Foodservice, health and nutrition: Responsibility, strategies and perspectives

The Routledge Handbook of Sustainable Food and Gastronomy

Volumn , Issue , 2015, Pages 253-266

  Saulais, Laure ^a,b  

^a Institut Paul Bocuse   (France)

^b French National Center for Scientific Research   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84941273935     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.4324/9780203795699     Document Type: Chapter

References (85)

1. Acharya, R.N., Patterson, P.M., Hill, E.P., Schmitz, T.G. and Bohm, E. (2006) 'An evaluation of the "TrEAT Yourself Well" restaurant nutrition campaign', Health Education & Behavior, 33: 309-324.
2. Adamson, A., Spence, S., Reed, L. Conway, R., Palmer, A., Stewart, E., McBratney, J., Carter, L., Beattie, S. and Nelson, M. (2013) 'School food standards in the UK: implementation and evaluation', Public Health Nutrition, 16(6): 968-981.
3. Alexander, M., O'Gorman, K. and Wood, K. (2010) 'Nutritional labelling in restaurants: whose responsibility is it anyway?', International Journal of Contemporary Hospitality Management, 22: 572-579.
4. Almanza, B.A., Nelson, D. and Chai, S. (1997) 'Obstacles to nutrition labeling in restaurants', Journal of the American Dietetic Association, 97: 157-161.
5. Ariely, D. (2009) Predictably Irrational, New York: HarperCollins.
6. Bertin, M., Lafay, L., Calamassi-Tran, G., Voltier, J.-L. and Dubuisson, C. (2011) 'School meals in French secondary state schools: compliance to national recommendations and schools catering patterns', Revue d'épidémiologie et de santé publique, 59(1): 33-44.
7. Bes-Rastrollo, M., Basterra-Gortarim F.J., Sánchez-Villegas, A., Marti, A., Martínez, J.A. and Martínez-González, M.A. (2010) 'A prospective study of eating away-from-home meals and weight gain in a Mediterranean population: the SUN (Seguimiento Universidad de Navarra) cohort', Public Health Nutrition, 13: 1356-1363.
8. Bezerra, I.N., Curioni, C. and Sichieri, R. (2012) 'Association between eating out of home and body weight', Nutrition Reviews, 70(2): 65-79.
9. Blumenthal-Barby, J.S. (2013) 'Choice architecture: a mechanism for improving decisions while preserving liberty?', in C. Coons and M. Weber (eds.), Paternalism?: Theory and Practice, Cambridge: Cambridge University Press.
10. Blumenthal-Barby, J.S. and Burroughs, H. (2012) 'Seeking better health care outcomes: the ethics of using the "nudge" ', The American Journal of Bioethics, 12: 1-10.
11. Burton, S., Creyer, E.H., Kees, J. and Huggins, K. (2006) 'Attacking the obesity epidemic: the potential health benefits of providing nutrition information in restaurants', American Journal of Public Health, 96: 1669-1675.
12. Darmon, N., Allegre, L., Vieux, F., Mandon, L. and Ciantar, L. (2010) 'Nutrition standards for schools in France: what impact on meal costs?', Cahiers de Nutrition et de Diététique, 45(2): 84-92.
13. Dayan, E. and Bar-Hillel, M. (2011) 'Nudge to nobesity II: menu positions influence food orders', Judgment and Decision Making, 6: 333-342.
14. Dolan, P., Hallsworth, M., Halpern, D., King, D., Metcalfe, R. and Vlaex, I. (2012) 'Influencing behaviour: the mindspace way', Journal of Economic Psychology, 33: 264-277.
15. Domínguez, P.R., Gámiz, F., Gil, M., Moreno, H., Zamora, R.M., Gallo, M. and de Brugada, I. (2013) 'Providing choice increases children's vegetable intake', Food Quality and Preference, 30: 108-113.
16. Downs, J.S., Loewenstein, G. and Wisdom, J. (2009) 'Strategies for promoting healthier food choices', American Economic Review, 99(2): 159-164.
17. Dubbert, P.M., Johnson, W.G., Schlundt, D.G. and Ward Montague, N. (1984) 'The influence of caloric information on cafeteria food choices', Journal of Applied Behavior Analysis, 17(1): 85-92.
