Illinois energy drink ban advances

State representative seeks to protect teens, "take responsibility away" for retailers.

March 29—A proposal in Illinois to ban the sale of energy drinks to anyone younger than 18 years old will get a second reading before the State House this spring, making it the farthest any ban proposal has reached at the state level thus far.

House Bill 2379 would amend the Illinois Food, Drug & Cosmetic Act to provide "that it is unlawful … for any person to sell, offer for sale or deliver an energy drink to a person under 18 years of age." The bill, introduced by State Representative Luis Arroyo (D), "defines 'energy drink' as any soft drink with a caffeine level of 6 mg or more per ounce."

A 24-ounce can of Monster Energy, for example, contains 240 milligrams of caffeine, while Red Bull contains 83 mg per 8.4 ounces.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources