The Cutting Edge: Regulatory Updates and New Policy Approaches

Slide 1: The Cutting Edge: Regulatory Updates and New Policy Approaches Nutrient Essentials: Sodium and the Healthy Plate July 9, 2008 Sheila C. Weiss, RD Director, Nutrition Policy sweiss@restaurant.org

Slide 2: The Industry Mosaic  Fullservice  Lodging places  Quickservice  Retail hosts • Book stores  Cafeterias and buffets • Service stations  Caterers • Convenience stores  Snack and nonalcoholic  Self-operated restaurant beverage bars services  Managed services/  Military restaurant services contractors at •Industrial plants •Hospital/nursing homes •Schools and universities •Airlines •Recreation and sports centers

Slide 3: Restaurant Industry 2008 Sales……………………..558 Billion Locations………………..945,000 Employees………………13.1 Million Share of Food $……........48% Meals………..……………70 Billion Typical Person…………..5.8 meals / wk

Slide 4: Proportion of adults who say they are trying to eat healthier now at restaurants than they did two years ago All adults 76% Women 79% Men 72% Source: National Restaurant Association, October 2007

Slide 5: Efforts to Reduce Sodium in Restaurant Foods  Using different spices and ingredients as substitutes for salt and other condiments  Chef education  Offering more fresh produce items on menus  Switching to only reduced-sodium (i.e., soy sauce), and/or no-salt-added ingredients  Working with suppliers to reformulate and gradually decrease sodium  Looking for new solutions, such as value added produce with a custom packed sauce (that is lower in sodium)

Slide 7: AskUs! Voluntary Nutrition Information Program

Slide 8: The Cutting Edge: Regulatory Updates and New Policy Approaches Nutrient Essentials: Sodium and the Healthy Plate July 9, 2008 Sheila C. Weiss, RD Director, Nutrition Policy sweiss@restaurant.org