Lower-Calorie Foods: It's Just Good Business

February 2013

Past Event

Lower-Calorie Foods: It's Just Good Business

Past Event

Hudson Institute, Washington, D.C. Headquarters

February 07, 2013

February 2013

Past Event

1015 15th Street, N.W., 6th Floor
Washington, DC 20005

Read Transcript

Speakers:

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

Hank Cardello, MBA

Senior Fellow and Director, Hudson Institute Obesity Solutions Initiative

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.

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