Healthy and responsible eating plays an increasingly important role in our country. Yet one in seven Dutch employees have less healthy lunches than thought and the home-made 'bammetje' is still the number one choice. This is according to a nationwide survey by Sushi Daily into the Dutch lunch culture. This week, the sushi chain launches a new range of fresh, handmade sushi with superfood. In other words, sushi with benefits.
European research among a thousand people consisting of men (52%) and women (48%) in the age group of 16 to 60+ years shows that the Netherlands is one of the least healthy lunch countries in Europe. For example, one in 10 Dutch people never eat fruit and vegetables at lunch. 10% of the Dutch thereby tend to eat the same thing every day. More than 80% do think they eat healthily at lunchtime.
Noenmaal, midday meal, lunch, or the midday meal = mostly bread!
The main meal in many countries used to be around noon. The physically demanding agricultural work called for a good and above all hearty meal. Today, the Netherlands has a (lunch) eating culture that differs from many others. Our first two meals of the day, breakfast and lunch, often consist of bread and are simple. A home-made/self-topped roll, a sandwich from the shop or soup:
1. Homemade sandwich 59%
2. Sandwich from the shop 20 %
3. Soup 17 %
Lunch turns out not to be a highlight of the working day
The weekday midday meal is usually consumed at home, in the canteen at work or at the office desk. A different cookie when you compare it to countries like France and Spain where people mostly eat 'out of doors' at set tables with the wine on the table. Lunch clearly plays a different role here. Only a mere 29% of Dutch people see lunch as the highlight of the working day, unlike the British (53%) and Belgians (49%). Sushi Daily's research shows that the average lunch time in our country is 22 minutes and we travel an average of two kilometres for it.
Where does the Netherlands have the (un)healthiest lunch?
Zeeland tops the junk-food lunch list, with as many as 30% of the inhabitants of this province saying they themselves eat unhealthy lunches. Drenthe turns out to be the healthiest lunch province in the Netherlands, also having the shortest lunch time of 18 minutes. Interestingly, a quarter of the people in Drenthe drink alcoholic beverages at lunch. This compares with a national average of 17%.
Convenience serves man
Convenience is a trend. Spreading sandwiches at home is no longer necessary, as lunch is available on every street corner or through an online delivery service. In the process, the number of lunch options is increasing. Besides sandwiches and snacks, there is a growing range of global dishes, such as sushi.
Sushi with benefits
Sushi Daily's superfood range offers a healthy alternative for lunch, including avocado, beetroot, salmon and brown rice with quinoa. Superfoods are high in good nutrients and antioxidants that promote health. For instance, fish contains omega-3 fatty acids that support heart health. Superfoods also have positive effects on the immune system.
Steve Flanagan, CMO at Sushi Daily: "People are paying more and more attention to what they eat. Yet a large proportion of the Dutch still rely on factory-prepared food products for lunch. That is why we offer a responsible alternative with superfood sushi."
Availability
In the Netherlands, there are 49 Sushi Daily kiosks and 32 Sushi Daily showcases in supermarkets (in several Albert Heijn branches).
About Sushi Daily
Sushi Daily is a concept of KellyDeli. Sushi Daily sells fresh, handmade sushi and has kiosks in supermarkets and travel stations across Europe and in the UK. In total, there are more than 800 kiosks in 10 countries. Sushi Daily was founded in 2010 by entrepreneur and sushi lover Kelly Choi. In doing so, she is guided by internationally renowned Master of Sushi Yamamoto-San. Sushi Daily has a menu that respects tradition on the one hand and embraces innovation and experimentation on the other. Every quarter, Sushi Daily launches a new range.
Sushi Daily's sushi chefs are trained to prepare more than 100 recipes entirely by themselves. Cutting the fish, preparing the vegetables and cooking the rice takes place on site.
Sushi Daily's kiosks have an open kitchen and a chef on hand. The emphasis is on fresh, natural ingredients. This offers a homemade and fresh alternative to ready-made meals.
More information: www.sushidaily.com
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