Recommendations to the employees and restaurants (2009)

Recommendations to the employees (2009)

• Taste the food before adding salt.
• Choose water to accompany your lunch.
• Pay attention to the portion you need, it can be larger or smaller.
• Eat at least 5 portions of fruit and vegetables a day.
• As a dessert, choose a fresh fruit based option and sometimes as an alternative, a dairy product.
• Choose types of cooking that do not add too much fat (steaming, roasting, grilling, etc.).
• During breaks, avoid snacks that are fatty or rich in salt or sugar.
• Some days try and do without meat. The combination of legumes and cereals is a good alternative.

Recommendations to the restaurants (2009)

• Offer vegetables as side dish.
• Offer legumes and vegetables.
• Offer wholemeal bread at lunchtime.
• Use little salt in the dishes you offer, using spices preferentially.
• Offer dishes made with poultry or, if possible, white meat.
• Have fish as part of the meals offered.
• Prefer the use of olive oil.
• Offer dairy-based dessert (milk-based ice cream, yoghurt instead of sorbet), or fruit-based dessert.
• Preferentially offer olives and raw vegetables instead of crisps and pretzels.
• Favor steaming, grilling or oven-baking, avoiding excessive condiments.
• Offer natural or sparkling water if possible.