JD Wetherspoon PLC
F5(b). Salt Catering: Reformulation of products as purchased by the customer
1 January, 2013
Submitted: 12 September, 2012
We currently provide full nutritional information on all dishes in a leaflet available in all pubs. This includes g salt per portion / dish. This information is also easily accessible on our website.Additionally, from August 2012, we will be adding the g salt per portion / dish for the childrens main meals on the menu.Over the past 3 years, we have worked with our suppliers to reformulate products and recipes to reduce the salt in products to achieve 2012 salt targets, where possible. Examples of this are as follows: Organic Tomato Basil Soup from 2.6g per portion to 0.4g salt per portion. Chicken Korma Meal from 6.8g per portion to 3.4g salt per portion.Additionally, we will ensure that we highlight dishes that have higher salt levels (60%+ of the daily RDA) in our nutritional leaflet from November 2012.We will look at portion sizes and enable customers to order smaller and healthier portions (i.e. small or large gammon).We are currently working on approx.. 20 dishes that are high in salt to reduce the salt content in the component products these products will be reformulated, recipes reviewed and if we cannot reduce the overall salt to an acceptable level, we will remove the dish completely from the menu.