Health and Wellbeing

A poor diet has a detrimental impact on a person’s wellbeing and can lead to a wide range of health problems. By serving healthy and nutritious food, we can help our employees and consumers adopt a more balanced lifestyle.

As a global food service company, we recognise that we have an enormous impact on what our 20+ million consumers choose to eat and drink. We make a positive contribution to their diet and nutrition and we are proud of the role we play in promoting the benefits of good nutrition and a healthy lifestyle, particularly, as in some of the markets where we operate, the food we provide may be the only nutritious meal eaten by our consumers that day.

By pursuing a passion for wellbeing and nutrition, we help our consumers and employees adopt a more balanced lifestyle. We help our clients to deliver improved employee performance and satisfaction, encouraging client retention in our business.

We drive our health and wellbeing strategy through:

Stakeholder engagement

We are working closely with our clients (and through them with our consumers), suppliers, governments and regulators across the world to respond to public health issues such as those associated with obesity and diet.

Innovation supports positive lifestyle changes

We continue to roll out our healthy eating frameworks, such as Balanced Choices, Whole+Sum and Webtrition, to help consumers make informed menu choices. We are also embracing this technology and use apps such as MyFitnessPal to help our consumers motivate themselves to eat and exercise to stay healthy.

Healthier food and lives

Working with our country teams, including expert chefs and nutritionists, we analyse recipes, ingredients and cooking styles to see how we can help people eat better. Using toolkits such as Know Your Food, we provide people with clear, easy to understand information about how to stay healthy and eat well.
 

Case studies

Supporting school gardens

Good nutrition is the foundation of child survival, health and development. Well-nourished children are better able to grow and learn, to participate in and contribute to their communities, and to be resilient in the face of disease. Through our work with schools, colleges and universities we are committed to providing healthy and balanced food choices to young people around the world, every day.

As part of our Fresh Food for Lunch programme, our team in the USA has established a unique partnership with the National Gardening Association (NGA) to build gardens at schools. This programme helps us engage students in planting, harvesting and then enjoying healthy, home-grown foods. Through this partnership we are helping the NGA to design school-specific garden spaces and work with students to plant, nurture and harvest fruits and vegetables. We then incorporate the harvest into our school lunch menus so that students, parents, teachers and community members can receive the benefits of their gardening efforts and enjoy locally produced healthy food. As an example, we have partnered with the South Whidbey School Farm and Gardens programme for the past three years, and the school farm and gardens now supply our kitchens with lettuce, kale, spinach, cucumbers, carrots, broccoli, cherry and slicing tomatoes, beans, peppers, spring onions and courgettes.

″Research and our own experience shows that kids who grow their own fruits and vegetables are more likely to eat them.″

Rhonna Cass, President of Chartwells K12.

″Our mission mirrors that of Chartwells, which is to empower the next generation to lead healthier lives. Our partnership will enable us to engage hundreds more students in the dynamic educational environment of gardening and for them to be active participants in growing and serving healthy and delicious food to their classmates.″

Jennifer Tedeschi, National Gardening Association
 

Leading the way on sugar reduction

By 2025, it is predicted that globally, 70 million young children will be overweight or obese [WHO 2014]1. Obesity in childhood is a global challenge and associated with a wide range of serious health complications, including an increased risk of premature onset of illnesses such as diabetes and heart disease. For the last 10 years, our team in the UK have worked with West Sussex County Council to provide school meals in over 200 primary schools. Through our shared passion to deliver healthy school food, we have worked together to reduce sugar in our menus and are proud to report that we have achieved a 41% reduction of sugar between Autumn 2014 to Spring 2016.

This work forms part of our Healthy Starts school programme and our commitment to support the UK’s Childhood Obesity Strategy. Through the programme, we work with schools in under privileged areas with specific challenges relating to food poverty. For instance, we run one-hour interactive school classes for the pupils to see, feel and taste different foods. The aim is to excite them by sharing healthier snacking choices and to provide ideas for nutritious meals that they can easily create for themselves, such as Healthy Start breakfast granolas. We also support their parents, through a two-hour masterclass to share ideas on how to develop healthy meals on a budget, with all ingredients costed at local supermarkets. This activity includes the Healthy Starts website which hosts further information and recipes.

Due to the success of the programme, we were delighted to be asked to feature in a Public Health England report as a key case study.


1http://www.who.int/end-childhood-obesity/facts/en/

95%

salt-sugar-fat of countries operating sugar, salt and
fat reduction programmes
2016

41%

sugar reduction in sugar served in meals in our UK education sector since 2014

40+%

salt less salt served to customers in South Africa, resulting in cost savings of more than 55%

Food Safety Policy Statement

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