• Home
    Home We Serve America's Restaurants Representing nearly 500,000 restaurant businesses, we advocate for restaurant and foodservice industry interests and provide tools and systems that help members of all sizes achieve success.
  • Foundation
    Foundation Building & Retaining Talent The NRAEF is focused on developing a stronger workforce and building the next generation of industry leaders through education, scholarships and community engagement.
  • Show 2018
    Show 2018 May 19-22, 2018 As the international foodservice marketplace, the National Restaurant Association Show provides unparalleled opportunities for buyers and sellers to come together, conduct business and learn from each other.
  • ServSafe
    ServSafe Minimize Risk. Maximize Protection. For over 40 years, ServSafe® training programs have delivered the knowledge, leadership and protection that have earned the trust and confidence of business leaders everywhere.

National Restaurant Association - NRA leaders speak on healthful menu options at Fresh Summit

Skip to navigation Skip to content

News & Research

Email Print
News RSS

NRA leaders speak on healthful menu options at Fresh Summit

National Restaurant Association leaders were on hand at the Produce Marketing Association’s Fresh Summit 2013 Convention & Expo in New Orleans last week to update attendees on the role restaurants are playing in providing customers with healthful options.

NRA President and CEO Dawn Sweeney spoke during the conference’s general session on the state of the industry, including restaurants’ efforts to offer healthier options.

“As restaurant food becomes more important in time-crunched lives, restaurant guests increasingly demand more healthful options,” Sweeney said. “They also want more information to help them make smart choices. Whether they want to know an item’s sodium count or are trying to add more produce to their diets, American diners are more likely to frequent those restaurants that respond to their needs.”

Sweeney and NRA Vice President of Industry Affairs Joan McGlockton later took part in a panel discussion, “The Changing Landscape: Today’s Restaurant Consumer,” which addressed ways restaurants are adapting their menus to offer healthier options as well as how customers are responding. Joining Sweeney and McGlockton on the panel were Cheryl Dolven, director of health and wellness for Darden Restaurants, Kara Cressey, manager, operations initiatives for Disney, and Christina Economos, associate director of Tufts University’s John Hancock Research Center on Physical Activity, Nutrition, and Obesity Prevention.

During the discussion, McGlockton cited NRA research that showed more than 70 percent of adults are trying to eat healthier now at restaurants than they did two years ago.  In addition, she said, nearly two-thirds of consumers agree that restaurants can offer healthy food without sacrificing taste, and 87 percent of consumers believe fresh foods are healthier and taste better.

Each year, Fresh Summit attracts more than 20,000 people who work in the produce industry, including retailers, suppliers, wholesalers, growers, importers and exporters, and executives.

Conserve RSS Healthcare RSS Conserve RSS

▲ Back to Top

New report

Spot Ad right

We're glad you're here!®

® 2012-2017 National Restaurant Association. All rights reserved.

2055 L St. NW, Suite 700, Washington, DC 20036
(202) 331-5900 | (800) 424-5156