H4. Healthier Staff Restaurants
1 January, 2013
Submitted: 23 December, 2011
Nestlé UK first began to improve employee food offerings back in 2006. Since then, the food provisions and services have been improved across all uk sites - office based, manufacturing and depot.Service level agreements including mandatory minimum nutrition standards have been agreed by all our site caterers. These were first piloted in 2006 at our staff restaurant in Tutbury, and then subsequently rolled out across all other sites. These standards underpin the daily menus provided and stipulate balanced menu planning and healthier choices, healthier cooking methods such as the use of healthier fats and restrictions on added salt, ingredient standards, menu planning including restrictions on fried food and the number of times chips are available and daily provision of healthy choices Additional criteria applicable to all sites include the following:a healthier meal option every day, which has stipulated criteria for total calories, salt and fat and must include a portion of vegetables.a stipulated percentage of beverages that are healthier this includes, water, sugar free/diet options, skimmed or semi skimmed milk and fruit juice.our caterers are actively encouraged to review and renovate recipes in order to reduce the amount of calories, fat, saturated fat and salt and include fruit and vegetables where possiblewith the implementation of gda labelling across all staff canteens, portion size is well controlled and there is very little self service. Portion sizes are constantly reviewed and amended where necessarywithin the minimum nutrition standards there are several kpis relating to fruit and vegetable provision that caterers must adhere to. These include:fruit or fruit juice to be included in meal dealsfresh fruit to always be available at all meal occasionsminimum of two side dishes of vegetables to be available daily (should have no added salt or fat)if salad is on offer must be an undressed optionfull GDA labelling for calories, sugars, fat, saturates and salt have been rolled out across all standard food offerings for all sites.chilled drinking water is available throughout all sites and is freely available for all employees.salt cellars have been removed from all canteen tables. Salt is only available in portionable sachets.