Menu labelling means providing nutrition information on the menu or menu board in restaurants and foodservice establishments.

Why Menu Labelling?

It is common to underestimate the amount of calories and sodium in restaurant meals. You may be surprised at the levels of calories and sodium in some dishes that seem “healthy.” Calorie and sodium levels vary widely from restaurant to restaurant and there’s no way to know what you’re getting unless you have nutrition information.

Many restaurant chains already provide nutrition information to customers who ask for it. This is a good first step but very few people ask to see nutrition information.

A University of Toronto study on sodium and calories at popular chain restaurants in Canada showed the following results:

Restaurant 1

470 calories

570 mg of sodium vs 700 calories

1050 mg of sodium

Restaurant 2

500 calories

1700 mg of sodium vs 538 calories

938 mg of sodium

The amount of calories and sodium varies widely from restaurant to restaurant because:

Portion sizes are different

Ingredients are different

Side dishes are different

These examples show that restaurant dishes that seem similar can have very different nutritional profiles.

Spaghetti Bolognese (meat sauce)

730 calories

1042 mg of sodium vs Spaghetti and Meat Balls

1730 calories

2750 mg of sodium Chicken Tacos appetizer

560 calories

900 mg of sodium vs Nachos appetizer

2060 calories

7060 mg of sodium

Support for Menu Labelling Menu labelling promotes food transparency and healthier eating environments. Menu labelling has been recommended by many experts, health organizations and health advocates including: The Institute of Medicine

The Ontario Medical Association

Cancer Care Ontario, Public Health Ontario

Health Canada’s Sodium Reduction Working Group

Ontario’s Healthy Kids Panel

Centre for Science in the Public Interest

Fitness Industry Council of Canada Toronto Public Health's Role Savvy Diner Campaign From 2013 to 2018, Toronto Public Health helped spread the word on the importance of having clear, readily available nutrition information on restaurant menus and helping consumers understand how to make healthier restaurant selections. Partnering with Restaurants We conducted a pilot project with small, independent restaurants in Toronto. Public Health Dietitians supported restaurant owner/operators to analyze their menus in order to provide clear nutrition information to their customers, right on the menu. Based on the pilot project findings, we are considering new initiatives to support this part of the restaurant industry. Stay tuned for new information on our website. Advocacy We have been a strong voice promoting legislation to make menu labelling a requirement for larger chain restaurants. For more information, see: Board of Health report on menu labelling and the Menu Labelling Backgrounder

Exploring Nutrition Information When Eating Out in Toronto and Views on a Toronto Public Health Menu Labelling Pilot Project reports with industry stakeholders.

Ontario’s Guide to Menu Labeling Requirements

Healthier Dining Out Tips

Does nutrition and calorie information on menus influence food choices?