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H4. Healthier Staff Restaurants
1 January, 2013
Submitted: 10 June, 2013
Please decribe how you and your caterers have encouraged healthier restaurants/vending outlet/buffets (as applicable) for your staff over the last year. There is a 2000-character limit when completing this section.
We now sell more salads, and healthier options now available at a competitive price for a good sized portion, as well as reducing the amount of high fat sauce and marinates on them and replacing it with vinaigrette or fruit juice.
There is also a ranged salad counter with a variety of proteins available on a daily basis.
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