Restaurants are super-sizing their nutritional disclosures
In a LA Times article we learned that we Americans are as picky eaters as five year olds. We need to know how many calories we’re consuming for health reasons and we also need to know how our meals are prepared. Who knew Chipotle Mexican Grill’s used bacon in cooking its pinto beans? Overall, Americans want more information about the foods they eat and restaurants (fast food joints and fine dining) are giving the people what they want beyond just calorie counts.
In a LA Times article we learned that we Americans are as picky eaters as five year olds. We need to know how many calories we’re consuming for health reasons and we also need to know how our meals are prepared. Who knew Chipotle Mexican Grill’s used bacon in cooking its pinto beans? Overall, Americans want more information about the foods they eat and restaurants (fast food joints and fine dining) are giving the people what they want beyond just calorie counts.
Here is what the article says:
The article boasts that “they are updating their signs and menus for diet-conscious customers, and they also are highlighting potential problems for those with food allergies or other dietary restrictions.”Although responding to demand, quick-service restaurants also see that providing the additional information can help them stand out in the highly competitive marketplace."If you can demonstrate to families that you can offer them a safe meal, you establish a tremendous sense of loyalty and create repeat customers," said Chris Weiss, vice president at the nonprofit Food Allergy & Anaphylaxis Network.
"As we look to the future, we'll definitely see more restaurants doing this."Healthful eating is already at the forefront of the food industry. California requires large chains to disclose calorie counts for each meal, and similar federal rules are coming next year.Adding another layer of information is a natural progression, industry experts said, especially for restaurants eager to woo the growing number of customers who aren't eating beef burgers or can't eat food cooked in peanut oil. Non-meat eaters rose to 8% of American adults in 2009 from 6.7% in 2006, according to the latest figures from nonprofit education organization the Vegetarian Resource Group. Moreover, food allergy cases increased 18% from 1997 to 2007, according to the Centers for Disease Control and Prevention.
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