Emerging Best Practices for Menu Labelling in Ontario

Lyndsay Davidson, RD, BAScOntario Society of Nutrition Professionals in Public Health

(OSNPPH)

Can you spot the difference between these two menus?

What is Menu Labelling?

• Menu labelling applies principles of food labelling to the eating out environment.

• Menu labelling makes clear and standardized information about the nutrient content of food available at the point of purchase in restaurants and other foodservices establishments.

Why Menu Labelling?

• High frequency of eating out• Excess levels of calories and sodium in

restaurant foods• Highly variable levels of calories and sodium

within the same food category• Consumers can’t estimate nutrient content

• Consumers have a right to know• May lead to healthier choices and contribute to reduced obesity and chronic disease rates• May lead to nutritionally beneficial food

reformulations• Consumers want nutrition information

What’s the Nutritional Profile of an Average Meal at a Canadian Sit-Down Restaurant?

Average Sit-down Restaurant Meal

Note:

• More than half of the calories needed per day

• One and a half times (151%) the amount of sodium needed per day

• Includes an appetizer and main, but not dessert (dessert would add an additional 549 calories)

• Meals identified by the restaurants as being “healthy” were low in calories but still had half the amount of sodium needed per day

Scourboutakos, MJ, Semnani-Azad, Z & L’Abbe, MR. JAMA Internal Medicine, May 2013.

Calls for Regulatory Action on Menu Labelling

• Institute of Medicine • Canada’s Sodium Reduction Strategy• Ontario Medical Association• Cancer Care Ontario and Public Health Ontario• Ontario’s Healthy Kids Panel• OSNPPH• Centre for Science in the Public Interest• Toronto Public Health

OSNPPH Menu Labelling WorkgroupKey Points:• menu labelling should be required through legislation• calorie and sodium values should be prominently posted on the menu or menu board

• full nutrition information should be available at the point of purchase for all standard menu items

• reference values for calories and sodium should be on the menu or menu board

Provincial Progress on Menu Labelling

“Parents have told us they want our support in keeping their kids healthy. We are committed to giving parents and their kids the information they need to make healthy choices. “ – Ontario Health Minister Deb Matthews

MOHLTC Menu Labelling Consultation

The government was seeking advice on the best way to put menu labelling in place, including:

• Who the legislation would apply to

• What nutrition information would be included

• How nutrition information would be posted and made available

• How to best implement legislation/regulations, including time required for implementation

• How best to monitor and enforce legislation/regulations

Key Elements of a Menu Labelling Program for Restaurants in Ontario• Focus on foodservice chains that have the capacity to do menu labeling

•Apply a consistent approach across different types of foodservice chains (e.g., quick-service, full-service, buffet, drive-thru, cafeteria, grocery store outlets, etc.)

• Ensure consistency across Ontario through a provincial quality assurance function

• Ensure key nutrient information is prominently displayed and additional nutrition information is readily available at the point of purchase

•Be appropriately resourced to ensure it is properly implemented, monitored and evaluated for effectiveness and impact

•Be supported through public education

What else is OSNPPH Advocating for?• Inclusion of calories and sodium on the menu/menu board• Sodium values, not sodium warnings• Prohibiting the inclusion of other nutrients on the menu/menu board• Full nutrition information available at the point of purchase for those with special dietary needs• Reference values or contextual statements on the menu/menu board• A phased-in approach to ensure timely introduction and implementation of menu labelling legislation

Questions?

info@osnpph.on.ca