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The NRA’s policy team has been hard at work protecting restaurant operators from regulatory and legislative changes that could negatively impact their businesses. By collaborating with industry allies and leveraging the strength of its members, the Association is addressing key challenges in areas such as alcohol regulations, corporate transparency, sodium reduction, and workplace safety.

Here’s an overview of recent advocacy efforts:

ICCPUD Alcohol and Health Report

The Association joined a coalition of agriculture, beverage, and hospitality groups to question the integrity of a new alcohol intake and health report from the Interagency Coordinating Committee on the Prevention of Underage Drinking (ICCPUD). The coalition voiced concerns that the report’s bias could impact the Dietary Guidelines for Americans, stating:

“This report heightens our concerns that the Dietary Guidelines for Americans’ recommendations with respect to alcohol will not be based on a preponderance of sound scientific evidence.”

By raising these issues, the Association aims to ensure that health guidelines are rooted in balanced and credible science. Read the full release here.

Corporate Transparency Act (CTA) Repeal

The Association supports efforts to repeal the Corporate Transparency Act (CTA) due to its burdensome Beneficial Ownership Information (BOI) reporting requirements. Partnering with small business coalitions, the Association backed legislation introduced by Sen. Tommy Tuberville and Rep. Warren Davidson to repeal the act.

The Restaurant Law Center is also actively involved in a lawsuit challenging the CTA, underscoring the reporting requirements’ negative impact on restaurant operators. Currently, BOI filing is on hold pending the lawsuit. Read the coalition letter here.

FDA Voluntary Sodium Reduction Proposal

The FDA’s second edition of voluntary sodium reduction goals has prompted the Association to submit comments highlighting the challenges facing the restaurant industry. While the industry has made progress on Edition 1 targets, the Association urged the FDA to reconsider its approach, emphasizing the need for:

• A 5-10 year implementation timeline to accommodate supplier collaboration and R&D.
• Recognition of the operational pressures restaurants face alongside other regulatory priorities.

The Association’s comments stressed that balancing health objectives with practical implementation is essential. Read the full comments here.

OSHA Proposed Heat Rule

The Occupational Safety and Health Administration’s (OSHA) proposed Heat Injury and Illness Prevention rule has raised concerns within the industry. The Association submitted comments opposing the rule, citing significant financial and operational challenges for restaurant operators, particularly small businesses.

Instead of the proposed rule, the Association recommends expanding OSHA’s Heat Illness Prevention Campaign with tailored restaurant-specific guidance and best practices to protect employees without adding undue regulatory burdens. Read the full comments here.

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Moving Forward

The Association is committed to advocating for balanced, evidence-based policies that protect the interests of restaurant operators while promoting public health and employee safety. By staying proactive and engaging in meaningful dialogue with regulatory agencies, the Association continues to champion the success of the restaurant industry.