Shaking Over 900kg of Salt Out of Consumer Diets

We’re very proud to say that Charlton House has become the first catering company to commit to the new salt pledge targets, as laid out on 30th May 2014 in the Government’s 2017 Public Health Responsibility Deal.

Not only have we made this new commitment, but we can also reveal that we have already removed nearly a ton of salt from the meals we have served at our sites since signing up to the pledge in 2011, achieving 83% of our original target. 384kg was removed this year alone.

The catering sector has a vital role to play in the health and wellbeing of consumers, as one in six meals is now eaten outside of the home. Charlton House and our parent company CH&Co take this responsibility very seriously. Whilst we have led this programme, the extent of the salt reduction success can be seen across the CH&Co family.

The process to educate customers about healthy eating with an emphasis of salt reduction, has been led by our Chief Executive Caroline Fry, nutritionist Amanda Ursell, and Creative Director Judy Roberts, as part of our ‘WellbeingbeingWell’ health initiative. A key part of the initiative is the Chef Nutrition Training programme, which has helped 125 of our chefs to identify ways to reduce salt from their menus, without losing any of the taste.

Success has come from initiatives such as launching low salt versions of existing products and undertaking salt tolerance testing sessions, and now we intend to seek new areas for improvement. These include lower-salt options for bacon, sausages, soft cheeses, sauces and gravies.

Caroline Fry says: “I am proud of our achievements to date but we are not resting on our laurels when it comes to improving the nutritional value of the meals we serve. We’re working closely with our suppliers, reviewing lower salt alternatives and looking for healthier lines that can become our default choices. We are committed to serving healthier, lower salt meals to our clients, but without compromising on taste or price, so our clients can rest assured that the quality and value of meals will remain high.”