Community catering sector’s response to quality standards

The steadily growing number of diet-related diseases means that more and more importance is being attached to people’s dietary environment, one feature of which is community catering. The Swiss Federation of Hospital, Home and Community Caterers (SVG) estimates that over one million people in Switzerland use community catering facilities every day. It is therefore an important setting for instituting measures that promote health and prevention. Against this background, a commission made up of nutrition specialists drew up a set of «Swiss quality standards for health-promoting community catering» in 2009. These standards take the form of recommendations on caterers’ offerings, communication (e.g. feedback culture) and ambience (e.g. interior design), sustainability and cost-effectiveness.

«The healthier it is, the less expensive it has to be»
In a survey of community catering professionals and consumers, the majority of those interviewed were basically in favour of the idea of introducing health-promoting standards. Concerns were, however expressed about the practicalities of implementation, above all with regard to the financial impact on providers (additional resources needed), but also on consumers. In addition, there were fears that the introduction of standards could lead to a levelling down within the communal catering sector and to narrowing of the caterers’ offering. It was emphasised that, as they catered for the same people every day, community caterers required a great deal of leeway. Among the consumers interviewed, it appeared that offerings designed according to the motto «The healthier it is, the less expensive it has to be» were the most likely to motivate them to switch to a healthier diet. So it will take low-priced, yet healthy, tasty and attractively presented food to persuade consumers to follow a healthier everyday diet.

«Good Practice» strategy
The standards are to be implemented on the basis of a «Good Practice» strategy, i.e. dissemination of good, practicable solutions. Here the research partners of the Berne University of Applied Sciences (BFH) and SGE (Swiss Nutrition Society) will be continuing their cooperation with providers on the front line. They receive financial and specialist support from the Federal Office of Public Health (FOPH) and an interdisciplinary commission of experts.