annex 24 a position papers belgium · introduction – objective of the position papers thanks to...

14
P P O O S S I I T T I I O O N N P P A A P P E E R R - - E E M M P P L L O O Y Y E E E E S S / / R R E E S S T T A A U U R R A A N N T T S S B BELGI U U M M Deliverable n°16 FOOD Fighting Obesity through Offer and Demand

Upload: others

Post on 13-Mar-2020

5 views

Category:

Documents


0 download

TRANSCRIPT

Page 1: Annex 24 a Position papers Belgium · Introduction – objective of the position papers Thanks to the results of the first 6 months (the research, the literature, the best practices,

PPOOSSIITTIIOONN PPAAPPEERR

--

EEMMPPLLOOYYEEEESS // RREESSTTAAUURRAANNTTSS

BBEELLGGIIUUMM

Deliverable n°16

FOOD

Fighting Obesity through Offer and Demand

Page 2: Annex 24 a Position papers Belgium · Introduction – objective of the position papers Thanks to the results of the first 6 months (the research, the literature, the best practices,

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

PPOOSSIITTIIOONN PPAAPPEERR 11

__

RREECCOOMMMMEENNDDAATTIIOONNSS TTOOWWAARRDDSS

EEMMPPLLOOYYEEEESS

AUTHORS

Ghislaine Dufourny from CIRIHA

Gaétane Thirion from CIRIHA

Olivier Christiaens from SPF Santé Publique (PNNS-B)

Marie Cordiez from Accor Services Belgium

Introduction – objective of the position papers

Thanks to the results of the first 6 months (the research, the literature, the best practices, etc.) and the 3 deliverables,

partners in each country will be able to jointly write down one position paper per target group.

The recommendations in the position papers aim at providing as much information as needed in order to create the

communication tools during the summer. There will be specific national tools as well as common European tools.

The recommendations must describe what should (or could) be done to promote healthy nutrition in the workplace

and in the restaurants during lunch time. The recommendations will refer to the national dietary guidelines that

already exist.

The recommendations will take into account diversity and will demonstrate that the pleasure of lunching in a

restaurant is compatible with a balanced nutrition in the framework of professional life.

Page 3: Annex 24 a Position papers Belgium · Introduction – objective of the position papers Thanks to the results of the first 6 months (the research, the literature, the best practices,

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

I. National context

According to your analysis of the deliverables and your expertise, what are the:

� Needs: To inform and sensitize both employers and employees on the benefits of a healthy/balanced diet (better health,

less stress, less absenteeism)

� Expectations: Even though Belgian employees don’t express a specific expectation regarding nutritional advices, we noticed

that they would expect fresh fruits, water and fitness centres from their employers � we can see a correlation

with the recommendations of the PNNS. And they do not seems to expect nutritional advices.

� Problems, hurdles:

Lack of sensitization, balanced diet is connoted with slimming diet and deprivation, employer/management is

not engaged, junk food offer is too accessible, financial aspects…

� Any other useful information: It remains a lot of work to do, we couldn’t identify one specific need/expectation

� we should generate it. The best way to do so seems to imply the employer in the dissemination of the

information through an information kit for employers.

According to your analysis of the deliverables and your expertise, what are the main lines of actions and

points of interest?

� Visibility: Use of a logo. Why not Gustino? Pros: it already exists (synergies with existing programs), it was

appreciated by both targets following the results of the research, it represents well the theme. Cons: it is not

specific to the program, the question in the research was not very impartial (not enough choices).

� Type of messages: Must remain simple and very obvious, concrete/practical, original and new to avoid “déjà

vu” effect.

� Individual approach Vs general approach: Our role is to give a general approach, but we should suggest to the employers to give an extra individual approach.

Page 4: Annex 24 a Position papers Belgium · Introduction – objective of the position papers Thanks to the results of the first 6 months (the research, the literature, the best practices,

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

� Evaluation: Research at the beginning and at the end of the program. 2 targets: employers / employees. The

evaluation methods could be a qualitative study for employers and a quantitative survey for employees. A

medical monitoring could also be interesting.

� Different actors who should be involved: Direction board / HR department / Occupational health / Employees.

