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H4. Healthier Staff Restaurants
1 January, 2013
Submitted: 30 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.
We continue to ensure that there is availability of healthier food and beverages which includes a salad bar counter. Our standard hospitality menus include seasonable fresh fruit as standard.
Employees can access weekly menus available in our staff restaurants for breakfast and lunch via the intranet so that they can make informed choices regarding their meals.
Links are also available which highlight the natural goodness present in food. Staff are able to find out about the natural elements of the food they eat and identify super-foods full of powerful nutrients to help with making healthy eating choices to boost vitality and immune system and reduce cholesterol. Itâ€™s also contains information on vitamins and minerals to help detoxify, boost energy levels or help improve concentration.
Seasonal fruit and vegetable pots are now more widely available.
Back by popular demand throughout April to October, once a month we will be running â€œugly fish dayâ€. This is to promote the ugly fish sustainable message.
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