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Criteria to choose what to have at lunch

In 2016, close to half of French employees (45%) took into account the balance of the dish when choosing what to have at lunch, right after what they wanted at the present time (66%) and the price (65%).

Apart from a drop in 2015, the balance of the dish was therefore among the three main criteria that affected French workers’ decision-making on what to have at lunch and has remained close to 50% all over the 5 years. It shows that a very significant share of French employees give importance to the balanced of their dish when choosing what to have at lunch.