Making Food and Nutrition Mainstream: Helping Customers Make Easy, Informed Choices Cindy Goody, PhD, MBA, RD, LDN Sr. Director-Menu Innovation &

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1 Making Food and Nutrition Mainstream: Helping Customers Make Easy, Informed Choices Cindy Goody, PhD, MBA, RD, LDN Sr. Director-Menu Innovation & Nutrition McDonald s USA, LLC

2 Quick Service Restaurants (QSRs) and School Nutrition Programs Can Have a Big Impact Making nutrition mainstream Reach, serving tens of millions of customers each day Nudge tastes towards more nutrition-minded choices Offer nutrition-minded options that are more convenient and affordable

3 Collaborative Influence and Shared Value The only way to shift eating patterns is through harnessing the power and leveraging the resources of all influencers. ~Robert Post, former deputy director of the USDA s Center for Nutrition Policy and Promotion (CNPP) Source: Institute of Medicine Building Public Private Partnerships in Food and Nutrition: Workshop Summary. Washington, DC: The National Academies Press.

4 Choices Supported by Nutrition

5 and Guided by Changing Lifestyles

6 More than just a Big Mac Quality Safety Origin of Ingredients Carbon Footprint Animal Welfare Nutrition Ingredients & Allergens Giving Back To Community Social Accountability

7 A Food and Nutrition Journey Nutrition Information Joined CBBB Food & Beverage Advertising Initiative % Low Fat Milk 0g Trans Fat per labeled serving

8 McDonald s Commitment to Improved Choices a comprehensive plan aimed to help customers especially families and children make nutrition-minded choices whether visiting McDonald s or eating elsewhere.

9 McDonald s Continued Commitment with The Clinton Foundation & Alliance for a Healthier Generation

10 Automatically Include Produce or Low-fat Dairy in each Happy Meal 21% of all Happy Meals sold between August 1, 2012 and July 31, 2013 contained milk All Happy Meals include apple slices and kids fries

11 Small Changes Make a Difference Making apple slices part of the meal positively reinforces healthy behaviors and helps children consider fruit as a standard side item for lunch or dinner. Dr. Brian Wansink, Cornell University

12 World Class Suppliers

13 Commitments Making a Difference Between August 1, 2012 and July 31, 2013, McDonald s USA served: 410 million cups of vegetables 200 million cups of fruit 530 million individual packages of apple slices 420 million servings of whole grain

14 McDonald s makes food and nutrition mainstream. Helping families make easy, informed choices.

15 Collaboration for Success! Over coming the obstacles together Bob Spence, Senior Vice President, Ready Pac

Introduction to Ready Pac The Beginning Founded in 1969 as a produce supplier to the foodservice

Ready Pac Approach Strategic, Consumer Packaged Goods approach to innovation, combining Consumer and

The most diverse Fresh Foods production capabilities in the industry Leafy Greens; Fresh Fruit;

16 Introduction to Ready Pac The Beginning Founded in 1969 as a produce supplier to the foodservice industry Today Today, a $700MM privately held company that produces a wide variety of Fresh Foods The Ready Pac Approach Strategic, Consumer Packaged Goods approach to innovation, combining Consumer and Culinary Insights to deliver fresh, new ideas to Customer Brand Partnerships Ready Pac Capabilities The most diverse Fresh Foods production capabilities in the industry Leafy Greens; Fresh Fruit; Protein-Added Salads and Healthy Snacking Trays; Organics; Sliced, Diced and Chopped Fresh Produce Ingredients 16

17 MAKING A DIFFERENCE MATTERS

18 What s Driving Change? Awareness of Childhood Obesity Fighting Childhood Obesity Is Top Food Story media coverage of Fighting Obesity in Children has steadily risen and was named by consumers as this year s No.1 food news story not only in terms of general awareness, but also in terms of concern Source: Hunter Public Relations 11th annual Food News Study

19 What s Else is Driving Change? Childhood Obesity Epidemic Policy Changes Healthier School Lunches Fresh Fruit and Vegetable Program, New Funding Salad Bars Alliance for Healthier Generation, Healthier US School Challenge Creating Healthier School Food Environments Let s Move!

20 Healthier School Lunches are Top of Mind New Nutrition Standards for School Lunch 7/1/12 BIG Changes: Increases Fruit/Vegetables, Whole Grains, Low Fat Dairy and Lean Protein and Reduces Salt, Calories, Saturated and Trans Fats. Nationwide 101,000 Schools Implementing New Lunch Standards Schools in Compliance with New Nutrition Standards Can Receive Additional $.06/Lunch

21 Success has not been without Challenges Funding: The available of funding is limited Making healthier food enjoyable for the children In some schools over 32% of the food serviced ends up in the garbage Complexity: Double fruit and vegetables served daily Requires colorful offering Infrastructure: Basic Electrical and Plumbing

22 Success has not been without Challenges Equipment: 88% of schools needed new equipment to comply Only 42% of school manage capital budget Food Safety: Increasing fruits and vegetables required much different care and handling discipline Training: In process, buying and food safety

23 Leveraging the Hidden Resource Your suppliers: Expertise Consumer/Culinary Trends R&D Food Safety Logistics Associations: Funding Government support Education and training Industry Partners: McDonalds

produce started to increase in 2008 Jumped in 2010

24 School Produce Category Growth is on Fire! Dramatic growth in 2012 School purchases of fresh produce started to increase in 2008 Jumped in and projected to increase in future

25 Making it Fun Produce in the Classroom

26 Making it Fun Produce in the Classroom Harvest of the Month Tasting Trio Fresh Fruit and Vegetable Program Student Taste-Testing NAC Nutrition Advisory Clubs Chef in the Classroom Kids Cooking Camp

Cabbage, Salsa Cucumber Coins Sticks Day - Carrot Sticks,

27 Making it Fun Produce on the Menu Iron Man Salad Kids Chef Salad X-Ray Vision Carrots Baja Taco w/fish, Shredded Cabbage, Salsa Cucumber Coins Sticks Day - Carrot Sticks, Celery Sticks, and Zucchini Sticks (Low-fat Dip) Five Ingredient Side Salad

28 Making it Fun Produce on the Menu

29 Making it Fun Community Collaboration

POLICY: JHK (458) Approved: September 25, 2006 Revised: February 24, 2015 SCHOOL WELLNESS

SCHOOL WELLNESS POLICY: JHK (458) Approved: September 25, 2006 Revised: February 24, 2015 The School District of Hartford Jt. #1 promotes a healthy school environment through nutrition education, healthy