on the menu - national restaurant association · pdf fileand the restaurant industry has been...

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on the menu:Restaurant Nutrition Initiatives2013 Report

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Driving efforts to promote health and nutrition

In a recent survey, more than 70 percent of adults said they were trying to eat more healthfully now at restaurants than they did in the past. And the restaurant industry has been actively responding to consumers’ interest in healthful offerings and nutrition information.

Our Kids LiveWell program has truly been a groundbreaking initiative for the National Restaurant Association and the restaurant industry. We’re grateful for the accolades the program has received — coming from a wide range of voices, from former President Bill Clinton to groups like Action for Healthy Kids.

The phenomenal growth of the program has really been exciting. In just two years, Kids LiveWell grew from 19 brands and 15,000 locations to 145 national, regional and local restaurant brands representing 42,000 locations.

In addition to Kids LiveWell participants, other restaurants are offering items that incorporate more produce, lean protein and whole grains, while limiting sodium and trans fat. The American palate is increasingly sophisti-cated as a growing number of patrons look for nutritional variety as well as delicious food when they dine out.

To help provide nutrition information to our guests, the Association advocated for legislation that will soon provide consumers with nutrition information in more than 250,000 chain restaurants all across the country.

For standard menu items, the law provides a national standard to make it easier for chain restaurants to provide consistent information about menu items for their guests.

Much of what we do on around nutrition is spearheaded by the NRA Board of Directors’ Food & Healthy Living Committee. Committee members are to be commended for taking a long-range, proactive approach to how the industry meets evolving consumer attitudes toward nutrition.

We hope you find this update informative and inspiring.

Sincerely,

© 2013 national Restaurant Association. All rights reserved.

Dawn Sweeney President and CEO National Restaurant Association

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Catering to health-conscious consumer cravings

Dining out is no longer only a spe-cial-occasion event. As restaurant food become staples in time-

crunched consumers’ lives, restaurant guests increasingly demand more healthful options. They also want more information to help them make smart choices. Whether they want to know an item’s calorie count, require special meals for specific dietary needs or try to add more produce to their

diets, American diners are more likely to frequent

those restaurants that respond to their needs.

The National Restau-rant Association has been working with the restaurant

industry, food manufacturers and suppliers, policymakers, nutritionists and consum-ers to help restaurants cater to consumer demands. This report offers a taste of NRA initiatives that give operators tools to put health on the menu.

Trending healthyNational Restaurant Association research keeps restaurant operators ahead of the curve on nutrition trends that can lead to healthy business. Annual research reports, such as the Restaurant Industry Forecast and What’s Hot, quantify operator practices, consumer demand and anticipated popular-ity of nutritious menu items.

Restaurant Industry ForecastThe Forecast, an annual barometer of the industry’s economic strength, provides national, regional and state sales and em-ployment data, as well as information about

operator and consumer trends. The 2013 Forecast confirmed that healthful options lead culinary trends — for consumers and restaurants.

The Forecast identified children’s nutrition, gluten-free cuisine and health/nutrition as top culinary trends for this year. Other popular menu trends included local sourcing, whole grains, fruit/vegetable side dishes for kids, lower-sodium food, lower-calorie items, and smaller (or half) portions for a lower price.

Of consumers surveyed, 71 percent said they tried to eat more healthfully at restau-rants than they did two years ago. Restau-rateurs noticed: Most reported that their customers ordered more healthful food than they did in the past.

Operators reported that they added more healthful dishes to menus. And 86 percent of consumers said restaurants offered more healthful options than two years ago.

For the What’s Hot survey, the nRA asks more than 1,800 professional chefs to predict top menu trends for the com-ing year. What’s hot in 2013 showed that four of the 10 hot-test menu trends for this year were health related:

• healthful kids’ meals• Children’s nutrition as a

culinary theme• Gluten-free cuisine• Whole grain items in kids’

mealsthe survey also showed that

55 percent of chefs said they always tried to make dishes/recipes more healthful, and another 37 percent said they tried to do so, but that all reci-pes weren’t easily adjustable.

