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H4. Healthier Staff Restaurants
1 January, 2013
Submitted: 30 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.
Our head office catering company has ensured that all pork meat used carries the Red Tractor hallmark to ensure the quality and sourcing of the food. All fish will now be Marine Stewardship Council (MSC) accredited, as we work to ensure certified sustainable seafood. Levels of salt and sugar are to be reduced by a further 10% throughout 2015. We are also encouraging all of our suppliers, where possible, to use bio fuel for their delivery vehicles. While moving towards more sustainable takeaway food boxes, we have introduced cardboard boxes for some dry foods. We are continuing to investigate more environmentally friendly packaging.
In our managed pubs, we have a low cost team menu where our employees can purchase meals from the menu and get 50% off all dishes. Therefore they have the opportunity to choose the healthier dishes, such as salads and, on some menus under 500 calories dishes, from the menu.
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