Criteria to choose what to have at lunch

In 2016, Italian workers mainly chose what they were going to have for lunch according to what they wanted at the present time (59%) but also according to the balance of the dish (58%). The price and the quantity of food contained in the plate arrived in third position with only 29% of Italian employees declaring it affected their decision-making on what to have for lunch.

This shows that Italian employees give a real importance to balanced nutrition. This trend has even been reinforced in 2016, with a leap forward of almost 10 points of percentage among the employees selecting the “balance of the dish” criterion.