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Are green caterers more likely to serve healthy meals than non-green caterers? Results from a quantitative study in Danish worksite catering

Published online by Cambridge University Press:  02 January 2007

BE Mikkelsen ,
M Bruselius-Jensen ,
JS Andersen  and
A Lassen
BE Mikkelsen*
Affiliation:
Department of Nutrition, Danish Institute for Food and Veterinary Research, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark
M Bruselius-Jensen
Affiliation:
Department of Nutrition, Danish Institute for Food and Veterinary Research, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark
JS Andersen
Affiliation:
Department of Epidemiology and Risk Assessment, Danish Institute for Food and Veterinary Research, Søborg, Denmark
A Lassen
Affiliation:
Department of Nutrition, Danish Institute for Food and Veterinary Research, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark
*
*corresponding author: Email bem@dfvf.dk
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Abstract

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Objective

The present study aimed to investigate whether organic conversion in catering has positive effects on the nutritional quality of menus offered.

Design

The methodology was based on a self-administered questionnaire. The self-declared priority given to the use of organic foods was measured as the basis for assigning catering managers to one of two groups: ‘green’ or ‘non-green’ caterers. These groups were then compared with regard to the relative nutritional quality of the menu options offered to customers.

Setting

The study was carried out among randomly selected Danish worksite catering outlets.

Subjects

The subjects participating in the study comprised 526 Danish worksite catering managers.

Results

The results showed a strong correlation between caterers' ‘green-ness’ and the nutritional quality of the menu options offered. Green caters had more healthy options in their menus than non-green caters, which is likely to result in improved nutritional quality of the diets of end consumers. The reason for this may partly be the increased service training efforts that green caterers practise in order to be able to implement organic foods successfully. It may also be associated with the fact that the price premiums and availability of the organic products forces caterers to serve menus with higher amounts of root and non-green leafy vegetables, pulses and seasonal vegetables.

Conclusion

The present findings suggest that organic conversion of public canteens may be a good opportunity to promote healthier eating in public catering.

Keywords

CateringHealthy eatingOrganic foodsWorksite
Type
Research Article
Information
Public Health Nutrition , Volume 9 , Issue 7 , October 2006 , pp. 846 - 850
Copyright
Copyright © The Authors 2006

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