F5(a). Salt Catering: Training and Kitchen Practice
1 January, 2013
Submitted: 12 September, 2012
We at Lexington Catering pledge to cut our salt use with a 7% reduction by November 2013 and by 15% or more by November 2014 through training, educational marketing, purchasing and monitoring disciplines. We aim to help the Government meet its daily consumption rate of 6g of salt per person per day however realise this requires action across all levels of food consumption to achieve this. Our commitment to head chefs, managers and staff with immediate user friendly training, measuring tools and suppliers committed to help achieve this pledge. And to customers, highlighting the purpose, target, benefits and measures of salt reduction with informative marketing. Quarterly internal reporting by the pledge team, careful menu planning and a change of old habits will bring down the current salt usage for 2012 to come in line with our target of 15% or more over the next 2 years.