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Programs Aim to Help Diners Find Healtliful, Sustainable Meals
旨在发掘健康、可持续的饮食计划
Study after study shows that Americans want to eat more healthful and sustainable food.
研究发现，美国人想要吃一些更健康可持续的食物，
But in restaurant dining—and 50 percent of American meals are now consumed outside the home—making the right choice can be daunting.
但是在餐馆就餐（现有50%的美国家庭是在外面吃饭的），如何正确地选择吃什么是不容易的。
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.
尽管在一些高档餐厅，已有标明食物材料供应农场的趋势，但大部分餐厅，很少有标明他们的食物材料是从哪里来的。
Several ambitious organizations are aiming at taking the guesswork out of eating out.
一些有志向的组织正致力于对外出就餐做一个引导。
Each has its own certification program that aims to make it easier for diners to find places
每个组织有它自己的认证程序，旨在使人们更容易找到通过复杂的程序
that have undertaken the complex process of serving healthful food from farms committed to animal welfare and sustainable growing practices.
获得健康的食物材料的地方，这些材料来自于那些致力于动物福利并采用可持续种植方法的农场。
The first，REAL Certified，is a homegrown initiative.
首先是REAL认证。
REAL， which stands for Responsible Epicurean and Agricultural Leadership,
这是一个土生土长的倡议。REAL是指负责的享乐和农业领导。
REAL Certified doles out points to restaurants for offering a certain percentage of dishes containing vegetables，
这一认证的发放指向这样的餐厅$餐厅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、本地和有机成分，还有含糖碳酸饮料的替代品，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.
美国健康食品委员会的创始人Lawrence Williams说:“我们正试图找出那些按此标准做的餐厅，并授予它们认证。”
SPE Certified has a similar model.
SPE认证也与之类似。
The three letters stand for Sanitas Per Escam，Latin for "health through food".
SPE是指Sanitas Per Escam，拉丁语翻译为“健康源于食物”。
Certified dishes， except for desserts，may use no butter or cream.
有此认证的菜肴，除了甜点外，不可以用黄油或奶油。
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.
这一认证的创始人Emmanuel Verstraeten说，SPE更多地规定了厨师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.
他的烹饪团队的工作目标是提供美味的令人满意的菜肴，而不是玩一些供应不健康食物的小把戏。
The program also rates restaurants on their sourcing and environmental impact.
该计划还考虑了采购和环境对就餐率的影响。
