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H4. Healthier Staff Restaurants
1 January, 2013
Submitted: 30 April, 2015
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.
Where we offer on site catering, we use healthier ingredients and cooking methods and continually look to improve our already health conscious food offerings. This includes homemade soups, provision of an extensive salad bar/fruit, adoption of healthier recipes, including reduced salt, and use of healthier cooking methods minimizing fried offerings.
We also more heavily subsidise the healthy options compared to the other meal choices. We have launched healthy highlights across all sites, a healthier options signposting scheme, in our staff restaurants to provide a guide to the foods we eat and reinforce healthy choices. Water dispensers are freely available and visible across both sites. Yoghurt and wholegrain granola bars are freely available for staff on site.
Where requested by employees, we continue to run weight loss programmes which have seen considerable success including some linked to charitable giving.
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