Online Program

Chat and chew: Mario batali's head of sustainability talks meatless monday and how it has shaped the restaurant industry to the benefit of public health

Tuesday, November 5, 2013 : 11:00 a.m. - 11:15 a.m.

Elizabeth Meltz, Sustainability Department, Batali & Bastianich Hospitality Group, New York, NY
Since 2003, many restaurants have joined the Meatless Monday movement, a grassroots campaign to encourage people to reduce their meat intake in order to improve their personal health and the health of the planet. The owners and chefs of these restaurants participate not only because they believe it is the right thing to do for our health and environment, but because it also makes good business sense, as it provides a natural promotion opportunity on a day that is traditionally slow for food service. As a key player in our food system, restaurants are increasingly working in concert with public health as advocates for healthy eating and sustainable foods, while maintaining a firm standing in the private sector as for-profit businesses. This unique position allows the restaurant industry to provide valuable insights into bridging the gap and finding common ground between corporate interests and public health.

Mario Batali is an internationally recognized figure in the restaurant world. In this presentation, his Director of Food Safety and Sustainability will provide insights from her experience working within the food system on how restaurants can help serve the public health while responsibly meeting corporate interests. She will use the example of how Batali has implemented Meatless Monday in his restaurants to illustrate the benefits and challenges for restaurants wanting to act as public health advocates within the financial confines of private industry and the complexities of the larger food system.

Learning Areas:

Administer health education strategies, interventions and programs
Administration, management, leadership
Planning of health education strategies, interventions, and programs
Program planning
Public health or related education
Public health or related public policy

Learning Objectives:
Explain why restaurants can be valuable partners in achieving change in the food system. Identify ways in which public health can leverage restaurants to improve the food system. Describe how restaurants can serve as key influencers for individual health and corporate responsibility.

Keyword(s): Nutrition, Chronic Diseases

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: Elizabeth Meltz is the force behind two distinct and crucial programs at Batali & Bastianich Hospitality Group: Food Safety and Sustainability. She began her career at B&B as a line cook, but her passion for these two areas led her to eventually become the Director of Food Safety & Sustainability. She supervises over 16 restaurants, oversees food safety programs, and has made B&B a leader in the green restaurant world.
Any relevant financial relationships? Yes

Name of Organization Clinical/Research Area Type of relationship
Food Safety & Sustainability Food Safety Employment (includes retainer)

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.