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Lunch frequency and habits

In 2019, 81% of French employees had lunch on a daily basis. It is 10 points more than the European average, which is of 71%. This figure has remained quite constant over the past 8 years. However it is steadily increasing: from 77% in 2012, to 80% in 2015.

French employees care more and more about locally produced and seasonal food when served in a restaurant. Indeed in 2019, 71% if employees believe that local and seasonal food is an important, or very important, criterion when choosing a restaurant for lunch (they were only 36% in 2013).