FSA works with restaurant and QSR operators to put healthy eating on the menu
The FSA has announced progress in its plans to encourage operators to give more prominence to healthy dishes on their menus. PizzaExpress, Pizza Hut, The Restaurant Group (owner of the Garfunkel, Frankie & Benny and Chiquito brands), Tragus (owner of the Bella Italia, Café Rouge and Strada brands) and Domino’s have agreed to provide a range of commitments to focus on healthier menu options. Each operator will be providing the FSA with half-yearly updates on their progress towards:
- salt reduction
- collecting full nutritional data for products and recipes to aid recipe reformulation and to provide more information to customers
- looking at children’s menus to make them healthier (for example by using more ‘hidden’ vegetables and providing more fruit options)
- working with suppliers to identify core products lower in saturated fat
- increasing the range of healthy menu options (such as more salads, soups, fish dishes, grilled foods and fruit-based desserts)
“The fact that some of the UK’s biggest restaurant chains – PizzaExpress, Pizza Hut, The Restaurant Group, Tragus and Domino’s – have all agreed to commit to providing a range of healthier options on their menus shows the seriousness with which the foodservice industry now has to view healthy eating,” commented Peter Backman, Horizons' MD.
“For many years it was argued that it was the consumer’s right to eat whatever they liked when they were out, but as eating out has moved from being an occasional treat to something that most people do several times a month, so its contribution to the health of the nation becomes more vital.”
Some of the measures announced by the FSA today include salt reduction, providing nutritional data for recipes, making children’s menus more healthy, working with suppliers to lower saturated fat in particular ingredients, and increasing the range of healthier options on offer.
“Today’s foodservice market is extremely competitive. If customers are demanding these changes on high street menus, then it makes sense for operators to listen. Most consumers will now keep a careful eye on what they are eating – perhaps opting for a light starter and avoiding the more calorie-laden desserts. Operators cannot afford to ignore this trend,” added Backman.
