Adopter une alimentation saine moins chère : une préoccupation croissante chez les consommateurs et un enjeu majeur pour la restauration collective. Ou comment concilier valeur nutritionnelle et coût de revient ?

Is having a less expensive, healthy diet impossible? In the past 50 years, the share of the food budget as part of overall French consumer spending has dropped from 35% to 20%. Meanwhile, there has been an increase of 4.4% in the group of prepared and sugary products.

End consumers aren’t the only ones who are reducing their food consumption spending. Players within the food industry and organizations, such as hospitals, prisons, cafeterias, must work with tighter budgets. So the nutritional value of recipes is irrevocably affected. Fortunately, awareness is global and there are many counter-examples. Yes, it is possible to have a sustainable and balanced diet for less money!

More affordable healthy food, a matter of public health

Price has a decisive influence over purchase choice. Food shopping is no exception. However, the consequences on your health are disastrous. It’s proven that a diet with too many refined, artificial products contributes to a biochemical imbalance in the brain and to excessive violence among young people.

Several experiments conducted in the United States, Sweden and Denmark have shown that using food products that are majority organic, vegetarian, unrefined and raw in school cafeterias helps reduce aggression. What’s even better is that the nutritional value of these ingredients directly influences concentration in class.

Models that combine cost price and nutritional value

In Montreal, a hospital succeeded in increasing its patients’ consumption of vegetables by 30% in just one year. While in season, at least 20% of the fruits and vegetables served at Hospital Jean Talon are organic and come directly from a local producer. Closer to us, the city of Saint-Etienne guarantees 80% of organic food in its school cafeterias. However, the provider works with a cost price that is 10% cheaper than its predecessor.

Those within food services are becoming aware of opportunities to reduce meat intake, reduce the amount of packaging and other savings that allow them to decrease the price of ingredients. People are increasingly mobilized to offer their patients or students healthy food, with more vegetables and organic and local products.

A recipe management software adapted for food services

In just one hospital, there could be up to fifty distinct nutritional profiles. There are restrictions such as food allergies, which only a powerful recipe management software could process without affecting cost price.

Youmeal allows food production and food services professionals to offer sustainable and healthy food to meet the needs of all consumers while respecting their health and the environment. In its role as recipe management software, it can revisit traditional meals and recipes in food services, such as lasagna, white sauce, or vol-au-vent, to guarantee their nutritional values and perfectly control costs.

You can discover more in Youmeal’s lasagna optimization video!