Restaurant-based intervention to facilitate healthy eating choices and the identification of allergenic foods at a family-oriented resort and a campground

Abstract

BackgroundRestaurant-based interventions can be an enjoyable way to encourage healthier eating choices by all members of a family. Thus, the principal aims of this study were a) to promote healthy diets by increasing healthy food offerings and b) to increase the number of foods offered specifically as gluten-free and lactose-free and to inform patrons by including nutritional and allergen information that complies with Regulation 1169/2011 regarding the food served in restaurants, takeaways and snack bars.MethodsA restaurant-based intervention was implemented at 16 food establishments at 2 resorts (the Cambrils Park Resort and Camping Sangulí, Spain, from 2014 to 2015) based on the following 4 components: 1) providing nutritional and allergen analyses of the offered dishes, 2) increasing the number of healthy food choices, 3) identifying menu items associated with allergies and intolerance, and 4) training staff on healthy eating and allergens. Customer satisfaction regarding food aspects was assessed using surveys (10-point scale).ResultsBoth resorts significantly increased their offerings of healthy dishes (28.6% to 44.7%; P = 0.003) and desserts with fruit (20% to 51.3%; P = 0.013), thus obtaining the Spanish Government’s Mediterranean Diet certification. Additionally, both resorts obtained Catalan Celiac Association certification. Moreover, both resorts significantly increased their percentages of gluten-free dishes (2.1% to 50.5%; P < 0.001) and lactose-free dishes (5.5% to 37.5%; P < 0.001) after the intervention. Customer satisfaction increased (mean ± standard deviation) from 6.9 ± 1.6 to 8.5 ± 1.5 (P < 0.001).ConclusionThis restaurant-based intervention expanded the number of healthy and allergen-free foods offered in a family-oriented holiday resort environment to encourage healthy food choices, resulting in increased customer satisfaction.Electronic supplementary materialThe online version of this article (doi:10.1186/s12889-017-4333-5) contains supplementary material, which is available to authorized users.

Exploring restaurant and customer needs, barriers, interests, and food choices induced by the COVID-19 pandemic in Tarragona Province (Catalonia, Spain): A cross-sectional study

“…These results are in line with other studies that tried to help restaurateurs better adapt their menus to the Mediterranean diet or healthier diets by giving personalized directions to restaurateurs regarding the dishes listed on their menus. Such instructions included introducing more side vegetables, offering fruit for dessert, and using extra virgin olive oil for different types of cooking (20,(28)(29)(30). Additionally, the pandemic resulted in some changes to customer preferences, and restaurateurs could be interested in acting on those changes, such as by offering more vegetarian/vegan or allergen-free dish choices.…”

Barriers and drivers to increasing sustainable bivalve seafood consumption in a mass market economy

“…Greater consumers of livestock were more willing to try bivalves, suggesting there may be new opportunities to introduce key consumers to bivalve products. For example, professional chefs could develop high‐quality tasty bivalve recipes and test them in restaurants that serve livestock meats to encourage livestock consumers to try bivalves while minimizing the likelihood of off‐putting first experiences with bivalves (Tarro et al., 2017; Yoon et al., 2020). Our data also suggest that more heavily publicizing the health and environmental benefits of bivalves may make consumers more willing to substitute—this is a strategy that could be combined with the above initiatives by professional chefs.…”

Children’s Intake of Food from Non-Fast-Food Outlets and Child-Specific Menus: A Survey of Parents

“…As availability is an important prerequisite of purchasing and consumption of healthy food choices, comprehensive food policies targeting greater availability of healthy child menu items are needed. Previous studies [18,19] have shown that the availability of healthier food options in restaurants can be increased by adapting current menu items into healthier alternatives; increasing the number of fruit and vegetable options, especially in main dishes and desserts; and providing low-priced healthy options. Regular training of restaurant staff regarding healthy eating has also been shown to be a successful strategy for increasing the availability of healthy options on the menu [19].…”

“…Previous studies [18,19] have shown that the availability of healthier food options in restaurants can be increased by adapting current menu items into healthier alternatives; increasing the number of fruit and vegetable options, especially in main dishes and desserts; and providing low-priced healthy options. Regular training of restaurant staff regarding healthy eating has also been shown to be a successful strategy for increasing the availability of healthy options on the menu [19]. Studies have also found that changes to menus are possible without removing consumer choices or reducing revenue; affirming that such modifications have the potential to improve nutritional quality while allowing food outlets to remain competitive in the marketplace [18].…”