� Use of current programmes/synergies with identified strength:

o Programme : Recommendations of the PNNS / Gustino (mix BE and SP)

o Tools : leaflets from PNNS and Gustino (downloadable on the website FOOD)

o Ideas : Scientific knowledge at disposal (PNNS / CIRIHA) / National Research over food habits (2004) /

Bioforum / partnership with employers’ federations (UNIZO/UCM/FEB-VBO/UWE/VOKA…) to

disseminate the program towards employers

� Other:

We would create an information kit for employers, convincing them of the benefits of healthy food on the

performances of their employees (and organization in general), and inviting them to launch a sensitization

program inside their company (incl. standard messages for internal e-mailing, intranet and/or internal newsletter;

posters, purpose: invite employees to connect on the FOOD website to participate the research and to get more information (advices, list of restaurants, etc.)

II. National recommendations

List of the key messages, national recommendations (golden rules)

Recommendations for the employees as a whole and / or recommendation according to a typical employee’s

day

Examples : We will give several examples (e.g. one week of healthy menus)

� Breakfast

o grain product (whole wheat bread, breakfast cereal based on whole wheat and low salted)

o dairy product (1 portion of yoghurt without added sugar or 1 slice of cheese type gouda and 1 glass of milk)

o 1 piece of fresh fruit > fresh fruit juice

� Snacks

o 1 piece of fresh fruit or fresh vegetables

o 2 slices of whole wheat bread with butter or margarine

� Going out for lunch time = restaurants

o Soup with 50% vegetables

o Hot meal with cooked potatoes, whole rice, whole wheat pasta / portion of 200 g vegetables / 1 spoon of fat

o Protein source (100 g fish>white meat>red meat or meat substitute) o 2 glasses of water

Page 5: Annex 24 a Position papers Belgium · Introduction – objective of the position papers Thanks to the results of the first 6 months (the research, the literature, the best practices,

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

� Bringing food from home

o Salad with 100 g vegetables

o Whole wheat bread

o Slices of cheese or cold cut meat with butter or margarine

� Etc.

o in total 400 g fruit and vegetables per day

o in total 1,5 liter of water per day o max 100 g fish or meat or egg o 175 g until 420 g bread o o 210g to350 g potatoes o 1 to 2 slices of cheese (20-40 g) per day o 3 to 4 glasses of milk (450-600 ml) per day o 2 pieces of fruit per day o Max 30% of TEI originates from fat o Max 10% of TEI originates from saturated fat o Min 30 g fibres per day

As highlighted by the deliverables, we should remain short, easy and practical. We choose to write 10 main recommendations, easy to apply, in a language that will imply the consumer. “My 10 “feel good” actions”. Each of the 10 actions could be used alone (for media with few space for explanation, like posters and flyers) or with more explanation (for example on the website, in a guide…) and would also be used as a quick test “How good are you at feeling good ?” : you can check for each action you already do and receive a feedback with advices to feel even better.

These recommendations are a first step. They should be compared with the recommendations of other countries that are participating in the project and tested by the consumers. They could be adapted during the writing of the communication tools.

1. I eat at least 5 fruits and vegetables a day

a. Preferably seasonal fruits and vegetables b. Choose for variety c. Preferably whole fruits instead of juices d. This means min. 400 gr. a day e. Avoid fruits in syrup and vegetables in sauces f. Add a table of equivalences

2. I eat starchy food for each meal

a. Bread and cereals, preferably whole b. Variety: potatoes, whole rice or pastas, boulghour, quinoa, corn, semolina… c. To satiety d. Avoid fried, panned and other fatty preparations (max. once a week) e. Add a table of equivalences

3. I taste before to add salt

a. Explore new tastes with other spices b. Do not put salt on the table c. Put less salt in the cooking water

4. I can do without meat certain days

a. Replace with: quorn, tofu, soja, fish, eggs, dry vegetables… b. Prefer poultry (without skin), calf, pig c. Max. once a week : beef, sheep, lamb d. Reserve the fatty pork-butcheries (sausage, pie, etc) on the occasions e. Avoid prepared meat salad

Page 6: Annex 24 a Position papers Belgium · Introduction – objective of the position papers Thanks to the results of the first 6 months (the research, the literature, the best practices,

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

f. Avoid fried, panned and other fatty preparations 5. I eat fish at least once a week

a. Preferably fat fishes: salmon, sardines, anchovy, mackerel, herrings, rollmops, maatjes… b. Avoid fried, panned and other fatty preparations c. Vary the preparation : cool or hot dishes d. Limit the consumption of prepared salads: tuna salad, crab salad, shrimps salad…

6. I drink 1.5 liter water a day

a. Tea and coffee are apart from these 1.5 liter and should be limited and with no added sugar b. Keep sweetened drinks (sodas, juices, etc.) for occasions

7. I prefer vegetal fat

a. Avoid using butter and margarine for cooking purposes b. Prefer vegetal oils like olive and groundnuts for cooking, and colza, sunflower, nut for cold

preparations c. Avoid sauces based on butter and cream, replace them with milk, low-fat butter or cream, soja

drinks, yoghurt (for cold preparations), etc. 8. I eat at least 3 milk products a day, low-fat is even better.

a. Preferably milk, yoghurt, milky desserts and soft white cheese b. Eat other cheeses with moderation (they contain much more fat) c. Choose soja substitutes enriched with calcium d. Avoid cheese-topped dishes (gratin dauphinois, etc.)

