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H4. Healthier Staff Restaurants
24 May, 2013
Submitted: 25 April, 2014
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.
The onsite caterers have looked at the menus and updated all recipes offering under 300 cal meals, all sites have salad bars and fresh fruit is now placed at the till. Alternative snacks are available in pots i.e. carrots snap peas.
Vending machines now include healthier options.
Regular meeting take place with the caterers to look at improvements and share good practise.
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