Amadeus Glorious Magazine Issue 05

RESPONSIBLE CATERING REDUCING SUGAR
“Industry must go further
i”
and faster when it comes
to sugar reduction –
foodservice caterers like
ourselves must share the
responsibility of tackling the
rising obesity crisis
in cholesterol such as noodle soups, salad
snack pots and vegetable smoothies.
Earlier this year, the International
Convention Centre became the first
conference venue to gain ‘Food for the
Brain’ accreditation due to a menu we
developed specifically to support mental
well-being, concentration and performance.
Accreditation from the educational charity is
only given to organisations that also support
employee training and communications to
sustain a culture of nutritional awareness.
Along with reducing sugar in products,
Public Health England also recommended
that businesses should focus on reducing the
portion size, and/or the number of calories
in single-serve products as part of their
report. So with this in mind, we’ve tasked our
chef teams to look at where this might be
possible across our portfolio.
Of course, creating great tasting meals
that achieve our sugar reduction targets
starts with procurement and using suppliers
that we are proud to feature on our menus.
When engaging with manufacturers and
suppliers we first want to know what is their
approach to reducing sugar and we want
to work with companies that share our
dedication to the issue.
Another – and arguably one of the most
integral recommendations to come out of
the Public Health England report – was for
those in the food industry to look at ways in
which they can shift consumer purchasing
patterns towards lower or no added sugar
products. We have approached this task by
testing promoting lower or no added sugar
products over those with a higher sugar
content – in this way, we are not dictating
what customers should consume, but we
are employing tactics that will help to enable
customers to make healthier decisions
AMADEUSFOOD.CO.UK 17