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H4. Healthier Staff Restaurants
1 January, 2013
Submitted: 30 April, 2015
Please decribe how you and your caterers have encouraged healthier restaurants/vending outlet/buffets (as applicable) for your staff over the last year. There is a 2000-character limit when completing this section.
We have continued to work with our catering partner to ensure our food includes GDA, calorie and fat content labelling, healthy alternative options are available and promoted, and food is prepared in-line with our 'ten pledges' which include: responsibly sized portions, food will be baked, steamed or grilled, semi-skimmed milk is used in recipes, the minimum amount of salt is used, lower fat sauces are used.
Also, to encourage our employees to eat more fruit we have introduced free fruit with each purchase from our food courts.
We continue to focus on providing accurate information to help support healthy choices highlighting practical, everyday steps to a healthier lifestyle, from working with dieticians and nutritionists to provide clear information on daily calorie requirements.
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