Table 3 Actions for Strategic area 3 (promote and develop literacy for healthy consumer food choices)

Improve food and nutrition literacy at paediatric age

To promote food literacy of pregnant women and parents about the importance of healthy eating in the first 1000 days of life

Promote Mediterranean diet

To promote strategies of healthy food education in the school environment, in particular through the promotion of the Mediterranean diet, preparation and cooking of food, and better knowledge of the food production cycle

To promote initiatives that value the knowledge about nutritional value of strategic and characteristic foods present in the Mediterranean Food Wheel, namely fish, fruits and vegetables, olive oil, bread, pulses and dairy products

To promote initiatives that value the consumption of autochthonous breeds/varieties and typical food of the Mediterranean diet. In particular, herbs and/or species should be valued as substitutes for salt, and salicornia plant as an alternative to salt

To increase the citizen’s knowledge about the concept of Mediterranean diet and how to promote healthy choices from this model

Improve communication on food and nutrition for the general population

To developed additional supplementary measures to the distribution of milk and vegetables in schools, enhancing the efficacy of the school distribution system in promoting eating healthy habits

To promote initiatives to raise public awareness about the health impact of excessive intake of salt, as well as initiatives that promote the use of salt substitutes such as herbs and spices, and salt alternatives like salicornia

To promote initiatives to raise public awareness about the health impact of excessive sugar intake

To promote initiatives that encourage healthy eating among the university population

Empowerment and increased knowledge on nutrition of different professionals

To improve the qualification of social services’ professionals in the healthy eating area, particularly those in contact with people with lower levels of income and literacy and who are responsible for the management of food products distribution.

To promote the involvement of municipalities and parishes in the implementation of eating healthy training schemes for the workers of food services and cafeterias

To improve the qualification of professionals in the tourism and catering area about healthy eating, particularly regarding the risks of excessive salt, sugar and trans fatty acid intake

To increase the knowledge of food service and cafeteria workers about how to incorporate fish, vegetables and fruits into the elaboration of menus and meals

To capacitate different healthy professionals on the importance of sensitising parents to the importance of breastfeeding [63]

To capacitate healthy professionals, teachers and tutors to promote taste and preference for healthy food in whilst young [63]