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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.
We have rolled out our on-line recipe tool which is linked to our central recipe database. This system is linked to our nutritional analysis software, Saffron, which enables all of our recipes to be analysed centrally before being accessed by our on-site teams. This enables us to provide GDA labelling on our main meals, soups, salads and sandwiches.
We have developed menu planning guidelines for our Unit Managers to ensure that they provide appropriate balanced choices at each mealtime.
We have introduced a number of healthier snacks including fresh fruit, dried fruit and nut products, popcorn etc. We have reduced the size of our salt sachets to cut down the salt consumption of our employees. We have also introduced new salad bars and water is freely available.
We have provided 'Know Your Food' information boards in each of our restaurants that include permanent information about GDA labelling and maintaining a balanced diet as well as monthly Know Your Food features such as the importance of hydration, exercise and benefits of eating particular foods - Oily Fish and i-Foods for example. Monthly seasonal produce flyers and posters, endorsed by Eat Seasonably also feature and highlight the importance of eating seasonal British fruit and vegetables, encouraging 5-a-day.
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