February 4, 2013
by Hudson Institute
New report from the Hudson Institute examines the business impact of restaurants serving more lower-calorie foods and beverages
WASHINGTON, Feb. 4, 2013 -- On Thursday, February 7, Hudson Institute will release 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 will focus on a key question:
The release of the report will include a discussion of the key findings, and analysis of the implications for both the restaurant industry and public health. The report is believed to be the first to determine the financial impact of lower-calorie foods and beverages on the U.S. restaurant industry.
When: Thursday, February 7, 12:00pm - 1:30pm. (Lunch will be served.)
Henry J. Cardello, MBA, Senior Fellow and Director, Hudson Institute Obesity Solutions Initiative, lead author of the report.
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.
Hudson InstituteBetsy and Walter Stern Conference Center
1015 15th Street, NW
Washington, DC 20005
Register: RSVP for the event
Online: The event will be streamed live at: www.hudson.org/WatchLive. Submit questions via Twitter: @HudsonInstitute
For more information please contact James Bologna: email@example.com or 202-974-6456
Hudson Institute is a nonpartisan policy research organization dedicated to innovative research and analysis. Founded in 1961, Hudson is celebrating a half century of forging ideas that promote security, prosperity, and freedom. www.hudson.org.
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