Major providers of our children’s school lunches recently joined with first lady Michelle Obama in launching an unprecedented campaign to eliminate childhood obesity.
At a White House ceremony to launch the “Let’s Move” campaign, the companies pledged to include more fruit, juice, vegetable, whole-grain and milk options in reimbursable lunches and to increase foods in school lunches that meet the Institute of Medicine’s recommendations for fat, sugar and whole grains over the next five years.
Those companies will work with suppliers to develop more healthful products and double the amount of produce offered in schools over the next 10 years.
Collectively, ARAMARK, Chartwells and Sodexo serve more than 750 million school meals annually. The agreement will affect 135,000 students in the 2010-2011 school year alone. Representatives estimate a potential increase of nearly 19 million meals that meet the highest nutritional standards in the near term. The companies will lead efforts to reach 2 million families with nutrition information.
School lunch providers are not alone in responding to the demand for healthful alternatives.
Starbucks switched to lowfat milk in its drinks, cutting fat and calorie consumption for millions of Americans with breathtaking speed and effectiveness. Au Bon Pain installed nutrition kiosks in all its restaurants. It also has been a leader in offering small portions to provide lower-calorie options. Uno Chicago Grill was honored by Health magazine for its lower-calorie flatbread pizzas and a trans-fat-free menu—as well as a gluten-free menu for those with related dietary needs. Just this month, Compass Group announced a joint effort with the Humane Society of the United States to offer a “flexitarian” food initiative that would have more plant-based and faux-meat options.
Last summer, the National Restaurant Association, Produce Marketing Association and International Food Distributors Association made a joint commitment to double the number of fruit and vegetable offerings provided in foodservice over the next 10 years.
But more can be done. The NRA, Congressional leaders from both parties, and health and consumer advocates support a single national standard for nutrition-information disclosure for foodservice companies. This would allow customers to view nutrition information in a format that is consistent throughout the country, making it easier to select a meal based on individual dietary needs. This standard was included in the recent health care reform legislation and should be enacted as soon as possible.
Consumers should oppose regulations of individual nutrients and ingredients. While we applaud the intent to promote health, local mandates on specific ingredients create confusion and resistance, both for the industry and the consumer.
Our industry also has seen the danger of labeling something as “healthy,” because it often turns many consumers off. Imposing menu options that are not selected yields no public-health benefit.
Together, we can achieve healthier menus and consumers and, ultimately, a healthier industry. Restaurant innovation—not excessive regulation—must be a key ingredient in the nation’s health agenda.
Dawn Sweeney is the president and chief executive of the National Restaurant Association.
