1. The European programme FOOD*
Preventive actions for better healthy eating habits
* Fighting Obesity through Offer and Demand
Name : Nolwenn BERTRAND
Date : September 2013

2. 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.

3. Consequences of development
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.

4. 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.

5. 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.

6. II. The FOOD programme
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.

7. 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.

8. 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.

9. Current countries and partners

Nutritionists :
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Health Authorities:
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University of Perugia (Move Europe Italy)
City University of London
Networks
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Belgian Public Health Ministry
Public Health Authority of the Slovak Republic
Portuguese Health Ministry
The key Hole programme
Academies :
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Mediterranean Diet Foundation
Stop Obesity, The Hravě žij zdravě o. s.
Haute Ecole Lucia de Brouckere – CIRIHA
Nutri-Challenge
Docteur Ambroise Martin
ENWHP – Prevent
CSR Europe
Edenred branches in each of the 8 countries through the meal vouchers network
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.

10. A common methodology with local
adaptations
A Five-step methodology
1.
Needs assesment
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2.
Recommendations
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3.
Roadshow in the 6 countries
+150 communication initiatives and tools
Evaluation of the pilots and identification of “best tools and actions”

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5.
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
Communication pilots in restaurants and in companies
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4.
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
Questionnaires and then Barometers
Mystery visits in the FOOD restaurants’ network
Adaptation of tools and actions based on the evaluation, and dissemination of
best practices in Europe and beyond
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.

11. 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.

12. Communication campaign – 1/6
Sensitise, inform, act
 Guides
 Posters
 Leaflets
12

13. Communication campaign – 2/6
 Social media
 Websites
 I Phone application
13

14. Communication campaign – 3/6
 Emailing
 Newsletters
14

15. Communication campaign – 4/6
 Meal voucher communications
15

16. Communication campaign – 5/6
 Window stickers
16

17. Communication campaign – 6/6
 E-learning DVD
 Videos
17

18. 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.

19. 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.

20. More information
 www.food-programme.eu
 http://blog.food-programme.eu/
 FOOD on Facebook
Thank you!
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.