They concluded that offering vegetables more frequently during the day, rather than than just at dinner could meet this goal. For instance, vegetables could be made available as part of lunches at schools and day-care centres, as a snack at meetings, in coffee corners and restaurants.

A recent study revealed that restaurants could increase vegetable consumption by 23 per cent. “Including more vegetables in hot meals is a utopia, given most consumers’ need for ease and speed of service. This is why we are working together with GroentenFruit Huis on solutions that focus on incorporating vegetables into other meals and snacks and at other locations”, Herman Peppelenbos, project manager at Wageningen UR, says.

Source: Wageningen UR, via HortiBiz