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H4. Healthier Staff Restaurants
1 January, 2013
Submitted: 19 May, 2014
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.
Icelandic Seachill (formerly Coldwater Seafood) have continued working with Vending Enterprises to ensure that our vending machines are stocked with healthy food options. To assist our workforce with nutritional information Icelandic Seachill arranged a CIEH accredited Healthier Foods and Special Diets course for any employee wishing to attend. This course proved a success and many employees completed the course in February. On site cooking demonstrations were arranged with the N.E Lincs Specialists Health promotions services where nutritionists gave useful cooking information for healthy packed lunches. Due to the success of this promotion, Icelandic Seachill arranged a healthy breakfasts campaign when again healthy cooking demonstration of healthy breakfast burrito's were cooked and sampled. The eat well plate information and guidance is continuously given to our employees and is supported by our on site health champions. During January 2014 we held a Healthy Week campaign where a weekly on site weigh in programme was set up. Healthy recipe booklets were developed by the healthy champions with assistance from the nutritionists.
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