The following collective pledges support the core commitment to foster a culture of responsible drinking, which will help people to drink within guidelines.
A1. We will ensure that over 80% of products on shelf (by December 2013) will have labels with clear unit content, NHS guidelines and a warning about drinking when pregnant.
A2. We will provide simple and consistent information in the on-trade (e.g. pubs and clubs), to raise awareness of the unit content of alcoholic drinks, and we will also explore together with health bodies how messages around drinking guidelines and the associated health harms might be communicated.
A3. We will provide simple and consistent information as appropriate in the off-trade (supermarkets and off-licences) as well as other marketing channels (e.g. in-store magazines), to raise awareness of the units, calorie content of alcoholic drinks, NHS drinking guidelines, and the health harms associated with exceeding guidelines.
A4. We commit to ensuring effective action is taken in all premises to reduce and prevent under-age sales of alcohol (primarily through rigorous application of Challenge 21 and Challenge 25).
A5. We commit to maintaining the levels of financial support and in-kind funding for Drinkaware and the “Why let the Good times go bad?” campaign as set out in the Memoranda of Understanding between Industry, Government and Drinkaware.
A6. We commit to further action on advertising and marketing, namely the development of a new sponsorship code requiring the promotion of responsible drinking, not putting alcohol adverts on outdoor poster sites within 100m of schools and adhering to the Drinkaware brand guidelines to ensure clear and consistent usage.
A7(a). In local communities we will provide support for schemes appropriate for local areas that wish to use them to address issues around social and health harms, and will act together to improve joined up working between such schemes operating in local areas as:
- Best Bar None and Pubwatch, which set standards for on-trade premises
- Purple Flag which make awards to safe, consumer friendly areas
- Community Alcohol Partnerships, which currently support local partnership working to address issues such as under-age sales and alcohol related crime, are to be extended to work with health and education partners in local Government
- Business Improvement Districts, which can improve the local commercial environment
A7(b). To support our pledge to provide schemes appropriate for local areas that wish to use them to address issues around social and health harms, we will fund and/or support industry action in Local Alcohol Action Areas, by ensuring that suitable existing partnership schemes are in the process of being rolled out in Local Alcohol Action Areas by March 2015.
A8(a). As part of action to reduce the number of people drinking above the guidelines, we have already signed up to a core commitment to “foster a culture of responsible drinking which will help people drink within guidelines”.
To support this we will remove 1bn units of alcohol sold annually from the market by Dec 2015 principally through improving consumer choice of lower alcohol products.
A8(b). To support our pledge to remove a billion units of alcohol sold annually from the market, we will carry out a review of the alcohol content and container sizes of all alcohol products in our portfolio. By December 2014 we will not produce or sell any carbonated product with more than (4) units of alcohol in a single-serve can.
A9. We will financially support the Lifeskills Education and Alcohol Foundation (LEAF) with a minimum of £250,000 as a start-up fund. Subject to favourable reporting and evaluation of delivery, we will seek to increase programme scope through funding from the alcohol industry and others.
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:
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.
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).
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.
HEALTH AT WORK PLEDGES
The following collective pledges support the core commitment to support our workforce to lead healthier lives.
H1. We will embed the principles of the chronic conditions guides (developed through the Responsibility Deal’s health at work network) within HR procedures to ensure that those with chronic conditions at work are managed in the best way possible with reasonable flexibilities and workplace adjustments.
H2. We will use only occupational health services which meet the new occupational health standards and which aim to be accredited in the next 12 months.
H3. We will include a section on the health and wellbeing of employees within annual reports and/or on our website. We will record our sickness absence rate and actively manage this as an organisation.
H4. We will implement some basic measures for encouraging healthier staff restaurants/ vending outlets/buffets for staff, including:
- Ensuring the availability of healthier foods and beverages in all available channels to employees
- Working with caterers to reformulate recipes to provide meals which are lower in fat, salt, and energy and which do not contain artificial trans fats
- Provision of responsibly sized portions of foods
- Provision and promotion of the consumption of fruit and vegetables through availability and price promotion
- Provision of calories and/or Guideline Daily Amounts on menus per portion as a minimum (further nutrients optional)
- Ensure that water is visible and freely available
H5. We will encourage staff to stop smoking, by facilitating onsite stop smoking support services or by encouraging them to attend local stop smoking services during working time without loss of pay. We will also take action to reduce other risks to respiratory health arising in the workplace.
