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The sign of healthier food

www.healthylivingaward.co.uk

Welcometo

coretalk

We wish you a happy and healthy New Year and welcome you to the 10th anniversary edition of coretalk.

We welcome Susan Monks to the healthyliving award team. Susan recently took up the position of

healthyliving award manager. Have a look at the team

page on the healthyliving award website to keep up to date with who does what. www.healthylivingaward.

co.uk/about-us/the-team

While we enjoy looking back at both our and your highlights and successes, it is important

to remember why the award was established. The aim of the award is to work with and challenge the catering sector to make it easier for people eating out to choose something healthier to eat, and this remains our focus. You can read on the following page that our Public Health Minister, Aileen Campbell, still sees this as a priority.

We thank you for your support and look forward to continuing this journey.

coretalkIn this issue:

What’s cooking?Past and present NibblesLeading the way for successTable talkInside and outNewsbitesDèjàVu Sandwich BarTasty morselsOut of the ordinaryA flavour of...?Chicken and leek risottoSowing the seedsA cause for celebration60-second microbitesThe Glasgow AcademyDates for your diary

40 Winter 2016

Leading the way for successA number of hospitals led the way in achieving the award and embraced making the healthy choice the easier choice for staff and visitors. These included the Dining room, the Cake Walk Coffee Shop and the Howden Coffee Shop at St John’s Hospital. These establishments were among the first to achieve the award in 2006 and are our longest holding NHS awardees, now operating at the healthyliving award plus level.

Over the past few years significant change has been achieved in the hospital setting through a framework of measures communicated through Chief Executive Letters. The healthyliving award is now a requirement for all NHS, voluntary and private caterers operating in staff and visitor eateries in hospitals across Scotland. There are 134 plus awards and 27 standard awards held across the NHS.

We congratulate all the NHS, Royal Voluntary Service and private caterers who are striving to make every contact a health promotion opportunity.

What’s cooking?

Nibbles

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Past and presentAnniversaries are a time to celebrate the past and look to the future. The healthyliving award is no different. Now 10 years old, it’s worth taking stock of what you have achieved and what’s still to be done. There’s plenty to consider in both cases.

I am in the fortunate position to inherit a public health remit that includes the healthyliving award, which is as relevant today as it was in 2006. Since then, there have been hundreds of assessors trained, thousands of site visits and, most importantly, tens of millions of healthier meals served. The award evolved as new nutrition evidence came to light, established a higher ‘plus’ level and revised its workings to meet the needs of the catering sector and government.

Making all of this a success is a dedicated team, some of whom have been there for the whole journey – from the early days establishing the award through to the Commonwealth Games and Health Promoting Health Service. This team still shows the same passion and professionalism for the award as it did on day one.

As I look forward to next year’s review of our obesity strategy it’s good to know that we are building on programmes that are already successful – the healthyliving award continues to make a real difference to the food that’s served.

Winning the fight against type 2 diabetes and other diet-related conditions starts in our shops and restaurants. Every healthy meal that you serve is a step towards a healthier Scotland. Thank you for your commitment to the award and I hope the next 10 years are just as successful.

By Aileen Campbell, Minister for Public Health and Sport

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Inside and outFrom the outset the contract catering sector has supported the award – three representatives from this sector sat on the working group that helped establish the award. The individuals involved continue to support the award as stakeholders, and the award benefits from their expertise.

Such was the support from this sector that five of the big contract catering companies operating in Scotland: Aramark, BaxterStorey, Compass, Encore and Sodexo achieved awards in the first 3 months of the award launch. A little later, but by no means less committed, Entier, Inspire Catering, Gather and Gather, The Workshop and other contract caterers registered and achieved awards for their contracts.

Contract catering now accounts for around 30% of the total number of awards held. In 2006, this sector was a key priority owing to the number of people that eat in these businesses and, therefore, the impact that we could have on customers’ daily food choices. And it continues to be a priority.

We value these partnerships and welcome the continued commitment from this sector to achieve and retain awards and to strive for the higher standards of the plus award. We are delighted that the healthyliving award has become an integral part of many of the businesses.

