CH&Co adapted recipes by using herbs and spices, where possible, instead of salt and every site was challenged to look at its dishes to see where further salt reductions could be made.
Judy Roberts, creative director at CH&Co Group, said: “Reducing salt in our recipes has been a core focus for the business for many years and it’s a key part of the Chef Nutrition Workshop that we offer. It’s really important that we help our kitchen teams to understand the role they can play in improving the diets of our customers.
“The Salt Awareness Week activity was a great way to strengthen our commitment and refocus salt-reduction efforts across our sites. The changes made during the week will benefit our customers ongoing, and our chefs will continue to identify new opportunities to keep salt usage to the minimum.”
CH&Co was also a sponsor for the awareness week that works to increase public knowledge of the health implications of consuming too much salt.