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Lower-Calorie Foods: It's Just Good Business

On Thursday, February 7, 2013, Hudson Institute released a new report examining efforts by major restaurant chains to sell lower calorie foods and beverages and what impact those efforts have had on those companies’ bottom lines. This report was produced by the Obesity Solutions Initiative of Hudson Institute, with funding from the Robert Wood Johnson Foundation. The release of the report focused on a key question:

Can selling lower-calorie foods and beverages be better for corporations’ sales, customer traffic, and total servings?

Lead author Hank Cardello, Senior Fellow and Director of Hudson’s Obesity Solutions Initiative, and a distinguished panel hosted this event to release the report, led a discussion of the report’s findings, and analyzed the implications for both the restaurant industry and public health.

Panel

James Marks, MD, MPH Panelist

Senior Vice President and Director, Health Group, the Robert Wood Johnson Foundation

Joyal Mulheron Panelist

Chief Strategy Officer, Partnership for a Healthier America

Dan Glickman Panelist

Senior Fellow, Bipartisan Policy Center; former U.S. Secretary of Agriculture

Hank Cardello, MBA Moderator

Senior Fellow and Director, Hudson Institute Obesity Solutions Initiative

Experts

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