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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