City Research Online

Abstract

Objective: Promote healthy diets through offer and demand, drawing workers' attention to diet and modifying food offers through educating food suppliers.

Methods: Target group today over six million workers and 430.000 restaurants. Activities in restaurants and companies: Monitoring is carried out by an annual survey.

Results: 2015 over 70% of Italian workers have lunch break every day, 41% inside and 59% outside the workplace (Europe 60% and 30%). 70% consider local and seasonal products important and 21% declare to be familiar with the programme, and 25% are prepared to change their eating habits. Italian restaurant owners state that 90% of their staff has good level of knowledge and 67% are willing to serve balanced meals (85% and 56% Europe).

Conclusion and implications: The programme is giving good results, but also confirms that there is still to be done, particularly in the field of education and information in workplaces.

Publication Type:	Article
Additional Information:	© 2014-2018 MedCrave Group, All rights reserved. No part of this content may be reproduced or transmitted in any form or by any means as per the standard guidelines of fair use. Open Access by MedCrave Group is licensed under a Creative Commons Attribution 4.0 International License.
Subjects:	R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Departments:	School of Policy & Global Affairs > Sociology & Criminology School of Health & Psychological Sciences > Healthcare Services Research & Management > Food Policy
SWORD Depositor:	Symplectic Administrator

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