Hlavní strana Zemí Itálie Methodology Step 2 : Recommendations In Italy Recommendations to the employees and restaurants (2009)

Recommendations to the employees and restaurants (2009)

Recommendations to the employees (2009)

  • Taste the food before adding salt.
  • Choose water to accompany your lunch.
  • Pay attention to the portion you need, it can be larger or smaller.
  • Eat at least 5 portions of fruit and vegetables a day.
  • As a dessert, choose a fresh fruit based option and sometimes as an alternative, a dairy product.
  • Choose types of cooking that do not add too much fat (steaming, roasting, grilling, etc.).
  • During breaks, avoid snacks that are fatty or rich in salt or sugar.
  • Some days try and do without meat. The combination of legumes and cereals is a good alternative.

Recommendations to the restaurants (2009)

  • Offer vegetables as side dish.
  • Offer legumes and vegetables.
  • Offer wholemeal bread at lunchtime.
  • Use little salt in the dishes you offer, using spices preferentially.
  • Offer dishes made with poultry or, if possible, white meat.
  • Have fish as part of the meals offered.
  • Prefer the use of olive oil.
  • Offer dairy-based dessert (milk-based ice cream, yoghurt instead of sorbet), or fruit-based dessert.
  • Preferentially offer olives and raw vegetables instead of crisps and pretzels.
  • Favor steaming, grilling or oven-baking, avoiding excessive condiments.
  • Offer natural or sparkling water if possible.