NORWICH – In response to the high rate of chronic disease locally, the Chenango Health Network is making a strong push to promote healthier dining alternatives by working with restaurants in a program called the Restaurant Project.

The Restaurant Project began in June, 2010 when CHN sent out a survey to 95 eateries in the county querying the availability of healthy menu options, including main dish choices, low calorie beverages, whole grain breads, and fruits and vegetables without sauce. Chris McAvoy, coordinator of the Restaurant Project, spoke with owners following the survey and has since been working closely with them to encourage the incorporation and promotion of healthier alternatives in their restaurants.

The intent of the project, explained McAvoy, is to “promote healthy options for an outcome of a healthier population, workforce, students, the general public and people managing chronic disease.”

“We want people to see that there is availability of healthier options,” McAvoy said. “Our goal is to help restaurants promote these options. Instead of fries, they can offer vegetables or instead of soft drinks, maybe offer water ... We want to see more salads, low-fat dressings, baked potatoes instead of fries, and whole grain breads.”