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H4. Healthier Staff Restaurants
1 January, 2013
Submitted: 29 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.
For this pledge, we have initially focussed on supporting our employees to lead healthier lifestyles through information and then supplementing this with labelling. Over the last year, we have worked with our catering suppliers to incorporate nutrition labelling, including calories, for our staff restaurants – now all of our company restaurants offer this information at 7 sites across the UK.
Our staff restaurants provide 16 meal selections taken from their monthly menus. A Nuffield nutrionist analyses these meals and the resulting information is displayed at the point of sale. This information is linked in to a monthly focus on different nutrients contained within these specific meals (in addition to other aspects of diet and nutrition) which is communicated through posters and information leaflets in staff restaurants. The calorie content is also highlighted and collectively this provides a good overview for employees.
Our restaurants have always offered a wide variety of fresh fruit, vegetarian options and healthy eating options at affordable prices. For example, at our Bournville restaurant we sell approximately 2,500 fruit and vegetable products a month and our Reading Science Centre continues to offer free fruit to all staff every Friday. Drinking water is freely available to all employees.
We also promote the food calculator to allow employees and their families to understand food analysis and their micro nutritional breakdown. This nutritional programme is also promoted by the gym staff when they do their inductions and the physiologists when they carry out health checks.
This 360 degreee focus helps colleagues understand all aspects of healthy lifestyles.
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