E.ON

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.


Water is free and plentiful in all of our offices. There are several water machines on each floor, in reception and also available in rest areas. Education and awareness is also plentiful and during June our health promotion activities were based around hydration. Posters we displayed at all sites and information and guidance was offered to our site champions to use in meetings and tool box talks. At HQ the fizzy drink fridge has been removed and replaced with a much more appealing display which now offers water and juices as alternatives. Any meal deal promotions now include water as an option whereby previously it was restricted to a can of pop. Introduction of half portions. There is now an option to have any of our hot meals or pizza’s as a half portion which is clearly promoted at the point of choice. A side salad is now offered as a free item with any main meal purchased. A full salad bar has always been available but this now has ‘naked’ items as well as dressed items and includes low fat dressings to add rather than added at preparation. We continue to work with our vending company providers to source healthier options in our machines. Soup stations are offered at all sites now and are freshly made each day with locally sourced products, are usually meat free and are low in salt. Recipes are available for staff to so they know the content but can also take away to try at home. Fruit offerings have been product placed as well as we can to promote choice. Given the commercial aspect of our contract it is more difficult to provide reduced cost on fruit but we continue to work with our provider. We do however have promotions such as fruity Friday or health campaigns were fruit is free and handed out to staff with health message. During our ‘new year new you’ campaign in January we had a particular focus on food and used it as an opportunity to promote healthier choices.