Articles
February 25, 2025
New Administration looks at changes to food policy
Association is preparing industry members for possible actions by regulatory agencies.
MAHA’s call to action stems from a desire to improve health and reduce rising rates of obesity and chronic disease.
The Trump Administration’s Make America Healthy Again movement, led by newly appointed U.S. Health and Human Services Secretary Robert F. Kennedy Jr., is exploring potential changes to food policy that could affect restaurants.
Those changes could include recommendations to increase transparency of the food supply and promote “better for you” ingredients. RFK Jr. has also discussed the review of artificial additives and colorings in the American diet.
Maggie Somers Gentile, a nutrition policy expert at Washington, D.C.-based Food Directions LLC, who advises the National Restaurant Association on food policy issues, says MAHA’s call to action stems from a desire to improve the public health and reduce rising rates of obesity and chronic disease.
“To navigate these adjustments successfully, restaurants should begin talking to their suppliers, and as always, continue to prioritize their commitment to meeting customers' nutritional needs and dietary preferences,” Gentile says.
As proposals and possible changes are discussed, Gentile says the Association is “talking to its members to elicit feedback and prepare for the path ahead.”
The Association’s policy team is also working to educate the Trump Administration and members of Congress on the importance of evidence-based policymaking.
Laura Abshire, the Association’s director of Food and Sustainability Policy, says the policy team is closely monitoring the situation and is committed to keeping operators informed on how to successfully navigate any changes made.
“We are working with our members to make certain they understand how new food and nutrition policies might affect their businesses and are advising them on the best ways to stay as prepared, educated, and agile on the issues as possible,” she says. “At the same time, we’re also talking with lawmakers and the Administration to ensure that they, too, understand the impacts these potential changes could have on restaurant businesses.”
Those changes could include recommendations to increase transparency of the food supply and promote “better for you” ingredients. RFK Jr. has also discussed the review of artificial additives and colorings in the American diet.
Maggie Somers Gentile, a nutrition policy expert at Washington, D.C.-based Food Directions LLC, who advises the National Restaurant Association on food policy issues, says MAHA’s call to action stems from a desire to improve the public health and reduce rising rates of obesity and chronic disease.
Potential changes to Dietary Guidelines expected
Also under consideration are possible updates to the 2025-2030 Dietary Guidelines for Americans (DGA). As the DGA shapes recommendations for healthy eating in America, changes coming from that committee could impact the restaurant industry. That could include new guidance on ultra-processed foods and nutrient recommendations around salt and sugar, which could present challenges for restaurant operators.“To navigate these adjustments successfully, restaurants should begin talking to their suppliers, and as always, continue to prioritize their commitment to meeting customers' nutritional needs and dietary preferences,” Gentile says.
Use of additives and artificial coloring in question
Members of the MAHA movement have expressed interest in increasing scrutiny on the use of certain ingredients, additives, and artificial coloring.As proposals and possible changes are discussed, Gentile says the Association is “talking to its members to elicit feedback and prepare for the path ahead.”
The Association’s policy team is also working to educate the Trump Administration and members of Congress on the importance of evidence-based policymaking.
Laura Abshire, the Association’s director of Food and Sustainability Policy, says the policy team is closely monitoring the situation and is committed to keeping operators informed on how to successfully navigate any changes made.
“We are working with our members to make certain they understand how new food and nutrition policies might affect their businesses and are advising them on the best ways to stay as prepared, educated, and agile on the issues as possible,” she says. “At the same time, we’re also talking with lawmakers and the Administration to ensure that they, too, understand the impacts these potential changes could have on restaurant businesses.”
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