H4. Healthier Staff Restaurants
28 November, 2013
Submitted: 2 December, 2013
Using the Department of Health (DOH) guidance contained in "Healthier and more sustainable catering: A toolkit for serving foods to adults" Lafarge Tarmac will use its head Office restaurant as a test ground to work towards 'compliance' with the guidance.
A detailed plan with road map is available for this pledge, but to summarise, the Lafarge Tarmac delivery plan is:
1. Gap Analysis (Action: Health Manager)
1.1 Form Head Office team to look at gaps re current catering system and advice contained in the
DOH guidance, "Healthier and more sustainable catering: A toolkit for serving foods to adults"
(To include Catering Manager, H&S Committee Members, Health Manager)
2. Planning (Action: Health Manager)
2.1 Identify action plan to 'comply' with guidance in "Healthier and more sustainable catering: A toolkit for serving foods to adults"
2.2 Brief action plan to head office team
3. Communications (Internal/External comms teams)
3.1 Internal communications team to inform and involve Head Office staff re above plan
3.2 External communications team to discuss any opportunities to work with stakeholders
4. Review progress against action plan quarterly (H&S Committee)
5. Report to DOH on progress (Health Manager)
6. Identify any other restaurant facilities (Health Manager)
(Use Head office to embed and improve. Agree gaps and action plans for any other restaurants in Lafarge Tarmac)