The aim of the HECTOR project is to establish a platform for collaboration between the scientific community, consumer associations, and 12 catering-related enterprises, including 6 small to medium sized enterprises (SMEs), so as to analyse practices of European catering enterprises and assess food types and quantities provided (food supply) and to understand the characteristics, determinants and consequences of out-of-home eating.
The Project is supported by the European Commission Research Directorate-General within the Sixth Framework Programme's Thematic Priority 5 "Food Quality and Safety". The project does not necessarily reflect the Commission's views or anticipates the Commission's future policy in this area.
Click here to enter the HECTOR project website.
For the HECTOR calendar click here.
For the HECTOR Practical Tips Cards click here.
Eating at restaurants, at work or at home. Is there a difference?
Eating out is different from eating at home among individuals who occasionally eat out.