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Are your improved products accessible?

When it comes to nutrition, products usually have the upper hand. But what about accessibility? This Nutrition Month, Melior is highlighting its approach, which aims to improve both the nutritional value and accessibility of products.

Most people question their eating habits on a daily basis. Since March is Nutrition Month in Quebec, it’s the perfect time of year to pay special attention to what we eat.

We can all change our eating habits to make gradual, long-term improvements to our health. Which is exactly why the Melior Program helps companies improve the nutritional value of their products while making them more accessible to consumers. In fact, the secondary component of the program deals with product accessibility and recommends different ways for companies to improve their products.

Three types of actions can help improve access to better products:

  1. Companies can strive to promote improved or healthier products. For example, a retailer could sell healthier products closer to the checkout aisle. Another way to promote improved products, as implemented by Compass Group, is to clearly indicate healthier products at various cafeteria food stations.
  2. Companies can adopt nutritional awareness measures, which represent another important commitment. IGA provides customers and suppliers with beneficial nutritional awareness measures—the grocery chain is committed to hosting a forum to increase supplier awareness about the importance of nutrition and the link between diet and health. The company will also run in-store health discussion led by nutritionists and hand out recipe cards highlighting specific nutritional criteria.
  3. Finally, companies can boost their offering of improved products or products that are better for our health. As part of its charter, Pacini Restaurants adopted a commitment to replace all white pasta (except lasagna) with whole grain penne. For its part, Compass Group increased its share of healthier products including whole grain products (40%) and fruit salads, fruits and vegetables (20%). These commitments give customers a choice of healthier alternatives.

Of course, there are many other commitments that can be made to improve the nutritional value of products. However, we should remember that access to healthier products has an important role to play, too.

To view all the commitments of signatory businesses, please visit