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Recommendations

The recommendations are the result of 8 months of analysis of the inventory, the surveys and studies which enabled the partners to draw simple and practical guidelines for employees and restaurant owners/chefs. The below table proposes daily hints which are intended to become instinctive habits for a more balanced diet.

Some recommendations are common to the six participating countries and some are adapted to national specificities. The recommendations below are presented by country. Have a look and compare the countries’ recommendations!

BELGIUM

RESTAURANTS
1 – Favour cooking methods such as steam, oven, or grill.
2 – I propose vegetables as accompaniment and fruit as dessert.
3 – I put whole bread on the table.
4 – I do not put salt on the table.
5 – I offer poultry or white meat dishes.
6 – I offer fish on my menu.
7 – I offer tap water on demand.
8 – I replace butter with olive oil to accompany the bread.
9 – I offer a dairy product as dessert.
10 – I replace aperitive biscuits by olives, salad or dried fruits.
EMPLOYEES
1 – Taste the food before adding salt.
2 – Lower the use of fat and preferably use vegetal oils.
3 – Eat at least 5 portions of fruit/vegetables per day.
4 – Choose types of cooking that do not add too much fat (steaming, roast, grill, etc.).
5 – I drink 1.5 litres of water a day.
6 – I eat starchy foods for each meal.
7 – I can do without meat some days.
8 – I eat fish once to twice a week.
9 – I eat 2 dairy products a day, low-fat is even better.
10 – I move for at least 30 minutes a day.

CZECH REPUBLIC

RESTAURANTS
1 – Favour cooking methods such as steam, oven, or grill.
2 – Offer dishes in 2 sizes.
3 – In our country, accompaniments are excessive compared with other countries – a lot of carbohydrates
–> Serve less meat but more vegetables; and serve fewer accompaniments = 1 quarter of the plate
–> Modify the nutritional ratios of helpings – more vegetables, less accompaniments – with both made-to-order and typical Czech meals = half vegetables, quarter accompaniments and quarter meat.
4 – Offer a range of smaller portions
Soup is specific to the Czech Republic, for example a thick goulash soup served with a roll and followed by the main course, is too rich in calories
–> Serve smaller helpings of soup without any bread, unless the soup itself is the main dish.
5 – Increase range of vegetable salads, especially with olive or rapeseed oil added.
6 – Reduce the content of trans fatty acids in edible fats and in products utilising edible oils by preferring olive-oil or rapeseed oil - cold pressed.
7 – Expand the choice of beans, peas and other pulses in Winter.
8 – Use less fat and salt + Use iodine salt.
EMPLOYEES
1 – Taste the food before adding salt and/or try other condiments.
2 – Lower the use of fat and preferably use vegetal oils.
3 – Eat at least 5 portions of fruit/vegetables per day.
4 – As a dessert, choose a fresh fruit based option and sometimes as an alternative, a dairy product.
5 – Choose types of cooking that do not add too much fat (steaming, roast, grill, etc.).
6 – Choose water to accompany your lunch .
7 – It is necessary and very important to choose and maintain a regular diet: Three meals are recommended per day. Maximum energy intake should be at lunch, though breakfast should be regarded as an important part of daily meals. Dinner is the third meal of the day. Morning and afternoon snacks should represent only a small proportion of daily energy intake, therefore, choose vegetables or fruit. It is recommended to leave 3 hour intervals between each meal.
8 – Keep in mind that breakfast is the most important meal of the day, and increases well-being and is a good start to every day.
9 – Hunger between main meals should be suppressed by fruit or vegetables.

FRANCE

RESTAURANTS
1 – Favour cooking methods such as steam, oven, or grill.
2 – Offer dishes in 2 sizes .
3 – I offer at least one starter with salads (raw vegetables and/or fruit).
4 – I offer at least one dish with fish or vegetal proteins.
5 – I offer vegetables and starchy food as accompaniment of all the dishes.
6 – I offer at least one dessert with fresh fruit.
7 – As appetisers, I offer olives, dry fruit, raw vegetables instead of peanuts and salty biscuits.
8 – I offer seasoning for salads which are made with low-fat cottage cheese, lemon juice and herbs.
9 – I offer whole bread.
10 – I offer automatically tap water to my clients.
EMPLOYEES
1 – Taste the food before adding salt and/or other condiments.
2 – Lower the use of fat and preferably use vegetal oils.
3 – As a dessert, choose a fresh fruit based option.
4 – Choose types of cooking that do not add too much fat (steaming, roast, grill, etc.)
5 – Choose water to accompany your lunch.
6 – Eat raw fruit or vegetable with your meal.
7 – Eat a dairy product with your meal and favour those which are low in sugar, low in fat and low in additives.
8 – Why not choose fish for this dish? (The consumption of fish is recommended at least twice a week).
9 – Choose wholegrain bread.
And move at least 30 minutes a day!

