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Programs Aim to Help Diners Find Healtliful, Sustainable Meals
旨在發掘健康、可持續的飲食計劃
Study after study shows that Americans want to eat more healthful and sustainable food.
研究發現，美國人想要吃一些更健康可持續的食物，
But in restaurant dining—and 50 percent of American meals are now consumed outside the home—making the right choice can be daunting.
但是在餐館就餐（現有50%的美國家庭是在外面吃飯的），如何正確地選擇吃什么是不容易的。
And despite the trend of noting farms on the menus at upscale restaurants，at most meals diners have few clues about where their food comes from.
盡管在一些高檔餐廳，已有標明食物材料供應農場的趨勢，但大部分餐廳，很少有標明他們的食物材料是從哪里來的。
Several ambitious organizations are aiming at taking the guesswork out of eating out.
一些有志向的組織正致力于對外出就餐做一個引導。
Each has its own certification program that aims to make it easier for diners to find places
每個組織有它自己的認證程序，旨在使人們更容易找到通過復雜的程序
that have undertaken the complex process of serving healthful food from farms committed to animal welfare and sustainable growing practices.
獲得健康的食物材料的地方，這些材料來自于那些致力于動物福利并采用可持續種植方法的農場。
The first，REAL Certified，is a homegrown initiative.
首先是REAL認證。
REAL， which stands for Responsible Epicurean and Agricultural Leadership,
這是一個土生土長的倡議。REAL是指負責的享樂和農業領導。
REAL Certified doles out points to restaurants for offering a certain percentage of dishes containing vegetables，
這一認證的發放指向這樣的餐廳$餐廳提供的菜肴包含一定比例的蔬菜、
whole grains，local and organic ingredients and alternatives to sugary sodas，among other things.
全谷物、本地和有機成分，還有含糖碳酸飲料的替代品，以及其他。
"We are trying to figure out which restaurants are doing the right things and give them credit” says Lawrence Williams，founder of the United States Healthful Food Council.
美國健康食品委員會的創始人Lawrence Williams說:“我們正試圖找出那些按此標準做的餐廳，并授予它們認證。”
SPE Certified has a similar model.
SPE認證也與之類似。
The three letters stand for Sanitas Per Escam，Latin for "health through food".
SPE是指Sanitas Per Escam，拉丁語翻譯為“健康源于食物”。
Certified dishes， except for desserts，may use no butter or cream.
有此認證的菜肴，除了甜點外，不可以用黃油或奶油。
Ingredients cannot be fried or grilled.
材料不能炸或烤。
But founder Emmanuel Verstraeten says SPE is less about what chefs can't use than about what they can.
這一認證的創始人Emmanuel Verstraeten說，SPE更多地規定了廚師可以用什么而不是不可以用什么。
His culinary team works with restaurants with the goal of offering delicious and satisfying dishes without resorting to the easy tricks that make restaurant food so unhealthful.
他的烹飪團隊的工作目標是提供美味的令人滿意的菜肴，而不是玩一些供應不健康食物的小把戲。
The program also rates restaurants on their sourcing and environmental impact.
該計劃還考慮了采購和環境對就餐率的影響。
