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Chapitre D'ouvrage Année : 2015

Foodservice, health and nutrition: responsibility, strategies and perspectives

Résumé

As the contribution of meals eaten away-from-home to food intake increases, the health of restaurant customers becomes a new responsibility of the foodservice sector. This chapter provides an overview of the main strategies that the foodservice sector can implement in order to improve the nutritional quality of meals consumed away from home. Complementary actions can be undertaken at the supply and at the demand level. At the supply level, professionals can change recipes and cooking methods to offer healthier dishes. At the demand level, two types of strategies can be implemented to guide consumers’ behaviours. Information-based strategies aim to provide nutrition information, either through general campaigns or directly at the point of choice; while behavioural strategies are based on the way options are displayed at the point of choice. Information-based strategies generally have positive impacts on attitudes and intentions to eat healthy, but their direct impact on behaviours is difficult to demonstrate. Conversely, behavioural strategies show promising results on behaviours, but their impact still remains insufficiently documented. We end this overview by discussing motivational and practical barriers to the successful implementation of such strategies in away-from-home contexts.
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Dates et versions

hal-01174824 , version 1 (09-07-2015)

Identifiants

  • HAL Id : hal-01174824 , version 1
  • PRODINRA : 310181

Citer

Laure Saulais. Foodservice, health and nutrition: responsibility, strategies and perspectives. The Routledge handbook of sustainable food and gastronomy, Routledge, 2015, 978-0-415-70255-3. ⟨hal-01174824⟩
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