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H4. Healthier Staff Restaurants
1 January, 2013
Submitted: 1 September, 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.
BII has been pushing the concept of calorie content labelling on menus to our members, encouraging them to give customers and staff a clearer choice of healthy dishes, and to let them make informed decisions about their calorie intake when eating within our member's pubs and restaurants. Through our regular communication channels, The BII has promoted this to our members including features and updates in our quarterly magazine and weekly e-briefings reaching over 8,000 professionals across the licensed hospitality sector.
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