Restaurant.org | Nutrition Report 2013

Recent national Restaurant Association-funded research has helped debunk inaccurate perceptions about nutrition content of restaurant food. the peer- reviewed studies, conducted by Adam Drewnowski, director, Center for Public health nutrition, university of Washington School of Public health, were published in leading nutrition journals.

one study showed that restaurant food represents about a fourth of Americans’ total caloric intake, contrary to figures frequently cited in attempts to regulate restaurant food and beverages. most of the calories — about 70 percent — came from store-bought food. A separate study found that about two-thirds of sodium in the American diet came from store-bought food and a third came from restaurant food.

Advancing our efforts through research

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Contributing to the policy discussion

On the forefront for fairness, flexibility

The National Restaurant Association has been critical to the movement to establish standard nutrition informa-

tion for restaurant menus. Many restaurants post nutrition information online, and about 25 percent of adults have looked that up, according to NRA research.

In the past decade, as many states and municipalities sought to establish menu-la-beling regulations, the National Restau-rant Association worked with Congress and other stakeholders to pass a federal standard. The NRA sought a law that set consistent guidelines about how restaurants should present nutrition information to consumers.

That law, enacted in March 2010, applies to restaurant chains with 20 or more loca-tions that operate under the same brand. Those operations must display calories on menus, menu boards and drive-thru signs. They also must provide additional informa-tion through websites, brochures or other manners.

The standard will override state and local laws that differ from the federal standard, which ensures that diners from Portland, Ore., to Portland, Maine, have access to the same information. It also protects restau-rant companies that operate in several states from having to produce separate menus to comply with varying state and local laws.

The NRA has aggressively advocated for flexibility for restaurants as the Food and Drug Administration drafts regulations to implement the menu-labeling law. The final regulations are expected as early as this fall. The NRA’s comments and meetings with regulatory officials throughout the process aim to ensure the regulations are flexible and fair to restaurant operators.

U.S. Dietary GuidelinesEvery five years, USDA and the Depart-ment of Health and Human Services publish

new Dietary Guidelines for Americans to promote health and reduce chronic disease risk, as required by Congress. Each cycle, the National Restaurant Association represents the restaurant industry in the process.

As in previous years, the NRA is partic-ipating in the Dietary Guidelines Advisory Committee. The committee conducts several meetings through 2014 as it plans to release the 2015 dietary guidelines. The NRA has been soliciting input from restaurant com-panies to guide the next phase. The NRA will present information about restaurants’ role in the food-supply system and diet, as well as the restaurant industry’s advances in reducing sodium and nutrients of concern and providing more fresh produce, whole grains and other healthful options.

In addition to providing written com-ments, the NRA is submitting a published copy of its recent research on calories and sodium.

The NRA’s work in the dietary guidelines pro-cess includes providing funding for research by the Dietary Guidelines Alliance. After examining how parents perceived specific nutrition messages, the alliance developed a toolkit to convey nutrition messages to consumers.

Guiding gluten-free compliance

As more people follow gluten-free diets, the NRA is helping restaurant operators comply with new FDA rules. Restaurants and food manufacturers who market food as “gluten free” must meet the FDA’s definition of gluten-free. To help restaurateurs under-stand the new regulation, the NRA is rolling out a series of educational offerings, this fall. About 1 percent of Americans have celiac disease, and more than 1.6 million people without the disease follow gluten-free diets.

Smart steps on sodium

As USDA and FDA examine sodium consumption

in the United States, the National Restaurant

Association is calling for voluntary measures to

incrementally reduce sodium in the food supply.

The NRA supports a flexible approach that allows

customers to make informed choices through

menu options and nutrition information. The NRA

urges policymakers to support voluntary, incremental

measures that recognize consumer eating preferences and

the multiple uses of sodium in the food supply.

In April, the NRA participated in a forum with food industry leaders, health

professionals and government officials. The forum examined the food industry’s

efforts to reduce sodium content, opportunities to continue that progress and

technical challenges related reducing sodium without sacrificing consumer

acceptance.

