This document summarizes the agenda for the September meeting of the Georgia Restaurant Association. The meeting was to be held on September 28, 2010 from 2:30-5:00 pm at the Ansley Golf Club. The agenda included welcome remarks, executive director updates, thanking sponsors and award winners, community involvement initiatives, upcoming GRA events, a keynote speech on nutrition by Carolyn O'Neil, and a question and answer period.

1. Welcome to the Georgia Restaurant AssociationSeptember Meeting Tuesday, September 28, 2010 2:30 – 5:00 pm Ansley Golf Club

3. Chair, Georgia Restaurant Association Executive Committee

4. Chair, Georgia Restaurant Association PAC BoardWelcome

6. Chef Ron Horgan, CEC, Executive Chef

15. Chair, Georgia Restaurant Association Executive Committee

20. Great American Dine Out – Share Our Strength

21. Hunger Action Month & Supper Club for Inman Park Restaurant Week – Atlanta Community Food Bank

22. Garden of Eatin’: A Taste of Decatur – Decatur Cooperative Ministries

23. Urban Picnic Fundraiser – Share Our Strength

25. Alex Wan, Atlanta City Council, District 6

27. GRACE Awards

28. GFA

30. Loews Atlanta Hotel

31. www.GRACEAwards.org

32. Keynote Speaker: Chef Kevin Gillespie, Executive Chef and Partner at Woodfire Grill

34. Bob Campbell – Tappan Street Restaurant Group, Taco Mac

35. Cathy Colasanto – Turner Food & Spirits

36. Niko Karatassos – Buckhead Life Restaurant Group

37. Industry Partner of the Year

38. Kathleen Ciaramello – The Coca-Cola Company

39. Chris Coan – Gas South

40. Martin Tanenbaum – Habif, Arogeti & Wynne, LLP

41. Distinguished Service Award

42. Kat Cole – Hooters of America, Inc.

43. Alan LeBlanc – Max Lager’s Wood-Fired Grill & Brewery

44. Carl Muth – Foodservice Resource Associates

45. The Innovator Award

46. Chef Ron Eyester - Rosebud

47. Focus Brands

48. Sean Yeremyan – Gilberts Café & Bar, HOBNOB Neighborhood Tavern

49. Lifetime Achievement Award

51. Case Study for the Sustainability Division of the Department of Natural Resources

53. Access to low-interest loans for improvements to increase energy efficiency and reduce operating expenses;

54. Help to calculate energy cost savings and return on investment;

55. Information about energy-related rebate programs and tax incentives. Moe's on Ponce is saving $12,842 over two years by reducing their energy, water, and waste costs. Learn more about it and start saving today! For more information, contact Polly Sattler at 404-550-4481.

57. Access Members-Only Premium Content

58. Update Your Contacts

59. Register for Events

60. Enhance Your Directory Listing

63. Hold Them Up – We Will Collect Them

64. Questions We Don’t Get to in Today’s Presentation: www.GArestaurants.org/recap

65. GRA Website & Community Forum

67. Simon & Schuster, Atria Books www.carolynoneil.com

68. The More You Know, The More You Can Eat

69. Carolyn O’Neil, MS RD LD AOL Diet Coach www.aol.com/coaches Atlanta Journal-Constitution “Healthy Eating Out” columnist www.ajc.com People Style Watch, diet & nutrition trends contributor Lifestyle Editor for Flavors Magazine, Atlanta www.flavorsmagazine.com “Lady of the Refrigerator”, Good Eats with Alton Brown, The Food Network WebMD diet and nutrition contributor

70. I thought dietitians wore hair nets?

71. Lessons from CNNNutrition News

74. Diet and Heart Disease

75. Diet and Osteoporosis

76. Diet and Hypertension

77. Diet Pill Deaths

78. Eating Disorders

79. Food Borne Illness/Seafood Safety

81. Organic Produce

82. Fiber

83. Antioxidants

84. Calcium and hypertension

85. Fitness Vacations/Spas

86. Nutrition Labeling

88. Nutrition Now A new age of nutrition discovery emphasizing the foods and beverages you should be ADDING to your diet for optimal health and wellness.

