Harper Adams University College
F2. Salt Reduction (pledge now closed)
1 January, 2013
Submitted: 16 March, 2012
Our catering department provides meals for students, staff and visitors. We aim to reduce the amount of salt present in foods produced on site. We will also consider the percentage of salt present in those foods which we purchase from other companies. We recognise that the reduction of salt in our food will be on-going. By displaying salt content of foods available to our customers, we hope to increase awareness of salt consumption with low salt options always available. We are committed to investigating foods produced on site and assessing their potential for salt reduction, without compromising on taste or quality. One measure already in place is unsalted butter is used in the making of our cakes, confectionary and pastries as we believe this will greatly contribute to overall salt reduction. Our food is prepared fresh, on site daily and we therefore have a direct knowledge of the amount of salt seasoning used in. Preparing fresh food allows us to carefully monitor and control the percentage of salt present in our meals. Every day, all four of our catering outlets offer a balanced meal or snack. Our chefs only use the necessary amount of salt required for optimum taste, leaving the customer to add seasoning if needed. We are also investigating the amount of salt present in the food we receive from external suppliers. These include products like packaged cakes, biscuits, muffins and pre-made sandwiches. We aim to reduce the use of products with a high salt content.