BUas conducts research into healthier food in workplace canteens

Healthy choices, sustainable impact

The three-year research project, named FUEL, examines how catering in professional environments – such as hospitals – can contribute to both public health and sustainability. “Company restaurants are not making the most of their opportunity to encourage healthy choices,” tells Michel Altan, senior lecturer and researcher at BUas. “We’d like to change that.”

The project is of current interest and urgent, given the global increase in obesity and chronic diseases and the necessity to produce and consume food more sustainably.

What makes this research different?

BUas will develop evidence-based strategies going beyond giving classical information. The combination of behavioural science, nutrition science and organisational psychology will result in interventions that are truly effective. Three pillars will be focused  on: 

• strategic menu adjustments
• smart communication
• nudging techniques that make healthy choices easier

Altan: “We will also measure whether people will continue to make these choices at home. That makes this project unique.”

The key: staff as change agents

A distinctive approach within BUas is the attention paid to kitchen and service staff. Their motivation, skills, and work environment are crucial to the success of healthy food interventions. BUas will therefore develop practical tools and training courses that help them in their role as ‘change agents’ in the workplace.

Announcement on World Food Day

World Food Day, an international UN day for food security, is the symbolic start date for FUEL. The project is in line with the National Prevention Agreement and the Green Deal,  and contributes to international climate goals.

“By bringing about change in the daily practice of canteens, we can make a real difference,“ says Altan.