Hlavní strana Barometers Rakousko

Rakousko

Questionnaires inspired from the 2009 and 2010 surveys, called the FOOD barometers, are launched every year since 2012 in order to monitor on the evolution of the habits and opinions of both target groups about balanced nutrition.
Austria participated to the FOOD barometers for the first time in 2016.

Employees

In 2016, 56% of Austrian employees had lunch on a daily basis. It was lower than the European average, which was of 71%. Among the FOOD programme countries, it was the country where the lowest share of workers had a daily lunch break.

In 2016, Austrian employees usually ate a dish/a complete meal (43%) for lunch.

When choosing a restaurant, in 2016, Austrian workers considered important or very important practical criteria linked to working life constraints such as the location of the restaurant, which had to be close to their workplace (97%) and the service, which had to be quick (91%). The environment also had to be pleasant (79%), the food served had to be affordable/cheap (76%), the restaurant had to preferably serve locally produced and/or seasonal food (83%) and tap water had to be served free of charge (72%).

In 2016, 87% of Austrian employees considered important or very important the nutritional quality of the meals served when choosing a place to have lunch at. It was higher than the European average of the FOOD programme countries (77%), therefore showing the strong attention paid by Austrian workers to nutritional quality of the meal when choosing a restaurant.

In 2016, 60% of Austrian employees declared that the balance of the dish affects their decision-making on what to have at lunch. It was the second most chosen criterion after what they wanted at the present time (77%) and came before the quantity of food contained in the plate (53%) and the price (44%). It shows once again the great importance paid by the Austrian workers to their diet.

Restaurants

In 2016, 56% of the Austrian restaurants had a high level of knowledge on balanced nutrition. It was the country where the highest share of restaurants declared so. 40% of Austrian restaurants stated that they had a medium level of knowledge and could learn some more.

In 2016, 30% of Austrian restaurants observed an increase in the demand for balanced/healthy meals, which was significant but below the European average of the FOOD countries.

In 2016, restaurants in Austria had rather positive opinions about balanced nutrition, even though a lot of them were ‘neutral’ about the different statements. 64% disagreed or strongly disagreed that preparing healthy meals was more difficult, 60% that cooking healthy meals was more expensive and 40% that it took more time to cook healthy/balanced meals.

Conclusions

The connection between the Offer and the Demand for balanced food offer in Austria is quite good. Austrian employees pay a great attention to eating healthy food when choosing a restaurant or when choosing what they are going to have for lunch and it is partly reflected in the restaurants’ side as close to a third of them notice an increased demand for healthy meal options. Moreover, Austrian restaurants do not have strong prejudices about balanced nutrition and mostly declare having a good knowledge about balanced nutrition.