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The FOOD programme was awarded a Best practice Certificate by the European Commission

On 19 June, the FOOD programme Consortium was awarded a certificate by Commissioner Tibor Navracsics (Education, Culture, Youth and Sport), Commissioner Vytenis Andriukaitis (Health and Food Safety) and Director General Jerzy Bogdan Plewa (for Commissioner Phil Hogan, Agricultural and Rural Development) for its contribution towards promoting Healthy Lifestyles.

The FOOD programme was assessed by the EU Commission and emerged as a best practice. We thus had the opportunity to present our initiatives to Member States representatives during a marketplace workshop. Participants were able to meet together, break into small working groups and to take part in ‘speed dating’ sessions to rapidly match project owners and those with interest in implementing them in their own countries. You can find best practices related to various health topics on the EU Commission Best Practice Portal.

As Commissioner Hogan said: “The progress made is a strong signal to show that working together can bring great results. From balanced diets to regular physical activity, more needs to be done but I am confident that we are on the right track.

A sincere thank you to all our partners for their continuous involvement in the programme for the past 10 years, for their great achievements and successes.

Congratulations, and let’s carry on together!

 


To know more:
Tartu call leaflet
European Commission, Press release – ‘Tartu Call for a Healthy Lifestyle shows concrete results for EU citizens’
European Commission, EU-Health newsletter

juin 26, 2019   No Comments

The Czech Republic and Italy: two events celebrating the FOOD programme 10th anniversary

 

March 2019. In Czech Republic, a press event gathered various stakeholders for a round table about the evolution of eating habits amongst Czech employees and restaurants.

Representative of STOB (Stop Obesity), Edenred CZ, employees and restaurants discussed about the major changes that occurred in the Czech society.

Indeed only 3.5% of restaurants reported a strong demand for lighter meals ten years ago, whereas today over 25% of them reckon that the demand for healthier meals is increasing. And it is a growing figure.  However, in the Czech Republic, workers take less and less time to eat at lunchtime: 47% of them prefer a quicker service, ten percent more than in 2009. Despite that trend, everyone agrees that the lunchbreak should notbe sacrificed.

A restaurant owner, member of the FOOD programme for 10 years shared his testimony and confirmed that he experienced this increasing demand for healthier food; and that he had adjusted his offer accordingly over the years.

Link to a Czech TV clipping: here

 

May 2019. In Italy, a press conference hosted by the Ministry of Health introduced an itinerant training roadshow for restaurants.

A partnership with Fipe – Italian Federation of Public Exercises, ISS – National Institute of Health and Healthy Cities Network OMS, was presented in Rome. The training sessions aim at sensitizing chefs about healthy and balanced lunch breaks.

Three cooking shows will take place in three different Italian locations (Rome, Milan and Palermo), dedicated to restaurant owners and chefs. The events will be structured in three different modules:

  • food safety: avoid food contamination
  • nutritional safety: identify a healthy diet and balanced menus during lunch breaks;
  • correct management of allergens

First event will take place in Rome, on May 17th

Link to an Italian TV clipping: here 

mai 24, 2019   No Comments