18. Dubois, A., Strychar, I.M., Champagne, F., Leblanc, M.P. and Tremblay, C. (1996) 'The effect of a worksite cafeteria program on employees' dietary fat intakes', Journal of the Canadian Dietetic Association, 57(3): 98-102.
19. Dumanovsky, T., Huang, C.Y., Nonas, C.A., Matte, T.D., Bassett, M.T. and Silver, L.D. (2011) 'Changes in energy content of lunchtime purchases from fast food restaurants after introduction of calorie labelling: cross sectional customer surveys', BMJ: British Medical Journal, 343.
20. Edwards, J.S.A. (2013) 'The foodservice industry: eating out is more than just a meal', Food Quality and Preference, 27(2): 223-229.
21. Fitzgerald, C.M., Kannan, S., Sheldon, S. and Eagle, K.A. (2004) 'Effect of a promotional campaign on heart-healthy menu choices in community restaurants', Journal of the American Dietetic Association, 104(3): 429-432.
22. Flegal, K.M., Carroll, M.D., Ogden, C.L. and Curtin, L.R. (2010) 'Prevalence and trends in obesity among US adults, 1999-2008', JAMA: The Journal of the American Medical Association, 303(3): 235-241.
23. Freedman, M.R. and Brochado, C. (2010) 'Reducing portion size reduces food intake and plate waste', Obesity, 18: 1864-1866.
24. French, S.A., Jeffery, R.W., Story, M., Hannan, P. and Snyder, M.P. (1997) 'A pricing strategy to promote low-fat snack choices through vending machines', American Journal of Public Health, 87(5): 849-851.
25. French, S.A., Story, M., Fulkerson, J.A. and Hannan, P. (2004) 'An environmental intervention to promote lower-fat food choices in secondary schools: outcomes of the TACOS Study', American Journal of Public Health, 94(9): 1507-1512.
26. Geaney, F., Kelly, C., Greiner, B.A., Harrington, J.M., Perry, I.J. and Beirne, P. (2013) 'The effectiveness of workplace dietary modification interventions: a systematic review', Preventive Medicine, 57(5): 438-447.
27. Grunert, K. (2013) 'Trends in food choice and nutrition', in M. Klopi, A. Kuipers and J.-F. Hocquette (eds.), Consumer Attitudes to Food Quality Products, Wageningen: Wageningen Academic Publishers, pp. 23-30.
28. Harnack, L.J. and French, S.A. (2008) 'Effect of point-of-purchase calorie labeling on restaurant and cafeteria food choices: a review of the literature', International Journal of Behavioral Nutrition and Physical Activity, 5: 51.
29. Harnack, L.J., French, S.A., Oakes, J.M., Story, M.T., Jeffrey, R.W. and Rydell, S.A. (2008) 'Effects of calorie labeling and value size pricing on fast food meal choices: results from an experimental trial', International Journal of Behavioral Nutrition and Physical Activity, 5, 63.
30. Hawkes, C. (2004) Nutrition Labels and Health Claims: The Global Regulatory Environment, Geneva: World Health Organization.
31. Hoefkens, C., Lachat, C., Kolsteren, P., Van Camp, J. and Verbeke, W. (2011) 'Posting point-ofpurchase nutrition information in university canteens does not influence meal choice and nutrient intake', The American Journal of Clinical Nutrition, 94(2): 562-570.
32. Holdsworth, M. and Haslam, C. (1998) 'A review of point-of-choice nutrition labelling schemes in the workplace, public eating places and universities', Journal of Human Nutrition and Dietetics, 11: 423-445.
33. Holdsworth, M., Haslam, C. and Raymond, N.T. (2000) 'Does the heartbeat award scheme change employees'dietary attitudes and knowledge?', Appetite, 35: 179-188.
34. Horne, P.J., Hardman, C.A., Lowe, C.F., Tapper, K., Le Noury, J., Madden, P., Patel, P. and Doddy, M. (2009) 'Increasing parental provision and children's consumption of lunchbox fruit and vegetables in Ireland: the Food Dudes intervention', European Journal of Clinical Nutrition, 63(5): 613-618.
35. Inserm, Kantar Health and Roche (2012) ObEpi 2012 - Enquête épidémiologique nationale sur le surpoids et l'obésité, www.roche.fr/home/recherche/domaines_therapeutiques/cardio_metabolisme/enquete_nationale_obepi_2012.html (accessed 9 September 2013).
