The monthly online
magazine for all
catering professionals
Essentially Catering Magazine

Catering news - For this month's news - View magazine »

Unleash your creativity to drive the Health Agenda forward, urges chair of the Responsibility Deal Food Network

Unleash your creativity to drive the Health Agenda forward, urges chair of the Responsibility Deal Food Network

"Don't feel restrained by the Government's Responsibility Deal current pledges, unleash your own creativity in your quest to move the nutrition, health and wellness agenda on."

that was the message to the foodservice industry from Dr Susan Jebb, OBE, the Chair of the Department of Health’s Responsibility Deal Food Network, who last week attended a Footprint Health & Vitality Special Interest Group meeting.

In a dynamic discussion, attended by representatives from some of the best-known names in the foodservice, services and hospitality industries, including Sodexo, Compass, Elior, CH&Co, Pret A Manger, Cirrus Inns, Nestlé Professional and Unilever Food Solutions, Jebb commented that: “Good health is everyone's business and there is a huge opportunity for the foodservice industry to play a leading role in the transformational change that is needed to help improve diet - be that giving people the information they need to make healthy choices or by so-called ‘health by stealth’ initiatives.

"I would urge foodservice operators not to see the Responsibility Deal pledges as a straight jacket. Don't let it obstruct ambition, rather use it as a platform to support innovation to achieve our common goal of encouraging and enabling consumers towards a healthier diet. Bear in mind that the Responsibility Deal is intended as an opportunity for a bottom-up movement, driven by those who know best about what shapes consumer choices – those operating in the industry.  If the current labeling pledges are hard to implement in the varied and creative menus you offer, let’s think of other ways to signpost consumers to healthier choices. The key issue is that progress is being made and companies start to think how they can maximise the chances of customers making the healthy choice – whether by default or by conscious selection.

“Ready-made groups like the Footprint Health & Vitality Special Interest Group whose members are already engaged, doing pioneering work and who show a real willingness to make progress, have the potential to add real value and set standards to help the rest be as good as the best."

The Footprint Health & Vitality Special Interest Group is spearheaded by sustainability experts, Footprint, and chaired by nutritionist and media commentator Amanda Ursell. The group is made up of representatives from the whole foodservice supply chain and acts as a forum for the whole supply chain to exchange ideas and best practice, collaborating to ensure pan-industry engagement in the area of health and wellbeing.

Among those issues discussed by the group are how the foodservice industry should best approach calorie labelling, cut salt, and boost fruit and veg offerings and think again about controlling portion sizes to reverse the supersize trend perhaps through setting maximum serving sizes.

Charlie Miers, managing director of Footprint said: “There is a general acceptance that there is scope for the foodservice industry to do more and this group is committed to working together to achieve that, whether that be reaching out to smaller operators to get them to come on board with the Responsibility Deal, educating chefs, or forging closer links with policy makers and regulators to improve understanding of the foodservice industry and the contribution it can make to health and wellbeing.”

Your feedback is important to us – please comment any time. Leave feedback »

Previous issues - For latest news & articles view this month's magazine »

Inside this issue

Sign up for more

Sign up today and get Essentially
Catering Magazine delivered every
month to your inbox.

You’ll also get:

  • Weekly news updates
  • Exclusive catering product offers
Sign up »
Advertisement BB Foodservice
Follow Essentially Catering Magazine on Twitter

Essentially Catering @MagazineEC 15 NOV

Well done, Jerome Calayag From Sweden Announced As The Winner Of S.Pellegrino Young Chef Regional Semi-Final, And W…

Essentially Catering @MagazineEC 15 NOV

RT @FishNChipAwards: We love a friday... not just because it's the end of the week but also because it gives us an excuse to get fish and c…

Follow Essentially Catering Magazine on Facebook

Article Archive

Christmas presence

With the festive season nearly upon us, now is the time to check that all is planned and ready both to embrace and benefit from this particularly busy time of year. Read more >

Soft Drinks

Britvic’s 2017 research into the importance of soft drinks at Christmas revealed that almost half of consumers (45%) were set to buy more soft drinks at Christmas and over a fifth (21%) planned to drink less alcohol. Read more >

View previous articles > 187
Advertisement Cooking oil offer