Espagne

In 2016, 69% of Spanish employees had lunch on a daily basis. This figure is very close to the European average, which was of 71%.

In 2016, Spanish employees generally ate a dish/a complete meal (53%) or home-made food (33%). These figures have remained quite constant over the 5 years.

When choosing a restaurant, in 2019, Spanish workers consider practical criteria linked to working life constraints such as a quick service and the location of the restaurant, close to the workplace.

In 2019 87% of Spanish employees considered important or very important the nutritional quality of the meals served when choosing a place to have lunch. It is a steady figure.
It is higher than the European average (78%).

In 2016, the balance of the dish was the most chosen criterion taken into account when Spanish workers chose what to have for lunch (66%).
Moreover, this figure remained very high over the years, showing that Spanish employees give a real importance to the balance of their meal at lunch time.

In 2019, 57% of Spanish restaurants report they have a medium level of knowledge on balanced nutrition, and that they could learn some more.
EU average : 53%

In 2019, 76% 68% of Spanish restaurants noticed an increased demand for balanced/healthy meals (they were 68% in 2016).
It is much higher than the EU average (31%).
This figure is constantly increasing year after year.

In 2016, restaurants in Spain had rather positive opinions about balanced nutrition. 62% disagreed or strongly disagreed that it took more time to cook healthy/balanced meals, and 46% that healthy meals did not taste as good as less healthy options and that preparing healthy/balanced meals was more expensive.
However, between 2015 and 2016, a much less high share of Spanish restaurants disagreed or strongly disagreed with the negative statements about preparing healthy meals, implying that prejudices have reinforced.