Parents want healthier children's menu

Parents want healthier children's menu

Research by JOGG (Healthy Youth, Healthy Future)shows that many Dutch people are not satisfied with the offer of healthy food for children in the catering industry. Do you want to make steps towards a healthier children's menu? Get inspired by the Nutrition Center's menu and see how you can put a healthier and more sustainable menu on the menu with small steps

74% of (grand)parents not satisfied with current children's menu offerings

In the fall of 2022, JOGG commissioned an online survey of 1004 (grand)parents who visit catering establishments with their (grand)children (ages 3-12). This survey identified the wishes and needs of parents and grandparents regarding healthier meals for children. Although a visit to a catering establishment should above all be fun and enjoyable - and healthy eating is therefore not the highest priority - 74% of respondents indicated that they were not satisfied with the current offer of healthier meals for children in catering establishments.

This article previously appeared on www.horecanederland.nl. Image: stock photo.

Too limited and unhealthy

(Grand)parents feel the current offerings are too limited, unhealthy and offer too little variety. They ask for fresh ingredients, as little salt as possible, no added sugars, at least 100 grams of vegetables and less frying. Offering more variety of dishes, including attractively presented healthy dishes, offers opportunities. More results about this study can be found in this infographic from JOGG.

At work on a healthier and more sustainable children's menu

The Nutrition Center has developed a menu for a healthier and more sustainable menu for children aged 3 to 12. You can use this menu card for inspiration and help you take steps toward the Five Five Index. On the first page are examples of dishes and drinks you can add to your own children's menu. A nice example is the bread snake; a whole wheat baguette with tomato, 30+ cheese and basil. Or horror water, for example; a carafe of water with cucumber strings, mint and lime. General tips for continuing to develop your offerings and presentation are on the second page. For example, guests are more likely to choose healthy and sustainable dishes if they are at the top of the menu or in a particular frame. More tips can be found on the menu.

Involve children

When developing a healthier children's menu, you can involve children. For example, by collaborating with a neighborhood school. If you involve them in your plans and ideas, you can be sure that the menu matches the wishes of the children themselves. A good example is the children's menu 2.0 in Friesland, where municipalities, the catering industry and schools have worked together to put a healthier children's menu on the map