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Strumenti

Raccomandazioni

Alcune raccomandazioni sono comuni ai 6 paesi partecipanti, mentre altre sono adattate alle caratteristiche dei singoli paesi. Le seguenti raccomandazioni sono presentate per paese. Date un’occhiata e confrontate le raccomandazioni di ogni paese!

RESTAURANTS	EMPLOYEES
EUROPE
1 – Offer a choice between medium and large-size dishes.	1 – Taste food before adding salt and/or try other condiments.
2 – Use low-fat cooking methods (steaming, baking, grilling).	2– Cut down on fat; opt for vegetable-based fats.
	3 – Eat at least five servings of fruit or vegetables per day.
	4 – Choose fresh-fruit desserts (or dairy products occasionally).
	5 – Opt for low-fat cooking methods (steaming, baking, grilling).
	6 – Drink water with your meal where possible.
FRANCE
3 – Serve cooked and raw vegetables in first and main courses.	7 – Eat raw fruits or vegetables at every meal.
4 – Use low-fat and low-salt dressings.	8 – Eat a dairy product at every meal.
5 – Serve fresh fruit- or dairy-based desserts.	9 – Eat two servings of cooked fruit or vegetables at every meal.
6 – Automatically serve bread – whole wheat where possible. For aperitifs, serve olives and dried fruit.	10 – Eat one serving of carbohydrates per day.
7– Automatically serve customers a pitcher of water.	11 – Eat one or two servings of protein.
	12 – Eat bread at every meal and prefer whole bread.
BELGIUM
3 – Offer side servings of vegetables and fruit for dessert.	7 – Eat carbohydrates at every meal.
4 – Put country or whole wheat bread on the table.	8 – Skip certain meats occasionally.
5 – Do not put salt on the table.	9 – Eat fish once or twice a week.
6 – Serve poultry-based and other white meat dishes.	10 – Eat two servings of dairy products per day (preferably low-fat).
7 – Include fish on the menu.	11 – Reserve treats for special occasions.
8 – Serve tap water upon request.	12 – Exercise at least 30 minutes a day!
9 – Serve bread with olive oil, not butter.
10 – Serve fresh dairy desserts.
11 – Serve olives, raw vegetables or dried fruit instead of aperitif crackers.
SPAIN
3 – Offer customers a variety of spices to season their dishes.	7 – Avoid snacks high in fat, salt or sugar. Satisfy your hunger with small portions of hazelnuts, dried fruit, olives, bread products, fruit or fruit juice and/or a low-fat dairy product.
4 – Serve tap water on table (or a bottle) before clients ask.	8 – Skip meat occasionally. A combination of raw/cooked vegetables and grains is a good alternative.
5 – Serve sauces separately so customers can decide how much they want.	9 – Alternate meals, ensuring a balanced food group ratio: (e.g. pasta, vegetables, fruit, dried fruit, meat and fish).
6 – Make healthy meal choices visible on the menu.	10 – Drink water whenever possible: 1.2 – 2 litres/day.
7 – use olive oils for salads… and for cooking, choose olive or sunflower oils high in fatty-acids.
ITALY
3 – Change often the meals on your menu.	7 – Eat fruits or vegetables at every meal.
4 - Propose more cereal, vegetables and fruits, especially local and of season, and a "complete unique meal" with vegetables for half of the plate.	8 – Avoid foods rich in fat, salt or sugar.
5 - Use limited quantities of sugar.	9 – Cut down on butter and oil-based dressings.
6 – Use herbs and spices instead of salt	10 – Avoid eating too much bread, especially between meals. Choose whole wheat bread where possible.
7 – Put whole wheat bread on the table	11 – Avoid eating meat daily; choose fish, poultry and other types of white meat where possible.
8 – Propose and use some water in abundance
CZECH REPUBLIC
3 – Size of side dishes is excessive compared with other countries (too many carbohydrates). –> Serve less meat and more vegetables; serve smaller portions of side dishes ( ¼ of the dish). –> Modify the nutritional ratios of dishes by serving more vegetables and smaller portions of side dishes with both made-to-order and traditional Czech meals (e.g. 1/2 vegetables, 1/4 side dish and 1/4 meat)	7 – Choosing and maintaining a balanced diet every day is essential. We recommend three meals a day, with fruits and vegetables for snacks at morning and afternoon breaks. Meals should be spaced out by three hours.
4 – Serve smaller portions (especially for soups as Goulash except if it’s the main meal).	8 – Remember that breakfast is the most important meal of the day – it provides a sense of well-being and a good start to your day.
5 – Serve a bigger variety of vegetable & salads, especially with olive or canola oil dressings.	9 – Satisfy hunger between meals with fruits or vegetables.
6 – Use cold-pressed olive or canola oil instead of oils and products containing trans-fatty acids.
7 – Use more vegetables during winter months.
8 – Cut down on the use of fats and salts; use iodised salt.
SWEDEN
3 – Use Keyhole programme symbols to identify healthy dining choices on your menu.	7 – Opt for Keyhole Programme meals.
4 – Offer at least one Keyhole meal choice above the daily special.	8 – Use the tray model to select a balanced meal.
5 – Calculate meal compositions and portion sizes (Nutritionist/Keyhole).	9 – Use the salad bar to top up your lunch meal with vegetables/fruit/cooked pulses.
6 – Serve fish at least once a week as one of your Keyhole dishes.	10 – Drink tap water.
7 – Use the “tray model” (an upgraded “plate model”) to encourage balanced meals.	11 – Eat bread rich in fibre (e.g. whole wheat).
8 – Encourage customers to eat more vegetables. For example, leave room on plates for salad; serve this first, or make it the largest portion.
9 – Divide the salad bar into categories - for example unlimited and limited amounts (mixed with dressings, etc.).
10 – Serve at least 8 different fruits and raw or cooked vegetables at your salad bar.
11 – Always have tap water available.
12 – Always have high-fibre bread available.
13 – Offer low-fat oil-based dressings containing no more than 2% trans fatty acids.