- Knowing what to eat when for better control of blood sugar, leading to better concentration and energy
- Eating great, delicious food that helps deal with stress (and avoiding foods that lead to hormone changes, disrupting a healthy reaction to pressure – e.g. sugar)
- Getting people to eat together as a community (in your restaurant) which enhances communication and work flexibility
- Investing in the health of staff could reap significant benefits in terms of reducing absenteeism, presenteeism and increasing staff morale, enhancing company reputation and increasing talent retention.
As an independent caterer we can authentically source our food responsibly, from known sources to minimise the environmental fallout from food production. The quality of food is key when it comes to health.
There is a lot of controversy about what exactly constitutes the perfect diet for optimum health benefits. These mixed messages are what makes food and nutrition so confusing. To guide us through the nutritional maze, we work with our in-house nutritionist Hebe Richardson and nutritional therapist, Kate Cook. Hebe and Kate’s grounded, and practical approach to nutrition and health means that our customers can enjoy great tasting food with deliverable health benefits for them and their organisation. Our Vitality Manifesto is based on the Eat Well plate to enable our customers to achieve a healthy, balanced diet.
We kick off every New Year with our ‘Eat for Vitality’ campaign in all our restaurants. This inspiring eating-for-health campaign challenges our clients’ teams to take on the mantle of those New Year’s Resolutions and win. New recipes, and access to great nutritional information has never made eating healthily at work more possible or seamless.
Our healthy eating promises
We are proud to be a partner in the Department of Health’s Public Health Responsibility Deal, which encourages healthier eating. Through this, we’ve signed five commitment pledges:
Healthier staff restaurants pledge
We ensure our restaurants offer a healthy choice, and we make the right cooking and purchasing decisions to help our customers choose the right foods for their health and well-being.
We’ve committed to using less salt in our cooking. Where agreed, we’ve also removed salt cellars from restaurant tables. We advise customers on how to reduce their salt intake as part of their daily diet, and explain why this is healthier.
Artificial trans fats pledge
We’ve removed all artificial trans fats from our supply chain, and we’re making sure that all of our suppliers keep us a ‘free from’ company.
Out-of-home calorie labelling pledge
We provide calorie information for food and non-alcoholic drink for our customers in out-of-home settings, in accordance with the principles for calorie labelling agreed by the Responsibility Deal. In particular, we focus on the main dishes on the daily menu, to help improve our customers’ knowledge and enable them to make the best choice possible.
Low alcohol pledge
We’ve promised to offer lower alcohol alternatives for customers.
You can find out more about the Responsibility Deal at http://responsibilitydeal.dh.gov.uk/
Peas Please Pledge
We have signed up to the Peas Pledge with the Food Foundation. Our pledge is to serve more veg and as part of this pledge, we are committed to ensuring that our customers are provided with additional information and insights which will encourage them to increase their vegetable intake. For every one of the five-a-day eaten, the risk of all-cause mortality decreases by 5%. 80% of adults eat fewer than 3.5 portions a day, but eating more veg could prevent diet-related chronic illnesses like heart disease, cancer and diabetes, and significantly reduce the subsequent financial burden on the NHS.