Collaborating Partners
Collaborating Partners
Ambroise Martin
City University of London – Martin Caraher
The Centre for Food Policy aims at understanding how public policy affects food - what people eat, how it is grown, processed, distributed and consumed. Its remit is wide, everything from farm to fork. They are interested in the impact that the food supply chain has on human/public health, the environment, social justice and the public good.
Martin is Reader in food and health policy at the Center for Food Policy at City University. He has worked extensively on issues related to food poverty, cooking skills, local sustainable food supplies, the role of markets and co-ops in promoting health, farmers markets, food deserts & food access, retail concentration and globalisation.
http://www.city.ac.uk/communityandh...
Euro-Toques international
Euro-Toques International (ETI), The European community of chefs cooks over 4000 European cooks and chefs in Europe and the world.
What do we want?
We want to be recognized as a responsible actor by the European Institutions:
- To protect Quality and Flavour of foods.
- To promote the Know-how of food Craftsmen.
- To facilitate exchanges between chefs throughout Europe.
- To perpetuate Cultures and culinary traditions.
- To raise consumer awareness through education and good eating habits.
- To promote health through the assurance of healthy food regarding chemical additives in food products and to promote natural, seasonal combinations
- Not to compromise by means of new methods which are liable to generate a health risk or to alter the taste of foods.
- To make a commitment in favour of correct labeling and information to give consumers relevant information needed to make responsible choices.
- To protect European Culinary Heritage in its diversity, origins and typicality.
FOOD PRO-FIT
"FOOD PRO-FIT" is expected to contribute to obesity and overweight prevention by stimulating food innovation and reformulation among small and medium food service providers and food manufacturers, thereby offering a wider choice of healthy products to citizens and thus ultimately leading to changes in food.The HANCP tool (Hazard Analysis Nutritional Control Points) is directed at food manufacturing companies and HORECA channel (Hotels, Restaurants and Catering) as well. This will help them in evaluating the nutritional risk of their foods and recipes, as regards free sugars, saturated fats and sodium (salt) and the rules affecting claims made on the nutritional profile of food products. The next updated version of the tool will include the evaluation of daily and weekly menus which will provide an added value in canteens and school dining rooms (not included in the current version). Link to the HANCP tool: http://www.foodprofit.org/index.html
Guidelines for the Prevention of Obesity at the Workplace (GPOW)
The main goal of the GPOW project was the identification of the obesogenic nature of different workplaces along with the provision of guidelines for the prevention of obesity at the workplace. The GPOW consortium conducted an in depth exploration of how work and work conditions influence weight outcomes among employees through original research and extensive analysis of existing data. Therefore, the project provides a valuable framework to stakeholders for the design and implementation of effective Workplace Health Promotion Programs (WHPP). The end product of the project is a set of evidence-based guidelines for the prevention of obesity at the workplace, which is a useful instrument for employers and employees as it:
- Outlines the most prevalent obesogenic factors per work sector affecting or leading to obesity;
- Outlines the most effective interventions for the prevention of obesity at the workplace;
- Provides practical recommendation on specific evidence-based strategies per workplace sector;
- Outlines the stages of workplace health promotion planning, implementation and evaluation;
The GPOW consortium comprises several institutions you can discover by following this link: www.gpow.gr or go to the PROLEPSIS
website: www.prolepsis.gr
International Labour Organisation
The International Labour Organization (ILO) is devoted to advancing opportunities for women and men to obtain decent and productive work in conditions of freedom, equity, security and human dignity. Its main aims are to promote rights at work, encourage decent employment opportunities, enhance social protection and strengthen dialogue in handling work-related issues.
NutriChallenge
Nutri-Challenge : Health in Your Company!
