Newcastle University

← Return to partner profile


H4. Healthier Staff Restaurants

Committed since:

1 January, 2013

Delivery plan:

Submitted: 4 September, 2012

Newcastle University has a Healthy and Sustainable Food Policy and is committed to making healthier foods and beverages available to employees through our cafes, restaurants and coffee bars across campus. All our outlets offer healthier options for meals, snacks and drinks. Our new vending contract, which commenced in 2012, has a requirement that healthier options are available in all vending machines of which there are 62 located throughout 27 buildings across campus.We work closely with Newcastle Nutrition to ensure all catering staff receive training on healthy eating and cooking as well as the Heart of Newcastle Award, This is an award which recognises businesses in the city who provide excellent standards of hygiene and healthy food choices. Our chefs have reduced the amount of trans-fat, sugars and salt in recipies. Salt Awareness Week,, is promoted in our restaurants and cafes. E-number additives have been reduced. Poached eggs have replaced fried in some outlets.To ensure responsibly sized portions are served, we work with our production and service staff to maintain standards in portion control throughout the units.We make the most of seasonal fresh fruit and vegetables. All units use a variety of fresh vegetables for cooking and salads and whole fresh fruit is prominently displayed for sale on service counters. Either baked potatoes or mashed potato is offered as an alternative to chips. Many outlets offer baked potato with filling and a side salad as a main course item and there are low fat filling options available e.g. cottage cheese, baked beans. Fresh salad counters are available daily with undressed or lightly dressed options.We currently use the Eat Well Plate,, as a guideline when promoting our meals to customers. We are working with Newcastle Nutrition to investigate the provision of nutritional signposting and labelling for our cooked foods and working with suppliers to ensure the data is available for bought in items e.g. cakes.In addition, we have recently been awarded the Catering Mark Bronze Level by the Soil Association, in one of our outlets and are working towards accreditation for other units.All catering outlets supply free drinking water to all customers which includes staff, students and members of the public.

Comments are closed.