90. Top 5 foods or nutrients survey participants say they've increased during past 5 years Whole grains: 56% say they're eating more Vegetables: Half of participants say they're eating more vegetables Fruits: 48% say they're eating more fruit Low-fat foods: 48% say they're eating more low-fat foods Omega-3 fatty acids: 38% say they've boosted their consumption American Dietetic Association Survey (Mintel)

91. Top 5 foods or nutrients participants report reducing during past 5 years Trans fat: 56% say they've cut back on foods containing trans fat Beef: 41% say they're eating less beef Pork: 33% report eating less pork Dairy: 23% say they've cut back Low-sugar foods: 20% say they've cut back

92. Super Current Topics Sweeteners…from HFCS to Agave nectar Natural vs organic vs local vs fresh Grass fed beef Egg safety Seafood safety Promises, promises the POM problem Show me your calories Dietitian in my phone

93. Who says RD’s aren’t hip to today’s menus? http://sharing.luthermidelfort.org/ http://link.brightcove.com/services/player/bcpid105865216001?bclid=105936927001&bctid=605167055001

94. Only seeing part of the story…

96. Don’t Tell Me What’s New, Tell Me What’s True…

99. Some Unexpected Nutrition Topics Heart healthy choices at steak houses. Convenience store snacking. Order Dessert First. Straighten up and fry right. Healthy cocktails--bar chefs. Taking Baby Out to Eat.

101. Portion Control Pull Back

102. Whole Grains

103. Value-Nutrient Rich

104. Healthy Fats

105. Genetic Nutrition/allergies

106. Health and Beauty

107. Organic vs. Local

109. Heart Health still up there

110. Bone Health still strong

111. Anti-Cancer always

112. Boomer Muscle Health emerging

114. What’s their motivation?

116. Server knowledge

117. Front of House Attitude

118. What to Share

120. “I thought you said you wanted to eat something healthy?” Understanding the seemingly conflicting behaviors of the health conscious Customer

121. Health Halo Effect A McDonald's Big Mac, has 540 calories and 24 grams of fat. A 6-inch Subway Italian BMT (double meat) comes in at 630 calories and 35 grams of fat. Cornell University study, Dr. Brian Wansink, www.MindlessEating.org

122. Healthy Dining Out Let’s Define Healthy…

123. Webster Defines health·y (hĕl'thē) adj., -i·er, -i·est. Possessing good health. Conducive to good health; healthful: healthy air. Indicative of sound, rational thinking or frame of mind: a healthy attitude. Sizable; considerable: a healthy portion of potatoes; a healthy raise in salary. health'i·ly adv.health'i·ness n.

124. FDA Defines Healthy: A "healthy" food must be low in fat and saturated fat and contain limited amounts of cholesterol and sodium. In addition, if it's a single-item food, it must provide at least 10 percent of one or more of vitamins A or C, iron, calcium, protein, or fiber. The sodium content cannot exceed 360 mg per serving for individual foods and 480 mg per serving for meal-type products. Source: Excerpted from FDA Backgrounder, May 1999: The Food Label.

125. Wellness Meals Use of fresh/natural ingredients Moderate portion sizes to control calories Healthy fats for cooking and tabletop Emphasis on whole grains Reduced sugar and sodium content Focus on antioxidant rich food and drinks Protein choices include include vegetarian

126. The Dish on Drinks: The Liquid Portion of Portion Control

128. Vodka and club soda, flavored vodkas

129. Lower alcohol wines

130. Health food in your drink, mixology

132. Health is Now Mainstream 80% Effort Change Diet MD Advice 46% Families Use Healthy Strategies Drivers of Dietary Changes FMI Shopping For Health, 2008; IFIC, 2008

133. Thanks to Liz Sloan Dr. A. Elizabeth Sloan Sloan Trends sloan@sloantrend.com www.sloantrend.com 760-741-9611

135. Sodium

136. Energy

137. Fiber

138. Digestion

139. Immunity

140. Day parts

141. Aim at AM

142. Brand extensions

143. H & W sub-benefit

144. Indulgence w  caloriesNew Product Pacesetters Yr 1 Sales (mil) Information Resources Inc. 2007 New Product Pacesetters, 3/08 www.infores.com

