Food and ingredients

Think produce first

• A selection of salad items, hot vegetables and fruit are available everyday.

Make whole, intact grains the new norm

• We have started to incorporate brown rice and whole-grain pasta into our menus.
• Wholemeal toast and cereals are available for breakfast.

Limit potatoes

• We have salad, vegetables and pasta as alternatives to potatoes.

Move nuts and legumes to the centre of the plate

• Beans, lentils, tofu and soya mince feature in our menus.
• Beans are also available everyday as an extra protein on the self-service salad bar.
• Baked beans and nut butters are available during breakfast service.

Choose healthier oils

• We only use non-GM rapeseed oil for cooking.

Go 'good fat', not 'low fat'

• Fish is a hot protein option at least once per week for dinner, and is available everyday as a cold protein option.
• Nut butters are available during breakfast service.

Serve more kinds of seafood, more often

• Fish is available twice a week as a main hot protein option.
• Tuna is available every day as a cold protein option.
• All the fish we source is rated 1-3 by the MCS's Good Fish Sustainability Guide.

Re-imagine dairy in a supporting role

• Cheese and cream do not feature often in our menus.
• Assorted low-fat yoghurts are available for dessert.
• Non-dairy milk, cheese and yoghurt alternatives are available.

Use poultry and eggs in moderation

• Eggs are available as a hot breakfast item.
• We have greatly reduced the amount of red meat served during dinner service, and instead provide chicken as a main meat protein option on most days.

Serve less red meat, less often

• There are several non-red meat protein options to choose from every day.
• At least once a week, we have removed red meat completely from dinner service.

Reduce added sugar

• Plain yoghurt and fresh fruit are available as no-added sugar options.
• Some of our desserts are made by our chefs from scratch, so we can control the levels of sugar added.

Cut the salt; rethink flavour development from the ground up

• The amount of salt we use in our cooking follows the NHS's Eatwell guidelines.

Substantially reduce sugary drinks; innovate replacement

• The only soft drink options available are water, milk and juice (with no-added sugar).

Drink healthy: from water, coffee, and tea to (with caveats) beverage alcohol

• The only hot drink options available are tea, coffee and hot chocolate.