F5(c). Salt Catering: Procurement
1 January, 2013
Submitted: 30 April, 2014
At Jamieâ€™s Italian we are aware of the impact of too much salt in the diet and its impact on public health, which is why we have signed up to the Department of Health salt catering pledge. We recognise we that we have a role to play and are committed to reducing salt and helping support the public health goal of consuming no more than 6g of salt per day. We have our own internal nutrition standards, of which the salt targets are an element of these standards.
Using our internal supplier management system we keep track of all the ingredients that we source into our restaurants. This is managed and reviewed by our Technical team and our full time Registered Nutritionist who works solely on Jamieâ€™s restaurants. It is compulsory that our suppliers provide nutrition information on all ingredients supplied into us.
At present Jamieâ€™s Italian source ingredients from 27 of the 86 sub product categories. We are currently collating all the outstanding salt content nutrition information to identify any ingredients which donâ€™t meet the salt targets. Once we have this data and for those ingredients where we have nutrition information available, where practical we are working with our suppliers to re-develop or source new ingredients on those which donâ€™t meet the salt targets, without comprising on the product quality and food safety.
We also carry out regular, random tests of our meals in every UK Jamieâ€™s Italian restaurant to make sure that the nutritional information is in line with our standards and what we expect. Our Development Chefs and Nutritionist work closely to develop a selection of healthy options each time the menu is changed; 3 times per year.