John Sisk & Son
H4. Healthier Staff Restaurants
13 November, 2013
Submitted: 28 February, 2014
John Sisk will implement measures for encouraging healthier restaurants/ vending outlets/buffets for staff and site canteens, including:
• Ensuring the availability of healthier foods and beverages to employees.
• Working with caterers to provide meals which are lower in fat, salt, and which do not contain artificial trans fats.
• Provision and promotion of the consumption of fruit and vegetables through availability and price promotion.
• Provision of calories and/or Guideline Daily Amounts on menus per portion as a minimum (further nutrients optional)
• Ensure that potable water is visible and freely available.
Site specific actions on all projects starting in 2014 shall include but not limited to:
All caterers providing hot food services to be issued with a copy of the ‘Healthier and More Sustainable Tool Kit for Serving Food to Adults’ booklet and CWHT “Food Triangle” poster together with an explanatory leaflet setting out Sisk’ s requests to meet our pledges.
The booklet and a similar leaflet will be issued to mobile facilities such as ‘Sandwich Vans’ and burger vans. As above they will be asked to comply rather than be compelled.
Information on guidelines for daily salt amounts for adults will be displayed in site canteens.
On site canteens that provide cooked hot food will not have salt and pepper readily available on all tables.
All canteens and kitchen areas will display a copy of the Department of Health’s ‘The eatwell plate’ and “Food Triangle” posters. These posters will be provided by the Sisk HSEQ department.
All vending machines will have at least one healthy option available.
Every project in the UK shall register with the Considerate Constructors Scheme and incorporate the pledge delivery into the CCS action programme.