Understanding the National Menu-Labeling Law


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Understanding the National Menu-Labeling Law

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  • Two products: MenuCalc and LabelCalc Subscription based and RD consulting Partnered with the CRA 1.5 years ago to support you, the members In support of the national bill and consumer pressure FoodCALC has now joined the endorsed sweet of products with the NRA 30 years of combined experience from RD’s to database developers, user experience designers and industry gurus
  • First menu labeling requirement passed in 2006 – in New York City and it was for 15 or more locations operating in within the city
  • As you can almost half of the US has either an enacted, introduced, defeated or active menu labeling bill The issue with all these bills were the inconsistency of the requirements, deadlines, nutrients to be calculated, methods of analysis
  • We had to start creating a unified approach to menu labeling, and so this started the great debate between the industry, senators and the health officials with led to two proposed acts: LEAN & MEAL The industry supported the LEAN, while the health officials and senates pushed for MEAL - - you can see the difference with required info
  • As you can see in the column highlighted in yellow, this is the industry’s new law There is a preemption and protection clause, Calories are a must but the other nutrients that we’ll discuss later are upon request, still need to be calculated tho, just not on the menu or menu board
  • There are currently 11 state and local laws that have been passed and most have been enacted across the county. They all have different standards, this law will unify all of them. The law was passed on March 23, and the terms and conditions say that the law is to be enacted within a year. Only a skeleton of the actual regulation has been drafted, and it is now in the hands of the FDA to write the actual law and all of its conditions…this may take a while.
  • There is a voluntary program for restaurants to start complying with this law now to preempt state and local laws in their areas, and there is also a voluntary program for restaurants who do not meet criteria and wish to comply anyways.
  • There are 1,040 unique businesses that operate 20-99 locations And there are another 450 unique businesses that operate 100+ locations Though combined it’s less than 2% of our industry, the awareness
  • Ideas for providing this: brochure/pamphlet, supplement menu, binder, kiosk, poster… These are the nutrients found on nutrition facts panels for packaged foods. TRANS FAT will likely be added to this, but is not in the current bill.
  • Items on display may include pastries or salads in a deli case. Self-service may include buffets, salad bars, cafeterias, and soda fountains. One piece or one scoop should be considered a serving size, so consistency will be important.
  • This is one of those sections that has yet to be decided by the FDA. Most of the local laws use a minimum to maximum range.
  • We all know that two dishes are never created exactly the same, there is always going to be an element of human variation, so it is important to let people know that these fats are likely to vary. The FDA still has to draft this section of the law but they have been asked to consider these factors.
  • Speak to what’s current The discuss Jan 1 2011
  • Where do nutrition facts come from and what are acceptable methods for getting nutrition facts? The bill states that restaurants must obtain and disclose nutrition facts based on reasonable basis and lists these methods as examples…EXPLAIN Labs vs Database.
  • You can see all of this at menucalc.com where you can also view video demos and sign up for a free trial account.
  • You can see this all on the MenuCalc website where you can also view demos, sign up for a free trial, or request a live private demo. We will be sending you a promo code to receive your discount shortly after this presentation.
  • Understanding the National Menu-Labeling Law

    1. 1. Understanding the National Menu-Labeling Law Presented by: Lucy Logan, CEO: [email_address] Alyson Mar, RD, Director of Nutrition: [email_address]
    2. 2. Who Is FoodCALC? <ul><li>Industry leader in web-based nutrition analysis </li></ul><ul><li>Over 1200 users </li></ul><ul><li>Proud partner of the CRA, ORLA, FRLA, ColRA, MRA, BiRITE & Stanz Foodservices </li></ul><ul><li>National Restaurant Association endorsed </li></ul><ul><li>Over 20,000 recipes analyzed to date and growing! </li></ul><ul><li>Backed by nutrition professionals and IT support </li></ul>3
    3. 3. What We’ll Cover <ul><li>Who is FoodCALC? </li></ul><ul><li>Menu Labeling Bill Introduction </li></ul><ul><li>Who is Affected? </li></ul><ul><li>What is Required? </li></ul><ul><li>Reasonable Basis for Calculating Nutrition </li></ul><ul><li>The Unknowns and TBD’s </li></ul>
    4. 4. Setting The Scene…
    5. 5.
