It's been a hectic time for the so-called "food police." In December New York City's board of health banned trans fats in restaurants. Also in 2006, Chicago's city council passed a law prohibiting foie gras in restaurants. Meanwhile, smoking bans abound across the entire country. "Cities are becoming food regulators," explained Kevin Moll, chief executive of National Food Service Advisors, a Denver-based consulting firm. "Cities are determining what can and can't be sold."As more ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com