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Nutrition Policy – Catering and Hospitality Services, C, Study notes of Nutrition

The aim of this policy is to promote a balanced and healthy diet for our staff, students and visitors as part of our commitment to health and wellbeing. This is ...

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Nutrition PolicyCatering and Hospitality Services
Document Title:
Nutrition PolicyCatering and Hospitality
Services, Cardiff University
Author (s) (name, job title and department):
Annabel Hurst, Head of Catering and Foodservice,
Estate and Campus Facilities
Version Number:
One
Document Status:
Final
Date Approved:
Effective Date:
October 2018
Date of Next Review:
October 2019
Superseeded Version:
Cardiff University, Campus Facilities, Catering and
Bars Services, Nutrition Policy 2016/17
Document History
If you require this information in Welsh or another format please contact Catering Services
on, catering@cardiff.ac.uk
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Document Title:

Nutrition Policy – Catering and Hospitality

Services, Cardiff University

Author (s) (name, job title and department): Annabel Hurst, Head of Catering and Foodservice,

Estate and Campus Facilities

Version Number: One

Document Status: Final

Date Approved:

Effective Date: October 2018

Date of Next Review: October 2019

Superseeded Version: Cardiff University, Campus Facilities, Catering and

Bars Services, Nutrition Policy 2016/

Document History

If you require this information in Welsh or another format please contact Catering Services

on, catering@cardiff.ac.uk

1. Purpose This Policy applies to all staff employed in Catering Services who work within the Catering and Hospitality departments. The purpose of this document is to set out the Catering Departments standards and aspirations for the provision of healthy and nutritious food and drinks served from our in-house catering operations. 2. Context and Scope Cardiff University is committed to the supply and promotion of nutritious and balanced food options for its students, staff and visitors. This policy supports Catering’s Sustainable Food Policy and should be read in conjunction with the University’s Health and Wellbeing Policy. The aim of this policy is to promote a balanced and healthy diet for our staff, students and visitors as part of our commitment to health and wellbeing. This is will be delivered across all of our in-house catering outlets. Catering areas included in the policy are: - Event Catering and Bars - Delivered Hospitality - Restaurants and Cafés - Residential Catering - Vending 3. Relationship with existing policies Sustainability at Cardiff January 2018 v Environmental Sustainability Strategy Action Plan 2018- 2023 Single Use Plastics action plan 2018- 2019 Sustainable Food Policy 2018- 2019

  • We will not provide salt shakers on restaurant tables. Minimal salt shakers will be available on the condiment table encouraging customers to consider before adding salt to their meals
  • Catering staff will be trained to understand the healthy menu options and in being able to promote them to customers
  • Promoting tap water
    • We will serve in-house bottled water at Events and Meetings
    • We will ensure mains-fed, water fountains are available in all restaurants, providing the ability to refill
    • We will have refill points in each of our catering outlets promoting our in house ‘refill’ campaign
  • Continue to work with our vending suppliers to provide healthy options in all machines. Vending machines offer a useful and alternative service point for the provision of food and drink within the work and study place. Where vending is available, selling items such as healthy cereal bars, low sugar/salt produce and bottled water will be available as a minimum 6. Future Actions Our objectives for 2018 - 2020 are to continue to develop and adapt our menus and promotions for our customers to include; Marketing and awareness
  • Create an identity tag to label healthy options on our menus
  • Ensure that 50% of our meal deals have identified healthy options Promote health and well being
  • Generous portions of fruit, vegetable and whole-grains
  • Cooking methods that adopt cutting down on salts, fats, oils and artificial additives
  • Remove hydrogenated vegetable oils from the business
  • Healthy “meal deals”
  • Menu plan and promote less meat days
  • Introduce more vegetarian and vegan options to all catering menus Catering staff training
  • Chefs to attend training courses, to include health and wellbeing menus, vegetarian and vegan cuisine, nutrition awareness
  • Front of House staff training to understand the benefits of health and wellbeing and to understand the benefits of promoting healthy menu offers