... and that’s why food safety and nutrition are so important to the National Restaurant Association and its members. The Association is involved from farm to fork to help members tackle healthy living issues: from food and alcohol safety to increasing the availability of nutrition information.
Local sourcing of ingredients, sustainability and nutrition are among the hottest trends on restaurant menus this year, according to the National Restaurant Association’s What's Hot survey of more than 1,800 American Culinary Federation chefs. The Association's consumer surveys show that nearly three-fourths of American adults say they try to eat healthier in restaurants than they did two years ago.
Read more about our 2010 Forecast>The National Restaurant Association commends the New York City Board of Health for sharing its goal to help consumers identify healthier food choices. But it differs on how the industry should meet that goal.
Nearly three of four restaurant operators say emphasizing fresh produce in their marketing efforts drives more customers to their restaurants, according to Produce Marketing Association and National Restaurant Association research.
As awareness increases of food allergies, restaurants are training staff to safely serve guests allergic to or intolerant of certain foods. A National Restaurant Association partnership with the Food Allergy & Anaphylaxis Network helps restaurants better serve the one in 25 Americans who say they have food allergies.
The National Restaurant Association entered a sole distributor partnership with Ecolab Inc., to offer the Association’s ServSafe Food Safety Program to restaurant and hospitality companies outside North America.
Get tips, fact sheets, brochures and more to prevent the H1N1 and other flu viruses.
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