FDA head says menu labeling ‘thorny’ issue
By MARY CLARE JALONICK The Associated Press March 26, 2013 2:08PM
The sandwich board at a Panera store shows the calorie count for each item. | AP file photo
Updated: April 28, 2013 6:08AM
Diners will have to wait a little longer to find calorie counts on most restaurant chain menus, in supermarkets and on vending machines.
Writing a new menu labeling law “has gotten extremely thorny,” says the head of the Food and Drug Administration, as the agency tries to figure out who should be covered by it.
The 2010 health care law charged the FDA with requiring chain restaurants and other establishments that serve food to put calorie counts on menus and in vending machines. The agency issued a proposed rule in 2011, but the final rules have since been delayed as some of those non-restaurant establishments have lobbied hard to be exempt.
While the restaurant industry has signed on to the idea and helped to write the new regulations, supermarkets, convenience stores and other retailers that sell prepared food say they want no part of it.
“There are very, very strong opinions and powerful voices both on the consumer and public health side and on the industry side, and we have worked very hard to sort of figure out what really makes sense and also what is implementable,” FDA Commissioner Margaret Hamburg said in a recent interview with The Associated Press.
Hamburg said menu labeling has turned out to be one of the FDA’s most challenging issues, and while requiring calorie counts in some establishments might make sense on paper, “in practice it really would be very hard.” She did not say what specific types of establishments she was referring to.
The challenges of putting such a law in place — and deciding whom it should apply to — were made clear Monday when a judge struck down New York City’s ban on large sugary drinks. State Supreme Court Justice Milton Tingling said in his ruling that the 16-ounce limit on sodas and other high-calorie drinks arbitrarily applied to only some sweet beverages and some places that sell them. The new limits, championed by Mayor Michael Bloomberg, were supposed to take effect Tuesday.
Hamburg said the FDA is in the final stages of writing the menu labeling regulations and the final rules should come out in the “relative near term.” The FDA has tentatively said the rules are due this spring, but that deadline may be optimistic as the food industry and regulators continue to haggle over how they will be written.
The 2011 proposed rules would require chain restaurants with 20 or more locations, along with bakeries, grocery stores, convenience stores and coffee chains, to clearly post the calorie count for each item on their menus. Additional nutritional information would have to be available upon request. The rules would also apply to vending machines if calorie information isn’t already visible on the package.
The proposed rules exempted movie theaters, airplanes, bowling alleys and other businesses whose primary business is not to sell food. Alcohol would also be exempt.
Supermarkets and convenience stores are looking for similar exemptions in the final rules. Representatives for the supermarket industry say it could cost them up to a billion dollars to put the rules in place — costs that would be passed on to consumers.
“It’s a huge problem for us,” says Erik Lieberman of the Food Marketing Institute, which represents retail grocery chains. He says fighting the menu labeling rules is one of his group’s top priorities.
Lieberman says the rules could cover thousands of items in each store, unlike restaurants, which typically have fewer items. The rules could go beyond just the prepared foods case and extend to cut fruit, bakery items like pies and loaves of bread and other store items that aren’t already packaged and labeled.
The idea of menu labeling is to make sure that customers process the calorie information as they are figuring out what to eat. Many restaurants currently post nutritional information in a hallway, on a hamburger wrapper or on their website. The new law will make calories immediately available for most items.
Menus and menu boards will also tell diners that a 2,000-calorie daily diet is used as the basis for general nutrition advice, noting that individual calorie needs may vary.