Greater Manchester Food Strategy/AGMA Guidance€¦ · • Servery – Portion control, marketing of healthier options. • Canteen environment – Condiments, healthy eating promotion,

Greater Manchester Food Strategy/AGMA Guidance

Helen Turner RDProgramme Manager for Healthy Weight, GM Public Health

NetworkJemma Grime

Healthy Business Award Team, Wigan Council

Greater Manchester Architecture

SUB COMMITTEES

Statutory Functions(Standing)

Joint Minerals/Waste Planning

(Time l imited)

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 COMMISSIONSPlanning & Environment Health Public Improvement Housing Protection &

Efficiency


Efficiency


Efficiency

Economic Advisory Panel

Chair: Jim O’NeillResearch & 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 localseasonal 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 andvoluntary 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 HeathWorkplace Heath CharterCharter

• 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 CharterGreater Manchester Workplace Heath CharterCatering and Vending GuidanceCatering 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


• 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


• Part 2 Recipe Book• Healthy recipes for soups, sandwiches, salads and hot mains.

• Catering for various serving sizes with differing recipe complexity.

• Chilli:Method1. 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 beef1 large onion peeled and chopped1 tbsp olive oil1 tsp ground cumin1/4 tsp smoked paprika1/2 tsp cayenne pepper1/4 tsp chilli flakes or 1 red chilli deseeded and chopped2 gloves of garlic peeled and finely chopped125g mushrooms sliced1 red pepper deseeded and chopped50g tomato puree (3 tbsp)400g tin of chopped tomatoes.Peppersmall pinch of salt70g rice per person.


• 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

of a fall in revenue and adverse consumer acceptability.


Contact us:Helen Turner RDHealthy Weight Programme ManagerGreater Manchester Public Health Network

8th Floor East Wing, West Point501 Chester Road Trafford, M16 9HU

t: 01942 [email protected]

Jemma Grime MIFSTProject Management OfficerHealthy Business Award

Wigan Council, Wigan Life Centre, College Avenue, Wigan WN1 1NJ

t: 01942 [email protected]

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

Greater Manchester Food Strategy/AGMA Guidance€¦ · • Servery – Portion control, marketing of healthier options. • Canteen environment – Condiments, healthy eating promotion,

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