The caterer has pledged to meet salt reduction targets by working with suppliers to reduce salt levels in procured products and ingredients.
John Bennett, co-chief executive of BaxterStorey, said this was a commitment that sat naturally with the caterer’s procurement ethos of buying fresh seasonal food with little or no interference ‘from farm to fork’.
In addition, the company use its Chef Academy to train chefs about the importance of using less salt in food preparation.
This will focus, in particular, on ensuring vegetables and starchy carbohydrates are cooked without added salt and increasing awareness of salt-based ingredients, such as stock and soy sauce, which can contribute to high salt intake.
Chefs will be shown how to put a greater focus on creating balanced recipes, using less salt, to support the one million UK customers the company serves each day.
Bennett said: “As a leading foodservice company – operating in every sector of business and feeding all different types of people, from city traders to distribution workers – we recognise the need to empower our customers to make informed healthy eating choices.
“We understand the potential positive health impact of lowering the amount of fat and salt the average person consumes.
“We already offer a range of balanced fresh food options but our commitment to the salt reduction pledges will lead to encouraging changes in the way we procure salt across our business. We will also be training and educating our chefs to review their current kitchen practices and use healthier methods and alternatives to further reduce salt usage.”
In 2011 BaxterStorey signed the Responsibility Deal’s Artificial Trans Fats Removal pledge following which it has removed hydrogenated vegetable oils from the food it serves.