← Return to partner profile
H4. Healthier Staff Restaurants
21 October, 2014
Submitted: 23 April, 2015
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.
There are a number of steps that have been taken/are being taken on this front.
We now use rapeseed oil for everything that needs oil in a recipe and the fat we use for baking does not include hydrogenated fat. 'Readymade' cakes sold in our outlets do not contain hydrogenated fat. Most of our suppliers are on board with the government buying standards which does help greatly and we will continue to select and work with suppliers to improve performance.
Any new product being purchased is checked against the new government buying standards eg that coconut oil is sustainable and salt content is at/below required levels. In terms of current healthier options we are selling in our retail outlets a 'doughnut' which is 40% fat free. In our Fosters Restaurant there is a display promoting healthy foods. In our 'Glass House' cafeteria all coffee/hot chocolate products will be made with skimmed milk and we will offer local and fair trade products.
Going forward, we are in the process of appointing a new Food and Beverage Manager and they will deal with all of our current retail outlets. Built into the role is the requirement to promote healthier foods to customers (public and staff) . We plan to sell local and fair trade products in this restaurant and will also be producing recipe cards including the ingredients for staff to purchase, for things they may wish to make at home, eg Pumpkin Soup.
A new vending contract is in the process of being finalised and as part of the tender process, the contractor has to promote healthier options to cover at least 30% of the content.
Comments are closed.
Find out how you can use the Change4Life brand