Nutrition seminars, workshops, organization of events on nutrition, stands, consultations / coaching. Simplification of scientific concepts for a better understanding of physiological processes. With clear information on theoretical principles and to put it into everyday practice. The benefits of healthy eating can produce very quick results : dynamism, proactivity, fast decision-making, better immunity,...
http://www.nutri-challenge.be/
Prevent - Move Europe
Move Europe is a campaign on health promotion in the workplace and more specifically on tobacco, diet, physical activity and stress. The Move Europe campaign aims at encouraging companies and organisations in investing in health promotion programmes and in
adopting the objective to improve workers’ health and likestyle. This is an initiative of the European Network for Workplace Health Promotion (www.enwhp.org).
In Belgium, the campaign is relayed and supported by Prevent, the National Contact Office of the ENWHP.
In France, the campaign is relayed and supported by Anact, the National Contact Office of the ENWHP.
The Swedish National Food Administration - the KeyHole Restaurant Association – Key Hole Programme
The National Food Administration’s keyhole symbol is there to help consumers identify the healthier options when buying food or eating out. Foods labeled with the keyhole symbol are leaner and contain less sugars and salt and more fibre than food products of the same type
not carrying the symbol. By choosing foods with the keyhole symbol it is easier for consumers to improve their diet, which can lead to better health now and in the future.
The keyhole is a voluntary label. Food producers are themselves responsible for ensuring that foods with the keyhole symbol conform to National Food Administration regulations.Keyhole labelling in restaurants is also voluntary, but the restaurants need to go through a certification process to use the keyhole. The National Food Administration has established a new certification body aimed at assuring the quality of the restaurants. The non-profit organization “the KeyHole Restaurant Association” was established in January 2009. Founders in addition to the National Food Administration is the Swedish National Institute of Public Health (FHI) The Swedish Hotel and Restaurant Association (SHR), The Swedish Food Federation (Li), The Swedish Food Retail Federation (DLF), School of Hospitality, Culinary Arts & Meal Science Örebro University Campus Grythyttan and Culinary Arts and Food Sciences Kristianstad University.
The keyhole label was in June 2009 also introduced in Denmark and Norway. Iceland may join the scheme later but Finland already has a similar label, the ‘Heart’.The national authorities in the respective countries are responsible for the Keyhole, which is not only a Nordic labelling scheme, but can be used in all countries of the world provided they conform to the criteria for the label.
http://www.slv.se/templates/SLV_Pag... http://www.nyre.se
Thalassa sea & spa
Forerunner of the thalassotherapy in France, Thalassa sea and spa was the first one to master the exceptional qualities of the marine environment to offer a long lasting well-being.
In a concern of purity, the sea water used in Institutes is got in the depths of the wide, filtered then warmed in 33°C to facilitate the muscular relaxation, stimulate the circulation and facilitate the penetration of assets.
Seaweeds, very rich in minerals and vitamins, are associated with the virtues of sea water, in the form of envelopes on your skin. The Thalassa sea and the spa team, competent and attentive (Hydrotherapists, Physiotherapists, beauticians, dieticians), restore you the best of the sea through personalised and quality care.
The quality catering is adapted to your desires: greedy, typical, light or dietary. It is balanced, delicious and full of surprise, prepared by our chefs in association with our on site dieticians. Thalassa sea and spa offers you the choice of 14 destinations in France and abroad 6 destinations Premium mixing luxury and refinement and 8 Authentic destinations, allying heat and nearness. If horizons change, the quality of the environment remains the same: incomparable. Implanted in the most beautiful regions of France and the world, Thalassa sea and spa enjoy an exceptional environment in perfect echo with the quest of well-being.
Generalitat de Catalunya
The Government of Catalonia, through its Health Department, exercises in the public health matters the competence shared in the following spheres: organisation, planning, determination, regulation and implementation of measures and actions intending to preserve, protect and promote public health in any spheres, including health at work and nutrition.
It is a priority objective of the Health Department to promote and to protect public health, by means of the establishment of policies and an integral approach managed to improve healthy eating habits and the regular practice of a physical activity, inside the cultural context of the Mediterranean lifestyle that facilitates the autonomy of the people.
Other links
HECTOR
Eating out: Habits, Determinants, and Recommendations for Consumers and the European Catering Sector