Two years ago, the USDA and FDA asked for ideas to cut sodium consumption.

A 2012 Centers for Disease Control and Prevention report says Americans consume

about 3,300 mg of sodium a day, well above the 2,300 maximum the 2010 Dietary

Guidelines for Americans recommends.

As the industry reduces sodium in food, the NRA is advocating for more

consumer education to help drive greater demand.

6 Restaurant.org | Nutrition Report 2013

Appealing to kids’ palates, parents’ approval

Restaurant operators are working hard to offer more healthful kids’ items. But it’s not enough just

to please Mom and Dad. They want to make sure Junior eats his vegetables — and comes back for more. The National Restaurant Association helps restaura-teurs identify ingredients, products and resources to help make the whole family happy — and healthy.

Hey, Mom, he likes itKids LiveWell is one of the NRA’s most successful initiatives. Participating restau-rants offer items that meet strict nutrition criteria based on USDA and Institute of Medicine scientific recommendations. NRA works with nutrition-analysis company HealthyDining to help restau-rants identify, analyze and promote their healthful kids’ meals. A free geo-coded app connects parents to restaurants that offer healthful children’s items.

Since launching in 2011, the program has grown to 140 brands representing

42,000 restaurant locations. It continues to attract the support of leading foodser-vice companies, such as Sysco, Kellogg, Kraft and PepsiCo. Sysco is developing recipes that meet Kids LiveWell criteria. for independent restaurant operators.

The Kids LiveWell Recipe Challenge is another way to recognize restaurant innovation in healthful children’s items. Created with McCormick for Chefs, the contest recognizes flavorful menu items that meet Kids LiveWell guidelines. Judg-es at the first event in April included 30 adolescents.

The winners were Qdoba Mexican Grill, Boston Lobster Feast, Chartwells School Dining Services and Tim Horton Children’s Foundation. The second Kids LiveWell Recipe Challenge is underway; applications are due in December.

Introducing optionsEach May, more than 62,000 people flock to Chicago for the restaurant-industry’s leading trade show. And many of those attendees are there to find healthful options specifically for children’s meals. The NRA Show helps them improve the availability, variety and appeal of healthful children’s menu items through special exhibits, education sessions and culinary demonstrations.

For the past two years, the NRA Show featured Healthier Kids Fare, where exhibitors showed products that focused on kids’ nutrition. Sysco corporate chef Neil Doherty prepared healthful children’s meals in the NRA booth.

The NRA also reached out to dozens of influential “mommy bloggers,” connecting them with leading restaura-teurs and suppliers focused on healthful kids’ options. The events included a reception with chefs Marc Murphy, a

judge on the Food Network’s “Chopped,” and Judson Allen, a Food Network Star finalist.

Getting the word outSocial media has become an important platform to promote what restaurants are doing to enhance healthful offerings for kids. The NRA and Kids LiveWell restau-rants connect with plugged-in parents through Facebook, Twitter and other

social networks.As Kids LiveWell marked

its second anniversary, participating restaurants shared their stories with 5,000 attend-

ees at BlogHer, a conference for women in social media. Chefs, menu developers and nutritionists from Applebee’s, Arby’s, Chili’s, Denny’s and IHOP fielded questions about their healthful children’s options. In turn, attendees spread the word through blog posts, Twitter and Facebook.

In the two weeks after BlogHer, down-loads of the Kids LiveWell smartphone app increased to 3,280.

Since launching Kids LiveWell, the NRA has hosted several Twitter parties to drive buzz about the program. The most recent event, which featured a Q&A with the NRA’s registered dietitian, reached more than 1.1 million people. Many shared positive stories about choosing healthful kids’ items when dining out. Overall, the event generated nearly 10 million impres-sions. As a result of the large number of mentions, the event trended nationally on Twitter throughout the hour-long event. In a recent video chef Robert Irvine, host of the Food Network series “Restaurant Impossible,” challenged restaurateurs to offer more healthful kids’ options.

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Working with national leadersThe restaurant industry’s efforts to enhance the nutrition content of children’s meals continue to gain traction — and clout.