    6. 6. Menu Labeling Bills As of May 2010
    7. 7. The Great Debate LEAN Act (Carper/Murkowski) MEAL Act (Harkin/DeLauro) Applies Too 20 or more (Nationally) 20 or more (Nationally) Information Required on the Menu, Menu Board and Drive Thru Information Available Upon Request Calories Sodium Saturated Fat Trans Fat Federal Preemption YES NO Liability Protections YES NO
    8. 8. The Outcome
    9. 9. The Landscape Moving Forward <ul><li>On March 23 President Obama signed the US Health Care Reform Bill </li></ul><ul><ul><li>Includes a menu labeling section (Section 4205) </li></ul></ul><ul><li>Requires chain restaurants to disclose nutrition information in stores and on the menu. </li></ul><ul><li>Will preempt all state and local laws once enacted. </li></ul><ul><ul><li>One standard for the industry. </li></ul></ul>
    10. 10. Who Will Be Affected? <ul><li>All restaurants and similar retail food establishments that: </li></ul><ul><ul><li>Operate 20 or more locations </li></ul></ul><ul><ul><li>Doing business under the same name </li></ul></ul><ul><ul><li>Franchises are still considered part of the chain </li></ul></ul><ul><ul><li>Provide substantially the same menu </li></ul></ul><ul><li>Voluntary program for restaurants who are not affected. </li></ul>
    11. 11. Affected Market Sources: *National Restaurant Association, RestaurantChains.net, NPD Group, Food Service Research Institute
    12. 12. What is Required? <ul><li>On Menus and Menu Boards: </li></ul><ul><li>Number of Calories </li></ul><ul><ul><li>adjacent to the name of the menu item </li></ul></ul><ul><li>Statement of suggested daily intake. </li></ul><ul><li>“ Additional nutrition information available upon request ” </li></ul>
    13. 13. Inclusions and Exemptions <ul><li>Standard Menu Items : </li></ul><ul><li>Food, including non-alcoholic beverages </li></ul><ul><li>Only items on menu </li></ul><ul><li>Not condiments for general use </li></ul><ul><li>Not specials (less than 60 days annually) </li></ul><ul><li>Not market test items (less than 90 days) </li></ul>
    14. 14. What is Required? <ul><li>Additional Nutrition Information: </li></ul><ul><li>Must be made available upon request </li></ul><ul><li>In written form </li></ul><ul><li>Must Include: </li></ul><ul><ul><li>Calories – Total Carbohydrates </li></ul></ul><ul><ul><li>Total Fat – Sugars </li></ul></ul><ul><ul><li>Saturated Fat – Dietary Fiber </li></ul></ul><ul><ul><li>Cholesterol – Protein </li></ul></ul><ul><ul><li>Sodium </li></ul></ul>
    15. 15. What is Required? <ul><li>Food Tags: </li></ul><ul><li>This includes self-service items and items on display for sale. </li></ul><ul><li>Calories must be posted. </li></ul><ul><ul><li>On a sign or food tag adjacent to each item. </li></ul></ul><ul><ul><li>Calorie information should reflect one serving of the item. </li></ul></ul>
    16. 16. Varieties and Combination Meals <ul><li>One menu item with multiple ordering possibilities. </li></ul><ul><li>Examples: </li></ul><ul><ul><li>Varying flavors/sizes </li></ul></ul><ul><ul><li>Pick your side items </li></ul></ul><ul><ul><li>Differing protein selections </li></ul></ul><ul><ul><li>Differing cooking techniques </li></ul></ul><ul><ul><li>TBD </li></ul></ul>
    17. 17. Disclaimers and Flexibility <ul><li>Always use disclaimers </li></ul><ul><li>FDA is considering factors for the law: </li></ul><ul><ul><li>Standardization of recipes and methods of preparation; </li></ul></ul><ul><ul><li>Reasonable variation in serving size and formulation of menu items; </li></ul></ul><ul><ul><li>Space on menus and menu boards; </li></ul></ul><ul><ul><li>Inadvertent human error; </li></ul></ul><ul><ul><li>Training of food service workers; </li></ul></ul><ul><ul><li>Variations in ingredients; and </li></ul></ul><ul><ul><li>Other factors TBD </li></ul></ul>
    18. 18. Update on the SB1420 Law
    19. 19. Where to Get Nutrition Facts <ul><li>Reasonable Basis: </li></ul><ul><li>Nutrient Database (i.e. MenuCalc ) </li></ul><ul><li>Cookbooks </li></ul><ul><li>Laboratories </li></ul><ul><li>Other reasonable means </li></ul>
    20. 20.
