Criteria to choose what to have at lunch

In 2019, half of Belgian employees (49%) declare that the balance of the dish affects their decision on what to have at lunch. This criterion is the third most chosen and comes right after ’what I want at the present time’ (70%) and ’the price of the meal’ (53%).

The share of Belgian employees declaring that the balance of the dish affected their decision-making on what to have at lunch had never been as high as in 2018, therefore highlighting an increasing interest for balanced.