H6. We will offer staff health checks, e.g. the NHS Lifecheck, with appropriate follow up and audit. We will also encourage eligible employees to participate in the NHS Health Check for vascular disease, and other NHS screening programmes (for example for breast or bowel cancer).
H7. We will create an environment where anyone with past or present experience of mental health issues is valued, respected and able to flourish. This will involve providing all staff with the environment, knowledge and tools to develop and maintain emotional resilience and mental wellbeing, while raising awareness of, and providing support for, mental health in the workplace. This will include at least one of the following:
- Encouraging all members of staff to consider the impact of their behaviours and decisions on the wellbeing of themselves and those they work with, manage and have a duty of care for. This will include creating and sustaining an organisational culture where the risks from work-related stress are being effectively managed and controlled.
- Provide specific training for line managers to promote mental wellbeing and resilience. Identify early opportunities to support staff with mental health needs. This will include raising awareness amongst staff, e.g. materials promoting self-awareness, guidance on disclosure of mental ill health, how to identify early signs and symptoms and practical issues such as positive recruitment practices and managing disclosure.
- Providing opportunities for employees to support and develop their overall wellbeing by taking a holistic approach to a healthier life, covering nutritional awareness, physical activity and social engagement.
- Taking a demonstrable and positive stand against mental health stigma and discrimination in the workplace, for example by supporting the ‘Time to Change’ movement.
- Embedding the principles of the Mental Health Workplace Adjustments Guide (developed through the Responsibility Deal’s health at work network) within HR procedures to ensure that people experiencing mental ill health are managed at work in the best way possible with reasonable flexibilities and workplace adjustments.”
H8. We will make a commitment to young people at the start of their working lives. We will provide information and support to help them take personal responsibility for their own health and wellbeing. For example, we will promote the importance of exercise, eating well, and good mental health; and we will help those that drink to do so sensibly and those that smoke to stop.
H9. We will treat people within our organisation with respect and dignity. We will do everything we can to prevent stalking, violence or abuse either in the workplace or that which has an effect on people in the workplace, whether from a colleague, family member or anyone else. This will include having guidance in place which is suitable to the size of our organisation. The guidance will ensure that an appropriate, safe and sensitive response can be implemented and our employees supported when they raise such an issue.
H10. As organisations working in the construction / civil engineering industries, we pledge to manage the causes of occupational disease and take action to improve the health and wellbeing of people working across offices and sites large and small. We recognise that prevention and early intervention is the key to success and will take on-going action on at least one of the following:
(1) Annual reporting of the health and wellbeing of employees
(2) The provision of clinical occupational health services (OHS) that work in accordance with the relevant standards e.g. SEQOHS
(3) Arrangements to develop a programme to actively promote health and wellbeing and the effective management of health.
Where relevant, we also pledge to encourage our subcontractors and supply chains to endorse at least one of the actions above to implement good health and wellbeing activities.
H11. We pledge to promote alcohol awareness among our staff, with the aim of increasing their health and wellbeing, and thereby delivering associated improvements in efficiency and productivity.
We will do this by:
- Embedding a workplace alcohol policy drawn up with the engagement of employee representatives
- Promoting alcohol awareness amongst employees, by highlighting the risks of drinking above the lower risk guidelines, and by providing information to help those employees who choose to drink to do so within the guidelines
- Ensuring that employees with alcohol problems receive appropriate help if they want that, and that managers know what they need to do to support them to find help
- Where it is felt appropriate to provide alcohol at company events, ensure that it is served responsibly and that people are helped to drink within the guidelines. For example, by making sure that non-alcoholic alternatives are always available and making it clear that irresponsible alcohol consumption/behaviour is not acceptable.
PHYSICAL ACTIVITY PLEDGES
The following collective pledges support the core commitment to encourage and assist people to become more physically active.
P1. We will use our local presence to get more children and adults more active, more often including engaging communities in planning and delivery.
P2. We will contribute to the communication and promotion of the Chief Medical Officers’ revised physical activity guidelines.
P3. We will promote and support more active travel (walking and cycling). We will set measurable targets for this health enhancing behaviour.
P4. We will increase physical activity in the workplace, for example through modifying the environment, promoting workplace champions and removing barriers to physical activity during the working day.
P5. We will tackle the barriers to participation in physical activity faced by some of the most inactive groups in society.