In September, Scott DeFife, the NRA’s executive vice president of policy and government affairs, participated a White House meeting on food marketing to children. Led by first lady Michelle Obama and the White House Domestic Policy Council, the meeting included food and media industry executives, advocates, parents, government agency representatives and researchers. The meeting focused on leveraging the power of marketing to promote healthy products and decrease the marketing of unhealthy products to kids.

In June, the NRA participated in a meeting with representatives from the first lady’s Let’s Move campaign. Partic-ipants included White House Chef Sam Kass, executive director, Let’s Move, and senior policy adviser on nutrition, and Janey Thornton, deputy undersecretary for food, nutrition and consumer ser-vices, USDA. Executives from the NRA, Nestle Nutrition, the Coca-Cola Co., and other organizations reported on their childhood nutrition initiatives.

In addition to internal initiatives, NRA President and CEO Dawn Sweeney is a charter member of ChildObesity180. The group brings together stakeholders from public, private, non-profit and academ-ic sectors to examine the causes of the childhood obesity epidemic. The group is creating a portfolio of high-impact initia-tives to improve children’s health.

‘thank you for all that’s being

done through your initiatives to

try to help our kids live a health-

ier future. What works is what

you’re doing to feed kids and

help them eat healthier. What

works is cooperation.’

– Former President Bill Clinton

‘the [Kids LiveWell] program’s

intent is a good complement to

[uSDA’s] myPlate and Dietary

Guidelines messages — we need

more choices to help shift eating

patterns to healthier ones.’

– Robert Post, deputy director, USDA Center for Nutrition Policy

and Promotion

‘Kids have got to live well …

they’re our future. Sysco, the

nRA and Kids LiveWell; the inde-

pendent operators [and] all the

chain restaurants have to get on

board and … make sure that kids

eat healthy, exercise and under-

stand about food.’

– Chef Robert Irvine

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Making it easy to serve up health

NRA resources and partnerships help restaurant operators better serve their customers. The NRA

engages relevant stakeholders to ensure restaurants have the right tools to train staff on food allergies, incorporate whole grain and fresh produce into menus or find suppliers that offer gluten-free or low-so-dium products. Such partnerships ensure restaurant operators can provide food that pleases the palate and satisfies dietary preferences.

Tackling food allergiesThe NRA’s ServSafe program is the leading resource for food safety and responsible alcohol service training and certifica-tion. This year, it added a new course to help restaurants serve the 15 million Americans with food allergies: ServSafe Allergens.

The online training course will help restaurant personnel better understand the precautions they need to take related to food allergens, as well as customer needs. The NRA developed ServSafe Al-lergens with the non profit group Food Al-lergy Research & Education, a long-time NRA partner on food-allergen training and awareness.

NRA Show: Serving up nutrition optionsThe National Restaurant Association, Restaurant, Hotel-Motel show attracts more than 62,000 people each year to Chicago. Each year, more restaurateurs come to the NRA Show for ideas to appeal to health-conscious customers.

As a result, more exhibitors display gluten-, dairy- and allergen-free items, as well as low-sodium, vegetarian and locally sourced food. They also offer recipes and tips to incorporate more fresh produce and other nutritious items into menus.

For the past two years, the NRA Show has featured Healthier Kids Fare to help restaurants, schools and other institu-

tions find sources for nutrition-packed children’s meals. The Alternative BiteStyle Pavilion helps restaurant operators ad-dress gluten- and allergy-free food, as well as vegetarian/vegan, low sodium/sugar and other special dietary needs.

NRA Show education sessions offer practical advice for serving nutri-tion-minded guests. Recent sessions have examined food allergies, childhood nutri-tion, menu-development, menu-labeling compliance and sodium [See list, above].

NRA Show awards also provide oppor-tunities to recognize creativity in meeting consumer demand for nutritious fare. This year, Massachusetts-based Ninety Nine

• Kid tested, Parent Approved — how to ensure your Restaurant is truly Kid Friendly

• Serve Fresh Vegetables & Fruit with Confidence — Strategies to minimize Food Safety Risks

• matching Consumer needs with healthy menu Strategies

• What you need to know about serving customers with Allergies

• Product Development for Restaurant menus: the Good, the Bad, and the ugly

• nutrition trends: how Can Your Restaurant Capitalize?

