[{"data":1,"prerenderedAt":66},["ShallowReactive",2],{"pages-685a9e30e3f2a3f9d33e6533":3},{"_id":4,"state":5,"name":6,"category":7,"theme":8,"components":9,"keywords":65},"685a9e30e3f2a3f9d33e6533","active","Solutions Menu","discover","solutions_menu",[10,21,28,35,42,47],{"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":20,"title":31,"description":33},"image_and_text",2,{"en_GB":32},"The menu outline",{"en_GB":34},"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":36,"variation":37,"imageURL":20,"title":38,"description":40},3,"image_right",{"en_GB":39},"Key findings",{"en_GB":41},"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":43,"variation":37,"imageURL":20,"title":44,"description":45},4,{"en_GB":20},{"en_GB":46},"- 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":48,"index":49,"variation":50,"title":51,"contact1":53,"contact2":59,"contact3":62},"contacts",5,"title_top",{"en_GB":52},"CONTACT",{"imageURL":54,"name":55,"description":57},"https://planeateu.retool.com/api/file/771281e8-fca5-4ec7-a45c-0addca312f67",{"en_GB":56}," Jeroen Candel",{"en_GB":58},"Associate professor of food and agricultural policy",{"imageURL":20,"name":60,"description":61},{"en_GB":20},{"en_GB":20},{"imageURL":20,"name":63,"description":64},{"en_GB":20},{"en_GB":20},[],1789577653423]