By Adam and Larry Mogelonsky
Heading into Labor Day, it’s time to think about for what will be on the plate for next year’s barbecue to end out the summer. As any hotelier or restaurateur knows, dietary trends ebb and flow, shaping our menus and dining habits over time. Where once low-fat dominated the scene, today’s focus has shifted to low-carb options aimed at managing insulin spikes. Classic continental breakfasts still grace our tables, but they now sit alongside trendy choices like avocado toast, overnight oats, and superfood smoothies.
For those less versed in nutritional science, these shifts might seem arbitrary, yet each new menu reflects an evolving body of research pointing towards healthier eating habits. One emerging trend seeks to answer a fundamental question: “What would our ancestors have eaten before the agricultural revolution to maintain health year-round?” Known as ancestral eating, this approach is somewhat controversial, particularly in its challenge to veganism and the broader movement toward plant-based diets, not to mention that our metabolic reactions to foods have likely fundamentally shifted since the agricultural revolution. However potholed it may be, anthropology suggests some truth wherein ancestral eating emphasizes that humans have always been ‘opportunistic omnivores’—flexible scavengers, resourceful fishers and determined hunters.
While it’s tempting to delve into the specifics of our paleolithic predecessors’ diets (yes, they did eat weeds like purslane), the core idea is straightforward: in summer and early autumn, we foraged and feasted on wild fruits, while in winter, we hunted large animals and utilized every part of the kill. Dairy, if consumed at all, came in the form of raw milk or fermented products like kefir, and grains were eaten only after lengthy fermentation processes.
The main takeaway from ancestral dieting is a rejection of ultra-processed foods in favor of more natural, organic ingredients. This philosophy can be seamlessly integrated into any food and beverage (F&B) operation, offering a distinct edge over competitors, promoting science-backed health benefits, and appealing to a growing segment of guests willing to pay a premium for paleo-friendly options. Here are several ways to incorporate ancestral principles into your offerings:
1. Wild Berry Cultivars: Over the centuries, we’ve bred fruits for size and sweetness, often at the expense of their nutritional density. Today’s fruits are higher in sugar and lower in antioxidants compared to their wild ancestors. While any fruit consumption is beneficial, especially for non-diabetics, opting for nutrient-rich varieties like lowbush blueberries can set your menu apart. These berries, smaller and more intensely colored than the common highbush variety, are packed with antioxidants and offer a unique, healthful option for your guests.
2. Sourdough Bread: In an era where gluten-free labeling is essential, it’s worth exploring why some cultures, particularly in Southern Europe and the Levant, enjoy grains without the digestive issues common in North America. The difference lies in the fermentation process. Traditional sourdough, made over several days, allows yeast to break down gluten, reducing gut irritation and adding a distinctive sour flavor. Though more labor-intensive and costly, sourdough is highly marketable, extending beyond bread to pizzas and pastas.
3. Soaked or Sprouted Nuts: Plants have evolved defenses against being eaten, coating their seeds with compounds that can be toxic or hard to digest. Nuts, being seeds, contain antinutrients like tannins and phytic acid. Our ancestors mitigated these by soaking nuts in water for up to 24 hours, allowing the harmful compounds to leach out. Some even sprouted the nuts, a process that can also be applied to beans, before dehydrating them for consumption. This slower, more expensive process justifies a higher price tag with the added appeal of terms like ‘soaked’ or ‘sprouted.’
4. Goat or Sheep Dairy: While cow’s milk dominates the dairy market, the milk of goats and sheep offers superior nutritional benefits. These animals were domesticated earlier and produce milk rich in medium-chain triglycerides (MCTs), which support metabolic health and are friendlier to those on keto diets. Unlike cow’s milk from Northern European breeds, which contains the potentially harmful A1-casein protein, goat and sheep milk products are generally easier to digest and safer for those with sensitivities to cow’s milk. Then if you want to look up the latest, ‘latest’ research, check out what scientists are discovering about the saturated C15 fat as a longevity supplement derived from select types of dairies such as that from mountain-pasture livestock.
5. Nose-to-Tail Burgers or Sausages: Ancestral dieters advocate consuming every part of an animal, as our ancestors did. Organ meats, though less popular in North America, are incredibly nutrient-dense. While many cultures routinely include these in their diets—think tripe in Italy or barbecued chicken hearts in Thailand—North Americans are more hesitant. However, the trend is shifting as producers begin incorporating offal into more familiar forms like burgers and sausages, providing a palatable introduction to these nutritious foods.
6. Intermittent Fasting: Finally, consider the growing popularity of intermittent fasting, a practice echoing our ancestors’ experience of going long periods without food. Studies consistently show the health benefits of giving the digestive system regular breaks. However, as this trend grows, it presents a challenge for hotel F&B operations, particularly as more guests may skip breakfast, affecting traditional B&B packages. The solution may lie in offering exceptional coffee service or rethinking how to package and promote meals in a fasting-conscious world.
Incorporating these ancestral eating principles into your hotel’s F&B offerings not only caters to a health-conscious clientele but also positions your brand as a leader in the ever-evolving landscape of wellness dining.
