Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables

Anne Vibeke Thorsen; Anne Dahl Lassen; Inge Tetens; Ole Hels; Bent E Mikkelsen

doi:10.1017/s1368980010001242

Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables

Anne Vibeke Thorsen, Anne Dahl Lassen, Inge Tetens, Ole Hels, Bent E Mikkelsen

32 Citations (Scopus)

Abstract

OBJECTIVE: To analyse the 5-year sustainability of a worksite canteen intervention of serving more fruit and vegetables (F&V).

DESIGN: Average F&V consumption per customer per meal per day was assessed in five worksite canteens by weighing F&V served and subtracting waste. Data were collected by the canteen staff during a 3-week continuous period and compared to data from the same five canteens measured at baseline, at end point and at 1-year follow-up. The intervention used a participatory and empowering approach, self-monitoring and networking among the canteen staff, management and a consultant. The method focused on providing ideas for increased F&V for lunch, making environmental changes in the canteens by giving access to tasteful and healthy food choices and reducing the availability of unhealthy options.

SETTING: Five Danish worksites serving from 50 to 500 meals a day: a military base, an electronic component distributor, a bank, a town hall and a waste-handling facility.

SUBJECTS: Worksite canteen managers, canteen staff.

RESULTS: Four of the five worksite canteens were able to either maintain the intervention or even increase the consumption of F&V. The average increase from baseline to 5-year follow-up was 95 g per customer per meal per day (18, 144, 66, 105 and 141 g, respectively). On average, the five canteens at the long-term follow-up had an F&V consumption of 208 g/meal per customer.

CONCLUSIONS: The present study indicates that sustainability of F&V is possible in worksites where the participatory and empowering approach, self-monitoring, environmental change, dialogue with suppliers and networking among worksite canteens are applied.

Original language	English
Journal	Public Health Nutrition
Volume	13
Issue number	10
Pages (from-to)	1647-1652
Number of pages	6
ISSN	1368-9800
DOIs	https://doi.org/10.1017/s1368980010001242
Publication status	Published - 2010
Externally published	Yes

Keywords

Adult
Denmark
Diet
Feeding Behavior
Female
Follow-Up Studies
Food Services
Food Supply
Fruit
Health Promotion
Humans
Male
Occupational Health Services
Plant Preparations
Time Factors
Vegetables
Workplace
Clinical Trial
Sustainability
Worksite canteens

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1017/s1368980010001242

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Cite this

@article{3a297fc5cc3e4c11aa40b5a9806fc06a,

title = "Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables",

abstract = "OBJECTIVE: To analyse the 5-year sustainability of a worksite canteen intervention of serving more fruit and vegetables (F&V).DESIGN: Average F&V consumption per customer per meal per day was assessed in five worksite canteens by weighing F&V served and subtracting waste. Data were collected by the canteen staff during a 3-week continuous period and compared to data from the same five canteens measured at baseline, at end point and at 1-year follow-up. The intervention used a participatory and empowering approach, self-monitoring and networking among the canteen staff, management and a consultant. The method focused on providing ideas for increased F&V for lunch, making environmental changes in the canteens by giving access to tasteful and healthy food choices and reducing the availability of unhealthy options.SETTING: Five Danish worksites serving from 50 to 500 meals a day: a military base, an electronic component distributor, a bank, a town hall and a waste-handling facility.SUBJECTS: Worksite canteen managers, canteen staff.RESULTS: Four of the five worksite canteens were able to either maintain the intervention or even increase the consumption of F&V. The average increase from baseline to 5-year follow-up was 95 g per customer per meal per day (18, 144, 66, 105 and 141 g, respectively). On average, the five canteens at the long-term follow-up had an F&V consumption of 208 g/meal per customer.CONCLUSIONS: The present study indicates that sustainability of F&V is possible in worksites where the participatory and empowering approach, self-monitoring, environmental change, dialogue with suppliers and networking among worksite canteens are applied.",

keywords = "Adult, Denmark, Diet, Feeding Behavior, Female, Follow-Up Studies, Food Services, Food Supply, Fruit, Health Promotion, Humans, Male, Occupational Health Services, Plant Preparations, Time Factors, Vegetables, Workplace, Clinical Trial, Sustainability, Worksite canteens",

