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H4. Healthier Staff Restaurants
1 January, 2013
Submitted: 29 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.
Enterprise have continued to work closely with our supply chain partners in this area throughout the year. In addition to raising the profile of healthy eating choices through clear labelling on menus and display cabinets showing GDA and calorie content, we aim to reduce the amount of saturated fat in food choices served. This pledge is linked closely to the calorie reduction pledge and therefore shares some common areas in its delivery plans. Specifically the aims are to change mainstream products/ingredients, re-engineer recipes and amend cooking methods, develop lower saturated fat recipes to provide â€˜healthier choices, reduce portion sizes in some recipes, incentivise consumers to choose healthier options by promotional activity, provide educational nutrition information.
This year progress made at Enterprise includes:
Change mainstream products/ingredients by using:
- 1% fat milk
- Replace butter with Flora buttery
- Reduce fat mayonnaise
- Reduce the amount of red meat in recipes
- Reengineered recipes and amend cooking methods as follows:
- Pastry recipes to use â€˜lidsâ€™ only where possible
- Skimming and draining fat from foods and recipes
- Review existing recipes to reduce fat levels
- Reinforce nutrition training for catering staff
We will continue to work in partnership with our catering provider who shares in our commitment to provide a healthier and more informative catering service for our colleagues.
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