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

Greater Manchester Architecture

SUB COMMITTEES Statutory Functions (Standing) Joint Minerals/ Waste Planning (Time limited)

GM Combined Authority & AGMA Exec Board

(Linked meeting) Accountable Body

LEP

(Business Sector led meeting)

Strategic Direction

GM Combined Authority & AGMA Exec Board

(Linked meeting) Accountable Body

LEP

(Business Sector led meeting)

Strategic Direction

GM COMMISSIONS

Planning & Environment Health Public Improvement Housing Protection & Efficiency

GM COMMISSIONS

Planning & Environment Health Public Improvement Housing Protection & Efficiency

GM COMMISSIONS

Planning & Environment Health Public Improvement Housing Protection & Efficiency

Economic Advisory Panel

Chair: Jim O’Neill Research & Strategy Employment & Skills

TfGM (ex GMPTE)

TfGM Committee BUSINESS LEADERSHIP COUNCIL STRATEGIC BOARDS (Manchester Family) Business Support, Marketing, Trade & Investment Communications & Tourism STRATEGIC BOARDS (Manchester Family) Business Support, Marketing, Trade & Investment Communications & Tourism GM AUTHORITIES Police Fire Waste disposal GM AUTHORITIES Police Fire Waste disposal

• 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 Workplace Heath Charter Charter

• 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:

Method

• 1. Gently fry the onions in a little olive oil

with the seasoning, herbs, spices and garlic until soft in a lidded pan.

• 2. Add the mince to the onions in a lidded

pan, stirring occasionally.

• 3. When cooked stir in the mushrooms

and peppers and cook for a few minutes until the peppers and mushrooms start to soften.

• 4. Add the tomato puree and chopped

tomatoes and leave on a low heat, just simmering for between 30 mins to an hour.

• 5. If the sauce is too thick add a little

water. Ingredients (serves 6): 500g pack of lean minced beef 1 large onion peeled and chopped 1 tbsp olive oil 1 tsp ground cumin 1/4 tsp smoked paprika 1/2 tsp cayenne pepper 1/4 tsp chilli flakes or 1 red chilli deseeded and chopped 2 gloves of garlic peeled and finely chopped 125g mushrooms sliced 1 red pepper deseeded and chopped 50g tomato puree (3 tbsp) 400g tin of chopped tomatoes. Pepper small pinch of salt 70g rice per person.

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
• f 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

Healthy Weight Programme Manager

Greater Manchester Public Health Network 8th Floor East Wing, West Point 501 Chester Road Trafford, M16 9HU t: 01942 483087 HelenMary.Turner@alwpct.nhs.uk

Jemma Grime MIFST

Project Management Officer

Healthy Business Award Wigan Council, Wigan Life Centre, College Avenue, Wigan WN1 1NJ t: 01942 489639 j.grime@wigan.gov.uk

http://neweconomymanchester.com/stories/1450-good_work_good_health__the_charter