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F8. Saturated Fat Reduction
26 October, 2013
Submitted: 30 April, 2015
Please list the saturated fat reduction activities undertaken over the past year and where possible provide data to indicate the scale of activity.
Some indicative examples are given here as a guide.
Example 1. Reformulation: this could be presented as a percentage of sales or as the number or percentage of products/menu items/stock keeping units that have been reformulated. It would also be helpful to indicate the scale of reduction achieved.
Example 2. Development of new lower saturated fat options: this could be presented as the number or percentage of new products/menu items/stock keeping units with a lower saturated fat level.
Example 3. Portion size control: this could be presented as the number or percentage of products/menu items/stock keeping units that have had a portion size reduction where the previous portion size is no longer on sale or where a new portion size has been introduced to the market.
Example 4. Changing the balance of your portfolio/menu: this could be presented as the number or percentage of products/menu items/stock keeping units that have been introduced or changed where this alters the proportion of lower and higher saturated fat products.
Example 5. Customer information/education: this could be presented in terms of circulate of print media or website downloads.
Example 6. Incentivising consumers to choose healthier options: this could include shifting the proportion of the company’s overall marketing to lower saturated fat products, appropriate merchandising and price promotions.
If you are also signed up to pledge F4. Calorie Reduction, activities that affect both calorie and saturated fat levels can be reflected in both annual updates. However, reporting must be tailored to the relevant outcome.
Please list the saturated fat reduction activities undertaken:
As part of our back of house swaps, two of the biggest deliverable reductions in the saturated fat content of our customers' diets continue to been the changeover from Phase to Flora Buttery and making all milk used in the cooking of dishes 1%. The Phase swap has removed 4 tonnes of saturated fats from our customers' diets annually.
Since April 2014 we have trained over 200 employees in level 2 nutrition ensuring our teams are well informed and educated on nutrition. The course also teaches them about alternative and healthier cooking methods to warrant the best techniques of reducing unnecessary fats when they are cooking, such as trimming excess fat from meat and fish and using cooking methods such as grilling, steaming, poaching and baking.
In February we partnered with Flora Buttery to provide a healthy cookbook for our customers that encouraged reducing saturated fat by using flora buttery in recipe’s instead. This went to 400 number sites in hard copy and soft copies were sent to over 1,000 of our employees.
We have also conducted over 20 taste challenge days with Flora buttery at our sites to encourage customers to make the swap to flora at home promoting the message of how Flora buttery has 72% less saturated fat than butter.
Other Healthy for Life branded promotional topics that we have promoted recently in addition to the cookbook that highlight the importance of reducing the "bad fats" in peoples diets as well as promoting "good fats" include "Facts about Fats", “Get healthy for Summer”. These were distributed to over 400 of our outlets across the business.
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