On a recent trip to Los Angeles, New York Times food writer Mark Bittman decided he wanted to eat healthy while traveling. His venture began at the airport, searching for healthy alternative to McDonald's.

As a way of "avoiding the pitfalls of airport food," Bittman decided to go Vegan for the duration of his trip. After eating too much Subway and their "Veggie Delite" which he claims to be "a bad chopped salad on lousy bread," he wanted to try something else.

His first stop was Taco Bell.

While ordering his typical bean burrito, without sour cream and cheese, the cashier pointed out the "Fresco" menu, which offers non-dairy and vegetarian items.

"He pointed out a corner on the overhead display where the 'Fresco' menu offered pico de gallo in place of dairy, then upsold me on a multilayered 'fresco' bean burrito for about 3 bucks," Bittman wrote.

The other customers in line were surprised by the menu choices as well.  

"They weren't aware of the fresco menu, either. One was trying to 'eat healthy on the road;' the other copped to 'having vegan kids.' Like me, they were intrigued by a fast-food burrito with about 350 calories," Bittman said.

Years after viewing movies such as Morgan Spurlock's "Super Size Me", Bittman claims we all have changed our views on fast food.

"We've gone from the whistle-blowing stage to the higher-expectations stage, and some of those expectations are being met," he said. "Various states have passed measures to limit the confinement of farm animals. In-N-Out Burger has demonstrated that you don't have to underpay your employees to be profitable." 

Bittman said more companies are opening up new markets in fast food restaurants.

"After the success of companies like Whole Foods, and healthful...brands like Annie's and Kashi, there's now a market for a fast-food chain that's not only healthful itself, but vegetarian-friendly, sustainable and even humane. And, this being fast food: cheap."

There are also new alternatives such as Chipotle.

"At Chipotle, the food is fresher and tastes much better than traditional fast food," he said. "The sourcing, production and cooking is generally of a higher level; and the overall experience is more pleasant. The guacamole really is made on premises, and the chicken...is cooked before your eyes."

Other alternatives he mentioned are Chop't, Lyfe Kitchen, Native Foods Café,  Maoz, Freshii, Veggie Grill and Zoës Kitchen. 

"Despite its flaws, Improved Fast Food is the transitional step to a new category of fast-food restaurant whose practices should be even closer to sustainable and whose meals should be reasonably healthful and good-tasting and inexpensive," said Bittman on the new restaurant ventures.

Read the full article here.