Lunch frequency and habits

In 2016, 81% of Slovak employees had lunch on a daily basis. It was higher than the European average (71%). This figure remained high and stable over the 5 years.

In 2016, Slovak employees usually mainly ate a dish/a complete meal (52%) or home-made food (39%). These figures have remained rather constant over the 5 years the FOOD barometers were launched, with a slight rise in the dish/complete meals consumption.