CUSTOMER CARE
How healthy should your menus be? Should foodservice venues consider the nutritional content of meals when creating menus?
Obesity levels in the UK are higher than ever. Ruth o’Sullivan, Nutritionist at Unilever, explains how hospitality venues can support healthier eating
Some people eat out as a treat for a special event, however, there are a lot more out-of-home eating and drinking occasions than people realise – be that a pastry and coffee in the morning or lunch on the go at work. They’re all classed as eating out but aren’t necessarily special occasions or indulgent treats. With more than 60% of the UK population either overweight or obese1, enabling people to make healthier choices when they eat out is essential. Just like it’s important to offer people choices based on price or dietary preference, nutrition-based choices should also be available for customers.
Most venues don’t have access to a nutritionist to assess their dishes. What are the big things to look out for?
Without recipe-analysis tools, it’s difficult to get an accurate picture but there are some tips that can help improve the overall nutritional balance of a menu: • Add salad to sandwiches • Add vegetables to sauces, soups, casseroles and curries • Offer high-fibre options such as brown pasta, rice and bread • Offer a choice of starchy sides rather than always serving mains with chips. Rice and jacket potatoes are great alternatives and add variety • Serve sauces and dressings on the side, so diners can decide how much to use
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