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Originally launched in 2003, Elior UK’s Balance programme was recently updated to reflect the 2010 targets of the British government’s Food Standards Agency (FSA). The revised programme reduces sugar, saturated fat and salt even further and demonstrates the Group’s continued commitment to healthier eating.
Developed by Elior UK’s consultant dietitian, chefs and clients, the new programme offers a wide variety of nutritionally balanced choices. Catering teams now have a diverse range of menu options at their fingertips that will satisfy every customer’s appetite, regardless of needs or preferences. The programme not only makes healthy food more accessible, it encourages people to incorporate healthier eating into their daily routine.
How it works
The Balance programme is a comprehensive approach to catering services that targets four key areas:
• Menu planning: focusing on fruit, vegetables, fish and lower fat foods
• Buying: choosing products that contain less salt and saturated fat
• Cooking: preparing healthier meals and snacks that contain less salt and fat
• Audit and review: evaluating performance
Our actions
This approach translates into a number of concrete initiatives to promote healthy eating at client facilities. Specifically, the Group:
• makes fruit and vegetables available every day,
• offers two fish dishes each week and fresh, undressed salads every day,
• uses fresh meat and fish from Britain that are free of genetically modified ingredients and MSG,
• offers reduced salt, reduced sugar and low-fat products,
• avoids oils, spreads and other foods that contain hydrogenated fats,
• uses rapeseed oil for cooking and olive oil in its dressings.
Developed to comply with the FSA guidelines, Elior UK’s Balance programme is leading the way for healthier eating in the workplace. The programme was launched at all business, industry and education sites in September 2009. Rollout at heritage sites is currently under consideration.
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