• Hemsida
• Projekt
  • Varför ett sådant projekt ?
  • Bakgrund
  • Huvudsakliga åtgärder
• Åtgärder
  • Rekommendationer
  • Anställda
  • Restauranger
  • E-learning DVD
• Länder och Partners
  • Belgien
  • Frankrike
  • Italien
  • Spanien
  • Sverige
  • Tjeckien
• Collaborating Partners
• Road Show
• Agenda
• Kontakter
• Partners område
• Rättsligt meddelande

Åtgärder

Rekommendationer

En del av rekommendationerna gäller för samtliga sex deltagande länder och några är anpassade efter nationella särdrag. Rekommendationerna nedan presenteras land för land. Titta på och jämför rekommendationerna för de olika länderna!

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.