Elior UK Ltd
F2. Salt Reduction (pledge now closed)
1 January, 2013
Submitted: 19 December, 2011
Elior is a leading national contract caterer, providing a variety of catering services to workplaces, schools, care homes, retail outlets, sports stadia and hertitage sites. We have been working towards salt reduction for the last 8 years, via our internal 'Balance' programme. The aim of 'Balance' is to make healthier eating commonplace across our business by reducing fat, salt and sugar intake and increasing wholegrain, fruit and vegetable availability. We cook from scratch at many of our sites. Our salt reduction focus to date has concentrated on: Procurement - we worked to ensure that all our core products would meet 2010 FSA salt targets. This target was met for the majority of our core products and beyond. We focused initially on high volume products that would have the greatest impact on salt reduction - meat and meat products, soups, sauces, bouillon, bread and some pre-prepared meal centres. More recently we have been working towards the 2012 salt targets which is more challenging.Reducing salt intakes by using less salt in food preparation. Adapting recipes to reduce the amount of salt, bouillon and salty foods such as cheese and smoked meats. The amount of salt purchased has reduced considerably over the last 5 years.Action plan To help us deliver on the salt reduction pledge we will focus on our procurement procedures. Many of our core items already comply with 2012 salt targets. Our tender documents state the need to meet 2012 salt targets. We will need to work closely with all our supliers to ensure that we meet the salt targets in as many catergories as possible as soon as possible. Some of our bacon, ham and sausage suppliers are having technical difficulties in meeting the 2012 salt targets. We will work with them on this project. We need to pressure our suppliers to provide us with an easily recognisable way of highlighting in their catalogues products that do meet 2012 salt targets. At present this is not the case. We will build into our procurement contracts the need to meet 2012 salt targets.The quantitative work needed to complete Responsibility Deal monitoring form will help us highlight the categories where more work is needed to meet the salt reduction pledge - we envisage needing to change any products not meeting 2012 salt targets or encourage re-formulation by our suppliers to ensure products comply.We are gradually calculating full nutrition data for many of our recipes , this includes salt data. Reformulation will focus on any meal/meal centre not meeting the set targets for that category. The number of recipe combination in a business as diverse as elior is immense, so we will initailly focus on our most popular dishes.We will inform all areas of our business about the need for salt reduction and our activities to meet our pledge - by procurement and also the need for reduced salt cooking practices. This activity will be cascaded to all staff using our internal communication system.Staff training, incuding chef training, will be an important part of meeting this pledge.