THE ROLE OF FOODSERVICE IN PROMOTING HEALTHY EATING

Gabriella Roberts @GR8_Nutrition

A CASE FOR ACTION

• 1 in 6 meals and a quarter of calories are consumed outside of the home (1)

• 63% of the UK population are overweight or obese (2)

• Recent media attention around the upselling of unhealthy food within foodservice • Foodservice has a significant role to play in tackling diet-related illnesses • Helping customers make healthier food choices is not only the right thing to do, it

also make good business sense

WHAT DOES HEALTHY MEAN?

• Healthy is a very subjective term • The key to good nutrition is to eat as close to nature as nature intended

• At the heart of everything we do is the focus on using fresh, locally sourced,

seasonal ingredients • Recipes do not contain high levels of saturated fat, sugar or salt

• Focus on plants as a viable protein source

• Breaking with tradition

• Offer vegetables/salad as standard with meals, not chips

• Meal deal promotions to encourage a salad, piece of fruit and water

• Incentivise fruit e.g. free fruit Fridays • Switch confectionary at till points for fruit, nuts, seeds and healthier snacks

RESPONSIBLE UPSELLING

CENTRICA

• Dedicated nutritionist – roadshows, workshops & cooking demonstrations • Monthly marketing collateral linked to national nutritional awareness campaigns • Healthy catering communications • Healthy eating loyalty scheme • Daily Healthy Me hot offer • Eat Out, Eat Well award

STATE STREET

• Information board in high foot-fall area • Monthly marketing collateral linked to national nutritional awareness campaigns • Healthy Me treats on the coffee bar • Free-fruit Fridays • Loyalty programme • Nutritionist roadshows

EXAMPLES OF EXCELLENCE

NUDGING

• Gentle hints/suggestions to positively influence choice

• Adding descriptive words to healthy dishes can increase sales by 82% (3)

• Sectioning out vegetarian options could decrease sales

• People are 7 times more likely to choose the first thing they see (3)

• Good lighting and big windows

“Eat food. Not too much. Mostly plants” (Michael Pollan)

• Foodservice has a significant role to play in tackling diet-related illnesses

• Healthy eating should be the default and not a case of willpower

• Breaking with tradition

• Nudging can positively influence choice

REFERENCES

1. NHS Choices (2014) Restaurant dining ‘as calorific as fast food’. Available at: http://www.nhs.uk/news/2014/08August/Pages/restaurant-dining-as-calorific-as-fast-food.aspx

2. NHS (2015) Health Survey for England. Available at: https://www.gov.uk/government/statistics/health-survey-for-england-health-survey-for-england-2015

3. Wansink, B (2014) Slim by design. Mindless solutions for everyday life.

THANK YOU FOR LISTENING

@GR8_Nutrition