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National Restaurant Association - Nutrition meeting to focus on allergens, advocacy and food trends

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Nutrition meeting to focus on allergens, advocacy and food trends

This may look like a traditional burger, but it's actually made from plant-based ingredients.

Are you curious about the latest news, trends and innovations in nutrition?

Join us for this year’s Nutrition Executive Study Group conference, March 6 to 7, in Seattle. You’ll hear from experts about industry challenges and experiences — from guidance on menu labeling to proposed regulations on sodium or sugar to food safety issues to the effect allergens have on customers and operations.

This year’s agenda also will feature discussion on new food trends, like plant-based proteins and other ingredients defining the new American palate; front- and back-of-house best practices on allergen training; ingredient transparency and disclosure; and an overview of the regulatory and legislative environment under the Trump administration.

Restaurant operators and executives of restaurant, foodservice and hospitality companies are invited to attend the conference. Advance registration is open through Feb. 16. After that, registration will be available on site at Seattle’s Motif Hotel at no additional cost.

Register today for the Nutrition Executive Study Group conference

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