Evaluating Attitudes towards Menu

Labelling in Ottawa

Marketa Graham BSc, RDPublic Health DietitianHealthy Living Team

May 29, 2014

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Menu labelling (ML):

Same principles of food labelling.

Clear and standardized info at the point of purchase.

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Ontario Legislations: Bill 149 & 162

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Eating Out in Ottawa How many times do people in Ottawa

eat in restaurants, eat fast food or pick up ready-to-eat food in the past week?• 20% - none• 27% - once a week• 35% - two or three times/week• 18% - four or more times/week

Source: Ottawa Public Health. Rapid Risk Factor Surveillance System, 2013.

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Assessing ML Readiness and Support in Ottawa

Public: Public Survey (n=400) Rapid Risk Factor Surveillance

System (RRFSS) (n=400)Industry: Restaurant Survey (n=200) Stakeholder Consultation

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October 2013 – 400 respondents Public’s perception and readiness

for ML

Public Survey – Harris Decima

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Total

18-24

25-34

35-34

55+

0% 20% 40% 60% 80% 100%

0.48

0.26

0.41

0.5

0.59

0.5

0.74

0.57

0.48

0.38

0.02

0.02

0.02

0.03

Yes No DK/Ref

Awareness of Menu Labelling (Unaided) Question: Please tell me whether you have heard of Menu Labelling?

Base: All respondents (n=400)=sig at 95% CI

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Awareness of Healthy FoodsStatement: Most people already have a good idea about which foods on menus are healthy and which are not?

Total

0% 20% 40% 60% 80% 100%

12% 44% 7% 25% 11% 1%

Strongly agree Agree Neither Disagree Strongly disagree DK/ref

Base: All respondents (n=400)

56%

Research: Consumers underestimate calories and nutrient levels in restaurant meals.

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Support for Menu Labeling in various eating places

Hospital cafeterias

Chain restaurants

College & University cafeterias

  Grocery stores serving ready-to eat foods

Workplace cafeterias

Recreation centers, arenas and city parks

Independently owned & operated restaurants

0% 20% 40% 60% 80% 100%

61%

58%

54%

53%

47%

40%

37%

26%

27%

30%

33%

34%

36%

34%

5%

6%

6%

7%

7%

11%

12%

4%

4%

4%

4%

6%

8%

9%

4%

4%

4%

3%

5%

5%

7%

1%

1%

2%

1%

1%

Strongly support Somewhat support Neither Somewhat oppose Strongly oppose DK/ref

Base: All respondents (n=400)

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Operators Responsible for Providing Nutrition InformationStatement: Restaurant operators should be responsible for providing customers with the information they need to make informed food choices?

Total

0% 20% 40% 60% 80% 100%

33% 47% 7% 9% 4%

Strongly agree Agree Neither Disagree Strongly disagree

Base: All respondents (n=400)

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Rapid Risk Factor Surveillance System (n=400)

71% say that nutrition info is important 54% look for nutritional information• 31% all/most of the time• 23% some of the time

Of those that look for info, howoften do they find it?• 29% all/most of the time• 48% some of the time• 23% rarely/never

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Calories and sodium matter to the customers

All/most of the time

Some of the time Rarely/never0

10

20

30

40

50

60

51%

27%22%

55%

24%21%

How often use calorie info

How often use sodium info

% R

espo

nden

ts

Source: Rapid Risk Factor Surveillance System : Sep - Dec 2013

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Ottawa Restaurant Survey Objective: To assess current practices and interest in

menu labellingMethods: On-line or telephone survey (Mar-May 2013) 200 responses (92% were owners or

managers) 73% independent, 27% franchised 52% casual dining, 19% quick serve

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Perceived Health Consciousness of Ottawa Customers (n=200)

Very health conscious

Somewhat health

conscious

Not very health

conscious

Not at all health

conscious

0%

10%

20%

30%

40%

50%

60%

25%

57%

12%4%

Among Ottawa-based restaurants only 7% provide nutrition information!

% R

espo

nden

ts

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Perceived Interest of Customers for Nutr. Info

Not know/already provided

Other

None

Carbohydrates

Gluten

Sugar

Fat

Sodium

Calories

0% 5% 10% 15% 20% 25% 30% 35% 40%

12%

13%

21%

21%

22%

24%

27%

29%

36%

Q: Which of the following types of nutrition information for the food served at your food premise would your customers be interested in receiving? Check all that apply.

% Respondents

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Perceived motivators & barriers of Ottawa-based restaurants

Motivators: 79% - responsibility 54% - good business Barriers: 60% - recipes not standardized 59% - high cost 59% - customers already know 51% - lack of tools and confidence Other - lack of time and staff

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Restaurant Interest in Menu Labelling Program Assisted by OPH (n=194)

Interested Not interested DNK/Ref0%

5%

10%15%

20%

25%30%

35%40%

45%50%

45%42%

13%% R

espo

nden

ts

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OPH Position and Next Steps

Ottawa Voluntary ML Pilot Calories & sodium ML Public Awareness Campaign

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Thank You!

Contact: marketa.graham@ottawa.ca