[{"data":1,"prerenderedAt":69},["ShallowReactive",2],{"pages-685a9e30e3f2a3f9d33e6533":3},{"_id":4,"state":5,"name":6,"category":7,"theme":8,"components":9,"keywords":68},"685a9e30e3f2a3f9d33e6533","active","Solutions Menu","discover","solutions_menu",[10,21,28,36,44,50],{"type":11,"index":12,"variation":13,"imageURL":14,"title":15,"description":16,"button":18},"header",0,"image_left","https://planeateu.retool.com/api/file/e4841432-a807-47ae-a0b6-777c3533a873",{"en_GB":6},{"en_GB":17},"The Solutions Menu presents policymakers and other food system actors with a mix of promising interventions to steer a transition towards healthier and more sustainable dietary behaviors. ",{"label":19,"URL":20},{"en_GB":20},"",{"type":22,"index":23,"variation":24,"imageURL":20,"title":25,"description":26},"title_and_text",1,"title_description",{"en_GB":20},{"en_GB":27},"The Solutions Menu is presented in the format of a restaurant menu, which displays each intervention as a dish, encouraging readers to build their own preferred meal based on their appetite and needs. ",{"type":29,"index":30,"variation":13,"imageURL":31,"title":32,"description":34},"image_and_text",2,"https://planeateu.retool.com/api/file/c482c6ce-5a46-40fc-b316-23d54700c8af",{"en_GB":33},"The menu outline",{"en_GB":35},"The selection of interventions was structured along the project’s different areas of analysis.\n  \n\n- Micro interventions, targeting persons dietary behaviours, were the entrées. \n- The main courses were Meso interventions that reshaped food environments. \n- Macro interventions, the desserts, recommend policies to transform the EU food system.\n- The beverages were the most promising tools to educate and communicate about best practices",{"type":29,"index":37,"variation":38,"imageURL":39,"title":40,"description":42},3,"image_right","https://planeateu.retool.com/api/file/0a637863-93b9-420a-877e-4bcec0b42422",{"en_GB":41},"Key findings",{"en_GB":43},"While visitors of PLAN’EAT’s restaurant can order dishes individually, the greatest impact will be achieved by policymakers and food system actors if they combine them into a balanced menu. \n\n- The entrées offered encourage people to increase legume consumption, eat more fruit and vegetables, replace sugar-sweetened beverages and reduce meat consumption.\n- The main courses include practices such as innovating new snack concepts with food companies, offering discount cards in restaurants, using a tiered pricing system in a university cafeteria and organizing an in-store escape game inside supermarkets.",{"type":29,"index":45,"variation":38,"imageURL":46,"title":47,"description":48},4,"https://planeateu.retool.com/api/file/a366789a-9348-4d9b-ab38-5270c099144a",{"en_GB":20},{"en_GB":49},"- Desserts on the menu are bans and restrictions on hazardous pesticides, fiscal incentives for healthier diets and health and sustainability criteria in public procurement. \n- In terms of beverages, the offer includes an education toolbox for teaching about healthy and sustainable food behaviours, a smartphone app for personalised meal planning, and a framework for developing dietary guidelines. ",{"type":51,"index":52,"variation":53,"title":54,"contact1":56,"contact2":62,"contact3":65},"contacts",5,"title_top",{"en_GB":55},"CONTACT",{"imageURL":57,"name":58,"description":60},"https://planeateu.retool.com/api/file/771281e8-fca5-4ec7-a45c-0addca312f67",{"en_GB":59}," Jeroen Candel",{"en_GB":61},"Associate professor of food and agricultural policy",{"imageURL":20,"name":63,"description":64},{"en_GB":20},{"en_GB":20},{"imageURL":20,"name":66,"description":67},{"en_GB":20},{"en_GB":20},[],1792161784552]