There’s been some controversy over the government’s voluntary system that introduces calorie counts on menus, as further food outlets pick up the gauntlet. The scheme, which is a move towards enticing people to choose “lighter options”, will not only potentially get more consumers eating healthier foods, like fruit and vegetables, but it is estimated that it will save the NHS £4.5 billion a year in treating patients with diet-related conditions.
At Harper Adams we like to practice what we preach, so we introduced the system to our on-site college catering provisions in November last year, although the government scheme has been available since 2009. We joined with four pledges: to put a calorie count on all items; identify if a menu option contains trans fats; reduce salt in our menus; and to introduce a new ‘healthier staff dining’ scheme.
Placing calories on menus works really well for us, and it makes everyone sit up and think - students and staff alike. We also supply meals to a nursery school, where you have to list calorie counts for Ofsted, so it fits in nicely. Most of the fresh produce we use in the canteen is fresh from our college farm, so we can analyse this easily and make sure we know what’s going into our food. We also have our own nutritionist on hand to tell us exactly what’s going on and devise the calorie counts.
The canteen already featured salad bars and vegetable options, as well as things that may be considered unhealthy like pies and chips. There has been no decline in the amount of high-calorie food purchased by our students since taking up the scheme, and this is something that has been seen by other voluntary members like Wagamama and Prêt. However, our customers are buying more fruit and vegetables in addition to their usual lunch. People have been picking up a side salad and taking a skinny latte, rather than full fat.
The problem with the scheme - particularly the calorie count part of it - is that it causes a lot of administration costs. We are lucky to have our own nutritionist, who just happened to be our catering assistant anyhow. The system would be harder for smaller businesses, like your local chip shop for instance, to implement. They wouldn’t have the time or the IT systems to work it out. Also, looking at the higher end of the restaurant trade - would it stifle innovation? In Michelin-starred restaurants food is an entertainment and a luxury. Will diners be put off by a hefty calorie count?
We will keep on pushing healthy eating, and calorie counting fits in very well with our ethos, as we strive to become an even more attractive option for students in a competitive environment. -
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