Harbour & Jones Ltd
F2. Salt Reduction (pledge now closed)
1 January, 2013
Submitted: 24 April, 2013
We don’t salt’n’shake!
H&J has never supported over seasoning food as we want our natural and delicious tasting ingredients to speak for themselves.Making sure this is a core guideline for everything we cook, we’ve been making sure our chefs understand the importance of reducing salt intake as well as ways they can adapt recipes to make them just as tasty, just less salty. As well as this, we understand the importance of raising awareness amongst our customers so they are able to make informed decisions about the amount of salt they are adding to their food, whether this be through adding rock salt, tomato ketchup or soy sauce.
We send out 3,000 fresh products a day from our central production unit, so making small alterations to our food is making a big difference. By using unsalted butter where possible, we are aiming to reduce salt usage by 27.7kgs for 2013, as compared to previous years.
We are sourcing low salt alternatives for as many products as possible and have also provided top tips and ideas for our chefs about how to reduce salt and use alternative flavourings without having to compromise on taste. Our chefs get a monthly marketing pack filled with low salt recipes and inspiration, regular group sessions, one-to-one meetings, and will even be given a seminar by Professor David Foskett, Head of the London School of Hospitality and Tourism at University of West London, which will help them understand the importance of reducing salt in food.
Taking Nourish & Flourish one step further, we’ve developed our own smart phone app which means our customers can find out even more about the food they eat in their staff restaurant. Using the latest nutritional databases our app allows customers to view key information about the food on offer such as fat, calorie and salt content, as well as keep a food diary.Our nutrition team also run roadshows at sites to help teach customers about the effects of excessive salt in their diet.