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).
  
  
  METHODS
  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.
  
  
  METHODS
  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.
  
  
  METHODS
  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.
authors.affiliation: Department of Nutrition, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark. avth@food.dtu.dk
authors.forename: Anne V
authors.initials: AV
authors.lastname: Thorsen
authors.forename: Anne D
authors.initials: AD
authors.lastname: Lassen
authors.forename: Inge
authors.initials: I
authors.lastname: Tetens
authors.forename: Ole
authors.initials: O
authors.lastname: Hels
authors.forename: Bent E
authors.initials: BE
authors.lastname: Mikkelsen
mesh_terms: D000328:Adult; D003718:Denmark; D004032:Diet / Q000592:standards; D005247:Feeding Behavior; D005260:Female; D005500:Follow-Up Studies; D005522:Food Services / Q000592:standards*; D005523:Food Supply / Q000592:standards*; D005638:Fruit; D006293:Health Promotion / Q000379:methods*; D006801:Humans; D008297:Male; D009786:Occupational Health Services; D028321:Plant Preparations / Q000008:administration & dosage*; D013997:Time Factors; D014675:Vegetables; D017132:Workplace
chemical_list: D028321:Plant Preparations