2. •How Did We Get Here
2008: NYC adopted first Menu Labeling Statute - other states and
localities followed
2010: FDA’s Menu Labeling Regs part of the Affordable Care Act -
Covered 20 store chains -Solicited Commentary
2014 (December): Final Regulations issued
2015 - Enforcement date 12-01-15
3. •Pizza Chain Pushback
American Pizza Coalition lobbied hard
i) Menu Boards shouldn’t be required in a Biz where 90% of orders
placed online/phone
ii) How can pizza restaurants keep up with showing calorie counts for
endless number of combos depending on toppings, crust and size
4. •Calorie Count
Each Standard Menu Item to show Calories
a) “Calories” or “Cal” to appear either as a heading of a column or
adjacent to the menu item
b) Color of font and contrasting background need to be as
"conspicuous” as that of the menu item
c) Type size of calories no smaller than the size of the item or price
5. •Menu Notification Requirements
I. Additional nutrition information to be available upon request.
1) Calories
2) Calories from fat
3) Total fat
4) Saturated fat
5) Trans fat
6) Cholesterol
7) Sodium
8) Total Carbohydrates
9) Dietary Fiber
10) Sugars
11) Protein
II. Daily Requirement Notification on each menu page:
“2,000 calories a day is used for general nutrition advice, but
calorie needs vary”
6. •Special Labeling Requirements
Multi-serving foods
Calories either declared for whole menu item (e.g. pizza pie: 1600 cal)
or Per Discrete Serving Unit (e.g. “pizza pie: 200 cal/slice, 8 slices”)
Other product types. i.e. configurations such as those with added toppings or multiple
sizes
Toppings and Combination Meals
Include total calories for included items w/ three or more foods - Calorie range is
permitted (e.g, 300-650 calories)
W/ two items combined such as sandwich and chips - “slash” is used to separate values
(e.g. 350/150 calories)
Beverages
Covers Alcoholic & Non-Alcoholic
Non-Alcoholic:
If not self-service, calories typically show full volume of the cup served without ice
7. •Decisions Going Forward
Decisions Going Forward
Nutrient Content:
“Reasonable” Basis for Nutrient Declarations;
i) Nutrient Databases
ii) Cookbooks
iii) Laboratory Analysis
Design of Menus/Menu Boards and Brochures
Franchisee Communications
