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H4. Healthier Staff Restaurants
8 January, 2014
Submitted: 5 May, 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.
Catering and Retail Services (CRS) have continued to develop measures for encouraging healthier eating for staff and Peers in the two staff cafeterias (River Restaurant and Millbank) and maintained all the healthier options as listed in 2014.
CRS continues to develop recipes to provide meals which are lower in fat, salt, and energy and which do not contain artificial trans fats and continue to provide responsibly sized portions of foods by ensuring that all hot meals, vegetables and hot desserts are served to customers by a servery assistant.
The self-service salad bars are very popular and a wide variety of salads are on offer using seasonal produce as it becomes available. A range of boxed ‘Grab and Go’ salads are also available for those with less time and superfood salad combinations are added as an option on a seasonal basis. We continue to ensure that a wide range of fresh fruit is available throughout the day again using seasonal produce as it becomes available.
A daily changing selection of freshly cooked vegetables are available for both lunch and dinner services along with jacket potatoes and jacket sweet potatoes with a variety of fillings.
The traffic light system is used on menus as indication of fat content in hot dishes and jugs of water are provided on cafeteria tables throughout the day.
Our annual Wellbeing Day took place in February and CRS set up a very popular stall serving a wide range of healthy foods including energy protein bars, fresh fruit juice combinations, granola yoghurts, Thai vegetable soup, detox salads, quinoa burgers and a selection of infusions.
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