ITALY

RESTAURANTS
1 – Offer vegetables as side dish.
2 – Offer legumes and vegetables.
3 – Offer wholemeal bread at lunchtime.
4 – Use little salt in the dishes you offer, using spices preferentially.
5 – Offer dishes made with poultry or, if possible, white meat.
6 – Have fish as part of the meals offered.
7 – Prefer the use of olive oil.
8 – Offer dairy-based dessert (milk-based ice cream, yoghurt instead of sorbet), or fruit-based dessert.
9 – Preferentially offer olives and raw vegetables instead of crisps and pretzels.
10 – Favor steaming, grilling or oven-baking, avoiding excessive condiments.
11 – Offer natural or sparkling water if possible.
EMPLOYEES
1 – Taste the food before adding salt.
2 – Choose water to accompany your lunch.
3 – Pay attention to the portion you need, it can be larger or smaller.
4 – Eat at least 5 portions of fruit and vegetables a day.
5 – As a dessert, choose a fresh fruit based option and sometimes as an alternative, a dairy product.
6 – Choose types of cooking that do not add too much fat (steaming, roasting, grilling, etc.).
7 – During breaks, avoid snacks that are fatty or rich in salt or sugar.
8 – Some days try and do without meat. The combination of legumes and cereals is a good alternative.

SPAIN

RESTAURANTS
1 – At least a third of first course dishes should be based on vegetables.
2 – Vegetables should be offered as a garnish on second course dishes.
3 – There should be a minimum of one fish dish option for the second course. There should be a minimum of one white meat option (chicken, turkey, rabbit etc.) or an eggs option for the second course. These options should be prepared without meat products (such as sausages or bacon).
4 – At least one of every three dessert options should be fresh fruit (whole or prepared, for example, fruit salad).
5 – At least twice a week, a first course dish of legumes should be offered, cooked mainly with food of plant origin (for example, vegetables or rice).
6 – Culinary preparations should be included that do not require the addition of a large amount of fat (cream, lard, margarine, butter or a large quantity of oil) and food cooking techniques should be used such as steaming, baking, grilling, sautéing, griddling, etc.
7 – Virgin olive oil should be offered for the dressings.
8 – Wholemeal bread should be offered as an alternative to white bread.
9 – When the diners sit down, they should be offered a jug of water on the tables. Salt cellars should not be within the reach of customers, they should be offered only when requested.
10 – There should be the following options:
- the traditional menu;
- the option to choose two first courses (and dessert);
- the option to choose a half menu: one plate chosen from the first and second course dishes (and dessert); or whole menus based on half portions.
EMPLOYEES
1 – Always taste the food before adding salt.
2 – Choose water to accompany your lunch.
3 – Eat at least 5 portions of fruit and vegetables a day.
4 – Try to make fruit or low fat dairy products the usual desserts.
5 – Choose cooking techniques that do not add an excessive amount of fat.
6 – Prioritise the consumption of cereals and whole-grain products, such as whole-grain bread.
7 – Increase the consumption of legumes, fish and eggs as an alternative to the consumption of meat, especially red meat.
8 – Choose the menu ensuring the presence of vegetables, especially as a first course or if not, as a garnish.
9 – Take care with the size of portions. Eat only what you need, no more no less.
10 – During breaks, avoid snacking on food with a lot of fat, salt or sugar (for example, salty snacks or sweets).

SWEDEN

RESTAURANTS
1 – Favour cooking methods such as steam, oven, or grill.
2 – Offer dishes in 2 sizes.
3 – Use the keyhole symbol to identify balanced meals on the menu.
4 – Provide at least one Keyhole dish at the top of the menu (dish of the day).
5 – Calculate meal composition and portion size (Näringsvärdesberäkning på måltiderna) Dietist/Keyhole.
6 – Offer fish dishes at least once a week as one of the Keyhole dishes (consider lactose and gluten).
7 – Use the ”tray model” (an upgraded ”platemodel”) as information about balanced meals.
8 – Enable the customer to eat more vegetables - by for example leaving space for salad on the plate, serving salad first, or serving more salad on the plate.
9 – Divide the salad bar into categories - for instance into "unlimited amount" and "limited amount" sections. (The Limited amount should contain salads that are pre-mixed with dressings etc.)
10 – Use a salad bar with at least 8 different choices of vegetables, fruit, cooked pulses.
11 – Always have tap water available.
12 – Always have high fibre bread available (e.g. Knäckebröd)(Keyhole marked bread).
13 – Always have low fat dressing and oil based dressing available - no (max 2%) trans fatty acids.
EMPLOYEES
1 – Taste the food before adding salt and/or try other condiments.
2 – Lower the use of fat and preferably use vegetal oils.
3 – Eat at least 5 portions of fruit/vegetables per day.
4 – As a dessert, choose a fresh fruit based option and sometimes as an alternative, a dairy product.
5 – Choose types of cooking that do not add too much fat (steaming, roast, grill, etc.).
6 – Choose water to accompany your lunch.
7 – Choose the keyhole meal.
8 – Use the tray model for composing your balanced meal.
9 – Use the salad bar for topping up your lunch meal with vegetables/fruit/cooked pulses.
10 – Eat high fibre bread/whole wheat bread.

