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Case 4:08-cv-03685-CW

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Trenton H. Norris (California State Bar No. 164781) Sarah Esmaili (California State Bar No. 206053) ARNOLD & PORTER LLP 90 New Montgomery Street, Suite 600 San Francisco, CA 94105 Telephone: (415) 356-3000 Facsimile: (415) 356-3099 Email: [email protected] Email: [email protected] Peter L. Zimroth (pro hac vice) Kent A. Yalowitz (pro hac vice) Nancy G. Milburn (pro hac vice) ARNOLD & PORTER LLP 399 Park Avenue New York, NY 10022 Telephone: (212) 715-1000 Facsimile: (212) 715-1399 Email: [email protected] Email: [email protected] Email: [email protected] Attorneys for Plaintiff CALIFORNIA RESTAURANT ASSOCIATION UNITED STATES DISTRICT COURT NORTHERN DISTRICT OF CALIFORNIA OAKLAND DIVISION CALIFORNIA RESTAURANT ASSOCIATION, Plaintiff, v. THE CITY AND COUNTY OF SAN FRANCISCO, et al., Defendants. Date: Time: Dept: Judge: August 28, 2008 2:00 P.M. Courtroom 2, 4th Floor The Honorable Claudia Wilken Case No. CV-08-03247 (CW), and Case No. CV-08-03685 (CW) APPENDIX IN SUPPORT OF PLAINTIFF'S REPLY MEMORANDUM

20 21 22 23 24 25 26 27 28 v. THE COUNTY OF SANTA CLARA, et al., Defendants. Complaints filed: July 3 and July 22, 2008, respectively CALIFORNIA RESTAURANT ASSOCIATION, Plaintiff,

CASE NOS. CV-08-03247 CW AND CV-08-03685 CW APPENDIX IN SUPPORT OF PLAINTIFF'S REPLY MEMORANDUM

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TABLE OF CONTENTS Tab Press Release, San Francisco, Office of the City Attorney, Herrera Blasts Secrecy by Fat-Peddling Chains, As Fast Food Lobby Sues Over Menu Labeling (July 7, 2008) ............................................................................................................ A Amy M. Lando & Judith Labiner-Wolfe, Helping Consumers Make More Healthful Food Choices: Consumer Views on Modifying Food Labels and Providing Point-ofPurchase Nutrition Information at Quick-service Restaurants, 39 J. NUTRITION EDUC. & BEHAV. 157 (2007)..........................................................................B Santa Clara County Preliminary List of Food Facilities that Meet the Menu Labeling Ordinance...................................................................................................................C Iris Shai, et al., Weight Loss with a Low-Carbohydrate, Mediterranean, or Low-Fat Diet, 359 NEW ENG. J. MED. 229 (2008) .......................................................................................... D Julia A. Ello-Martin, et al., Dietary Energy Density in the Treatment of Obesity: A YearLong Trial Comparing 2 Weight-Loss Diets, 85 AM. J. CLINICAL NUTRITION 1465 (2007) ............................................................................E Kevin C. Maki, et al., Effects of a Reduced-Glycemic-Load Diet on Body Weight, Body Composition, and Cardiovascular Disease Risk Markers in Overweight and Obese Adults, 85 AM. J. CLINICAL NUTRITION 724 (2007) .................................................................. F GAIL WOODWARD-LOPEZ, ET AL., OBESITY: DIETARY AND DEVELOPMENTAL INFLUENCES 267-73 (CRC Press 2006) (excerpt) .................................................................... G Robert H. Lustig, Childhood Obesity: Behavioral Observation or Biochemical Drive? Reinterpreting the First Law of Thermodynamics, 2 NATURE CLINICAL PRAC. ENDOCRINOLOGY & METABOLISM 447 (2006)............................. H Stephanie Saul, Menu Fight Over Calories Leads Doctor to Reject Post, NEW YORK TIMES, Mar. 4, 2008 ................................................................................................ I L.C. Savage & Rachel K. Johnson, Labeling in Restaurants: Will It Make a Difference?, 31 NUTRITION BULL. 332 (2006)................................................................................................J Jayachandran N. Variyam & John Cawley, Nutrition Labels and Obesity, NBER Working Paper 11956 (2006) ....................................................................................... K Jayachandran N. Variyam, Do Nutrition Labels Improve Dietary Outcome?, 17 HEALTH ECON. 695 (2008)................................................................................................... L Declaration of Kent A. Yalowitz, and exhibits attached thereto (April 2, 2008) ..........................M Senate Health Committee Report on SB 144 (April 27, 2005)...................................................... N Food & Drug Administration, 2005 Model Food Code § 3-602.11 .............................................. O Assembly Health Committee Report on SB 144 (July 5, 2005) ..................................................... P Ordinance 195-08, amending §§ 468.2--468.8 of the San Francisco Health Code (Aug. 7, 2008) ......................................................................................................................... Q

