2023-06-28 10:01:36
Publication of the results of pilot studies resulting from calls for projects from the Directorate General for Health on the application of Nutri-Score in out-of-home catering.
Since the adoption of the Nutri-Score in October 2017, more than 1100 companies are now committed to the logo. At European level, the countries that have chosen the Nutri-Score (Belgium, Spain, France, Germany, the Netherlands, Luxembourg, Switzerland) committed in January 2021 to transnational governance in order to coordinate the implementation of the system in the different territories. The Nutri-Score currently applies on a voluntary basis to pre-packaged foods and non-alcoholic beverages.
With more than 3 billion services provided each year in France, the restauration collective accounts for nearly half of out-of-home catering. Enabling consumers to improve their food choices in this context is therefore particularly important.
The 2019-2023 National Health Nutrition Program provides for the implementation of the Nutri-Score logo in the context of collective and commercial catering outside the home.
The aim will be to better inform diners regarding the nutritional quality of foods and dishes offered in collective and commercial catering to facilitate their choice with a health objective, and to encourage managers to offer dishes of nutritional quality favorable to health.
As part of DGS calls for projects in 2019 and 2020, pilot studies were carried out to test the feasibility and impact of Nutri-Score in collective and commercial catering [1].
This report was drawn up with the winners of the DGS calls for projects and describes the methodology used in the context of pilot studies to test the implementation of the Nutri-Score on recipes in the context of out-of-home catering, without modifying the algorithm itself.
pdf Review of pilot studies on Nutri-Score in catering outside (…) Download pdf (5.1 Mo)
The extension of the use of Nutri-Score in out-of-home catering planned by the National Health Nutrition Program will take place when the legal and operational framework currently being drafted is published..
An experimental phase will thus be envisaged from 2023 in order to extend the Nutri-Score to collective and commercial catering et non-prepackaged foods for all voluntary operators.
At the end of this experimental phase, a permanent framework will be published with a view to generalizing the extensions of use of the Nutri-Score.
The results of the pilot studies are available below:
pdf Scientific publication of the results of the restoration study (…) Download of the pdf (1.7 Mo)
(CROUS, Manhès Hospital Center, AgroParisTech)
pdf Final report of the study in business catering in (…) Download pdf (1.6 Mo)
(Elior, EREN)
pdf Scientific publication of the results of the study in company catering (…) Download of the pdf (2.7 Mo)
(Elior, EREN)
pdf Scientific publication of the results of the study in company catering (…) Download of the pdf (3.3 Mo)
(ECO2 Initiative with GIEGAM Restaurant, INRAE)
pdf Scientific publication of the results of the study in commercial catering (…) Download of the pdf (14.9 Mo)
(Pomme de Pain, INSEAD)
pdf Scientific publication of the results of the study in commercial catering (…) Download of the pdf (1.5 Mo)
(Deliveroo, Research Center of the Paul Bocuse Institute)
[1] The winners of the 2019 (collective catering) and 2020 (commercial catering) calls for projects are:
• For university catering: the CROUS of Versailles, the Center Hospitalier Manhès and AgroParisTech
• For company catering under concession management: Elior and the Nutritional Epidemiology Research Team (EREN) of the Sorbonne Paris Nord University
• For self-managed company catering: the ECO2 Initiative design office with GIEGAM Restaurant and INRAE
• For fast food restaurants: Pomme de Pain with INSEAD
• For commercial catering offering a delivery offer via a digital service: Deliveroo with the Paul Bocuse Institute Research Center
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#Pilot #studies #feasibility #effectiveness #NutriScore #outofhome #catering