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H4. Healthier Staff Restaurants
1 January, 2013
Submitted: 12 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.
During 2014/2015 many of our catering contracts have come up for renewal. Plans are in place to revisit and reinstate the minimum nutrition standards (as detailed in our delivery plan) at all of our sites, ensuring a robust auditing process is put in place.
Service Level Agreements inc. Minimum Nutrition Standards have been in place since 2006.
They underpin daily menus and cooking methods, ingredient standards, menu planning and daily provision of healthy choices.
Restricted addition of salt
Minimal availability of fried food
Permanent provision of fresh fruit
Increased availability of fruit and vegetables
Balanced menu planning
Reference Intake Labelling (calories, sugars, fat, saturates, salt) for all products except daily specials.
These standards are now being reviewed and rolled out in conjunction with our new caterers and their own Nutritional Standards.
RIs are labelled on food and drinks (e.g. sandwiches; hot meals; ready made salads) with four of our sites that supply catering to staff being compliant.
During Public Health related Awareness Weeks, we implement activities, including posters, table talkers and leaflets. During National Salt Awareness Week 2015 through internal employee communications we highlighted the importance of being salt aware and the amount of salt in foods especially when eating out.
An employee training programme is available which incorporates healthy eating advice, highlighting the initiatives and RI labelling which is carried out at each site's cafeteria and our in house Nutritionists regularly train key catering staff as well as staff being trained under the programmes operated by our contract caterers.
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