Criteria to choose what to have at lunch

In 2016, almost half of Belgian employees (47%) declared that the balance of the dish affected their decision on what to have at lunch. This criterion was the third most chosen one and came right after what they wanted at the present time (71%) 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 2016, therefore showing an increasing interest for balanced nutrition among them.