Greater Manchester Food Strategy/AGMA Guidance Helen Turner RD - PowerPoint PPT Presentation

Greater Manchester Food Strategy/AGMA Guidance Helen Turner RD Programme Manager for Healthy Weight, GM Public Health Network Jemma Grime Healthy Business Award Team, Wigan Council

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1. Food Procurement • Report by Small World Holdings, August 2011 • Food accounts for 20% + of the total carbon footprint. • Around a quarter of edible food is thought to be thrown away. Alongside carbon savings there are big cost savings from cutting waste. • Dietary improvements - reducing our reliance on meat and dairy. • Opportunities also to support local seasonal producers • For example: • Food for life catering mark

2. GM Good Health: Good Work Charter The Charter is about working together to make sure work doesn’t impact on health, and that health doesn’t impact on work. The Charter is open to all public, private and voluntary sector organizations based in Greater Manchester. • Self-assessment Standards for Leadership • Self-assessment Standards for Attendance Management • Self-assessment Standards for Health and Safety Requirements • Self-assessment Standards for Mental Health and Wellbeing • Self-assessment Standards for Physical Activity • Self-assessment Standards for Healthy Eating • Self-assessment Standards for Alcohol and Substance Misuse • Self-assessment Standards for Smoking

Healthy Eating

Greater Manchester Greater Manchester Workplace Heath Charter Charter Workplace Heath • Guidance to support healthier catering and vending in the workplace. • Focus on practical, catering based guidance on how to improve the nutritional content of the food offered. • Based on the Healthy Business Award’s successful interventions with over 300 businesses in Wigan borough. • The guidance is designed to support healthier catering and vending without being detrimental to the business’s commercial activity.

Greater Manchester Workplace Heath Charter Greater Manchester Workplace Heath Charter Catering and Vending Guidance Catering and Vending Guidance • The guidance is in 3 parts: – What is healthier catering? A ‘How to’ guide. – Procurement, reformulation, cooking practices, servery, canteen environment and staff training – Healthier recipes – How to keep salt, fat, saturated fat and sugar to a minimum whilst maintaining consumer acceptability – Healthier Vending – Healthier products and how to implement a phased change

Greater Manchester Workplace Heath Charter Greater Manchester Workplace Heath Charter Catering and Vending Guidance Catering and Vending Guidance • Part 1 Healthier Catering • Procurement – Buying the right food in. • Reformulation – Tips to reduce salt, fat (in particular saturated fat) and sugar. Also bulking dishes with fruit, veg and fibre • Cooking practices – Healthier cooking methods and how to reduce fat consumption when deep-frying • Servery – Portion control, marketing of healthier options. • Canteen environment – Condiments, healthy eating promotion, catering contracts. • Staff training – awareness of what they are preparing or serving

Greater Manchester Workplace Heath Charter Greater Manchester Workplace Heath Charter Catering and Vending Guidance Catering and Vending Guidance • Part 2 Recipe Book • Healthy recipes for soups, sandwiches, salads and hot mains. Catering for various serving sizes with differing recipe complexity . • • Chilli: Ingredients (serves 6): Method 500g pack of lean minced beef 1. Gently fry the onions in a little olive oil 1 large onion peeled and chopped with the seasoning, herbs, spices and 1 tbsp olive oil garlic until soft in a lidded pan. 1 tsp ground cumin 2. Add the mince to the onions in a lidded 1/4 tsp smoked paprika pan, stirring occasionally. 1/2 tsp cayenne pepper 3. When cooked stir in the mushrooms 1/4 tsp chilli flakes or 1 red chilli deseeded and chopped and peppers and cook for a few minutes 2 gloves of garlic peeled and finely chopped until the peppers and mushrooms start to 125g mushrooms sliced soften. 1 red pepper deseeded and chopped 4. Add the tomato puree and chopped 50g tomato puree (3 tbsp) tomatoes and leave on a low heat, just 400g tin of chopped tomatoes. simmering for between 30 mins to an Pepper hour. small pinch of salt 5. If the sauce is too thick add a little 70g rice per person. water.

Greater Manchester Workplace Heath Charter Greater Manchester Workplace Heath Charter Catering and Vending Guidance Catering and Vending Guidance • Part 3 Healthier Vending • Products – Meal solutions, healthier drinks and snacks. Less energy dense products. • People – Stock products and brands that appeal to your target market • Positioning – Healthier choices are proactively marketed • Portion control – ‘Super-sized’ options and grab bags are not stocked, limiting the excess • Price – Healthier products are more attractively priced than unhealthy products • Implementation tips – A ‘Phased Approach’, minimising the risk of a fall in revenue and adverse consumer acceptability.

Greater Manchester Workplace Heath Charter Greater Manchester Workplace Heath Charter Catering and Vending Guidance Catering and Vending Guidance Contact us: Helen Turner RD Jemma Grime MIFST Healthy Weight Programme Manager Project Management Officer Greater Manchester Public Health Network Healthy Business Award 8th Floor East Wing, West Point Wigan Council, Wigan Life Centre, College 501 Chester Road Trafford, M16 9HU Avenue, Wigan WN1 1NJ t: 01942 483087 t: 01942 489639 HelenMary.Turner@alwpct.nhs.uk j.grime@wigan.gov.uk http://neweconomymanchester.com/stories/1450-good_work_good_health__the_charter