Health and Safety Executive
H4. Healthier Staff Restaurants
1 January, 2013
Submitted: 16 January, 2012
We will continue to:ensure that chilled and filtered water is visible and freely available throughout the building in each tea point and restaurant areas.work with our suppliers to ensure that there is availability of a wide range of healthy eating and vegetarian options and snack items.work with our suppliers to ensure that they are committed to encouraging healthy eating; specificallyfoods are steamed, char-grilled, dry roasted or stir friedfoods where fresh fruits and vegetables are used to add substance to a dish.the use of semi-skimmed milk, yoghurt or low fat crème fraiche in sauces and dressings are encouraged.minimising the salt content of all dishesuse fresh herbs to season and enhance flavouruse vegetable oils and unsaturated fats.use whole wheat flour, wholegrain breads, brown rice and bran.to add fibreWe plan to: take action to encourage our employees to make healthier eating choices in our restaurants/hospitality/vending areaswork with our onsite caterers to ensure that the following core principles are introduced:nutritional value labelling either on the product or via the clients catering website.The Food Standards Agency's Traffic Light SystemDetailed descriptions on menus of food provenance and local supply.create a heightened awareness of healthy products using advertising and promotions. Some of these may include:Use of merchandising to actively attract attention to healthier options whilst reducing confectionery and crisps at the counters.Creating healthy seasonal recipe cards that can be given away when a customer choose a particular dish.Use of their marketing forum to advertise special days that will encourage people to try new items such as seasonal vegetablesusing annual events to encourage uptake, for example strawberries in June during Wimbledon and pumpkins and squashes in October during Halloween.