title: Are green caterers more likely to serve healthy meals than non-green caterers? Results from a quantitative study in Danish worksite catering.
abstract: OBJECTIVE
  The present study aimed to investigate whether organic conversion in catering has positive effects on the nutritional quality of menus offered.
  
  
  METHODS
  The methodology was based on a self-administered questionnaire. The self-declared priority given to the use of organic foods was measured as the basis for assigning catering managers to one of two groups: 'green' or 'non-green' caterers. These groups were then compared with regard to the relative nutritional quality of the menu options offered to customers.
  
  
  METHODS
  The study was carried out among randomly selected Danish worksite catering outlets.
  
  
  METHODS
  The subjects participating in the study comprised 526 Danish worksite catering managers.
  
  
  RESULTS
  The results showed a strong correlation between caterers' 'green-ness' and the nutritional quality of the menu options offered. Green caters had more healthy options in their menus than non-green caters, which is likely to result in improved nutritional quality of the diets of end consumers. The reason for this may partly be the increased service training efforts that green caterers practise in order to be able to implement organic foods successfully. It may also be associated with the fact that the price premiums and availability of the organic products forces caterers to serve menus with higher amounts of root and non-green leafy vegetables, pulses and seasonal vegetables.
  
  
  CONCLUSIONS
  The present findings suggest that organic conversion of public canteens may be a good opportunity to promote healthier eating in public catering.
authors.affiliation: Department of Nutrition, Danish Institute for Food and Veterinary Research, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark. bem@dfvfdk
authors.forename: Be
authors.initials: B
authors.lastname: Mikkelsen
authors.forename: M
authors.initials: M
authors.lastname: Bruselius-Jensen
authors.forename: Js
authors.initials: J
authors.lastname: Andersen
authors.forename: A
authors.initials: A
authors.lastname: Lassen
mesh_terms: D000383:Agriculture / Q000379:methods; D003296:Cooking / Q000379:methods; D003365:Costs and Cost Analysis; D003718:Denmark; D005502:Food / Q000191:economics / Q000592:standards*; D005522:Food Services / Q000191:economics / Q000592:standards*; D006801:Humans; D008612:Menu Planning / Q000191:economics / Q000379:methods / Q000592:standards*; D009753:Nutritive Value; D011634:Public Health; D012147:Restaurants / Q000191:economics / Q000592:standards; D011795:Surveys and Questionnaires; D014675:Vegetables