Our partners

H8. Young People in the Workplace

“We will make a commitment to young people at the start of their working lives.  We will provide information and support to help them take personal responsibility for their own health and wellbeing.  For example, we will promote the importance … Read more → – H8. Young People in the Workplace

F6. Fruit and Vegetables

“We will do more to create a positive environment that supports and enables people to increase their consumption of fruit and vegetables.” The following provides background and supporting information to help organisations understand what this pledge sets out to achieve … Read more → – F6. Fruit and Vegetables

Dr Susan Jebb, chair of the food network talks about the good progress on salt reduction

Susan Jebb

I was delighted to see the continuing decline in the average amount of salt we’re eating in England from the 2011 urinary salt survey – down a further 0.5g since the last survey in 2008 to 8.1g a day. It … Read more → – Dr Susan Jebb, chair of the food network talks about the good progress on salt reduction

F5(c). Salt Catering: Procurement

“We recognise that achieving the public health goal of consuming no more than 6g of salt per person per day will necessitate further action across the whole industry, Government, NGOs and individuals. We will support and enable customers to reduce … Read more → – F5(c). Salt Catering: Procurement

F5(b). Salt Catering: Reformulation of products as purchased by the customer

“We recognise that achieving the public health goal of consuming no more than 6g of salt per person per day will necessitate further action across the whole industry, Government, NGOs and individuals. We will support and enable customers to reduce … Read more → – F5(b). Salt Catering: Reformulation of products as purchased by the customer

F5(a). Salt Catering: Training and Kitchen Practice

“We recognise that achieving the public health goal of consuming no more than 6g of salt per person per day will necessitate further action across the whole industry, Government, NGOs and individuals. We will support and enable consumers to reduce … Read more → – F5(a). Salt Catering: Training and Kitchen Practice

F5. Salt Catering

The food service sector is complex and diverse.  To enable caterers and their suppliers to play a fuller part in salt reduction, we have developed three additional salt pledges to capture the potential for salt reduction arising from different business … Read more → – F5. Salt Catering

H7. Mental Health Adjustments

“We will embed the principles of the Mental Health Workplace Adjustments Guide (developed through the Responsibility Deal’s health at work network) within HR procedures to ensure that people with mental health conditions are managed at work in the best way … Read more → – H7. Mental Health Adjustments

F4. Calorie Reduction

“Recognising that the Call to Action on Obesity in England set out the importance of action on obesity, and issued a challenge to the population to reduce its total calorie consumption by 5 billion calories (kcal) a day, We will … Read more → – F4. Calorie Reduction

A8. Alcohol Unit Reduction

“As part of action to reduce the number of people drinking above the guidelines, we have already signed up to a core commitment to “foster a culture of responsible drinking which will help people drink within guidelines”. To support this … Read more → – A8. Alcohol Unit Reduction