36. Johnson, E.J., Shu, S.B., Dellaert, B.G.C., Fox, C., Goldstein, D.G., Häubl, G., Larrick, R.P., Payne, J.W., Peters, E., Schkade, D., Wansink, B. and Weber, E.U. (2012) 'Beyond nudges: tools of a choice architecture', Marketing Letters, 23: 487-504.
37. Johnson, L. (2013) 'QSRs' appetite for QR codes shows no signs of waning', Mobile Marketer, 29 July, www.mobilemarketer.com/cms/news/software-technology/15835.html (accessed 5 November 2013).
38. Josiam, B. and Foster, C. (2009) 'Nutritional information on restaurant menus: who cares and why restaurateurs should bother', International Journal of Contemporary Hospitality Management, 21: 876-891.
39. Just, D.R. and Wansink, B. (2011) 'The flat-rate pricing paradox: conflicting effects of "all-youcan-eat" buffet pricing', Review of Economics and Statistics, 93: 193-200.
40. Just, D.R., Wansink, B., Mancino, L. and Guthrie, J. (2008) Behavioral Economic Concepts to Encourage Healthy Eating in School Cafeterias: Experiments and Lessons from College Students, Economic Research Report No 68, Washington, DC: US Department of Agriculture.
41. Kahneman, D. (2003) 'A perspective on judgment and choice: mapping bounded rationality', The American Psychologist, 58(9): 697-720.
42. Kahneman, D. (2011) Thinking, Fast and Slow, New York: Farrar Straus and Giroux.
43. Köster, E.P. (2009) 'Diversity in the determinants of food choice: a psychological perspective', Food Quality and Preference, 20: 70-82.
44. Lachat, C.K., Huybregts, L.F., Roberfroid, D.A., Van Camp, J., Remaut-De Winter, A.M., Debruyne, P. and Kolsteren, P. (2009) 'Nutritional profile of foods offered and consumed in a Belgian university canteen', Public Health Nutrition, 12(1): 122-128.
45. Lachat, C.K., Naska, A., Trichopoulou, A., Engeset, D., Fairgrieve, A., Marques, H.Á. and Kolsteren, P. (2010) 'Essential actions for caterers to promote healthy eating out among European consumers: results from a participatory stakeholder analysis in the HECTOR project', Public Health Nutrition, 14(2): 193-202.
46. Lachat, C., Nago, E., Verstraeten, R., Roberfroid, D., Van Camp, J. and Kolsteren, P. (2012) 'Eating out of home and its association with dietary intake: a systematic review of the evidence', Obesity Reviews, 13(4): 329-346.
47. Laisney, C. (2012) 'L'évolution de l'alimentation en France', Centre d'Etudes et de Prospective, 5: 1-25.
48. Lake, A. and Townshend, T. (2006) 'Obesogenic environments: exploring the built and food environments', Journal of the Royal Society for the Promotion of Health, 126: 262-267.
49. Larson, N. and Neumark-Sztainer, D. (2011) 'Young adults and eating away from home: associations with dietary intake patterns and weight status differ by choice of restaurant', Journal of the American Dietetic Association, 111(11): 1696-1703.
50. Levy, D.E., Riis, J., Sonnenberg, L.M., Barraclough, S.J. and Thorndike, A.N. (2012) 'Food choices of minority and low-income employees: a cafeteria intervention', American Journal of Preventive Medicine, 43(3): 240-248.
51. Lin, B.H. and Morrison, R.M. (2012). Food and Nutrient Intake Data: Taking a Look at the Nutritional Quality of Foods Eaten at Home and Away From Home, Economic Research Service, Washington, DC: US Department of Agriculture.
52. Lin, B.H., Frazao, E. and Guthrie, J. (1999) Away-From-Home Foods Increasingly Important to Quality of American Diet, Agricultural Information Bulletin No. 479, Washington, DC: US Department of Agriculture.
53. Martinez-Palou, A. and Rohner-Thielen, E. (2011) From Farm to Fork - Food Chain Statistics, Eurostat, http://ec.europa.eu/eurostat/statistics-explained/index.php/From_farm_to_fork_-_food_chain_statistics (accessed 21 January 2015).
54. Mayer, J.A., Brown, T.P., Heins, J.M. and Bishop, D.B. (1987) 'A multi-component intervention for modifying food selections in a worksite cafeteria', Journal of Nutrition Education, 19(6): 277-280.
