With the obesity epidemic, the French are paying more attention to what they eat. Healthy eating" is becoming a real food trend. It is conquering restaurants, even fast food restaurants, which are criticized for their fat and calorie saturated food. The concept is simple: to offer healthy and responsible food in fast food restaurants. Let's take a look at fast good or "healthy eating" in fast food restaurants.


Fast Good is a concept that takes up the idea of fast food: a quick and cheap meal. But it offers an eco-responsible version of fast food by skipping the junk food and offering instead a healthy and balanced menu, designed with an approach www.norme-haccp.com. It is aimed at people in a hurry who want to eat quickly but well. It responds to the trend that pushes consumers to take a closer look at the content of their plate and the origin of the food. Fresh and natural, the dishes are made from carefully selected ingredients. 100% locavores, they come from local producers. Some fast-food restaurants even specialize in organic food and grow their own vegetables in order to offer a menu that reflects the seasons.


Eating healthy in fast food means above all eating a complete and balanced meal, even on the run. This includes vegetables and fruit, proteins, starchy foods, fats, sugar and salt in reasonable quantities. In addition, the fast food industry favors fresh and natural foods, including fruits and vegetables that are in season, organic or picked when ripe, to highlight the original quality of the food and emphasize its taste. Priority is also given to local products in order to participate in the sustainable development of the region.    Among the fast good classics, we can mention for example:
  • The sandwich without mayonnaise, made with organic bread or cereals and filled with fruit butter, raw or cooked vegetables, organic meat ... Rich in vitamins, minerals and fiber, this kind of sandwich is a good substitute for a full meal.
  • Vegetable soups, served hot or cold, are also good for filling up on vitamins, fiber and minerals.
  • Salads with revised seasonings for more balance: more fruity vinegars but less oil, lemon, aromatic herbs, etc.
  • Fruit served as a drink or chewed, for more freshness and lightness.
  • Fruit smoothies with ice or milk, or salty smoothies with cucumber, tomato and bell pepper, are also real sources of nutrients and vitamins.


The fast good, also called "fast casual", has the advantage of offering a better quality/price ratio. It is appreciated for its accessibility and speed while being able to respect the original quality of the products. Qualified as high-end cuisine, it combines speed, quality and creation. It borrows both the privileges of fast food and the comfort and conviviality of table service. Moreover, it allows the personalization of the menus by adapting them according to the diets. Whether you are vegan or carnist, whether you have an intolerance to a particular food, you will always find a dish in a fast food restaurant that suits you. That's how to enjoy yourself without feeling guilty. Another advantage of fast good: it is a responsible culinary approach, and therefore very eco-friendly. Most restaurants of this type adopt a zero waste approach. No cutlery, straw or plastic cups in the kitchen or in the dining room. The containers are 100% ecological: reusable bamboo straws, recyclable cardboard packaging, biodegradable cups, etc. And if you bring your own container, you can get a discount. In any case, this is what some restaurant owners do, while others try to minimize food waste by selling the day's unsold food at a reduced price or by giving it to people in need.


From the restaurant owner's point of view, migrating from fast food to fast good is advantageous. This new business model is perfect for reducing the payroll and thus freeing up funds to invest in other more important items. For example, it can spend a little more on quality ingredients to offer authentic and nutritious options. Also, a reduced social burden allows for more investment in a more effective marketing plan, which is proving to be the key to success in this new buoyant but hyper-competitive market. It is obvious that in order to make a place for yourself, you have to take care of your image by not skimping on any detail: uniform, decoration, furniture, packaging...