The performance of a canteen is judged by the table guest first of all by the food produced. But also the table guest, in order to achieve the goal of a wholesome diet, has to do some tasks. It is his task to choose reasonably from the selection menus or the individual components for his own meal plan (not meat every day, sea fish at least once a week, plenty of vegetables and fresh salads). It is possible to eat “wrong” even in the best canteen if the same thing is consumed every day and always too much.
Dessert or appetizer
If a light physical work is pursued professionally (e.g. office workers, car drivers, laboratory technicians), a choice should be made daily between an appetizer or a dessert as a supplement to the main course. If you want to subject your own canteen to an initial quality test, you should ask yourself the following questions. If one of these questions cannot be answered in the affirmative, there are opportunities to improve the offering.
The “canteen quick test”
- Are there multiple dishes/menus or menu components to choose from?
- Are meatless dishes also offered?
- Are there regularly boiled or baked potatoes?
- Do you alternate between potatoes, rice and pasta?
- Are vegetables and fresh salad offered daily?
- Is there sea fish at least once a week?
- Does your canteen offer fresh fruit and milk and dairy products?
- Is there a wide range of non-alcoholic beverages (eg mineral water, fruit juices and spritzers)?
- Are abundant herbs (preferably fresh) used in food preparation?
- Is basically iodized salt (but sparingly!) Used?
- Are nutritional information provided on the menu? (A lunch taken during working hours should not exceed 1000 kcal).
- Is there the possibility to find out about the additives used in each component?
In the preparation of menus, it is not important that all required nutrients are offered in sufficient quantities every day. Nutrient gaps or surpluses one day can easily be compensated within a larger period (eg 4-week meal plan). It is also important that diners can tell the kitchen staff what they liked or disliked. Each canteen should have a mailbox or an e-mail address with which they can get in touch with the table guests. So that good suggestions also reach their destination. In the event of major problems, diners should contact their works council or staff council. The Department of Communal Catering of the German Nutrition Society offers neutral advice that addresses specific problems in communal catering. It is conducted by expert consultants from the society.