PORTUGAL

RESTAURANTS
1 – Favour cooking methods such as steam, oven, or grill;
2 – Have jugs of water available;
3 – Provide vegetable soup;
4 – Provide mini dishes;
5 – Don’t have salt on the table, only provide if asked for;
6 – Provide vegetables (raw or cooked) and beans, as an accompaniment;
7 – Offer brown bread or whole grain;
8 – Provide fish and white meat dishes;
9 – Provide the usage of seasonal and national products and its promotion;
10 – Include fresh fruit in the “Menu of the Day” as an alternative to a sweet dessert;
11 – Use herbs as a salt substitute;
12 – Use olive oil as the main fat for cooking, starters and accompaniments.
EMPLOYEES
1 - Plan all your meals in advance, eating at irregular times and snacking fduring the day promotes obesity;
2 - Choose brown or whole wheat bread for your snacks;
3 - Don’t forget to introduce a dairy product in snacks;
4 - Always start your meal with a vegetable soup. Occasionnally add beans;
5 - Choose water to accompany your meal;
6 - Include a piece of fruit in your dessert and snacks;
7 - Reduce salt, give preference to herbs for cooking;
8 - Choose olive oil for season foods and salads, but use sparingly;
9 - Prefer simple cooking: steam or grill. These type of methods will preserve the nutrients of food;
10 - Avoid soft drinks;
11 - If eating out of your workplace make sure you get some exercise and go by foot. If accompanied, so much better;

SLOVAKIA

RESTAURANTS
1 - Favour cooking mathods such as steam, oven or grill;
2 - Offer the option of half portions of food;
3 - Do not put salt on the table;
4 - Provide alternatives to the products and dishes bzsed on wholemeal flour, wholemeal pasta and the like. Eg. upon request, serve whole wheat or rye bread;
5 - Serve the sauce separately;
6 - Allow guests to eat more fresh vegetables, such as to leave room for the salad place, serve salas as a first or serve it directly on the plate;
7 - Offer tap water;
8 - Put the menu low fat dressing and olive oil;
9 - For dessert, serve more fresh fruits, fruit or milk dessert;
10 - Offer a choice of different attachments to all foods - even to the daily menu;
11 - Offer more meals of meat low in fat, for example: poultry and beef;
12 - While eating indicate the energy value in kJ (eg. how many kilojoules are the components of the meal;
EMPLOYEES
1 - Taste the food before adding salt and/or try other condiments;
2 - Lower the use of fat and referably use vegetal oils;
3 - Eat at least 5 portions of fruit/begetables perday;
4 - As a dessert, choose a fresh fruit based option and sometimes as an alternative, a dairy product;
5 - Choose tpes of cooking that do not add too much fat (steaming, roast, grill, etc.);
6 - Chose water to accompany your lunch;
7 - Prefer whole wheat or rye bread;
8 - With every meal, eat vegetables or fruit;
9 - As a drink for lunch preffered to drinking water;
10 - Set meals suitable for you. Meals should be varied and should include vegetables, fruits, dried fruits, or meat with low fat;
11 - During the day, it is recommended to consume four to five meals in smaller portions. Breakfast is the most important meal of the day, then, lunch and dinner is the the third important meal. The snack should preferably be fruits and vegetables, limit fatty foods and dishes rich in salt. Banish hunger between meal with for example a small amount of unsalted nuts, dried fruit, olives, slices of wholemeal bread, fresh fruit, fresh fruit juices and low-fat or moderate dairy produts;
12 - Daily drink at least 2 liters of fluid. Prefer drinking water than sweetened drinks;

AUSTRIA

RESTAURANTS
- ESSENTIAL CRITERIA
Wholemeal pastries are offered every day.
A vegetarian option is provided every day.
A vegetable or starch side dish is offered with meat dishes.
Fish is offered once a week. In vegetarian/vegan restaurants, at least one meal is prepared using rapeseed oil.
The following cooking methods are used: grilling, braising, stewing.
- DESIRED CRITERIA
No salt cellars on the table.
Free tap water dispenser and glasses are provided.
Consumers can choose between large and small portions.
If there is a dish of the day/lunch menu, salad and/or vegetables and/or vegetable soup are also offered at least three times a week.
EMPLOYEES
- Health-promoting messages
- All messages relate to the Austrian nutrition pyramid
1. Have you had enough to drink today? Water and unsweetened tea are the best choice – because they are sugar-free.
2. Add colour to your diet with fruit and vegetables! Ideally 5x a day!
3. Wholemeal has added value! Vitamins and minerals are found under the skin or peel and in the stone.
4. Side dishes are the stars on the diet stage! Rice, noodles and potatoes provide good carbohydrates.
5. Get calcium for your bones from milk, cheese and yoghurt.
6. Give yourself a break! Your body looks forward to three meat and sausage-free days a week.
7. Good catch! Eat fish at least once a week!
8. Seasoning instead of salt! Parsley, marjoram, thyme, oregano, basil, coriander, mint, dill, cardamom, etc. pamper the palate and the digestion.
9. Plants can do more! More plant and less animal is healthier – especially when it comes to fats.
10. Clever cooking means going easy on the fat! Braising, steaming, grilling or roasting are good methods.