Understanding the Nutri-score in foodservice

The adoption of the Nutri-score in mass catering is far from being an obligation. However, some companies have followed in the footsteps of the mass retail sector and decided to include the Nutri-score in their establishments. The least we can say is that the initial results have been conclusive: better nutritional balance on meal trays, higher levels of satisfaction among customers who now consume consciously, increased skills among chefs who are given new challenges, and so on. 

With its definition, advantages, challenges and concrete examples of application in canteens, this revolutionary rating system will soon hold no secrets for you. 

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What is the Nutri-score?

Let's start by asking ourselves a basic question: what is the Nutri-score? We've all heard of it, and whether we pay attention or not, it's become part of our daily lives. But what's behind this little logo on food packaging? 

This is a grading system that ranks processed products and soft drinks according to their nutritional quality, from A for the most favorable to E for the least favorable. The Nutri-score takes into account, per 100 grams of product, the content of nutrients and foods to favor , such as fruit and vegetables, fiber, proteins and pulses, and nutrients to limit , such as fatty, sweet, salty and ultra-processed products. 

The Nutri-score has a strong presence in supermarkets, and is now visible on the menus of certain company restaurants, school canteens and fast-food outlets. fast-food restaurantsall to help you eat better. 

👉 Further information: Collective catering: understanding the impact of the Egalim 3 law

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The benefits of Nutri-score

Collective restaurants have an undeniable impact on the way in which the people who frequent them eat. It is therefore essential that all professionals in the sector mobilize and raise awareness of the public health issues that food represents. For example, school canteens have a real role to play at the age when eating habits are formed. They have the power to educate young people about better nutrition and the importance of a balanced diet , and to prevent the risks of obesity and the health problems that go with it. Parents of schoolchildren are also attracted by the initiative, which enables them to check the nutritional content of canteen meals. As for the catering sector as a whole, diners are better informed and can therefore choose their starters, main courses and desserts in an informed manner, taking care to vary the nutritional labels.

A study carried out by EREN (l'Équipe de Recherche en Épidémiologie Nutritionnelle) and Elior, the company that pioneered the development of the Nutri-score in foodservice, has shown that the use of this indicator improves the nutritional balance of the platters composed by diners. Diners tend to reduce their intake of sugar and saturated fatty acids. These colored letters therefore have an influence on consumers' food choices- an objective that has been achieved! 

For restaurateurs like you, the Nutri-score also acts as a guide. It raises chefs' awareness of the importance of eating well , and encourages them to offer recipes that are both tasty and balanced. They are also encouraged to review the salt, fat and sugar content of their dishes. They are also encouraged to develop certain food preparation and cooking techniques designed to preserve nutrients. In this sense, the tool is a creativity booster for meals that combine pleasure with a balanced diet. 

The challenges of implementing the Nutri-score

In schools, one of the challenges faced by restaurateurs is to make the younger generation aware that dishes graded D or E are not to be avoided altogether. At this age, they should eat everything, including foods naturally rich in fat, in reasonable quantities and not too often. Dairy products (yoghurts, cheeses) fall into this category, and to exclude them from their diet would be to deprive them of an important source of calcium and the pleasure of consuming them. 

One way of combating these preconceived ideas is to back up the initiative with information campaigns (poster campaigns) and educational campaigns aimed at the target populations. 

The Nutri-score is an excellent indicator, but remember that it only evaluates the nutritional quality of foods. It gives no information on additive or pesticide content, nor on the degree of processing. Nor does it take into account food manufacturing and cooking methods, which can have a significant impact on glycemic index. For an ever healthier, more balanced diet, other tools such as the NOVA classification, the Eurofeuille and "AB" logos can be used as a complement. 

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Applying the Nutri-score to collective restaurants

How is the adoption of the Nutri-score translating into collective restaurants? Answer right away!  

Improving the nutritional quality of menus

Wondering what it's like to adopt the Nutri-score in the kitchen of a public restaurant? Once again, let's take the example of Elior establishments. 

To ensure that their guests enjoy a healthy, balanced diet, Elior's teams have not only reduced the sugar, fat and salt content of their meals, but have also thought about substituting products with a low nutritional score. That's how chocolate zucchini cake made its appearance on the menu. Here's how cottage cheese replaced oil in salad dressings, raising their Nutri-score from D to B. Here's how white sugar has been replaced by honey or coconut blossom sugar. Here's how omega-3-rich oils, low-sugar desserts and fatty fish came to the fore. 

👉 To find out more: What are the alternatives to plastic packaging in the catering industry?

Calculating the Nutri-score in collective restaurants: the case of Elior

Here's how Elior calculated the Nutri-score of its meals in over 455 school canteens and 642 company restaurants.

This company began by calculating the nutritional values of the ingredients used and then of their recipes , before applying the Nutri-score algorithm. They broke down their approach as follows: 

1. List the ingredients included in the recipe. 
2. Evaluate the nutritional value of each one.
3. Calculate the edible portion of ingredients and associate the right nutritional values with them. 
4. Calculate the yield of the ingredient associated with its cooking, if necessary. 

Thanks to this methodology created by Santé Publique France, Elior is able to calculate the Nutri-score for 100 g of the final recipe , based on the nutritional values and weight of each ingredient.

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Did you like these tips? Don't hesitate to consult our other articles on our blog to help you develop your business!

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