Table talk

DèjàVu Sandwich Bar DèjàVu Sandwich Bar in Aberdeen was one of the first businesses to achieve an award in 2006 and is the only business to have held a standard award for six terms – a fantastic achievement!

Owner, Roy Duncan (chef to trade), explained why he signed up to the award 10 years ago:

‘I registered with the award because I wanted the focus of the sandwich bar to be on healthy food and the award is like a badge of honour that doesn’t compromise taste.

I remain involved with the award as I believe in what the award is doing. I am proud to hold an award and feel I am flying the flag for the healthyliving award.’

Roy and his team start at 5am to ensure they deliver the fresh food that his customers have come to expect; using natural yoghurt, low-fat mayonnaise, wholegrain breads, and fresh

herbs, fruit and vegetables to achieve this. He believes achieving the award isn’t difficult and that it’s a ‘win–win’ for everyone.

Roy shares his knowledge and passion with the local community. He visits local primary schools to talk about healthier eating with the pupils and he hopes that the healthier eating messages the children take home with them make a difference.

www.dejavu.uk.com

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Newsbites

Out of the ordinary In the past 10 years we have been delighted to work with catering establishments that are a little out of the ordinary. These types of establishments illustrate perfectly that all types of caterers can achieve an award.

Here are a few of our favourites:

• Danny Boyd Catering at Bovis Lend Lease, catering for the building site at Silverburn Shopping Centre in Glasgow.

• Children’s soft play centres, TimeTwisters in Edinburgh and Hurly Burly in Duns.

• Balbir’s restaurant in Glasgow: the first Indian restaurant to achieve a healthyliving award.

• Elior UK at Murrayfield Stadium for their players dining.

• Homeless charities Emmaus and Marie Trust in Glasgow.

• Scotland’s first purpose-built Sikh Gurdwara, Glasgow Gurdwara.

• Northern Lighthouse Board Vessels, the Pole Star and Pharos.

• 20 offshore rigs and five offshore vessels.

• Mobile food units, Highland Hog Roasts, Real McKay Stovie Co. and Winston Churchill Venison, who were awarded in 2010 for T in the Park and are still award holders.

• Scottish Ferry operator, CalMac, for all of their 11 mariner cafeterias.

• Salutation Hotel in Perth and the Mercure Barony Castle Hotel in Eddleston.

• Subway have achieved 87 awards across their Scottish stores.

Chicken and leek risotto with a poached egg Recipe from Sodexo@OKI, Cumbernauld. OKI were one of the healthyliving award pilot sites and have held the award since 2006.

Method• Heat the pot and fry the onion until soft and

transparent.

• Add the leek and coat in the onions.

• Add 1.5 litres of stock to the pot.

• Add the rice, stirring constantly for 15 minutes.

• Add the diced chicken and mixed herbs and cook for a further 5 minutes, adding the milk and any additional stock.

• Allow to simmer.

• Add fresh coriander.

• In a small pot, bring 400ml of water to the boil and crack in 1 egg per person.

• Place the risotto into a serving bowl and top with a poached egg.

http://uk.sodexo.com/home.html

Ingredients800g of diced chicken

600g of shredded leek

400g of chopped onion

2 litres of chicken stock

500ml of semi-skimmed milk

450g of basmati rice

5g of dried mixed herbs

15g of coriander

8 eggs

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A flavour of. . .?

Serves 8

Tasty morsels

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Sowing the seeds

A cause for celebrationIn 1996, Eating for Health; A Diet Action Plan for Scotland recognised that caterers have an important role to play in what people eat when eating out. With the eating out market growing and the Scottish population being no closer to meeting the Scottish Dietary Goals this role is as important as ever.

The award was established by a short-term working group, which included caterers, the food industry, environmental health and national government representatives. Many of the working group remain involved as stakeholders supporting and advising the work of the award.

