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Impact of a health and sustainability menu option on consumer perception of Food Service in Portugal
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DOI：10.3389/fsufs.2026.1880494.png)
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Abstract
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IntroductionFood Service aims to provide nutritionally balanced; safe and increasingly sustainable meals for specific population groups. In recent years; the sector has faced growing challenges driven by changing consumer expectations; public health priorities and sustainability demands; particularly regarding menu composition and dietary patterns.ObjectiveTo evaluate the association between the implementation of a health and sustainability menu option (flexitarian menu) and consumers' perceptions of Food Service in Portugal.MethodsA quasi-experimental repeated cross-sectional study was conducted among adult consumers attending a Food Service unit in Portugal. Consumer perceptions were assessed using paper-based questionnaires administered to three independent samples before implementation of the intervention and 3 and 9 months afterwards. The questionnaires evaluated perceptions of Food Service products; services; companies and overall sector performance. Descriptive and inferential statistical analyses were performed.ResultsOverall; the implementation of the flexitarian menu option was associated with generally favorable trends in consumer perceptions over time. After 9 months; more favorable evaluations were observed for perceived product quality; innovation; adequacy of meals to consumers' needs and expectations; and organizational attributes related to environmental and social responsibility. Although only limited statistically significant differences were identified; overall consumer evaluations of Food Service became progressively more favorable following implementation.Conclusions/OriginalityThis study provides real-world evidence suggesting that the sustained implementation of a health and sustainability menu option may be associated with more favorable consumer perceptions of Food Service. The findings contribute to the emerging evidence supporting menu-based sustainability interventions as a feasible strategy for promoting healthier and more sustainable institutional food environments.
Keywords:
Portugal
sustainable diets
consumer perception
flexitarianism
Food Service
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