Foodservice Marketing Program

Chefs, foodservice operators, dietitians and consumers are all learning more about the benefits of using canned food.   Whether it’s package integrity and the safety that steel cans provide against outside contaminants, canned foods’ convenient nutrition, the economic advantages of purchasing canned food, or the consistent, year-round availability that canned foods provide, foodservice professionals and consumers are becoming more aware of the positive attributes of canned food.

The American Iron and Steel Institute’s Steel Packaging Council is working with foodservice professionals to encourage additional use of canned food.   With the new USDA Dietary Guidelines suggesting that a diet rich in fruits and vegetables is important for a healthy lifestyle, canned fruits and vegetables should be part of the solution to help restaurants and other foodservice operations provide customers with nutritious, flavorful meals that are easy to prepare.  Research from the University of Massachusetts and the University of Illinois  found that when prepared in a recipe, dishes made with canned ingredients provide comparable nutritional value and flavor appeal to those dishes made with fresh or frozen ingredients.

Canned foods including fruits, vegetables, soups, broths, chili, meat, seafood, juices and other canned products provide foodservice operators with easy-to-use ingredients that add both flavor and a nutritional appeal to the menu.

In addition to being consistent, canned foods' long shelf life, ease of storage and steel can recyclability help make the steel can the package of choice for foodservice operators.

For more information, contact Rich Tavoletti. 

QUICK LINKS

Cans & Containers

Steel Packaging

Recycling

Steel Recycling Institute

Canned Food Alliance

Can Manufacturers Institute

FAQs

Fact Sheets