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SPE Certification is a foodservice industry standard aimed at enhancing the nutritional quality of meals, without compromising the taste. SPE stands for “Sanitas per Escam” in Latin; its English translation is literally “Health Through Food.”^[1] The certification program’s core principles include increasing the consumption of fruits, vegetables, legumes and whole grains, as well as reducing intake of saturated fats, added sugars and salt.^[2]

The SPE Certified seal, described by The New York Times as a “squiggly red insignia” is placed on a foodservice establishment’s menu next to a specific dish when the dish has met all the required culinary and nutritional criteria.^[3]

SPE was developed as a nutritional and culinary philosophy in Rouge Tomate restaurant, Brussels, in 2001. In 2011 it was molded into a certification program aimed at encouraging other foodservice establishments to cook healthy, sustainably-sourced dishes, retaining focus on the taste of the food.^[4]

References

^ Alice Park (2012-07-16). "Certifiably Good". Time Magazine. Archived from the original on July 1, 2012.
^ Jeff Gordinier (2013-01-09). "Hold the Butter". The New York Times.
^ Amy Zimmer (2012-06-18). "New Restaurant Certification Rates Healthy and Sustainable Meals". DNAinfo.com. Archived from the original on 2016-03-05.
^ "Crusading for Health". FoodArts.com. 2012-07-27. Archived from the original on 2018-09-19. Retrieved 2016-02-23.