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Health and Nutrition

RAMW believes that restaurants play a large role in healthful choices and increased quality of life for residents of and visitors to the Washington DC Metropolitan Area. According to the National Restaurant Association’s “What’s Hot in 2013 Survey” healthy kids meals and nutrition will help lead menu trends in 2013. Several RAMW members are active participants in the NRA’s Kids LiveWell Program.

Recently, new laws have been introduced at the state and national level, including sugary drink bans and menu labeling practices, which reinforce this trend but which RAMW believes creates unnecessary burdens on restaurant operators.

Consumers Prefer Bottled Water, Recognize It As a Healthy Choice, and Think It Should Be Available Wherever Drinks Are Sold

February 28, 2018
International Bottled Water Association Consumers prefer bottled water, recognize it as a healthy choice, and think it should be available wherever drinks are sold Alexandria, VA – More than 3 in 5 Americans (63 percent) say bottled water (still and/or sparkling) is among their most preferred beverages, followed by coffee (62 percent), according to a new national survey. Fewer Americans (58 percent) say soft drinks (regular and/or diet) are among their most preferred drinks. Nearly all Americans (94 percent) believe that bottled water is a healthier choice than soft drinks, and 93...Read more

National Restaurant Association Releases Annual Chef Predictions on “What’s Hot” for Menu Trends in 2018

February 15, 2018
Washington, D.C. — Today, the National Restaurant Association releases its annual survey of 700 professional chefs – members of the American Culinary Federation – to predict food and beverage trends at restaurants in the coming year. The annual “What’s Hot” list gives a peak into which food, beverages and culinary concepts will be the new items on restaurant menus that everyone is talking about in 2018. According to the survey, menu trends that will be heating up in 2018 include doughnuts with non-traditional filling, ethnic-inspired kids’ dishes,...Read more

Whitman-Walker Announces First Annual Brunch to End HIV

November 6, 2016
Today, Whitman-Walker Health (WWH) announced several DC-area restaurants will show their support for the upcoming Walk & 5K to End HIV, formerly AIDS Walk Washington, by participating in the first annual Brunch to End HIV on Sunday, November 6th. Each of the participating restaurants has agreed to donate a portion of their November 6th brunch sales to benefit Whitman-Walker’s HIV services and programs on this 30th anniversary of the Walk & 5K to End HIV, taking place Saturday, November 12th at Freedom Plaza. “We are so excited to have the support of some of the DC area...Read more

Chile: Healthy Food, Source of Life, Quality By Nature

March 24, 2015
Because of its geographic and climatic characteristics, Chile is a real phytosanitary island. The origin of resources preserves its purity, protected by natural barriers. The origin of foods is source of trust and quality. Learn more about how Chile has developed a trustable, stable, and modern industry that knows how to adapt to the needs and demands of different markets. Watch the video (2 minutes)

Foods from Chile, Source of Life

October 15, 2014
Extending for over 2,500 miles along Latin America’s southwestern coast, Chile is protected by natural barriers of mountains, glaciers, dessert and sea, creating a pristine environment for plants and wildlife to flourish. From deserts in the North to rain forests and snow-capped volcanoes in the South, Chile’s vast and varied geography is extraordinarily bio diverse: In the northern deserts, inland oases support lush crops of citrus fruits, grapes, walnuts, and much more. In the Chilean heartland, an abundance of avocados, apples, grapes, and other fruits grow from the nutrient-...

Enterovirus Awareness

September 25, 2014 to October 17, 2014
The DC Department of Health has some information to help prevent the spread of the Enterovirus. Click below for more information. Click Here: /sites/default/files/Enterovirus D68 Parent and Guardian Update 2014 09-18 + NR edits.pdf

Could You Pass Inspection Today?

September 18, 2014 to October 18, 2014
Focus on cleanliness, good hygiene practices to prep your restaurant for an A+ By Kristin Dempsey Heading up a restaurant means there is an endless list of things you need to get ready for each and every day. In the hustle and bustle of the daily lunch rush or the late-night crowd, it’s easy to push one of the most important items farther and farther down the “to do” list: Get ready for the next health inspection. You don’t want to be left scrambling to make sure everything is up to code right before an expected visit – which you can’t predict anyway. What...

National Food Safety Month Marks 20 Years of Promoting Food Safety Best Practices

National Restaurant Association
August 22, 2014
WASHINGTON, Aug. 21, 2014 /PRNewswire-USNewswire/ -- As part of its strong commitment to food safety, the National Restaurant Association today announced this year's National Food Safety Month (NFSM), held annually in September, will mark its 20-year anniversary by featuring the top 20 food safety tips from the past 20 years. NFSM was created in 1994 to heighten awareness about the importance of food safety education. NFSM offers free resources for foodservice industry professionals at and will highlight tips for a number of food safety topics including cleaning and...

The Importance of Food Safety Training

June 11, 2014
By Betsy Craig, CEO and co-founder of MenuTrinfo® We've all read the headlines about restaurant patrons having an allergic reaction after being served food items contaminated with the cause of the reaction. While in a majority of cases these reactions have not been fatal they can be life threatening. According to a 2007 study by the Food Allergy and Anaphylaxis Network (FAAN), there were 63 food allergy–related fatalities between 1996 and 2006, with half involving restaurants. While it's true that much has been done to educate kitchen and wait staff on safe food-handling...

Are Restaurants Responsible for the Health of Their Diners?

May 28, 2014
By Claire Willis, Director of Culinary Nutritionists at MenuTrinfo® Recently, the RAND Corporation (“a nonprofit institution that helps improve policy and decision making through research and analysis,” according to their website) has proposed implementing healthy dining standards for restaurants. This would require foodservice establishments to have a percentage of their menu items (on both adult and kids menus) meet certain nutritional criteria. Their reasoning behind this would be to help curb the obesity epidemic in the US by having healthy options at each and every...