Two sets of questionnaires inspired from the 2009 and 2010 surveys, called the FOOD barometers, have been launched every year since 2012 to monitor the evolution of the habits and opinions of both target groups (employees and restaurants) about balanced nutrition.
In 2016, 69% of Spanish employees had lunch on a daily basis. This figure is very close to the European average, which was of 71%.
In 2016, Spanish employees generally ate a dish/a complete meal (53%) or home-made food (33%). These figures have remained quite constant over the 5 years.
When choosing a restaurant, in 2019, Spanish workers consider practical criteria linked to working life constraints such as a quick service and the location of the restaurant, close to the workplace.
In 2019 87% of Spanish employees considered important or very important the nutritional quality of the meals served when choosing a place to have lunch. It is a steady figure.
It is higher than the European average (78%).
In 2016, the balance of the dish was the most chosen criterion taken into account when Spanish workers chose what to have for lunch (66%).
Moreover, this figure remained very high over the years, showing that Spanish employees give a real importance to the balance of their meal at lunch time.
In 2019, 57% of Spanish restaurants report they have a medium level of knowledge on balanced nutrition, and that they could learn some more.
EU average : 53%
In 2019, 76% 68% of Spanish restaurants noticed an increased demand for balanced/healthy meals (they were 68% in 2016).
It is much higher than the EU average (31%).
This figure is constantly increasing year after year.
In 2016, restaurants in Spain had rather positive opinions about balanced nutrition. 62% disagreed or strongly disagreed that it took more time to cook healthy/balanced meals, and 46% that healthy meals did not taste as good as less healthy options and that preparing healthy/balanced meals was more expensive.
However, between 2015 and 2016, a much less high share of Spanish restaurants disagreed or strongly disagreed with the negative statements about preparing healthy meals, implying that prejudices have reinforced.
The connection between the Offer and the Demand for balanced food offer in Spain is rather good. Spanish employees give a great importance to the balance of their dish and it is reflected to a good extent in the perception of restaurants of their customers. Still, even though Spanish restaurants have positive opinions about healthy cooking, they tend to have stronger prejudices about balanced nutrition than before.