To provide scientific evidence for promoting the application of food nutrition labeling and the construction of nutritional health canteens.

Two workplace canteens in Xiamen City that received catering services from the same catering enterprise and were comparable in unit type, canteen size, meal provision, and diner number and composition were selected as study sites, with one designated as the intervention canteen and the other as the control. A traffic light catering food nutrition labeling system was designed and implemented in the intervention canteen. Over a six-month period, per capita consumption of cooking oil, salt, and sugar was monitored in both canteens. In addition, the use of condiments and cooking oil for 110 regular dishes in the intervention canteen was recorded before and after labeling implementation. Validated questionnaires were administered twice to diners in the intervention canteen to assess satisfaction before and after the implementation of the traffic light nutrition labeling.

One month post-implementation, the intervention canteen showed significantly lower per capita consumption of cooking oil, salt, and sugar than the control canteen (F=1 405.805, P<0.001; F=1 798.037，P<0.001; F=1 018.140, P<0.001). Throughout the six months, these metrics progressively decreased in the intervention canteen (P<0.001). After six months, the intervention canteen demonstrated reduced usage of salt, MSG/chicken essence, sugar, soy sauce, other condiments, and cooking oil in regular dishes (P<0.01). Post-implementation surveys indicated statistically significant improvements in diner satisfaction regarding meal quality, nutrition/health services, general services, and overall experience (P<0.01).

The traffic light food labeling system effectively facilitated the “Three Reductions” in nutritional health canteen practice.