    21. 21.
    22. 22. Download Reports Recipe Name Calories Fat Sat Fat Trans Fat Cholest. Sodium Carbs Fiber Sugar Protein Alyson's Taco 190 3g 0.5g 0g 50mg 140mg 13g 2g < 1g 19g Bean Burrito with Rice 840 31g 14g 0g 70mg 2570mg 104g 18g 4g 38g Beef with Noodles 790 41g 16g 3g 220mg 200mg 6g < 1g 5g 92g Burger 610 34g 12g 0g 150mg 450mg 25g 2g 3g 46g Cheese and Crackers 280 20g 13g 0g 55mg 260mg 21g 0g 17g 5g Chicken with Shoyu Sauce 720 56g 28g 0g 265mg 900mg 8g < 1g < 1g 44g Dirty Rice 100 3g 0.5g 0g 50mg 75mg 14g < 1g < 1g 5g Dough Mix 30 0g 0g 0g 10mg 0mg 2g 0g 0g < 1g Guacamole with cheese 70 6g 2g 0g 5mg 150mg 3g 2g < 1g 2g Middle Eastern Dip 30 1g 0g 0g 0mg 160mg 2g 0g 3g 2g
    23. 23. Analysis Methods <ul><li>Laboratory Analysis: </li></ul><ul><ul><li>3-7 week turnaround time </li></ul></ul><ul><ul><li>~$750per sample </li></ul></ul><ul><li>CD-Rom software based Analysis: </li></ul><ul><ul><li>Accessible on one computer </li></ul></ul><ul><ul><li>$900 - $4000 for license </li></ul></ul><ul><li>Consulting Analysis: </li></ul><ul><ul><li>2-4 week turnaround time </li></ul></ul><ul><ul><li>$70 - $150 per menu item </li></ul></ul><ul><li>FoodCALC: </li></ul><ul><ul><li>MenuCalc’s plans start at $49 - instant turnaround </li></ul></ul><ul><ul><li>Registered Dietitian consulting $80 - $120 menu item </li></ul></ul>
    24. 24. Nutrition Information & Your Operation <ul><li>What you will need to get started: </li></ul><ul><ul><li>Recipes (standardized) </li></ul></ul><ul><ul><li>Sub recipes (prep) </li></ul></ul><ul><ul><li>Supplier product information (e.g. private label Sysco) </li></ul></ul><ul><ul><li>Quantities of each ingredient (e.g. 2 oz of cheese) </li></ul></ul><ul><ul><li>Portions size for each menu item </li></ul></ul><ul><li>Hidden items to consider: </li></ul><ul><ul><li>Butter on a bun </li></ul></ul><ul><ul><li>Baked items rolled in seeds or oats </li></ul></ul><ul><ul><li>Olive oil drizzled over pizza </li></ul></ul><ul><ul><li>Latest manufacturer data (e.g. formula changes) </li></ul></ul>Detailed “get started” checklist found on MenuCalc: http://www.menucalc.com/nutritioninfocenter.aspx
    25. 25. The Unknowns and TBD’s <ul><li>Disclosure of items with variations and combinations </li></ul><ul><li>Flexibility </li></ul><ul><li>Enactment date (expected in 2010) </li></ul><ul><li>Fines/penalties </li></ul><ul><li>Required nutrients </li></ul><ul><li>Anything can change </li></ul>
    26. 26. How Can FoodCALC help?
    27. 27. Getting Started 10% off for all CRA Members
    28. 28. Registered Dietitian Consulting <ul><li>CRA member also receive 10% off of our Consulting Services </li></ul><ul><li>Have a Registered Dietitian do the work. </li></ul><ul><li>30 days free unlimited. </li></ul>
    29. 29. <ul><li>Alyson Mar, RD, </li></ul><ul><li>Director of Nutrition </li></ul><ul><li>[email_address]   </li></ul><ul><li>Direct: (415) 398-4653 </li></ul>Questions? Lucy Logan, Founder & CEO [email_address] Direct: (415) 398-4452