-1CASE NOS. CV-08-03247 CW AND CV-08-03685 CW APPENDIX IN SUPPORT OF PLAINTIFF'S REPLY MEMORANDUM

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Dated: August 22, 2008

ARNOLD & PORTER LLP

By:

/s/ Trenton H. Norris Attorneys for Plaintiff CALIFORNIA RESTAURANT ASSOCIATION

-2CASE NOS. CV-08-03247 CW AND CV-08-03685 CW APPENDIX IN SUPPORT OF PLAINTIFF'S REPLY MEMORANDUM

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Santa Clara County Preliminary List of Food Facilities that meet the Menu Labeling Ordinance 1. AFC Sushi 459 Lagunita Drive, Stanford, CA 94305 (Stanford University) Burger King 261 Race Street, San Jose, CA 95126 Jamba Juice 520 Lagunita Drive, Stanford, CA 94305 (Stanford University) Peet's Coffee & Tea 459 Lagunita Drive, Stanford, CA 94305 (Stanford University) Round Table Pizza 14940 Camden Avenue, San Jose, CA 95124 Subway 459 Lagunita Drive, Stanford, CA 94305 (Stanford University) Taco Bell 1546 Camden Avenue, San Jose, CA 95008 Togo's 14944 Camden Ave, San Jose, CA 95124 USA Gas Station 1370 Camden Avenue, Campbell, CA 95008

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3-6

FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING Subparts 3-601 3-602 3-603 Accurate Representation Labeling Consumer Advisory

Accurate Representation

3-601.11

Standards of Identity.

PACKAGED FOOD shall comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 ­ Food Standards: General and 9 CFR 319 Subpart A ­ General.

3-601.12

Honestly Presented.

(A) FOOD shall be offered for human consumption in a way that does not mislead or misinform the CONSUMER. (B) FOOD or COLOR ADDITIVES, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a FOOD.

Labeling

3-602.11

Food Labels.

(A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; 93

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(4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). (6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (7) For any salmonid FISH containing canthaxanthin as a COLOR ADDITIVE, the labeling of the bulk FISH container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin. (C) Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently labeled with the following information in plain view of the CONSUMER: (1) The manufacturer's or processor's label that was provided with the FOOD; or (2) A card, sign, or other method of notification that includes the information specified under Subparagraphs (B)(1), (2), and (5) of this section. (D) Bulk, unPACKAGED FOODS such as bakery products and unPACKAGED FOODS that are portioned to CONSUMER specification need not be labeled if: (1) A health, nutrient content, or other claim is not made; (2) There are no state or local LAWS requiring labeling; and (3) The FOOD is manufactured or prepared on the PREMISES of the FOOD ESTABLISHMENT or at another FOOD ESTABLISHMENT or a FOOD PROCESSING PLANT that is owned by the same PERSON and is regulated by the FOOD regulatory agency that has jurisdiction.

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3-602.12

Other Forms of Information.

(A) If required by LAW, CONSUMER warnings shall be provided. (B) FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered.

Consumer Advisory

3-603.11

Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens.*

(A) Except as specified in ¶ 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under ¶ 3-801.11(D), if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in ¶¶ (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as "oysters on the half shell (raw oysters)," "raw-EGG Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; or

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