9. I keep the small pleasures for the occasions

a. Sweetened drinks b. Cookies, chips, candies, chocolates, pastries… c. Alcohol, wine, beer d. Fried and panned dishes e. Fast food f. …

10. I cook preferably in the oven, the vapor or the anti-adhesive frying pan

a. Anti-adhesive pan doesn’t need extra fat b. Examples : vapor, papillotes, grilled, micro-wave…

And I walk at least 30 minutes each day !

III. National communication tools

� communication tools that were included in the budget

Tools foreseen in the budget: guides, posters, meal vouchers add, e-mailings and mailings.

Budget for communication tools: 51.410 €

� Results of the deliverables

List of the tools stressed out by the deliverables:

• Information by e-mail (newsletters)

Page 7: Annex 24 a Position papers Belgium · Introduction – objective of the position papers Thanks to the results of the first 6 months (the research, the literature, the best practices,

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

• Cooking lessons (? Not sure about de realism and feasibility of such a solution, we could find another

way to propose this : list of training partners giving healthy cooking lessons for example.)

• Balanced receipts (on the website)

List of the tools that might be effective for the project

• Employer sensitization e-mailing

• Employee toolkit (incl. posters, messages templates…)

� According to the SWOT analysis (minutes of the national workshop), national

recommendations on effective tools

Tool 1 – the DVD

� ID

Support: DVD and film on the website

Targets: restaurants owners, chefs and employees (and all the consumers) We think it should be a

different version for employees: the arguments and the way to address the target are different!

Objective: Short videos could be on the website to show employees how to cook balanced food, to give

some ideas and tips to improve their choice at the restaurant…

Style: Must be interactive

� In practice

The message itself: It could be interesting to close each chapter with a small quiz, to ensure the good

comprehension of the information.(sort of e-learning technique).

Tool 2 - Employer sensitization e-mailing

� ID

Support: e-mailings (less expensive and higher response rates) and/or mailings

Targets: HRM (via AS databases), Direction boards (eventually thanks to partners like employers

federations) and Occupational health (thanks to SPF databases)

Objective: Convince them of the benefits of a balanced diet program on the health � performances of

their employees � company.

Style: concrete

� In practice

The message itself: We should insist on the advantages: less absenteeism, better image, less cost, more profit.The message of the e-mailing invites the employer to launch a internal sensitization campaign. If he agrees, we will

send him the “Employee information toolkit”. The message should also insist on how easy it is to implement FOOD

in the company.

Page 8: Annex 24 a Position papers Belgium · Introduction – objective of the position papers Thanks to the results of the first 6 months (the research, the literature, the best practices,

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

Tool 3 - Employee Information Toolkit

� ID

Support: posters, template messages for intranet, internal newsletter and/or internal e-mailing

Targets: all employees

Objective: Main recommendations and benefits of a healthy diet + link to website (inviting them to

subscribe the FOOD newsletter).

Style: simple, concrete, practical

� In practice

The message itself: See National recommendations on II. + Healthy diet leads to wellbeing.

Tool 4 – e-newsletter FOOD

� ID

Support: e-newsletter (request subscription)

Targets: all employees (and employers?)

Objective: Make the program live + link to the content of the website, drive traffic on the website.

Style: simple, concrete, practical

� In practice

The message itself: Be a reminder of the good advices, show how to implement healthy diet on a day-to-day

basis, with examples (receipts, restaurant, advices…).

� According to the SWOT analysis, general recommendations

We should take the time to be sure to create good tools. Rather several contacts with short messages, easy to

understand and apply, than a leaflet with deep and scientific information. We must think and create interactive

communication tools.

IV. Focus on other tools

� The Website

Should be updated on a regular basis : receipts, advices and recommendations, possibility to subscribe the

e-newsletter, research (employees will be invited to fill the research by their employer in the messages

Page 9: Annex 24 a Position papers Belgium · Introduction – objective of the position papers Thanks to the results of the first 6 months (the research, the literature, the best practices,

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

templates we will prepare for them, at the beginning of a sensitization campaign and on a regular basis

(once a year or every six months), list of the restaurants participating on the program, quizz, polls,

contests with e.g. lunch in a participating restaurant to win (need agreements with some restaurants).