• menu Labeling — Are You Ready?

• eight myths about Gluten-Free menus

• the Food movement

Restaurant.org/Show

NRA Show education sessions on nutrition


We’ve seen unprecedented

leadership from

restaurants and the NRA

across the country.

— White House Chef Sam Kass senior policy adviser for

healthy food initiatives

9Restaurant.org | Nutrition Report 2013

Restaurants received an Operator Innova-tions Award for its allergy alert system and the United States Air Force in San Antonio received one for its Food Transformation Initiative for health and nutrition.

Food and Beverage Awards went to exhibitors whose products satisfy con-sumer demand for specialty foods, such as gluten- and allergen-free, low-sodium, vegetarian, vegan or raw diets.

Engaging nutrition thought leaders The National Restaurant Association conducts about a dozen networking groups for specific professions within the restaurant industry. The Nutrition Study Group brings together dietitians, menu developers, quality assurance executives and others from leading restaurant com-panies. The meetings feature high-caliber speakers who address nutrition topics important to the restaurant industry and nutrition community. The group contin-ues to grow and attracted a record number of attendees and suppliers this year.

Progress through partnershipsHelping restaurants increase their health-ful options requires collaboration. The National Restaurant Association works with numerous groups aimed at promot-ing health and nutrition.

One of the NRA’s longest-standing and most critical partnerships is with Healthy Dining, a California-based organization that offers nutrition-analysis services and consumer resources. The initial project in 2006 was HealthyDiningFinder.com, which lists dietitian-approved items from thousands of restaurant locations. The site provides detailed nutrition information for each item.

Since then, Healthy Dining helped develop the nutrition criteria for the Kids LiveWell program and evaluates partic-ipating restaurants’ menu items to meet that criteria. HealthyDiningFinder.com lists nutrition content for each qualifying menu item for Kids LiveWell meals.

Another long-standing partnership is with the Produce Marketing Association.

In 2009, the NRA worked with PMA on a project to increase fresh produce restaurant and foodservice meals. NRA research examined oppor-tunities for and barriers to greater produce use. Thanks to the project, more restaurants are working with their pro-duce suppliers to ensure consistent supply, flavor and quality.

More recently, the NRA began work-ing with the Partnership for a Healthier America. The group engages private- sec-tor businesses to help curb childhood obesity. Through its participation with Partnership for a Healthier America, Darden Restaurants changed children’s menus at its Red Lobster, Olive Garden, Bahama Breeze, LongHorn Steakhouse, Season’s 52, Capital Grille and Yard House restaurants.

Industry Tested. Kid Aproved.Accepting applications until December 15, 2013

submit

recipes!

beginning

October 1

Get recognized for your tasty, healthful kids fare!

enter the Kids LiveWell Recipe Challenge today

Restaurant.org/Recipe

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The Kids LiveWell logo is a service mark of the National Restaurant Association.

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No Kidding.Better-for-You Kids Meals in 3 Minutes


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Making an impact on the American dietJoy Dubost, director of nutrition policy, national Restaurant Association, offers nutrition tips for restaurant operators

and consumers through regular “Ask the nutritionist” columns and videos. Dubost is a

registered dietitian with a doctorate in food science from Penn State university.

Q. What are some of the nRA’s greatest accomplish-ments related to nutrition?A. Kids LiveWell, the first voluntary national program to encourage restaurants to offer healthful children’s menu items. We launched with 19 restaurant companies two years ago and now have more than 140 companies representing more than 40,000 locations. Restaurants have rallied around it and the public health community has embraced it. Public health officials recognize that the program is credible and based on sound science. that’s a huge win for us.

our research is another important accomplishment. Recent nRA studies dispute popular myths about sourc-es of calories and sodium in the American diet and help set the record straight about the restaurant industry’s role [See Page 5]. the research allows us be more stra-tegic in our efforts to make an impact on the American diet.