145. Consumers Define Organic & Natural as Same, So Why Price Different? How Consumers Define Organic Hartman Group, Organics 2008 Report; Natural Food Merchandiser, 2007; Datamonitor 2008

146. Importance of Phrases When Shopping for Foods and Beverages Hartman Group, Organics 2008 Report

147. Today’s Consumer Health Concerns Source: HealthFocus International, 2007

148. Inner Beauty: Antioxidants US Cosmeceuticals $17B by 2010 Danone – Essensis ‘07 Nestle/Perrier - Contrex Emmi - Switzerland Nestle/Coca-Cola ’08 Lumae LUTEIN , PHYTO’S SUNSCREEN Emmi – aloe, antiox Danone Beauty food introductions, global, 2004-2007 Nestle Austria Magic Fruits Beauty Snack  U.S. Ingestible Cosmeceuticals to Reach $1.3 billion by 2011 Datamonitor, 2008, Innova Market Insights, ’07; HealthFocus 2007. Pkg. Facts Cosmeceutical Report, 2007

149. Naturally Functional Foods Providing nutrients/health benefits naturallyis a preferred concept to fortification or dietary supplements Preference: Real Food Sources Very/Extremely Imp. Label. N. Am Blending ● Super & Whole Food Fortification ● Phyto/Nutrient Combos HealthFocus, 2007

151. Autism, learning problems

152. NIH – “un-widely recognized & grossly under diagnosedSoy Plus Creme com Biscoitos - Cream with Cookies – Gluten Free - Brazil Wal-Mart Peanut Free, Gluten Free Smooth Soy Butter Soyjoy Mango Coconut Fruit & Soy Bar – Gluten Free - USA Gluten free Product Intros Taylor's Marinade Sweet Soy Chilli & Sesame – Gluten Free - Australia Top 10 Menu Item Health Claims: Vegetarian/Vegan Low Carb Low Fat Gluten Free Light Organic Trans Fat Free Natural Healthy Low Calorie Yackandandah Preserving Company Gluten Free Honey Soy Simmer Sauce- Australia Mintel GNPD, 2008; Packaged Facts, 2007; Grain Information Service Survey, 2005

153. Gluten Free Guru-ShelleyCase, RDwww.glutenfreediet.ca

154. GLUTEN-FREE MENU Appetizers Edamame Whole soybeans steamed and served hot (plain, without green tea salt) Spicy Tuna Roll (served with organic, gluten-free tamari) Salads Mixed Greens Salad With grape tomatoes, toasted seeds and balsamic dressing Baby Spinach Salad With seasonal fruit, crumbled blue cheese, toasted pine nuts and balsamic dressing Kalymnos Greek Salad With feta cheese, cucumbers, tomatoes, red onions, kalamata olives and light Greek dressing

155. The restaurant is not an allergen-free environment. Seasons 52 makes every effort to provide complete and current content information;however, due to the handcrafted nature of our menu items and variations in vendor supplied ingredients, we cannot make a guaranteeregarding the allergen content of any menu item. Guests with a special food sensitivity or dietary need should not rely solely on thisinformation as the basis for deciding whether to consume a particular menu item and are individually responsible for ensuring that anysuch menu item meets their individual dietary requirements.

157. Find a Dietitian www.Eatright.org The American Dietetic Association Georgia Dietetic Association www.eatrightgeorgia.org GADA Greater Atlanta Area Dietetic Association Join us on Facebook!!

158. The More You Know, The More You Can Eat “The Dish on Eating Healthy and Being Fabulous!” with Densie Webb, PhD RD Simon and Schuster Atria Books www.carolynoneil.com

159. Bring on the questionsThank You !!

161. Hold Them Up – We Will Collect Them

162. Questions We Don’t Get to in Today’s Presentation: www.GArestaurants.org/recap

163. GRA Website & Community Forum

165. Door Prizes

167. Max Lager’s Wood-Fired Grill and Brewery

168. Get Involved in Political Advocacy

169. Meet Elected Officials

172. www.ldeiatlanta.org

174. Saturday, October 23 & Sunday, October 24, 2010

176. Thank You for attending the Georgia Restaurant AssociationSeptember Meetingat Ansley Golf Club