evaluating attitudes towards menu labelling in ottawa
DESCRIPTION
Evaluating Attitudes towards Menu Labelling in Ottawa. Marketa Graham BSc, RD Public Health Dietitian Healthy Living Team May 29, 2014. Menu labelling (ML):. Same principles of food labelling. Clear and standardized info at the point of purchase. Ontario Legislations: Bill 149 & 162. - PowerPoint PPT PresentationTRANSCRIPT
Evaluating Attitudes towards Menu
Labelling in Ottawa
Marketa Graham BSc, RDPublic Health DietitianHealthy Living Team
May 29, 2014
2
Menu labelling (ML):
Same principles of food labelling.
Clear and standardized info at the point of purchase.
3
Ontario Legislations: Bill 149 & 162
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Eating Out in Ottawa How many times do people in Ottawa
eat in restaurants, eat fast food or pick up ready-to-eat food in the past week?• 20% - none• 27% - once a week• 35% - two or three times/week• 18% - four or more times/week
Source: Ottawa Public Health. Rapid Risk Factor Surveillance System, 2013.
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Assessing ML Readiness and Support in Ottawa
Public: Public Survey (n=400) Rapid Risk Factor Surveillance
System (RRFSS) (n=400)Industry: Restaurant Survey (n=200) Stakeholder Consultation
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October 2013 – 400 respondents Public’s perception and readiness
for ML
Public Survey – Harris Decima
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Total
18-24
25-34
35-34
55+
0% 20% 40% 60% 80% 100%
0.48
0.26
0.41
0.5
0.59
0.5
0.74
0.57
0.48
0.38
0.02
0.02
0.02
0.03
Yes No DK/Ref
Awareness of Menu Labelling (Unaided) Question: Please tell me whether you have heard of Menu Labelling?
Base: All respondents (n=400)=sig at 95% CI
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Awareness of Healthy FoodsStatement: Most people already have a good idea about which foods on menus are healthy and which are not?
Total
0% 20% 40% 60% 80% 100%
12% 44% 7% 25% 11% 1%
Strongly agree Agree Neither Disagree Strongly disagree DK/ref
Base: All respondents (n=400)
56%
Research: Consumers underestimate calories and nutrient levels in restaurant meals.
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Support for Menu Labeling in various eating places
Hospital cafeterias
Chain restaurants
College & University cafeterias
Grocery stores serving ready-to eat foods
Workplace cafeterias
Recreation centers, arenas and city parks
Independently owned & operated restaurants
0% 20% 40% 60% 80% 100%
61%
58%
54%
53%
47%
40%
37%
26%
27%
30%
33%
34%
36%
34%
5%
6%
6%
7%
7%
11%
12%
4%
4%
4%
4%
6%
8%
9%
4%
4%
4%
3%
5%
5%
7%
1%
1%
2%
1%
1%
Strongly support Somewhat support Neither Somewhat oppose Strongly oppose DK/ref
Base: All respondents (n=400)
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Operators Responsible for Providing Nutrition InformationStatement: Restaurant operators should be responsible for providing customers with the information they need to make informed food choices?
Total
0% 20% 40% 60% 80% 100%
33% 47% 7% 9% 4%
Strongly agree Agree Neither Disagree Strongly disagree
Base: All respondents (n=400)
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Rapid Risk Factor Surveillance System (n=400)
71% say that nutrition info is important 54% look for nutritional information• 31% all/most of the time• 23% some of the time
Of those that look for info, howoften do they find it?• 29% all/most of the time• 48% some of the time• 23% rarely/never
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Calories and sodium matter to the customers
All/most of the time
Some of the time Rarely/never0
10
20
30
40
50
60
51%
27%22%
55%
24%21%
How often use calorie info
How often use sodium info
% R
espo
nden
ts
Source: Rapid Risk Factor Surveillance System : Sep - Dec 2013
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Ottawa Restaurant Survey Objective: To assess current practices and interest in
menu labellingMethods: On-line or telephone survey (Mar-May 2013) 200 responses (92% were owners or
managers) 73% independent, 27% franchised 52% casual dining, 19% quick serve
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Perceived Health Consciousness of Ottawa Customers (n=200)
Very health conscious
Somewhat health
conscious
Not very health
conscious
Not at all health
conscious
0%
10%
20%
30%
40%
50%
60%
25%
57%
12%4%
Among Ottawa-based restaurants only 7% provide nutrition information!
% R
espo
nden
ts
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Perceived Interest of Customers for Nutr. Info
Not know/already provided
Other
None
Carbohydrates
Gluten
Sugar
Fat
Sodium
Calories
0% 5% 10% 15% 20% 25% 30% 35% 40%
12%
13%
21%
21%
22%
24%
27%
29%
36%
Q: Which of the following types of nutrition information for the food served at your food premise would your customers be interested in receiving? Check all that apply.
% Respondents
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Perceived motivators & barriers of Ottawa-based restaurants
Motivators: 79% - responsibility 54% - good business Barriers: 60% - recipes not standardized 59% - high cost 59% - customers already know 51% - lack of tools and confidence Other - lack of time and staff
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Restaurant Interest in Menu Labelling Program Assisted by OPH (n=194)
Interested Not interested DNK/Ref0%
5%
10%15%
20%
25%30%
35%40%
45%50%
45%42%
13%% R
espo
nden
ts
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OPH Position and Next Steps
Ottawa Voluntary ML Pilot Calories & sodium ML Public Awareness Campaign