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H4. Healthier Staff Restaurants
1 January, 2013
Submitted: 19 May, 2013
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.
The BDA continues to support the Govt's pledge to out of home labeling and still do so in relation to its own providers for catering services. However it is still dependent on national policy to help influence local providers. Its own policy has been amended by reducing portion sizes, ensuring over ordering of food and food waste is managed, ensuring healthier options are provided (e.g. asking caterers to not use butter or other spreads and to provide low cal options, vegetarian options, etc. offering fruit as part of catering, etc.) We also ensure local support to catering companies is offered (as opposed to larger national contractors) to ensure sustainability and viability to local markets. When engaging with venues we meet to discuss menus and ask for healthier options, ensuring dietitians have input into menu planning where possible. We ensure that all event feedback includes feedback on catering. we will also be re-introducing physical activity reminders and events to support healthier eating in the workplace. Staff regularly sponsor colleagues on charity walks, runs, etc. We have incentive schemes for gym chains and we will be encouraging local lunch time activity during the summer months.
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