Results in Spain

The five restaurant owners interviewed in Spain offer traditional Spanish food. Variety and quality were important to all of them, rather than quantity. They were aware that quality produce is more expensive and would be willing to offer it as long as there is a demand for it from their customers. All of them used local produce in their cooking. They also use olive oil, as this is an important ingredient in the Mediterranean diet. They would consider limiting the amount of fat they use but will not stop using it completely. Using steam in the cooking was a potential method to be considered to reduce the amount of fat in the food.
A few restaurateurs noticed change in demand for healthy food and a few were making changes to their offer. Demand from their customers for all of them would be the only incentive to make changes to the food they offer.