F4. Calorie Reduction
20 November, 2014
Submitted: 20 November, 2014
As part of a two year plan we aim to give our customers an increased choice and offer a varied menu which will allow them to reduce the calorie density in their selections. This increase in menu variety will reduce the calorie density in our menus by 10%. In order to achieve this target and assist consumers with reducing their calorie intake we will take the following actions;
• Offering a wider choice to our customers by;
- Offering a ‘lite’ portion.
- Introducing wholemeal pasta/bread options.
- Offering baked/boiled options as an alternative to fried.
- Increased availability of lower calorie choices including vegetables and salad as side orders and fruit as a desert.
• Providing healthy eating information to customers to assist them with their decision making;
- A ‘healthier choices’ section on the menu to highlight the items which are below 500 calories.
- Calorie publication per portion/meal on the menus to inform customers and enablethem to make healthier choices.
- Posters/noticeboards in our restaurant/café/staff dining areas promoting healthy eating information to our customers and colleagues including Guideline daily amount advice available to the final consumer on calories, sugar, fat, saturates and salt.
- Promotion of ‘National Obesity Awareness Week’.
- Staff training to ensure they are confident and able to make healthy eating recommendations.
- Offer a lighter alternative to top selling dishes i.e. fish and chips - replace chips with salad or homemade slaw.
• Menu development;
- Standard recipes in place to provide specific ingredient quantities and portion sizes.
- We will measure the calorie reduction in our menus following the menu reformulations using our internal stock management system.
- Add low or reduced calorie options on all future briefs/sourcing.