The FOOD project concentrates on health promotion at the workplace and aims at changing bad habits and lifestyles of the employees during their lunch break by strengthening the interaction between the offer and the demand sides.
By promoting healthier menus at the workplace, FOOD is a direct contribution to Nutrition, overweight and obesity related health issues priority 3.3/3.4 of the 2008 WP.
To meet these objectives, FOOD actions will be led through original networks that are often forgotten but essential: restaurants and companies. A unique and rare channel of communication between both will be built, and a consortium crossing public and private expertise will develop simple and playful tools adapted to the target groups: pedagogical guides, trainings, conferences and a dedicated DVD to raise awareness among restaurant owners, give them the means to act, inform employees and give them access to balance menus. The consortium also wishes to develop a strong analysis and adapted recommendations, while maintaining a scientific line.
It is expected that the project will improve employees’ nutrition by strengthening the interaction between supply and demand sides. Further, it will improve the nutritional quality of the offer and facilitate the choice of informed consumers.