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  • Le 31 mai 2011
  • Conférence FOOD au Parlement européen à Bruxelles
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Outils

Recommendations

Certaines recommandations sont communes aux six pays participants, tandis que d’autres ont été adaptées aux spécificités nationales. Nous vous invitons à les consulter et à comparer les recommandations pour les différents pays !

BELGIUM

RESTAURANTS

1 – Je propose des plats grillés, cuits vapeur ou au four.

2 – Je propose des légumes en accompagnement et des fruits en dessert.

3 – Je propose du pain gris ou complet à table.

4 – Je ne mets pas de sel à table.

5 – Je propose des plats à base de volaille ou de viande blanche.

6 – Je propose du poisson au menu.

7 – J’offre de l’eau du robinet sur demande.

8 – Je remplace le beurre par de l’huile d’olive avec le pain.

9 – Je propose un dessert à base de produits laitiers.

10 – Je remplace les biscuits apéritifs par des olives, des crudités ou des fruits secs.

EMPLOYEES

1 – Je goûte avant de saler.

2 – Je réduis ma consommation de matières grasses et préfère celles d’origine végétale.

3 – Je mange au moins 5 portions de fruits et légumes par jour.

4 – Je cuisine de préférence au four, à la vapeur ou à la poêle anti-adhésive.

5 – Je bois 1,5 litre d’eau par jour.

6 – Je mange des féculents à chaque repas.

7 – Je peux me passer de viande certains jours.

8 – Je mange du poisson une à deux fois par semaine.

9 – Je mange 2 produits laitiers par jour, maigres c’est encore mieux.

10 – Je réserve les petits extras pour les occasions.

Et je bouge au moins 30 minutes par jour !

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 – Favorisez les modes de cuisson à la vapeur, au four et au grill.

2 – Je propose deux tailles de plat : assiette avec portion normale assiette avec portion réduite.

3 – Je propose au moins une entrée à base de crudités (légumes et/ou fruits crus).

4 – Je propose au moins un plat à base de poisson ou de protéines végétales.

5 – Je propose une garniture à base de légumes et de féculents pour tous les plats.

6 – Je propose au moins un dessert à base de fruits frais.

7 – Je propose en apéritif, olives, fruits secs, légumes crus en remplacement des cacahuètes et autres biscuits salés.

8 – Je propose un assaisonnement pour les crudités à base de fromage blanc maigre, jus de citron, aromate.

9 – Je propose du pain complet.

10 –Je propose spontanément une carafe d’eau à mes clients.

EMPLOYEES

1 – Goûtez les aliments avant de les saler et/ou essayez d’autres condiments.

2 – Réduisez votre utilisation en matières grasses et préférez les végétales.

3 – Préférez un dessert à base de fruits frais.

4 – Préférez les modes de cuisson qui n’ajoutent que peu de matières grasse (vapeur, four, grill).

5 – Accompagnez votre repas de préférence avec de l’eau.

6 – Mangez des fruits ou légumes crus à ce repas.

7 – Mangez un produit laitier à ce repas et privilégiez les moins riches en matières grasses, sucre, sel, additifs.

8 – Pourquoi ne pas choisir du poisson à ce repas ? (le conseil est d’en manger au moins 2 fois par semaine).

9 – Privilégiez le pain complet.

Et bougez au moins 30 minutes par jour !

ITALY

RESTAURANTS

1 – Favour cooking methods such as steam, oven, or grill .

2 – Offer dishes in 2 sizes.

3 – Diversify the range of meals offered.

4 – Propose more cereals, vegetables and fruit, especially local and seasonal products, and offer whole unitary meals, with vegetables which make up half the plate.

5 – Sugar : in the right proportion.

6 – Salt ? Less is more ! Substitute it with herbs and spices.

7 – Put whole bread on table.

8 – Plenty of water.

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 – Choose types of cooking that do not add too much fat (steaming, roast, grill, etc.).

5 – Choose water to accompany your lunch.

6 – I eat starchy foods for each meal.

7 – Eat vegetables or fruit with every meal.

8 – Avoid choosing dishes which are too fattening or with a lot of salt and/or sugar.

9 – Limit your consumption of fat (butter, oil, …).

10 – Do not consume too much bread, especially inbetween the dishes, and choose whole bread.

11 – Don’t eat meat every day, instead, choose fish or poultry and white meat.

SPAIN

RESTAURANTS

1 – Favour cooking methods such as steam, oven, or grill.

2 – Offer dishes in 2 sizes.

3 – Offer customers the possibility of different types of spices to flavour their food.

4 – Place a jug of water (or a bottle in case tapwater is not an option) on the tables before customers ask for the menus.

5 – Add the sauces to the dish separately so that the customer can take the amount that he or she requires.

6 – Clearly identify the healthy options on the menus for the customers.

7 – To season food, choose olive oil in any of its varieties and for cooking opt for olive or sunflower oil with high oleic acid content.

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 – During the breaks avoid snacks that are greasy or rich in salt or sugar. Satisfy your appetite with small portions of nuts, dried fruit, olives, breads, fresh fruit or natural fruit juices, and/or semi or low fat dairy products.

8 – Some days we could do without meat. The combination of legumes and cereals is a good alternative.

9 – Introduce variety into your menu and ensure that all the food groups are included : pasta, vegetables, fruit, dried fruit, meat and fish.

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.