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Issues on the Menu: GMOs (WEBINAR)
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This webcast will explore the science of GMOs and address consumer concerns about the technology.

6/16/2014
When: 6/16/2014
2:00 PM
Where: Online
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The 2014 NRA’s Consumer Trend Forecast indicates technology is HOT with one in three young adults most likely to say technology makes a difference in their restaurant experience.  As a result, more than half of all restaurant operators plan to devote more resources to customer-facing technology in 2014.

There is another form of technology that is not being embraced so enthusiastically, and that is biotechnology and the ability to genetically modified organisms. The topic of GMOs in our food has captured the public’s attention through websites, social media and likely your place of business.  Are you serving GMO foods?  Can you answer that question and others that follow?

Today’s consumers are more interested than ever in what they eat and where their food comes from, according to Hudson Riehle, senior vice president of the National Restaurant Association’s research and knowledge group. 
This webcast will explore the science of GMOs and address consumer concerns about the technology. University experts will answer key questions including:

  • What are GMOs?  How and where are they being used?
  • What research has been conducted on the safety of GMOs? 
  • What are the risks and benefits?  
  • What impact does GMO feed have on meat, milk and eggs?
  • How do I know if I am serving GMO foods in my restaurant?

Consumers want transparency.  The Center for Food Integrity will also explain what that means for restaurant operators and why it’s important.

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