Foodservice, Health and Nutrition

Responsibility, strategies and perspectives

Authored by: Laure Saulais

The Routledge Handbook of Sustainable Food and Gastronomy

Print publication date:  May  2015
Online publication date:  June  2015

Print ISBN: 9780415702553
eBook ISBN: 9780203795699
Adobe ISBN: 9781134457335

10.4324/9780203795699.ch23

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Abstract

For the foodservice sector, whose mission is to provide meals outside the home, the health of consumers is becoming a new responsibility – and a new challenge. The alarming rise of chronic diseases associated with nutritional imbalance is a collective concern worldwide. Overweight or obese people amounted to 47.3 per cent of French adults in 2012 (Inserm et al., 2012) and 68 per cent of American adults in 2007–2008 (Flegal et al., 2010). 1

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