� The software

Is it still in the scope?

� Guide for occupational health

Instead of a specific Guide (we think professional doctors are aware of theses facts), we would write them a (e-) mailing to insist on the importance of this subject and give them the opportunity to order Guides (PNNS-B) to distribute to their patients.

Page 10: Annex 24 a Position papers Belgium · Introduction – objective of the position papers Thanks to the results of the first 6 months (the research, the literature, the best practices,

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

PPOOSSIITTIIOONN PPAAPPEERR 22

__

RREECCOOMMMMEENNDDAATTIIOONNSS TTOOWWAARRDDSS

RREESSTTAAUURRAANNTTSS

AUTHORS

Ghislaine Dufourny from CIRIHA

Gaétane Thirion from CIRIHA

Olivier Christiaens from SPF Santé Publique (PNNS-B)

Marie Cordiez from Accor Services Belgium

Introduction – objective of the position papers

Thanks to the results of the first 6 months (the research, the literature, the best practices, etc.) and the 3 deliverables,

partners in each country will be able to jointly write down one position paper per target group.

The recommendations in the position papers aim at providing as much information as needed in order to create the

communication tools during the summer. There will be specific national tools as well as common European tools.

The recommendations must describe what should (or could) be done to promote healthy nutrition in the workplace

and in the restaurants during lunch time. The recommendations will refer to the national dietary guidelines that

already exist.

The recommendations will take into account diversity and will demonstrate that the pleasure of lunching in a

restaurant is compatible with a balanced nutrition in the framework of professional life.

Page 11: Annex 24 a Position papers Belgium · Introduction – objective of the position papers Thanks to the results of the first 6 months (the research, the literature, the best practices,

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

I. National context

According to your analysis of the deliverables and your expertise, what are the:

� Needs: Not enough restaurants have already heard about balanced nutrition initiative � need sensitization. When they have heard of it, they didn’t implement it mostly because their customers don’t ask for it, and also

because they don’t have time.

� Expectations: 85% think that they can contribute to their customer’s health. Most of them admit they could

learn more about balanced food.

� Problems, hurdles: Resistance to change, no specific demand for balanced food

� Any other useful information: To counter the lack of time, we should propose tools that are “ready to use”.

According to your analysis of the deliverables and your expertise, what are the main lines of actions and

points of interest?

� Visibility: Though most restaurants says a symbol on the menu would be the best way to inform their

customers on the balanced meals, the Belgian experience of Gustino shows that it is almost impossible to

implement this in the reality. We think to combine both Spanish and Belgian experiences by giving a label to restaurants on the basis of a list of “10 engagements for balanced food”. One of those engagements will be to

propose, on a specific menu, a small choice of “balanced meals”. Those will be inserted on a “FOOD menu

holder” with a reminder of the “10 engagements” on the verso. This way, the consumer will be a part of the control process.

� Type of messages: Must remain very practical and concrete

� Individual approach Vs general approach: General

� Evaluation: Regular (yearly) control visits, with a canvas of qualitative and quantitative questions. (Following your cashier machine, did you notice an increase on the balanced meals? + check if the 10 engagements are

followed…)

� Different actors who should be involved: Restaurant owner, Chief, waiters

� Use of current programmes/synergies with identified strength:

o Programme: Gustino BE/SP + PNNS-B

o Tools: Start from existing “restaurant guide” from Gustino BE to be updated with new line of

recommendations / engagements

o Ideas: Add a chapter to counter the objections of restaurants (NutriChallenge)

� Other: 66% of the restaurants propose a lunch formula and many people choose this dish at lunch time. It could

be interesting to ask restaurants to improve this formula and make it more balanced.

� Focusing on the competition: The impact would probably be greater if the restaurants owners knew that their

rivals have more customers thanks to the program.

II. National recommendations

Page 12: Annex 24 a Position papers Belgium · Introduction – objective of the position papers Thanks to the results of the first 6 months (the research, the literature, the best practices,

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

Selection of the recommendations from PNNS-B fitting the concrete situation of restaurants (e.g. they are

not involved in the physical activity of their customer…) ���� to be translated into a list of “x” (10 max.)

