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13. Menu Labeling Imparts New Information About the Calorie Content of Restaurant Foods

Author

Stewart, Hayden, Hyman, Jeffrey, and Dong, Diansheng

Subjects
Menu labeling, restaurant menu, calorie, food choices, obesity, nutrition information, menu board, Patient Protection and Affordable Care Act, Agricultural and Food Policy, Consumer/Household Economics, Food Consumption/Nutrition/Food Safety, Health Economics and Policy, Marketing
Abstract

Restaurant foods are typically higher in calories than meals consumed at home. Menu labeling regulations by the U.S. Food and Drug and Administration aim to inform consumers about the calorie content of menu items. However, some consumers may already be making at least partially informed decisions. For example, as a rule of thumb, a consumer may be aware that deep-fried foods are higher in calories. He or she may also know to avoid side dishes like French fries and onion rings. Indeed, it has been argued that some consumers can already identify which foods best satisfy their needs and wants and gain little new information from menu labeling. In this study, following research in marketing science and behavioral economics, we assume that a representative consumer employs rules-of-thumb nutrition knowledge to judge the calorie content of restaurant foods when explicit information is unavailable. We then investigate whether rules of thumb accurately predict the calorie content of 361 meals sold by 2 major fast-food restaurants and 5,752 meals sold by 5 major full-service restaurants. Results show that some simple rules of thumb are fairly reliable predictors of actual calorie content. They and other information available at the point of sale also explain about half of the total variation in calories in restaurant foods. Nonetheless, we find that menu labeling still imparts substantial new information. In particular, it is likely that many Americans are already able to make crude choices between high- and low-calorie foods, based on their pre-existing understandings of nutrition. Menu labeling allows them to make finer adjustments in their food choices and behavior, if they wish to.

Published
2014

14. The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States

Author

Buzby, Jean C., Farah-Wells, Hodan, and Hyman, Jeffrey

Subjects
Food consumption, food loss, food recovery, food waste, foodservice, recycling, plate waste, processing, Agribusiness, Agricultural and Food Policy, Consumer/Household Economics, Food Consumption/Nutrition/Food Safety, Food Security and Poverty, Production Economics, History, Polymers and Plastics, digestive, oral, and skin physiology, Business and International Management, health care economics and organizations, Industrial and Manufacturing Engineering
Abstract

This report provides the latest estimates by USDA’s Economic Research Service (ERS) on the amount and value of food loss in the United States. These estimates are for more than 200 individual foods using ERS’s Loss-Adjusted Food Availability data. In 2010, an estimated 31 percent or 133 billion pounds of the 430 billion pounds of food produced was not available for human consumption at the retail and consumer levels. This amount of loss totaled an estimated $161.6 billion, as purchased at retail prices. For the first time, ERS estimates of the calories associated with food loss are presented in this report. An estimated 141 trillion calories per year, or 1,249 calories per capita per day, in the food supply in 2010 went uneaten. The top three food groups in terms of share of total value of food loss are meat, poultry, and fish (30 percent); vegetables (19 percent); and dairy products (17 percent). The report also provides a brief discussion of the economic issues behind postharvest food loss.

Published
2014

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