How’s the MAHA movement look to someone who’s spent a career promoting health?

Episode 2: Reality Check, hosted by Peter Romeo

Lisa Eberhart, a registered dietician with more than 20 years of experience in college-and-university foodservice, airs her take on the federal government’s trumpeted plan to improve the health of young people. Spoiler alert: She’s not turning cartwheels. 
  

Transcript

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Peter Romeo: Hello and welcome to Reality Check, the new podcast from IFMA, The Food Away From Home Association. I’m your host, Peter Romeo, and I’m very pleased to have with us today a very special guest: Lisa Eberhart.

Lisa is a registered dietitian and licensed nutritionist. But hers has been no ivory-tower career — she spent more than 20 years in the celebrated food services of North Carolina State University. Today, she’s Director of Nutrition and Co-Founder of Menu Analytics, a company that helps operators upgrade the healthfulness of their menus.

Her stated goal is to empower foodservice operators to provide inclusive and transparent menus to every guest. It’s truly a pleasure to have you with us, Lisa. Thank you for making some time for us.

 

Lisa Eberhart: Thanks for having me, Peter. I’m looking forward to the conversation.

 

Peter Romeo: We want to talk about the Make America Healthy Again initiative — the MAHA movement. There’s been so much emotion and apprehension around this effort. Now that we’re starting to see how the government intends to deliver on the MAHA promise, what’s your take? How do you assess the effort and the direction it’s moving in?

 

Lisa Eberhart: Some aspects are good, and others don’t really have the science behind them. I was surprised, though, by how much of it aligns with what I’ve been discussing with noncommercial foodservice — and, in many ways, with how I’d like to see foodservice move forward.

There are some questionable parts, like the criticism of seed oils, which isn’t supported by good science. But the rest aligns with college and university health and wellness goals.

 

Peter Romeo: Walk us through the parts you like — maybe not the specifics, but the general direction.

 

Lisa Eberhart:The focus on minimally processed ingredients and stronger vendor partnerships for cleaner labels — that’s great. Transparency is another big one. I’ve always believed in telling people what’s in their food and letting them decide.

Using QR codes for full ingredient and nutrition disclosure is a smart move. We implemented that 15 years ago at NC State, and it completely changed the way people made decisions.

Another positive: eliminating artificial dyes, high-fructose corn syrup, and synthetic preservatives. Many regions, like Europe, have already taken those steps without issue. It’s progress toward transparency and healthier standards.

 

Peter Romeo: That makes sense. What would you like to see done differently — things that are missing or that could be improved?

 

Lisa Eberhart: I’d like to see a clearer focus on what’s actually healthy. Replacing seed oils with beef tallow or lard isn’t a step in the right direction. That part feels untethered to reality and could cause blowback.

Otherwise, I support the emphasis on allergens and labeling — both digital and physical — so people know what’s in their food, what dyes are used, and where ingredients are sourced. Those are important moves.

 

Peter Romeo: One concern I’ve heard from operators is practicality — that MAHA might pursue health at the expense of feasibility. Are these changes realistic for operators?

 

Lisa Eberhart: We have to be realistic. Foodservice, especially noncommercial, operates on complex supply chains and constant menu changes. If transparency is demanded without a focus on accuracy, it’s not helpful.

Operators need better systems to know exactly what they’re buying. It’s going to take time, but over time, we’ll find alternatives to some additives and dyes. Whether they’ll be healthier or cheaper remains to be seen.

 

Peter Romeo: Were you surprised there wasn’t more attention on pesticides?

 

Lisa Eberhart: Yes — that felt like a missed opportunity.

 

Peter Romeo: How do you see this affecting college and university dining specifically?

 

Lisa Eberhart: Colleges were already moving toward clearer labels and more transparency. Students are vocal about what they want to put in their bodies, so the shift aligns with that.

The challenge is misinformation. I was surprised Louisiana will label seed oils — I’m not sure how consumers will interpret that. Dietitians will have to combat misinformation and reassure people about what’s actually fine.

 

Peter Romeo: At what point is too much information… too much?

 

Lisa Eberhart: It’s a balance. Interestingly, I saw a Lay’s campaign that highlighted their simple ingredients — “potatoes, oil, and salt.” People find comfort in simplicity.

Manufacturers should take a hard look at their ingredients. If it’s not needed, remove it. Simpler ingredient lists are better. Consumers want to recognize what they’re eating.

 

Peter Romeo: Given what you’ve seen so far, how are you feeling about what’s coming — like the definitions of ultra-processed foods and updated nutrition recommendations?

 

Lisa Eberhart: I’m cautiously optimistic. There have been some science-weak initiatives under the MAHA umbrella, but so far, this one’s fine. I’m curious to see how strict the mandates become — especially for schools, colleges, and senior living. How far will “healthy” go?

 

Peter Romeo:California has already defined ultra-processed foods with a seven-year phase-in period. Does that sound realistic to you?

 

Lisa Eberhart: Yes. It’s going to take that long — changing the food system is like turning a ship. California’s also leading with allergen labeling for restaurants over 20 units. When calorie labeling first came out, operators feared disaster, but it wasn’t. Information helps, even if it’s complex.

I’ll be watching to see how California’s test run works. Seven years is a good window to adapt and see results.

 

Peter Romeo: Do you think we’re doing enough to protect diners with allergies?

 

Lisa Eberhart: No. Labeling is great, but prevention during preparation is just as critical. That takes training and consistent processes.

There are tens of thousands of people with severe allergies, and it’s a veto factor — if one person can’t eat safely, their whole family won’t eat there.

AI tools that scan labels for accuracy are promising. Even with false positives, they push us toward better compliance. Everyone deserves to eat safely, whether they have allergies or dietary restrictions.

Manufacturers need to simplify ingredient statements. Some chains added sesame to all bread products just to avoid cross-contact labeling — that’s the wrong approach. The right path is knowing what’s in your food and communicating it accurately.

 

Peter Romeo: And that’s essentially what your company helps with, right?

 

Lisa Eberhart: Exactly. We analyze recipes and products to provide detailed nutrition, allergen, and ingredient data — helping operators offer delicious food that’s safe and inclusive.

Our goal is accuracy and usability. People like having calorie counts and ingredient info. They may not always use it, but they want it. Transparency builds trust.

 

Peter Romeo: Absolutely. Is there anything else the industry should be thinking about as we move toward a healthier food future?

 

Lisa Eberhart: Yes — watching how changes to SNAP and food assistance affect students, especially in college dining. Schools might need to expand food pantries or meal scholarships.

I also see growth in medically tailored meals — not just in hospitals but in noncommercial settings too. Offering lower-sodium or customized health-conscious options will become more common.

Overall, I hope to see progress toward transparency, ingredient integrity, and reformulation grounded in science. It’s going to be fascinating to watch.

 

Peter Romeo: That’s a perfect note to end on. Lisa, thank you for your insight and time today. On behalf of IFMA, The Food Away From Home Association, and all our listeners — thank you for joining us.

 

Lisa Eberhart: Thank you, Peter. I can’t wait to come back and continue the conversation.

 

Peter Romeo: And thank you to our listeners. We’ll be back soon with another episode of Reality Check, where we explore the issues shaping the food-away-from-home industry.

Have a great day!

 

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