Press
release
October 19, 2017
2017 FOOD SURVEY:
ONE OUT OF TWO EMPLOYEES PERCEIVE
NEW TECHNOLOGIES AS A VALUABLE TOOL IN IMPROVING EATING HABITS
The fifth FOOD survey has
confirmed that employees and restaurant owners are paying greater
attention to the nutritional balance of their lunch meals over the
years.
Coordinator of
the FOOD (Fighting Obesity through Offer and Demand) program,
Edenred surveyed more than 20,000 employees this year - almost
twice as many as in 2016 - and nearly 1,300 restaurant owners in
eight European countries: Austria, Belgium, the Czech Republic,
France, Italy, Portugal, Slovakia and Spain[1]. The
survey findings will be presented on October 19, 2017
during the #LetsTalkFood webcast organized by Edenred and at a
conference at the European Parliament in Brussels.
Since 2012, Edenred has carried
out the FOOD survey in Europe to evaluate the needs of employees
and encourage restaurants to offer more balanced meals. The trends
observed in recent years include a significant increase in
awareness, among both suppliers and consumers, of the benefits of
eating a balanced diet.
The survey findings will be
presented during a webcast on
www.letstalkfood.net on October 19, 2017 at
9:30 a.m. (Paris time). This interactive round table
discussion, co-presented by Bertrand Dumazy,
Chairman and Chief Executive Officer of Edenred, Nathalie Renaudin, Coordinator of the FOOD program and
Sylvie Dejardin, a nutritionist, will be
followed by a conference at the European
Parliament at 2:00 p.m. Alongside Bertrand Dumazy, distinguished guests participating in
the conference include: John F. Ryan, the
European Commission's Director for Public Health, Dirk Meusel, Scientific Project Officer, Health Unit,
at the European Commission's Consumers, Health, Agriculture and
Food Executive Agency (CHAFEA), Birgit
Morlion, mHealth Program and Policy Officer in the European
Commission's DG CONNECT, Daciana Sarbu,
Member of the European Parliament and Vice-Chair of the Committee
on the Environment, Public Health and Food Safety, Alojz Peterle, Member of the European Parliament and
Co-Chair of the Health working group within the European
Parliament's Committee on Environment, Public Health and Food
Safety, Pedro Graça, Director of the
National Program for the Promotion of Healthy Eating in Portugal's
Directorate-General of Health, Martin Caraher,
Professor of Food and Health Policy at City University, London, and
Giuseppe Masanotti, MD and Professor of
Hygiene and Public Health at the University of Perugia, Italy.
The 2017 study focused on the
resources used to encourage these trends in eating habits and
particularly on the role that new technologies could play.
Accordingly, the survey shows that
half of the employees surveyed (50%) believe that
new technologies could help them to adopt healthier eating
habits and nearly half of the restaurant owners (46%) confirm
that new technologies would be useful in more efficiently meeting
their customers' requests for balanced meals. This question
garnered very different responses among the countries surveyed:
while half of the employees in Portugal, Slovakia, Italy, Spain and
the Czech Republic identified new technologies as a valuable tool
in adopting more balanced eating habits, 42% of French employees
did not yet find them useful. Similar viewpoints were expressed by
restaurant owners: while more than one out of two restaurant owners
in Portugal, Spain, Slovakia and Italy perceived the new
technologies as a valuable tool in offering healthy and balanced
meals, 87% of French restaurant owners did not agree with this
statement.
Eating a healthy
and balanced diet: a concern for employees
Lunch breaks are a
well-established habit in Europeans' daily lives given that
72 % of employees surveyed stated that they took a
lunch break every day. This figure exceeds 80% for Portugal and
Slovakia.
European employees are
increasingly paying attention to the nutritional quality of
lunchtime meals with three out of four employees
making it a top criteria in choosing a restaurant. Similarly,
one out of two employees considers the nutritional value of the
meal when selecting their lunch menu. This selection criteria comes
in as the second most important, right behind "current craving" and
ahead of price. Strong national differences were observed in these
questions: 87% of Italian employees consider that the nutritional
balance of the meals served is an important criterion when
selecting a restaurant versus 61% of Czech employees. The same
disparity emerged for choosing an order: 73% of Spanish employees
take into account the meal's nutritional balance when selecting
food while this only influences 28% of French employees.
Increasingly
engaged restaurant owners
Restaurant owners have confirmed
their customers' keen interest in healthy menus over the years,
with a growing number indicating a greater demand for balanced
meals.
