Recommendations for employees

• Always taste the food before adding salt.
• Choose water to accompany your lunch.
• Eat at least 5 portions of fruit and vegetables a day.
• Try to make fruit or low fat dairy products the usual desserts.
• Choose cooking techniques that do not add an excessive amount of fat.
• Prioritise the consumption of cereals and whole-grain products, such as whole-grain bread.
• Increase the consumption of legumes, fish and eggs as an alternative to the consumption of meat, especially red meat.
• Choose the menu ensuring the presence of vegetables, especially as a first course or if not, as a garnish.
• Take care with the size of portions. Eat only what you need, no more no less.
• During breaks, avoid snacking on food with a lot of fat, salt or sugar (for example, salty snacks or sweets).