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F4. Calorie Reduction
1 January, 2013
Submitted: 30 April, 2015
Please list the calorie reduction activities undertaken over the past year (e.g. product/ menu reformulation, portion size control, new product development, balance of the marketing mix) and where possible provide data to indicate the scale of the activity. Some indicative examples are given below as a guide.
Example 1. Product/ menu reformulation: this could be presented as the number or percentage of product(s)/ menu item(s)/ stock keeping unit(s) that have been reformulated, or as a percentage of sales.
Example 2. Portion size control: this could be presented as the number or percentage of product(s)/ menu item(s)/ stock keeping unit(s) that have had a portion size reduction where the previous portion size is no longer on sale, and separately the number or percentage of product(s)/ menu item(s)/ stock keeping unit(s) where a new portion size has been introduced to the market.
Example 3. New product development: this could be presented as the number or percentage of new product(s)/ menu item(s)/ stock keeping unit(s) brought out to encourage consumers to eat and drink fewer calories. It would also be helpful to indicate if these replace any existing product(s)/ menu item(s)/ stock keeping unit(s).
Example 4. Consumer information/ education: this could be presented (as appropriate) in terms of circulation (e.g. for print media), throughput, downloads etc.
Example 5. Balance of the marketing mix: this could be presented as the shift in the proportion of the company's overall marketing devoted to lower calorie products versus higher calorie products.
This section provides you with an opportunity to describe the progress you have made on delivering against this pledge and the changes you have implemented in order to deliver this commitment. You may wish to indicate if your delivery plans for this pledge had to be modified and whether there were any unintended consequences that arose from your delivery of the pledge.
You may wish to give a comparison with activity undertaken prior to signing up to the pledge or a reference to where this is captured elsewhere, e.g. in a separate monitoring form detailing previous actions or a separately prepared report.
There is a 2000-character limit when completing this section.
Chef Nutrition Course: another 30 new head chefs through our Chefs Nutrition Training Programme this year, with a further 4 one-day courses planned for during the remaining part of 2015 to refresh and renew nutrition skills within our core chef employee base.
Recipe Development: Executive chefs are now working with consultant nutritionist Amanda Ursell at the point of recipe development to help ensure that dishes are as healthy as they can be. This does not mean that foods like burgers will no longer be sold within the company but that the burgers, which make it to the counter are the best they can be in terms of ingredient quality and calories. This has involved the reduction in grams of cheese used in dishes, the use of reduced fat mayonnaise and attention to detail with ingredients used and portion sizes of main courses, puddings and treats.
Under 500 Calorie Meal Competition: In June 2014 we held the final of our 'Under 500 Calorie Meal' competition at the Cookery School of the Le Manoir au Quat' Saisons in Oxfordshire. The competition, which was open to all chefs within CH&Co challenged them to create a delicious meal with less than 500 calories.
The recipes of the winner, runners up and the other finalists were formed into an on-line resource and publicised throughout the business with certain dishes starting to appear weekly on menus as an option for customers to enjoy during 2014 and 2015.
Sugar Awareness: We are in the process of embedding a new policy to ensure that higher sugar and large volume sugar-containing drinks are minimized in the business as part of an on-going strategy.
Following on from our successful range of 'Healthiest Cakes Ever', our chefs have created additional new, lower calorie and delicious cakes, which are all less than 200 calories per serving. This has been achieved through the use of ingredients such as avocados and fruit purees to replace butter.
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