This is much more than simple feel-good labeling, however. SPE—sanitas per escam, literally “health through food”—is a practical philosophy for daily living and long-term wellness. Backed by a thoughtfully written 90-page manifesto outlining “a holistic approach that focuses not just on health, but on Sourcing, Preparing and Enhancing of food,” SPE Certified aims to steer restaurants, schools, airlines—potentially any dining environment—in a clearer direction toward health. At least, that is the hope of founder and CEO Emmanuel Verstraeten, a Belgian entrepreneur who launched this certification and nutritional consulting company in 2012 on a natural parallel path to that of his Michelin-starred Manhattan restaurant, Rouge® Tomate.

“Given the current epidemic of obesity and diet-related diseases, SPE Certified is poised to change the way America eats when dining out, precisely because it is equally (and easily) adaptable in any food-service establishments (whether they’re restaurants, hotels, cruise lines, airlines, cafeterias, schools and universities, healthcare facilities, etc.),” says Verstraeten.

To deliver foods that score high on all fronts, SPE uses proprietary methods developed over the past decade by leading chefs, registered dietitians, and a scientific committee of public-health and nutrition experts. This collaborative approach, rooted in Verstraeten’s original Rouge Tomate restaurant in Brussels, enhances the nutritional quality of meals while adding healthy options to restaurant menus and other food-service establishments. It combines current research with international health standards in its charter of practical guidelines and is applicable to a wide variety of cuisines. “SPE Certified has potential to positively impact attitudes and health across the country,” adds Greg Deligdisch, VP of Marketing for SPE Certified.

Try this month’s healthy recipe for Kale Pesto, and watch the Video Web Extra of SPE Certified executive chef Anthony Moraes creating it. Learn more at www.SPEcertified.com.

IDEA Fitness Journal, Volume 11, Issue 5

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About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.