IS NUTRITIONAL LABELING A SUSTAINABLE OPTION FOR RESTAURANTS?

Olaganathan Rajee, Xuan Yi Zack Ho, Jie Chong Alvin Tan, Xue Feng Wong, Mei Yi Soh, Pei Zhen Felicia Tan

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.

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