The healthyliving award team would like to thank our partners in environmental health, assessor network, stakeholder group, Food Standards Scotland and Scottish Government for their support. We also need to thank the caterers who have worked with us over the past 10 years; there are too many to mention. We look forward to working with caterers from all sectors to influence change and work towards a fairer, healthier Scotland.

Here are a few highlights:

• In October 2006, the healthyliving award was launched by Health Minister, Andy Kerr; the healthyliving award was part of Consumer Focus Scotland.

• The first awards were presented to seven caterers who had piloted the award. Sodexo@OKI in Cumbernauld and Encroute Catering in Glasgow still hold awards today.

• In January 2007, the first edition of coretalk was published.

• In August 2007, the first annual award ceremony was held, with over 90 awards presented.

• In October 2007, more than 100 awards had been achieved.

• In 2008, the healthyliving award sponsored the Healthier Scotland category at the CIS Excellence Awards and continues to.

• In 2009, the healthyliving award plus was launched.

• In 2011, the healthyliving award could no longer use the apple to denote healthier choices due to EU Health Claims Regulation. The main aims of the award remain unchanged.

• In 2012, the healthyliving award team moved to their new home at NHS Health Scotland.

• In 2014, the healthyliving award team supported XX Commonwealth Games official venues, athlete dining and festival venues to achieve awards.

• In 2015, a new design was applied to the healthyliving award with more user-friendly guidance and self-assessment forms.

Fact and figures

• There are around 800 award holders across the country.

o 196 of these are healthyliving award plus.

• The healthyliving award have presented over 3500 awards over the past 10 years to caterers in the private, public and voluntary sectors.

• All NHS staff and visitor dining rooms and cafes hold a healthyliving award.

Pic to be supplied

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60-second microbites

The Glasgow AcademyThe Glasgow Academy is an independent day school for pupils aged 3–18. It is our longest standing awardee, out with the NHS, to achieve the healthyliving award plus for four terms.

Richard Lyth, Catering Manger, explains what achieving the award means to them.

Q1. What were your main reasons for applying for the award?

A. Our aim is to produce fresh, wholesome food. To highlight this we felt the healthyliving award would be a super reflection of the food we serve in the school. We cater from nursery pupils to adults and believe in providing healthy eating for all.

Q2. What are your reasons for continuing to hold an award?

A. We continue to attain the award to emphasise our commitment to the healthy living ethos promoted in the school.

Q3. Do you feel working towards and achieving the award has been worthwhile? If so why?

A. Working for and achieving the award was great recognition of the effort put in by all the catering department to providing delicious tasting healthy food. We have had lovely comments from pupils, teachers and ancillary staff about the quality of the food we serve each day.

Dates for your diary

National Heart Month 1–28 February 2017 www.bhf.org.uk/heart-health/preventing-heart-disease/heart-month1

Annual Awards Ceremony For those who have achieved the standard or plus award for the first time. 1 March 2017 Trades Hall, Glasgow

ScotHot 15–16 March The healthyliving award is sponsoring Culinary Championship category JC3. Entry closing date 31 January 2017. Find us at stand 4526. See www.scothot.co.uk for more information.

email general enquiries: enquiries@healthylivingaward.co.uk Newsletter: coretalk@healthylivingaward.co.uk

If you would like to be added to our newsletter mailing list or would prefer to receive Coretalk in electronic form, please contact us.

We are happy to consider requests for other languages or formats. Please contact 0131 314 5300 or email nhs.healthscotland-alternativeformats@nhs.net

healthyliving award, NHS Health Scotland, 5th Floor, Meridian Court, 5 Cadogan Street, Glasgow G2 6QE

Phone: 0141 414 2880 Fax: 0141 414 2818 Website: www.healthylivingaward.co.uk www.facebook.com/HealthyLivingAward Twitter: @hlaward

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A special mention must go to the other caterers who hold the healthyliving award plus for a fourth term, including: Sodexo at The Edinburgh Academy Senior and Junior schools; Strathallan School and Beaconhurst School; Eurest at Baker Hughes Dunbar House; and Lumsdaine House Bed & Breakfast, Linlithgow.