Q. What’s next for the nRA’s nutrition work?A. We can’t rest on our successes. the restaurant indus-try will always be in the spotlight when it comes to health and wellness, as policymakers look at our achievements and challenges. the issues we’re addressing now, such as obesity and sodium, aren’t going away. We’ll continue to expand Kids LiveWell, initiate research studies, work with the industry on smart ways to reduce sodium and promote all the great work restaurants are doing to meet growing demand for nutritious options.

Q. What challenges lie ahead?A. As we wait for final regulations on how to imple-ment menu-labeling laws, we have a responsibility to educate our members about compliance. At the same time, we have an opportunity to educate consumers about balancing calories they consume.

We also have to help our members address emerging issues, such as food allergies, and public health concerns, such as saturated fat and sugar in the diet. We will con-tinue to work with our members to find opportunities to address those challenges. the nRA recently released the ServSafe Allergens online training Program [See Page 8]. It helps restaurants educate employees about com-mon food allergens, safe food preparation practices and best practices for serving guests with food allergies.

Ask the nutritionist

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Get simple kids meal ideas and learn more about the Kids LiveWell program at kraftfoodservice.com/betterforyoumeals.




Get simple kids meal ideas and learn more about the Kids LiveWell program at kraftfoodservice.com/betterforyoumeals




The Kids LiveWell logo is a service mark of the National Restaurant Association.

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No Kidding.Better-for-You Kids Meals in 3 Minutes


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Helping restaurants become ‘part of the solution’

As restaurants become more invested in offering

healthful dining options, Joan mcGlockton engages

with policy-makers, restaurant industry leaders, the

health community and other stakeholders. mcGlockton is

the nRA’s vice president of industry affairs and food policy.

Q. how is the restaurant industry handling consumer de-

mand for more healthful menu items?

A. the restaurant industry strives to meet its customers’

needs and desires. When customers say they want more

healthful choices, restaurants respond by providing more

healthful options for kids and adults. Some restaurants

promote more-healthful, less-caloric options, while others

take a “stealth health” approach. In other words, they make

small healthful tweaks to recipes without drawing too much

attention to them.

Q. What’s the biggest shift you’ve seen in the last year or

so?

A. the growing awareness by consumers about what is on

their plates has been fascinating. Consumers want to know

more about where food comes from, under what conditions

it’s produced, and the social and environmental impact of

food production. there is an expanding interest in health

and nutrition, especially among young restaurant patrons.

Q. What is the restaurant industry doing to address

childhood obesity?

A. obesity is a complicated problem that requires the

participation of and commitment from all stakeholders,

including the restaurant industry. most operators agree that

providing balanced choices will allow consumers to choose

options that meet their preferences. the industry wants to

please its customers with an array of options that are satis-

fying, whether they dine at restaurants for a healthful meal

or are looking for that occasional splurge.

Q. how are you getting the word out about these efforts?

A. We’re taking advantage of the immediacy of the internet,

particularly social media. Restaurants can engage instantly

with guests through health-focused apps, such as the

Kids LiveWell app, as well as Facebook, twitter and other

networks. many restaurants provide nutrition information on

their websites, and more offer that information in a mobile

format. the uSDA and other health-focused organizations

also provide helpful tools for consumers.

Q. What does the future hold for Kids

LiveWell?

A. We would like to see every restaurant that

serves children offering at least

one Kids LiveWell option on

their menus. Consumer

choice is vitally

important.


Download the free app and find Kids LiveWell restaurants near you.

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Join Sysco SHAPE and Kids LiveWell from the National Restaurant Association in bringing a healthy variety of new kids’ menu options to the table.

Sign up through Sysco and receive an exclusive membership discount, healthy menu tips, kid-approved recipes, promotional support and more!

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Change the Way They Look at Food

© 2013 Sysco Corporation. All Rights Reserved. The Kids LiveWell logo is a service mark of the National Restaurant Association.

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®, TM, © 2013 Kellogg NA Co. The Kids LiveWell logo is a service mark of theNational Restaurant Association.

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