55. McCluskey, J.J., Mittelhammer, R.C. and Asiseh, F. (2012) 'From default to choice: adding healthy options to kids' menus', American Journal of Agricultural Economics, 94: 338-343.
56. Mhurchu, C.N., Aston, L.M. and Jebb, S.A. (2010) 'Effects of worksite health promotion interventions on employee diets: a systematic review', BMC Public Health, 10: 62.
57. Myhre, J.B., Løken, E.B., Wandel, M. and Anderden, L.F. (2013) 'Eating location is associated with the nutritional quality of the diet in Norwegian adults', Public Health Nutrition, 17(4): 915-923.
58. Naska, A., Orfanos, P., Trichopoulou, A., May, A.M., Overvad, K., Jakobsen, M.U., Tjønneland, A., Halkjær, J., Fagherazzi, G., Clavel-Chapelon, F., Boutron-Ruault, M.C., Rohrmann, S., Hermann, S., Steffen, A., Haubrock, J., Oikonomou, E., Dilis, V., Katsoulis, M., Sacerdote, C., Sieri, S., Masala, G., Tumino, R., Mattiello, A., Bueno-de-Mesquita, H.B., Skeie, G., Engeset, D., Barricarte, A., Rodríguez, L., Dorronsoro, M., Sánchez, M.J., Chirlaque, M.D., Agudo, A., Manjer, J., Wirfält, E., Hellström, V., Shungin, D., Khaw, K.T., Wareham, N.J., Spencer, E.A., Freisling, H., Slimani, N., Vergnaud, A.C., Mouw, T., Romaguera, D., Odysseos, A. and Peeters, P.H. (2011) 'Eating out, weight and weight gain: a cross-sectional and prospective analysis in the context of the EPICPANACEA study', International Journal of Obesity, 35(3): 416-26.
59. Nielsen, S.J. and Popkin, B.M. (2003) 'Patterns and trends in food portion sizes, 1977-1998', JAMA: The Journal of the American Medical Association, 289: 450-453.
60. Orfanos, P., Naska, A., Trichopoulos, D., Slimani, N., Ferrari, P., van Bakel, M., Deharveng, G., Overvad, K., Tjønneland, A., Halkjaer, J., Santucci de Magistris, M., Tumino, R., Pala, V., Sacerdote, C., Masala, G., Skeie, G., Engeset, D., Lund, E., Jakszyn, P., Barricarte, A., Chirlaque, M.D., Martinez-Garcia, C., Amiano, P., Quirós, J.R., Bingham, S., Welch, A., Spencer, E.A., Key, T.J., Rohrmann, S., Linseisen, J., Ray, J., Boeing, H., Peeters, P.H., Bueno-de-Mesquita, H.B., Ocke, M., Johansson, I., Johansson, G., Berglund, G., Manjer, J., Boutron-Ruault, M.C., Touvier, M., Clavel-Chapelon, F. and Trichopoulou, A. (2007) 'Eating out of home and its correlates in 10 European countries: the European Prospective Investigation into Cancer and Nutrition (EPIC) study', Public Health Nutrition, 10(12): 1515-1525.
61. Park, H.R., Jeong, G.O., Lee, S.L., Kim, J.Y., Kang, S.A., Park, K.Y. and Ryou, H.J. (2009) 'Workers intake too much salt from dishes of eating out and food service cafeterias: direct chemical analysis of sodium content', Nutrition Research and Practice, 3(4): 328-333.
62. Pratt, C.A., Lemon, S.C., Fernandez, I.D., Goetzel, R., Beresford, S.A., French, S.A., Stevens, V.J., Vogt, T.M. and Webber, L.S. (2007) 'Design characteristics of worksite environmental interventions for obesity prevention', Obesity, 15(9): 2171-2180.
63. Prentice, A.M. and Jebb, S.A. (2003) 'Fast foods, energy density and obesity: a possible mechanistic link', Obesity Reviews, 4(4): 187-194.
64. Quigley, M. (2013) 'Nudging for health: on public policy and designing choice architecture', Medical Law Review, 21(4): 588-621.
65. Raghunathan, R., Naylor, R.W. and Hoyer, W.D. (2006) 'The unhealthy = tasty intuition and its effects on taste inferences, enjoyment, and choice of food products', Journal of Marketing, 70: 170-184.