Between 2012 and 2016, the
percentage of restaurant owners observing increased demand for
balanced meals moved up almost 20 points (from 17% in 2012 to 36%
in 2016). This percentage inched back slightly in 2017, but still
remains high (30%). At the same time, only a marginal percentage of
restaurant owners (around 2-3% each year, except in 2013 where it
was 9%) reported a decrease in the demand for balanced meals. This
backs up the viewpoint that, overall, customers are increasingly
focused on a healthier diet.
Once again, clear differences
between the countries surveyed were noted: more than six out of ten
restaurant owners in Portugal and Spain observed that their
customers were increasingly focused on the balanced nature of their
meal (67% and 64%, respectively) while, in France and the Czech
Republic, only a respective 16% and 20% agreed.
"As the inventor
of meal vouchers, Edenred has from its very beginnings been at the
center of the relationship between restaurant owners, employees and
companies. Today, one billion meals are served every year across
the world under the Ticket Restaurant program, providing our Group
with a privileged vantage point in observing eating habits at work.
Thanks to the digitization of meal vouchers in the form of card and
mobile transactions, we are better positioned than ever to promote
access to healthy and balanced meals," said Bertrand Dumazy, Chairman and Chief Executive Officer
of Edenred.
"A source of
information and an educational tool, new technologies and
particularly mobile applications offer promising prospects in
promoting balanced nutrition. The 2017 FOOD survey demonstrates
that the feedback from employees and restaurant owners is a key
driver in encouraging people to adopt a healthier diet during the
workday," said Nathalie Renaudin,
Coordinator of the FOOD program.
__
Edenred is
the world leader in transactional solutions for companies,
employees and merchants. Whether delivered via card, mobile app,
online platform or paper voucher, all of these solutions mean
increased purchasing power for employees, optimized expense
management for companies and additional business for affiliated
merchants.
Edenred's offer is built around three business lines:
-
Employee benefits (Ticket Restaurant®, Ticket
Alimentación, Ticket Plus, Nutrisavings, etc.)
-
Fleet and mobility solutions (Ticket Log, Ticket
Car, UTA, Ticket Empresarial, etc.)
-
Complementary solutions including corporate
payments (Edenred Corporate Payment), incentives and rewards
(Ticket Compliments, Ticket Kadéos) and public social
programs.
The Group brings together a unique
network of 43 million employees, 750,000 companies and public
institutions, and 1.4 million affiliated merchants.
Listed on the Euronext Paris stock exchange and part of the CAC
Next 20 index, Edenred operates in 42 countries, with close to
8,000 employees. In 2016, the Group managed almost €20 billion in
transactions, of which 70% were carried out via card, mobile device
or the web.
The logos and other trademarks mentioned and
featured in this press release are registered trademarks of
Edenred S.A., its subsidiaries or third parties. They may not
be used for commercial purposes without prior written consent from
their owners.
Follow Edenred on Twitter: www.twitter.com/Edenred
The FOOD
(Fighting Obesity through Offer and Demand)
program is a public-private partnership launched in 2009 to
address the issue of growing obesity in Europe. First started as a
pilot project in six countries (Belgium, Czech Republic, France,
Italy, Spain and Sweden), it has now become an official program and
also includes Austria, Portugal and Slovakia. Its main objective is
to raise the awareness of employees and restaurant owners as to the
importance of a healthy and balanced diet and to adapt offer to
demand. Practical tools have been created to support these
initiatives.
Under this program, European-wide surveys are carried out each year
to better understand and analyze societal trends and the needs of
employees and restaurants.
Edenred is the coordinator of the FOOD program and uses its unique
Ticket Restaurant® network to
reach target groups.
__
CONTACTS
Media Relations
Anne-Sophie Sibout
+33 (0)1 74 31 86 11
anne-sophie.sibout @edenred.com
Anne-Sophie Sergent
+33 (0)1 74 31 86 27
anne-sophie.sergent@edenred.com
Matthieu Santalucia
+33 (0)1 74 31 87 12
matthieu.santalucia@edenred.com |
Investor and Shareholder Relations
Solène Zammito
+33 (0)1 74 31 88 68
solene.zammito@edenred.com
Loïc Da Silva
+33 (0)1 74 31 87 09
loic.dasilva@edenred.com
|
[1] In 2017,
Edenred surveyed 20,323 employees (vs. 11,853 in 2016) and 1,295
restaurant owners.
CP_BaroFOOD_eng
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The issuer of this announcement warrants that they are solely
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information contained therein.
Source: EDENRED S.A. via Globenewswire
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