Olaganathan, Rajee, Xuan Yi, Zack Ho, Jie Chong, Alvin Tan, Wong, Xue Feng, Soh, Mei Yi, and Pei Zhen, Felicia Tan (2015) Is nutritional labeling a sustainable option for restaurants. American International Journal of Contemporary Scientific Research, 2 (2). 304. pp. 25-48.

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Abstract

This paper will examine the feasibility of restaurants integrating or providing nutritional information labels on food menus to increase business sales and gain customer satisfaction. It weighs the pros and cons of the usage of nutritional information labeling that has changed over time due to government policies, and clearly explains how restaurants can make use of nutrition labeling to increase and sustain the business. It will then further analyze both general advantages and disadvantages, consisting of economic, social, health and environmental impacts with an unbiased perspective. With a different set of clientele for the varying types of restaurants, nutritional information labeling would inevitably be deemed as more favorable for certain restaurants. Recommendations have been made with regards to what the restaurant operators can implement to jump on the bandwagon of the health trend, increase their market share, and sustain in the long run.

Item ID:	39513
Item Type:	Article (Research - C1)
ISSN:	2349-4425
Keywords:	nutrition, menu, nutrition information, nutrition labeling, health, restaurant menu
Date Deposited:	28 Jul 2015 02:41
FoR Codes:	06 BIOLOGICAL SCIENCES > 0699 Other Biological Sciences > 069999 Biological Sciences not elsewhere classified @ 100%
SEO Codes:	92 HEALTH > 9204 Public Health (excl. Specific Population Health) > 920411 Nutrition @ 100%
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