“engagements” (no “recommendations”, no “rules” ���� too constraining)

Examples :

� Quantity: plate = 1/2 vegetables - 100 g meat/fish – 1/4 potatoes/rice/pasta or propose 2 sizes of plates (small

and normal)

� Propose a healthy meal as “lunch of the day”

� Seasonal products: yes, preferably locally produced

� Ways of cooking: steam, vapour, avoid use of deep frying and frying foods

� Use of salt, use of fat: do not place salt on table, avoid use of salt in preparing foods

� Vegetables and fruits: ½ of plate, fruit based desserts

� Wine (glass): 1-2 glasses per day, propose tap water on the table

� Etc: avoid fries and fatty sauces, … serve sauces on the side

As highlighted by the deliverables, we should remain short, easy and practical. We choose to write 10 main recommendations, easy to apply, in a language that will imply the consumer. “My 10 engagements for your wellbeing”. Each of the 10 engagements could be used alone (for media with few space for explanation, like posters and flyers) or with more explanation (need to be written - for example on the website, in a guide…) and would also be used as a quick test “How good are you at taking care of your customer’s wellbeing?” : you can check for each engagement you already do and receive a feedback with advices to do even better.

These recommendations are a first step. They should be compared with the recommendations of other countries that are participating in the project and tested by the consumers. They could be adapted during the writing of the communication tools.

1. I propose vegetables as a side-dish and fruits as a dessert

2. I put white and whole bread on the table

3. I don’t put salt on the table

4. I propose poultry or white meat dishes

5. I propose fish on my menu

6. I offer tap water on demand

7. I replace butter with olive oil with the bread

8. I propose a plate of cheeses and/or a milky dessert

9. I replace aperitive biscuits by olives or crudenesses

10. I propose dishes cooked in the oven, vapor or grilled

And I answer all your questions whit pleasure !

III. National communication tools

� communication tools that were included in the budget

Page 13: Annex 24 a Position papers Belgium · Introduction – objective of the position papers Thanks to the results of the first 6 months (the research, the literature, the best practices,

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

Tools foreseen in the budget: leaflets, guides (on-line version only), placemats, menu holders, etc…

Budget for communication tools: xxx €

� Results of the deliverables

List of the tools stressed out by the deliverables:

• Guide to the restaurant owner

• Conferences / trainings

List of the tools that might be effective for the project

• Menu holders

• Hold a stand in congresses

� According to the SWOT analysis (minutes of the national workshop), national

recommendations on effective tools

Tool 1 – the DVD

� ID

Support: DVD and film on the website

Targets: restaurants owners, chefs and employees (and all the consumers)

Objective: To inform restaurant on their advantages to offer balanced meals, show them how easy it

could be without taking more time or money. Give an explanation on the FOOD program, how to join

and link to website.

Style: Must be interactive

� In practice

The message itself: It could be interesting to close each chapter with a small quiz, to ensure the good comprehension of the information.(sort of e-learning technique).

Tool 2 – Guide for the restaurant owner

� ID

Support: guide

Targets: restaurant owners, Chiefs, Waiters

Objective: inform on the content and recommendations of the program, based on practical information

Style: simple, concrete and practical

� In practice

The message itself: Based on the actual version of Gustino’ Guide for restaurant owner, and adapted with the 10 “engagements for FOOD” + substitution proposals for “non-recommended ingredients” + arguments to counter

Page 14: Annex 24 a Position papers Belgium · Introduction – objective of the position papers Thanks to the results of the first 6 months (the research, the literature, the best practices,

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

objections against balanced food (Nutri-Challenge). We would remove the receipts (Chiefs don’t like to be told

how to cook).

Tool 3 – Menu Holder

� ID

Support: Menu holder in recycled paperboard.

Targets: customers of the restaurant

Objective: put the balanced meals under the spotlights + explain the program + drive traffic on the

website + indirect control of the engagements by the customers.

Style: simple, bilingual

� In practice

The message itself: explain this restaurant is involved in the FOOD program, and there are the

engagements he promised to follow+ link to the website.

� According to the SWOT analysis, general recommendations

General recommendation 1: Remain concrete, easy to apply, “ready to use”… (time saving)

General recommendation 2: Insist on how to save or win money while improving the nutritional balance of their

offer (costs saving)

General recommendation 3: Don’t interfere in their leader role, don’t be too constraining. Adapt the vocabulary. (ego preservation)

IV. Focus on other tools

� The Website

General explanation on the program, possibility to sign in in order to participate, advices and

downloadable tools (guides) + e-learning (cf DVD)

� The software

Maybe the possibility to test a receipts ? (cf http://www.alimentationetequilibre.be/gustino/FR/Programme/recettes/index.php)