Restaurant Ingredient Transparency Ordinance

Food
1

For far too long, restaurants have operated in a realm of secrecy when it comes to the food they serve. While packaged food manufacturers are required to disclose every ingredient on their labels, restaurants have largely been exempt from this level of transparency. This double standard leaves diners in the dark about what they’re truly consuming, whether it’s hidden allergens, low-quality ingredients, or unsustainable sourcing practices. In an era where health, sustainability, and informed choices are more important than ever, it’s time to hold restaurants to the same standard. Knowing what we’re eating isn’t just a matter of preference—it’s a matter of principle. Our health, our environment, and our right to make informed decisions depend on it.

Objective: To enhance transparency in restaurant menus by requiring establishments to disclose the ingredients used in their dishes and provide information about the quality and sourcing of those ingredients.

Requirements:

  1. Ingredient Disclosure:
  • Restaurants must provide a complete list of all ingredients used in each menu item directly on their menu (physical, digital, or menu boards).
  • Ingredients should be listed in order of predominance by weight, similar to packaged food labeling.
  1. Quality and Sourcing Information:
  • Identification of key attributes such as:
    • Type of meat (e.g., grass-fed, pasture-raised, free-range, conventional feedlot).
    • Type of produce (e.g., organic, locally grown, conventionally grown).
    • Presence of common allergens beyond the top eight (e.g., sesame, sulfites).
  • Disclosure of sourcing information for primary ingredients, such as the farm or supplier, when applicable.
  1. Accessibility:
  • Ingredient and sourcing information must be clearly displayed on the menu in a way that is easy for customers to read and understand.
  • For restaurants with space constraints (e.g., small menu boards), a QR code linking to a detailed digital menu with full ingredient and sourcing information may be used as a supplement, but not as a replacement for basic ingredient disclosure on the menu.