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National Restaurant Association - Nutrition

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Listserv  |  Agenda  |  2016 Presentations


Network with restaurant nutrition professionals who face the same challenges, and share on-target, specialized experiences. What better way to discover best practices, solutions to stubborn problems, or opportunities for advancement than from restaurant leaders in your field?Our Nutrition Executive Study Group delivers information essential to your daily workload and long-term career. Whether you need guidance on menu labeling, dietary guidelines, sodium or food allergens, or insight into consumer trends and preferences, this group is your window into what fellow restaurant industry leaders are doing and which strategies work best.


Our group's member-only Listserv is an effective way to ask your colleagues questions, share news, and contribute to discussions on issues important to professionals in your field. To be eligible, you must work full-time in the field of nutrition for a company that is a restaurant member of the National Restaurant Association. Click here to subscribe.

Once you join the list, simply send Nutrition email messages to nutrition@lists.restaurant.org. Your message goes to everyone who is subscribed to the list.

Can I view past messages?
Yes, click here to visit our archives. Registered members of the Listserv can read or search past messages. You can also change the settings of your account.

How do I unsubscribe?
To leave the Nutrition Listserv, send a message to nutrition-unsubscribe@lists.restaurant.org. Be sure to send this message from the email address you want to remove from the list.


Wednesday, March 1

8 a.m. - 9 a.m. Breakfast
9 a.m. - 9:30 a.m. Welcome & Introductions
9:30 a.m. - 10:30 a.m. Aquaculture 101
  Aquaculture, also known as aquafarming, is the farming of aquatic organisms such as fish, crustaceans, mollusks and aquatic plants. Learn about controlled and commerical fishing and recommendations for responsible restaurant practices.
10:30 a.m. - 11 a.m. Aquaculture Follow-Up Discussion
11 a.m. - 11:15 a.m. Networking Break
11:15 a.m. - 12:15 p.m. Healthy Menus R&D Collaborative Update
  A CIA led, membership-based intiative brings together R&D leaders from volume foodservice operations to collaborate with industry leaders, technical experts, manufacturers, and suppliers to find practical solutions that expand availability and sales of nutritious menu items. Join us for an update and learn how to join this exciting effort.
12:15 p.m. - 1 p.m. Lunch
1 p.m. - 2 p.m. Sustainable Diets
  Sustainability and Nutrition are more intertwined than ever before with calls from groups like the DGAC for diets with low environmental impacts, which contribute to food and nutrition security and health of present and future generations. Learn about this movement and how the restaurant industry can contribute.
2 p.m. - 2:30 p.m. Sustainability Diets Follow-Up Discussion
2:30 p.m. - 2:45 p.m. Networking Break
2:45 p.m. - 3:45 p.m. Allergens
  Join us for a presentation on cutting edge ways to manage allergens in your facilities. These include: best practices in sharing information, cross contact in manufacturing or restaurants, "contains" statement within ingredient statements, how restauranteurs communicate allergens to guests and more.
3:45 p.m. - 4:15 p.m. Allergens Roundtable Discussion
4:15 p.m. - 5 p.m. Consumer Attitudes
5:15 p.m. - 6:30 p.m. Reception
  *Dinner on your own*

Thursday, March 2

8 a.m. - 8:30 a.m. Breakfast
8:30 a.m - 9:30 a.m. Legislative and Regulatory Issues at the Federal, State and Local Levels
  Hear legislative and regulatory issues happening at the federal, state and local levels. These issues include allergens, ingredient issues, sodium guidance, acrylamide, GMO, clean labels and more.
9:30 a.m. - 10 a.m. Legislative and Regulatory Follow-Up Discussion
10 a.m. - 10:15 a.m. Networking Break
10:15 a.m. - 11:15 a.m. Clean Labels
  Hear how restaurants can accomplish the growing demand for clean label ingredient statements.
11:15 a.m. - 12:15 p.m. Clean Labels Follow-Up Discussion
12:15 p.m. - 12:45 p.m. Presentation TBA
12:45 p.m. - 1:45 p.m. Lunch and Menu Labeling Roundtable
1:45 p.m. - 2:45 p.m. Update on Saturated Fat
2:45 p.m. - 3:15 p.m. Saturated Fat Follow-Up Discussion
3:15 p.m. - 4:15 p.m. Claims Presentation
  Join a panel of experts to discuss current claims available for restaurant use, insights on how claims may be changing with the new nutrition facts panel and legal implications for utilizing this tool.
4:15 p.m. Closing Remarks

2016 Agenda

2016 Presentations


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