66. Read, D., Loewenstein, G. and Rabin, M. (1999) 'Choice bracketing', Journal of Risk and Uncertainty, 19(1-3): 171-197.
67. Rozin, P., Scott, S., Dingley, M., Urbanek, J.K., Jiang, H. and Kaltenbach, M. (2011) 'Nudge to nobesity I: minor changes in accessibility decrease food intake', Judgment and Decision Making, 6(4): 323-332.
68. Selinger, E. and Whyte, K. (2011) 'Is there a right way to nudge? The practice and ethics of choice architecture', Sociology Compass, 5: 923-935.
69. Seymour, J.D., Yaroch, A.L., Serdula, M., Blanck, H.M. and Khan, L.K. (2004) 'Impact of nutrition environmental interventions on point-of-purchase behavior in adults: a review', Preventive Medicine, 39(S2): 108-136.
70. Société Française de Santé Publique (2013) Les sociétés savantes et associations d'experts en nutrition demandent que soient maintenues les normes sur l'équilibre nutritionnel en restauration scolaire, http://www.sfsp.fr/activites/detail.php?cid=243 (accessed 21 January 2015).
71. Sorensen, G., Morris, D.M., Hunt, M.K., Hebert, J.R., Harris, D.R., Stoddard, A. and Ockene, J.K. (1992) 'Work-site nutrition intervention and employees' dietary habits: the Treatwell program', American Journal of Public Health, 82(6): 877-880.
72. Steenhuis, I.H.M., van Assema, P., van Breukelen, G., Glanz, K., Kok, G. and de Vries, H. (2004) 'The impact of educational and environmental interventions in Dutch worksite cafeterias', Health Promotion International, 19(3): 335-343.
73. Thaler, R. and Sunstein, C. (2008) Nudge: Improving Decisions about Health, Wealth, and Happiness, New Haven, CT: Yale University Press.
74. Thaler, R., Sunstein, C. and Balz, J. (2010) Choice Architecture, http://ssrn.com/abstract=1583509 (accessed 21 January 2015).
75. Tversky, A. and Kahneman, D. (1974) 'Judgment under uncertainty: heuristics and biases', Science, 185: 1124-1131.
76. Tversky, A. and Kahneman, D. (1981) 'The framing of decisions and the psychology of choice', Science, 211: 453.
77. Tversky, A. and Kahneman, D. (1986) 'Rational choice and the framing of decisions', Journal of Business, 59(4): S251-S278.
78. Vermeer, W.M., Steenhuis, I.H.M. and Seidell, J.C. (2009) 'From the point-of-purchase perspective: a qualitative study of the feasibility of interventions aimed at portion-size', Health Policy, 90(1): 73-80.
79. Vermeer, W.M., Steenhuis, I.H.M. and Seidell, J.C. (2010) 'Portion size: a qualitative study of consumers' attitudes toward point-of-purchase interventions aimed at portion size', Health Educucation Research, 25(1): 109-120.
80. Vyth, E.L., Van Der Meer, E.W.C., Seidell, J.C. and Steenhuis, I.H.M. (2012) 'A nutrition labeling intervention in worksite cafeterias: an implementation evaluation across two large catering companies in the Netherlands', Health Promotion International, 27(2): 230-237.
81. Wansink, B., Painter, J. and Van Ittersum, K. (2001) 'Descriptive menu labels' effect on sales', Cornell Hotel and Restaurant Administration Quarterly, 42: 68-72.
82. Wansink, B., van Ittersum, K. and Painter, J.E. (2005) 'How descriptive food names bias sensory perceptions in restaurants', Food Quality and Preference, 16: 393-400.
83. Wansink, B., Just, D.R., Hanks, A.S. and Smith, L.E. (2013) 'Pre-sliced fruit in school cafeterias: children's selection and intake', American Journal of Preventive Medicine, 44(5): 477-480.
84. Werle, C., Trendel, O. and Ardito, G. (2012) 'Unhealthy food is not tastier for everybody: the "healthy = tasty" French intuition', Food Quality and Preference, 28(1): 116-121.
85. Wu, H.W. and Sturm, R. (2013) 'What's on the menu? A review of the energy and nutritional content of US chain restaurant menus', Public Health Nutrition, 16(1): 87-96.