Several restaurants were surveyed in Belgium and therefore varied also in their attitudes toward procurement and cooking.
The restaurants that offered quality food were also the ones using healthier cooking modes and better quality ingredients. All but one restaurant displayed interest in healthy food yet, for some the price of such food would be a barrier to changing supplies. Most restaurant owners have noticed increased demand from customers for healthy food and to them only this would provide an incentive to make changes to the way they cook, which is in line with the results from the quantitative questionnaire. So far none of the restaurants have made changes to the food they offer following such demand.
Some restaurateurs were interested in training and mentioned health education from a young age to be a necessity.