Public Health Responsibility Deal: Food pledges

The following collective pledges support the core commitment to encourage and enable people to adopt a healthier diet.

F1. We will provide calorie information for food and non alcoholic drink for our customers in out of home settings from 1 September 2011 in accordance with the principles for calorie labelling agreed by the Responsibility Deal.

F2. We commit to the salt targets for the end of 2012 agreed by the Responsibility Deal, which collectively will deliver a further 15% reduction on 2010 targets.  For some products this will require acceptable technical solutions which we are working to achieve.  These targets will give a total salt reduction of nearly 1g per person per day compared to 2007 levels in food.  We recognise that achieving the public health goal of consuming no more than 6g of salt per person per day will necessitate action across the whole industry, Government, NGOs and individuals.

F3(a). We do not use ingredients that contain artificial trans fats.
F3(b). We are working to remove artificial trans fats from our products within the next 12 months.

F4. 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 support and enable our customers to eat and drink fewer calories through actions such as product/ menu reformulation, reviewing portion sizes, education and information, and actions to shift the marketing mix towards lower calorie options.  We will monitor and report on our actions on an annual basis.

F5 (a). 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 their dietary salt intake. We will do this by reducing the amount of salt used in our kitchens by at least 15%, within a specified 2-year period by taking the following actions in respect of:

•kitchen practices;
•salt availability;
•chef training.

Restaurant kitchen practice
We will adopt the following kitchen practices:

•vegetables and boiled starchy carbohydrates such as rice, potatoes and pasta will be cooked without added salt;
• our chefs will be provided with specific ingredient and salt quantities as well as equipment to control salt dosage so that we offer known and consistent salt levels in the foods we prepare.

Salt availability
We will take active steps to encourage behaviour change among consumers to reduce the use of discretionary salt (e.g., by ensuring that salt is made available only at customers’ direct request).

Chef training
We commit to train all of our chefs/staff on:
•the importance of salt reduction for heart health and for helping consumers meet recommended dietary intakes;
•awareness of foods or ingredients (such as stock, soy sauce etc.) which are high in salt or contribute significantly to the intake of salt;
•how to reduce the levels of salt in their dishes/items and encourage changes in consumer palates;
•developing menus which are lower in salt and include lower salt options.

F5(b). 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 their dietary salt intakes by:

  • within 6 months – establishing the salt levels in products as they are offered to the final consumer for our top-selling products;
  • by the end of 2014 – providing the salt content for each product on our website and menu information guides made available on request in our catering establishments.

Building on this we will:

  • prioritise our reformulation activities to maximise the total amount of salt removed from our products and the impact on our customers health.  For some businesses this may mean a focus on their top-selling products (in terms of sales volume) for others a reduction across their menu/product range.  It is for businesses to determine the best approaches taking into account the scope for further reduction and issues of taste, quality and safety.

F5(c). 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 their dietary salt intake by taking the following actions in respect of procurement of products:

  • we will meet the 2012 salt targets for at least 50% of the products we procure (by volume of products) within one year of sign up. We will aim to increase this over time and report on progress year on year.

F6. We will do more to create a positive environment that supports and enables people to increase their consumption of fruit and vegetables.

F7(a). We will adopt and implement the UK Governments’ 2013 recommended Front of Pack Nutrition Labelling Scheme.

F7(b). We will promote, and explain to consumers how to use the UK Governments’ 2013 recommended Front of Pack Nutrition Labelling Scheme.

F8. Recognising the role of over-consumption of saturated fat in the risk of premature avoidable mortality from cardiovascular and coronary heart disease, and public health recommendations to reduce saturated fat consumption (to less than 11% of food energy for everyone over 5yrs of age, compared to current levels of 12.7%):

We will support and enable people to consume less saturated fat through actions such as product/menu reformulation, reviewing portion sizes, education and information and incentivising consumers to choose healthier options. We will monitor and report on our actions on an annual basis. Progress in reducing people’s saturated fat intakes will be measured via the National Diet and Nutrition Survey.

F9. We recognise that achieving the public health goal of consuming no more than 6g salt per person per day will necessitate further action across the whole food industry, Government, NGOs and by individuals.

We will support and enable individuals to further reduce their salt intake by continuing to review and lower levels of salt in food. We commit to working towards achieving the salt targets by December 2017. For some products this will require acceptable technical solutions which we are working to identify and implement.

F10. 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 food industry, Government, NGOs, and by individuals.

We will support and enable customers to reduce their dietary salt intakes by committing to meet all relevant maximum per serving salt targets within 2 years of signing up to this pledge.

Information on how partners can deliver these pledges.

In Food Network

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