author = "Thorsen, {Anne Vibeke} and Lassen, {Anne Dahl} and Inge Tetens and Ole Hels and Mikkelsen, {Bent E}",

year = "2010",

doi = "10.1017/s1368980010001242",

language = "English",

volume = "13",

pages = "1647--1652",

journal = "Public Health Nutrition",

issn = "1368-9800",

publisher = "Cambridge University Press",

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TY - JOUR

T1 - Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables

AU - Thorsen, Anne Vibeke

AU - Lassen, Anne Dahl

AU - Tetens, Inge

AU - Hels, Ole

AU - Mikkelsen, Bent E

PY - 2010

Y1 - 2010

N2 - OBJECTIVE: To analyse the 5-year sustainability of a worksite canteen intervention of serving more fruit and vegetables (F&V).DESIGN: Average F&V consumption per customer per meal per day was assessed in five worksite canteens by weighing F&V served and subtracting waste. Data were collected by the canteen staff during a 3-week continuous period and compared to data from the same five canteens measured at baseline, at end point and at 1-year follow-up. The intervention used a participatory and empowering approach, self-monitoring and networking among the canteen staff, management and a consultant. The method focused on providing ideas for increased F&V for lunch, making environmental changes in the canteens by giving access to tasteful and healthy food choices and reducing the availability of unhealthy options.SETTING: Five Danish worksites serving from 50 to 500 meals a day: a military base, an electronic component distributor, a bank, a town hall and a waste-handling facility.SUBJECTS: Worksite canteen managers, canteen staff.RESULTS: Four of the five worksite canteens were able to either maintain the intervention or even increase the consumption of F&V. The average increase from baseline to 5-year follow-up was 95 g per customer per meal per day (18, 144, 66, 105 and 141 g, respectively). On average, the five canteens at the long-term follow-up had an F&V consumption of 208 g/meal per customer.CONCLUSIONS: The present study indicates that sustainability of F&V is possible in worksites where the participatory and empowering approach, self-monitoring, environmental change, dialogue with suppliers and networking among worksite canteens are applied.

AB - OBJECTIVE: To analyse the 5-year sustainability of a worksite canteen intervention of serving more fruit and vegetables (F&V).DESIGN: Average F&V consumption per customer per meal per day was assessed in five worksite canteens by weighing F&V served and subtracting waste. Data were collected by the canteen staff during a 3-week continuous period and compared to data from the same five canteens measured at baseline, at end point and at 1-year follow-up. The intervention used a participatory and empowering approach, self-monitoring and networking among the canteen staff, management and a consultant. The method focused on providing ideas for increased F&V for lunch, making environmental changes in the canteens by giving access to tasteful and healthy food choices and reducing the availability of unhealthy options.SETTING: Five Danish worksites serving from 50 to 500 meals a day: a military base, an electronic component distributor, a bank, a town hall and a waste-handling facility.SUBJECTS: Worksite canteen managers, canteen staff.RESULTS: Four of the five worksite canteens were able to either maintain the intervention or even increase the consumption of F&V. The average increase from baseline to 5-year follow-up was 95 g per customer per meal per day (18, 144, 66, 105 and 141 g, respectively). On average, the five canteens at the long-term follow-up had an F&V consumption of 208 g/meal per customer.CONCLUSIONS: The present study indicates that sustainability of F&V is possible in worksites where the participatory and empowering approach, self-monitoring, environmental change, dialogue with suppliers and networking among worksite canteens are applied.

KW - Adult

KW - Denmark

KW - Diet

KW - Feeding Behavior

KW - Female

KW - Follow-Up Studies

KW - Food Services

KW - Food Supply

KW - Fruit

KW - Health Promotion

KW - Humans

KW - Male

KW - Occupational Health Services

KW - Plant Preparations

KW - Time Factors

KW - Vegetables

KW - Workplace

KW - Clinical Trial

KW - Sustainability

KW - Worksite canteens

U2 - 10.1017/s1368980010001242

DO - 10.1017/s1368980010001242

M3 - Journal article

C2 - 20444314

SN - 1368-9800

VL - 13

SP - 1647

EP - 1652

JO - Public Health Nutrition

JF - Public Health Nutrition

IS - 10

ER -

Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables

Abstract

Keywords

UN SDGs

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