12 January - 20 June 2016

Providing nutritional information and healthy options is good for a restaurant's image

9 Apr 14

Obesity is becoming the biggest health concern in the United States and around the world, but the constant public health message of healthy eating (eating more fruit and vegetables) plus exercise may be truly sinking into the public psyche. Research from Penn State and the University of Tennessee has suggested that not only do customers perceive restaurants as showing more corporate social responsibility when they provide nutritional information and healthy food options, but they are more inclined to have a favourable attitude towards - and visit - restaurants that do this.

When nutritional information was provided - regardless of the subject's level of health-consciousness -the subjects perceived the restaurant as more socially responsible. This was assessed via participants reading short scenarios alongside example menus, and then answering questions regarding perceived social responsibility, attitude, willingness to select the restaurants, and health-consciousness. Whilst participants with both high and low levels of health-consciousness responded to the inclusion of more healthy items on the menu by an increased perception of social responsibility, this effect was more marked among the highly health-conscious individuals.

The Affordable Care Act in the USA mandates restaurants with more than 20 branches to provide nutritional information to customers. Many restaurants fought against this legislation on the grounds that nutritional information about unhealthy dishes might decrease custom, but Lee et al emphasise the opportunity for a double win: an increase in healthy options on restaurant menus could lead both to better public health, and improved image and profitability for restaurants. With customers being more savvy and knowledgeable regarding food, the food industry can meet these demands by providing healthy meals options and nutritional labelling. Those businesses that do are viewed as socially responsible, which in turn increases the number of customers patronising these establishments. [ScienceDaily]

share this article
RSSL endeavours to check the veracity of news stories cited in this free e-mail bulletin by referring to the primary source, but cannot be held responsible for inaccuracies in the articles so published. RSSL provides links to other World Wide Web sites as a convenience to users, but cannot be held responsible for the content or availability of these sites. This document may be copied and distributed provided the source is cited as RSSL's Food e-News and the information so distributed is not used for profit.

Previous editions

Load more editions

Make an Enquiry