N02: Nutritional Transparency

(Required)

INTENT

Help individuals make informed food consumption choices through nutritional labeling and information.

SUMMARY

This WELL feature requires the provision of detailed nutritional information, ingredient disclosure and food allergen and refined ingredient labeling for all foods sold or provided.

ISSUE

Nutritional information panels and nutrition facts labels are often found on prepackaged foods and beverages. These provide consumers with useful nutrient, ingredient and allergen information that can be used to guide food choices and daily intake. However, the same level of nutritional transparency does not exist for foods at restaurants, vending machine items and a variety of food retail establishments. Transparency is especially important for the millions of individuals with food allergies who must navigate many issues when dining away from home.

SOLUTIONS

Evidence is inconsistent as to whether calorie labeling reduces calories purchased or calories consumed, but the increased transparency has led to the introduction of lower-calorie items in restaurants and other establishments. Research also suggests that calorie labeling and similar health labeling interventions may serve as important sources of nutritional information for consumers and are associated with healthier food choices and increased calorie information awareness. Interventions that use color-coded labeling such as traffic light labeling (green = healthy; yellow = less healthy; red = unhealthy) have been shown to increase sale and selection of healthy items and decrease sale and selection of unhealthy items. For prepared or non-packaged foods, ingredient transparency through ingredient disclosure or labeling can help individuals identify and avoid potential allergens. As there is no cure for food allergies, avoidance of food allergens is a recommended strategy for preventing serious allergic reactions such as anaphylaxis.

IMPACT

Nutritional transparency can help individuals make informed food choices that support a healthy diet and increase nutrition awareness.

REQUIREMENTS

Part 1

Provide Nutritional Information

Verified by Photographic evidence

For All Spaces

The following nutritional information is clearly displayed (per meal or item) at point-of-decision on packaging, menus or signage for all packaged foods and beverages sold or provided on a daily basis within the project boundary:

1. Total calories.

2. Macronutrient content (total protein, total fat and total carbohydrate) in weight and/or as a percent of the estimated daily requirements (daily values).

3. Total sugar content.

Part 2

Implement Ingredient Labeling

Verified by Photographic evidence

For All Spaces

The following requirements are met for all non-packaged foods and beverages sold or provided on a daily basis within the project boundary and foods prepared on-site (see Appendix N2 for exemptions):

1. A list of primary ingredients is clearly displayed (per meal or item) at point-of-decision on packaging, menus or signage. If information is displayed on a digital resource, signage is present at point-of-decision to direct individuals to the digital resource.   

2. Common food allergens are clearly labeled at point-of-decision on packaging, menus or signage.

Part 3

Implement Refined Ingredient Labeling

Verified by Photographic evidence

For All Spaces 

All foods and beverages sold or provided on a daily basis within the project boundary that meet the following conditions are prominently labeled at point-of-decision to indicate high sugar content or partially hydrogenated oils: 

1. Beverages that contain more than 25 g of sugar per container. 

2. Non-beverage food items (except whole fruits) that contain more than 25 g of sugar per serving.   

3. Foods and beverages that contain partially hydrogenated oils.

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