F2. Salt Reduction (pledge now closed)
1 January, 2013
Submitted: 19 December, 2011
Artizian is a quality fresh food caterer supplying: restaurants, cafés, coffee bars, and licensed bars; and providing reception, office and hospitality services to a growing national portfolio of clients. We are bespoke, inspirational, cutting edge and dynamic with a focus on fresh, healthy, locally produced, seasonal food. Artizian operate 14 contracts around the UK serving around 30,000 meals a week. We are committed to sourcing, cooking and serving the best fresh food and providing our customers with the information to enable them to make healthier choices.
We are pleased to report that in 2010 we achieved a 10% reduction in our purchasing of table salt into kitchens within all our existing contracts and have since continued to monitor salt purchase. Focus in one of our largest units resulted in a 16% reduction (203 kilos) over 2012-13.
All sites now: do not add salt to potatoes, rice, pasta, fresh soups and vegetables during cooking or purchase any ready processed foods. Use no salt butter, and approved lower salt bouillons and pastes and do not purchase pre-made sauces from suppliers. Minimise use of soy sauce and fish sauce, tomato sauce, brown sauce, mayonnaise, pickles and mustards. For items cooked for our salad bars, delis and carbohydrate options for hot food no salt is used. All chefs have been encouraged to use fresh herbs and spices to develop flavour. Some sites have removed salt from the tables to a central point and offer low salt sachets instead. Our future commitments 2013-14 are to review our dry stores, breads, and meat products (where we believe the highest levels of sodium exist) with a view to replacing these with low products that meet the 2012 levels. These products have been sourced and a number are undergoing in trials within the existing business e.g low salt beans. Our salt reduction roll out programme 2013-14 sets out the introduction of these products as standard items within the business by December 2013 following a change in our supply chain.