To monitor the uptake of the healthier options. To monitor uptake of branded meal deals where healthy options are taken by the consumer.

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1 General ISS Eaton is the business and industry contract catering division of ISS Facility Services Ltd. We are committed to working with our clients, customers and government departments to promote a balanced menu offer to emphasise healthier eating and wellbeing in the workplace. Our focus is on fresh raw ingredients, procured locally and delivered daily to our chefs who produce exciting wholesome food for our customers. Healthy options are available daily in all categories of our food service offer. These include hot and cold dishes, a range of salads (with side dressing), sandwiches, fresh fruit, fruit salads and smoothies, and a range of freshly prepared vegetables. We are one of the few contract caterers that make our entire grab-and-go product in our kitchens with a core-value commitment to reduced salt, fat and sugar. Zest for Life! is a lifestyle and wellbeing concept that has operated on our sites since It includes information for customers to support healthy eating, and promotes the healthier options on offer. Zest for Life! is regularly updated in response to any changes in advice from the Food Standards Agency (FSA). Re-launch Zest for Life! based around the FSA s eight tips for eating well with initial roll-out across ten sites. We will seek agreement from clients to remove salt cellars from tables. To emphasise to customers the benefits of our homemade grab-and-go concept freshly made on site, no spread in sandwiches and light mayonnaise. To monitor the uptake of the healthier options. Review of consumer feedback. To monitor uptake of branded meal deals where healthy options are taken by the consumer.

2 Procurement Our chef director is responsible for all food procurement, avoiding processed food where possible. In this way, menus are produced from scratch so that the process can be controlled from raw materials through to completed dishes. We currently operate to the following standards: Our chefs buy locally and as fresh as possible, taking advantage of seasonal produce where available Minced beef has a maximum fat content of 10% All milk used in recipes is semi-skimmed; milk sold directly to the consumer for breakfast cereal and coffee is either semi-skimmed or skimmed. When pan frying, a mixture of olive and rapeseed oil is used. Continued commitment to current procurement standards, buying as little processed food as possible so that we can control the nutritional content of our dishes. Two of our highest volume lines are baked beans and sausages. These are sold daily at all our sites. We will therefore: Move to a low-salt and/or low-sugar baked bean Introduce a minimum meat content and maximum fat content for our sausages. Look into new oil blends for deep fat frying and pan frying to produce the healthiest outcome for the dish. Specifically, we will look for an oil which is able to withstand heating and maintains the level of omega oils. Introduce an option of skimmed milk for direct sale to consumers. Work with supplier to match current offering to ensure continuity for consumer. Review sales after six months. Regular review of suppliers to ensure that they are working within our guidelines. Continual review with supplier. Review to see if this option has been taken up by consumers.

3 Kitchen Practice All kitchen staff are fully trained chefs which means they are able to easily adapt recipes to make them healthier. We currently operate the following standards: All vegetables are either steamed or stir-fried and served without butter Cooking methods of poaching, steaming, stir-frying, oven baking and grilling are given priority over frying All dishes are cooked punctually, fresh for the consumer to limit the amount of nutrient loss from hot holding No spread is used in sandwiches and filled rolls Only light mayonnaise is used in sandwiches and salads Breakfast items such as sausages and bacon are grilled. To continue to our current standards on kitchen and cooking methods (above). To reduce the amount of salt added during cooking by 25%, by raising awareness among our chefs (see below) and securing their buy-in. Move to a margarine with lower salt levels. Introduce scrambled egg option with or without butter. Introduce monthly nutrition training and knowledge factsheets that will be distributed to all chefs. Monitor buying habits in each site and tabulate to show decrease. Monitor and review on a six-monthly basis. Consumer feedback. Quarterly training/knowledge review, look for gaps in knowledge and adapt training to bridge these gaps.

4 Menu Planning A six week menu framework ensures that seasonal ingredients can be included where possible and that the consumer has a choice. We currently operate the following standards at every site: A variety of carbohydrates is used across the menus, such as the inclusion of new potatoes as well as chips All soups are freshly prepared and are varied throughout the week A variety of breads is available at the deli bar (this always includes wholemeal and brown options) The choice of salad items is varied throughout the week. Salad is available every day and served with dressings on the side to offer customers the option) Hot sweets are only served twice a week in 50% of operators A large choice of healthy breakfast items is available including bio yoghurt, fresh fruit, and cereals that are high in fibre but with no added sugar. Continue our commitment to our current menu standards (above). A lower-fat vegetarian dish is offered twice a week, including beans/pulses as the protein rather than dairy products. Give consumers the choice whether their fish is fried or grilled. Introduce an oily fish recipe at least once a week. Role out hot sweets policy to rest of operators. Hospitality Offer a choice of healthy snack alternatives to biscuits, such as mixed nuts, dried fruit or healthier biscuits (such as wheat-free/oat-based). Review uptake and look for new recipes to ensure variation on menus. Monitor uptake by consumers and review after six months. Monitor uptake by consumers and review after six months.

5 Consumer Information Using stickers on the grab-and-go range to highlight low-fat, low-sugar healthy option Loyalty/reward scheme for consumers who choose fruit (five-a-day)/healthy option on a daily basis. Increase Zest for Life! branding at point-of-sale (stickers and info sheets within serving Quarterly consumer review groups will ensure correct message area) to highlight the options that will help customers follow the FSA s eight tips for eating is portrayed and will allow for direct consumer feedback to well. menu changes and choices. Monitor till sales to see which healthy options sell, and replicate Offer a discount at tills for healthy choices. in different forms. Promote healthy meal deals or foods that complement each other. Six-monthly review to check relevance and that it reflects latest Visibly show the company s statements for health, their philosophy and vision for the future. healthy eating advice from FSA. Increase Zest for Life! awareness through table talkers and other promotional materials.

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