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F8. Saturated Fat Reduction
19 November, 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:
Chef Nutrition Course: another 30 new head chefs through our Chefs’ Nutrition Training Programme this year, with a further 4 one-day courses planned for during the remaining part of 2015 to refresh and renew nutrition skills within our core chef employee base. Specific modules concentrate on Fats and recipe reformulation.
Recipe Development: Executive chefs are now working with consultant nutritionist Amanda Ursell at the point of recipe development to help ensure that dishes are as healthy as they can be. This does not mean that foods like burgers will no longer be sold within the company but that the burgers, which make it to the counter are the best they can be in terms of ingredient quality and calories. This has involved the reduction in grams of cheese used in dishes, the use of reduced fat mayonnaise and attention to detail with ingredients used and portion sizes of main courses, puddings and treats.
Under 500 Calorie Meal Competition: In June 2014 we held the final of our ‘Under 500 Calorie Meal’ competition at the Cookery School of the Le Manoir au Quat’ Saisons in Oxfordshire. While the competition focused on calories, the inevitable knock-on effect was that dishes submitted were generally lower in fat and thus saturated fat than many more traditional versions of the dishes created. The recipes of the winner, runners up and the other finalists were formed into an on-line resource and publicised throughout the business with certain dishes starting to appear weekly on menus as an option for customers to enjoy during 2014 and 2015.
Sugar Awareness: We are in the process of embedding a new policy to ensure that higher sugar and large volume sugar-containing drinks are minimized in the business as part of an on-going strategy.
Following on from our successful range of ‘Healthiest Cakes Ever’, our chefs have created additional new, lower calorie (lower fat), and delicious cakes, which are all less than 200 calories per serving.
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