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The European programme FOOD* Preventive actions for better healthy eating habits

* Fighting Obesity through Offer and Demand

Nolwenn BERTRAND September 2013

I. Context and rationale

This publication arises from the FOOD Programme, the continuation of the project FOOD which received funding from the European Union (2009-2011), in the framework of the Public Health Programme. The sole responsibility lies with the publisher.

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

Consequences of development

Need for change

International bodies and governments are calling for better lifestyles habits in which nutrition plays a major role According to country estimates for 2008, over 50% of both men and

women in the WHO European Region were overweight, and roughly 23% of women and 20% of men were obese (WHO)

Obesity is already responsible for 2–8% of health costs and 10–13% of deaths in different parts of the Region.

Major commitments have been taken at European level European Charter on counteracting obesity (WHO), 2006 The European Commission (EC) White Paper on Nutrition, 2007

For the business community worries focus on the impact of NCDs on workforce productivity via absenteeism, presenteeism and the loss of critical skills

This publication arises from the FOOD Programme, the continuation of the project FOOD which received funding from the European Union (2009-2011), in the framework of the Public Health Programme. The sole responsibility lies with the publisher.

Part of the solution is the workplace

1. Workplace is the ultimate community-based setting for health intervention. Many workers are present at least eight hours a day, five days a week.

2. Their role is supported by the EU and WHO• "Businesses can also support the development of healthy lifestyles in the workplace. Together

with employee organisations, they should also develop proposals/guidelines for ways in which companies of different sizes can introduce simple, cost-effective measures to promote healthy lifestyles of employees.“

3. Companies are mostly settled in urban areas

4. Responsibility and interest of the employers towards the workers • Corporate Social Responsibility = wellbeing• Economic interest = productivity

“The WHO, FAO and a multitude of national health institutes continue to urge the public to eat more fruits and vegetables, more fibre, fewer saturated and trans fats, fewer sweets and fewer high-cholesterol foods. The question is, if not at work, where and when?”

=> Food at work, Christopher Wanjek, ILO study, 2005

This publication arises from the FOOD Programme, the continuation of the project FOOD which received funding from the European Union (2009-2011), in the framework of the Public Health Programme. The sole responsibility lies with the publisher.

This publication arises from the FOOD Programme, the continuation of the project FOOD which received funding from the European Union (2009-2011), in the framework of the Public Health Programme. The sole responsibility lies with the publisher.

II. The FOOD programme

A CSR programme created by a company for companies

The meal voucher, an innovative and powerful channel to communicate

Edenred’s CSR approach: Ideal meal

A free and adapted programme for all types of companies

This publication arises from the FOOD Programme, the continuation of the project FOOD which received funding from the European Union (2009-2011), in the framework of the Public Health Programme. The sole responsibility lies with the publisher.

From a EU pilot project to a long term programme

A pilot funded by the European Commission (DG SANCO)

The general objective is to promote healthy eating habits to employees during their working day

Sub objectives and target groups : 1. to improve the nutritional habits of employees 2. to improve the nutritional quality of the food on offer in restaurants

8 Countries

Belgium, the Czech Republic, France, Italy, Portugal, Slovakia, Spain and Sweden

Partners National experts External Advisory Board

This publication arises from the FOOD Programme, the continuation of the project FOOD which received funding from the European Union (2009-2011), in the framework of the Public Health Programme. The sole responsibility lies with the publisher.

This publication arises from the FOOD Programme, the continuation of the project FOOD which received funding from the European Union (2009-2011), in the framework of the Public Health Programme. The sole responsibility lies with the publisher.

Nutritionists : Mediterranean Diet Foundation Stop Obesity, The Hravě žij zdravě o. s. Haute Ecole Lucia de Brouckere – CIRIHA Nutri-Challenge Docteur Ambroise Martin

Health Authorities: Belgian Public Health Ministry Public Health Authority of the Slovak Republic Portuguese Health Ministry The key Hole programme

Academies : University of Perugia (Move Europe Italy) City University of London

Networks ENWHP – Prevent CSR Europe

Edenred branches in each of the 8 countries through the meal vouchers network

Current countries and partners

A common methodology with local adaptations

This publication arises from the FOOD Programme, the continuation of the project FOOD which received funding from the European Union (2009-2011), in the framework of the Public Health Programme. The sole responsibility lies with the publisher.

A Five-step methodology

1. Needs assesment Inventory of the existing programmes aimed at the 2 target groups Survey (52 000 employees and 5 000 restaurants) 60 interviews with restaurants in 12 countries

2. Recommendations National working groups : 12 working papers (2 per target groups and per country), with a

SWOT analysis of the results of the surveys and the definition of the actions to lead adapted to the national context

Recommendations: 10 per target group and per country

3. Communication pilots in restaurants and in companies Roadshow in the 6 countries +150 communication initiatives and tools

4. Evaluation of the pilots and identification of “best tools and actions” Questionnaires and then Barometers Mystery visits in the FOOD restaurants’ network

5. Adaptation of tools and actions based on the evaluation, and dissemination of best practices in Europe and beyond

Communication strategy and tools

Free programme – no time consuming

Simple information

Practical tips

Ready to use tools

Reconciliate balanced eating and pleasure

Connect the offer and the demand

Promotion of local produce

This publication arises from the FOOD Programme, the continuation of the project FOOD which received funding from the European Union (2009-2011), in the framework of the Public Health Programme. The sole responsibility lies with the publisher.

Communication campaign – 1/6Sensitise, inform, act

Guides Posters Leaflets

12

Social media Websites I Phone application

Communication campaign – 2/6

13

Communication campaign – 3/6

Emailing Newsletters

14

Communication campaign – 4/6

Meal voucher communications

15

Communication campaign – 5/6

Window stickers

16

Communication campaign – 6/6

E-learning DVD Videos

17

Results and extension of the programme

More than 500 press articles in 4 years (TV, radio, web, press)

Participation in +50 conferences and events since 2009

Targets reached 370,000 restaurants 4.4 million employees 205,000 companies

Creation of a FOOD Network with +2500 restaurants

FOOD as a reference Presented as a prevention best practice at the XIXe World Congress on

Safety and Health at Work Selected as best project funded under the second Health Programme 2008-

2013 (EC)

This publication arises from the FOOD Programme, the continuation of the project FOOD which received funding from the European Union (2009-2011), in the framework of the Public Health Programme. The sole responsibility lies with the publisher.

Need to move forward with new funds

New projects and activities / participation in pilots

Extension of the recommendations to: Allergies Sustainability Basic knowledge (proteins, carbohydrates, insulin, etc.)

Extension of the programme in new countries 1-2 countries in process Adaptation to Latin America as a possibility

This publication arises from the FOOD Programme, the continuation of the project FOOD which received funding from the European Union (2009-2011), in the framework of the Public Health Programme. The sole responsibility lies with the publisher.

This publication arises from the FOOD Programme, the continuation of the project FOOD which received funding from the European Union (2009-2011), in the framework of the Public Health Programme. The sole responsibility lies with the publisher.

More information

www.food-programme.eu

http://blog.food-programme.eu/

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