"An article in The New York Times last month reported on a grocery store chain in Maine, The Hannaford Company, that over a year-long period let consumers know which products were more (or less) healthy by placing “stars” next to them. The healthiest products (those lowest in saturated and trans fats, those that contained whole grains, were low in added sugars, high in fiber, etc.) received up to 3 stars while less healthy products received anywhere between 0 and 2 stars.
Would implementing a similar type of “star” rating in company cafeterias also have this kind of beneficial effect? I imagine that there’s a company somewhere that has already done this, but I’d be really interested to see whether it was effective." more...
October 21, 2007
Rudd Sound Bites: Nutrition Sells: