Lower-Calorie Foods: It's Just Good Business

New report from the Hudson Institute examines the business impact of restaurants serving more lower-calorie foods and beverages

WASHINGTON, Feb. 4, 2013 -- On Thursday, February 7, Hudson Institute will release 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 will focus on a key question:

• Can selling lower-calorie foods and beverages be better for restaurant chains' sales, customer traffic, and total servings figures?

The release of the report will include a discussion of the key findings, and analysis of the implications for both the restaurant industry and public health. The report is believed to be the first to determine the financial impact of lower-calorie foods and beverages on the U.S. restaurant industry.

When: Thursday, February 7, 12:00pm - 1:30pm. (Lunch will be served.)

Who:
Henry J. Cardello, MBA, Senior Fellow and Director, Hudson Institute Obesity Solutions Initiative, lead author of the report.
James Marks, MD, MPH, Senior Vice President and Director, Health Group, the Robert Wood Johnson Foundation.
Joyal Mulheron, Chief Strategy Officer, Partnership for a Healthier America.
Dan Glickman, Senior Fellow, Bipartisan Policy Center; former U.S. Secretary of Agriculture.

Where:
Hudson InstituteBetsy and Walter Stern Conference Center 
1015 15th Street, NW 
Sixth Floor
Washington, DC 20005