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Blue Zones Project

Published Jun 12th, 2018
Blue Zones Project

Have you heard about the Blue Zones Project? Blue Zones is a community-wide initiative designed to help make healthy choices easier for Oregonians.

Healthy Dining Options
In support of Oregon’s Healthiest State initiative, the Blue Zones Project encourages changes to our community that lead to healthier options. It’s bringing residents, worksites, schools, restaurants, grocery stores, and government together to improve the quality of life for everyone.

Douglas County, Oregon is one of many Blue Zone Projects throughout the United States and includes the following local restaurants:

Bluebird Pizza
Brix Grill
Loggers Tap House

Restaurant Pledge & Best Practices
These restaurants have pledged to make it easier for diners to choose healthy items and to create a healthy dining environment. Restaurants need to adopt at least 44 out of 66 total possible practices to qualify as a Blue Zone Restaurant. Here are some of the Blue Zone Dining best practices:

Entrée Offerings – Restaurants are asked to offer half-size portions, include at least 1 regular and one children’s entrée that meets Blue Zone Health Dish Guidelines, and price plant based protein entrees lower than meat entrees.

Side Dishes & Ingredients – Offer a vegetable, fruit, 100 percent whole grain, or salad as the default side dish for all applicable menu items. Source 3 fruits or vegetables from a local farm or farmers market during the growing season. Do not offer soda, chocolate milk, or fruit juices as the default beverages for children’s meals.

Education & Awareness – Train servers to only mention vegetables, fruit, salad and 100 percent whole grains as side-dish options when taking food orders. Offer promotions or discounts on Blue Zones Project inspired entrees. Allow patrons to split plates.

Environment – Prohibit smoking on restaurant property both indoors and outdoors. Do not place the salt shaker on the table unless requested. Do not offer free refills on sugar-sweetened beverages.

Preparation & Presentation – Allow customers to request any entrée grilled, baked or broiled rather than fried. Serve all salad dressings and condiments on the side. Serve entrees on 10” plates or smaller. If you serve bread, serve it with olive oil rather than butter.

These are just a few of the project guidelines. Learn how you can be involved…