Essential actions for caterers to promote healthy eating out among European consumers: results from a participatory stakeholder analysis in the HECTOR project.

Essential actions for caterers to promote healthy eating out among European 1 consumers : results from a participatory stakeholder analysis in the HECTOR 2 project

Are green caterers more likely to serve healthy meals than non-green caterers? Results from a quantitative study in Danish worksite catering.

OBJECTIVE The present study aimed to investigate whether organic conversion in catering has positive effects on the nutritional quality of menus offered. DESIGN The methodology was based on a self-administered questionnaire. The self-declared priority given to the use of organic foods was measured as the basis for assigning catering managers to one of two groups: 'green' or 'non-green' catere...

Improving the quality of meals eaten or prepared outside the home.

Editorial Improving the quality of meals eaten or prepared outside the home In Western countries an increasing proportion of meals are being eaten outside the home, in restaurants, schools and from takeaway stores (1). From a public health perspective this development raises expectations as to the quality of foods served. In this issue we offer several papers that examine the ways in which stak...

Community Member and Stakeholder Perspectives on a Healthy Environment Initiative in North Carolina

INTRODUCTION The North Carolina Community Transformation Grant Project (NC-CTG) aimed to implement policy, system, and environmental strategies to promote healthy eating, active living, tobacco-free living, and clinical and community preventive services to advance health equity and reduce health disparities for the state's most vulnerable communities. This article presents findings from the Hea...

Incorporating the catering sector in nutrition policies of WHO European Region: is there a good recipe?

OBJECTIVE To review how countries of the WHO European Region address issues related to the catering sector in their nutrition policy plans. DESIGN Documentary analysis of national nutrition policy documents from the policy database of the WHO Regional Office for Europe by a multidisciplinary research team. Recurring themes were identified and related information extracted in an analysis matri...