Herts Responsible Food Award - Guidance for businesses

1. GOOD PRACTICE AND LOCAL ECONOMY
2. HEALTHIER EATING
2.1. Deep fat frying
2.2. Oils and fats
2.3. Salt
2.4. Sugar
2.5. Portion sizes
2.6. Fruit and vegetables
2.7. Inclusivity, promotion and marketing
2.8. Breastfeeding
3. SUSTAINABILITY
3.1. Environmental monitoring and energy
3.2. Recycling
3.3. Food waste
3.4. Carbon emissions and food miles
3.5. Procurement
Support with your application

1. GOOD PRACTICE AND LOCAL ECONOMY

WHY GOOD PRACTICE AND LOCAL ECONOMY MATTERS
It is in businesses best interests to ensure high standards are upheld, to protect their own reputation and mutually benefit themselves and the local community.

CATEGORY 1. AWARD CRITERIA AND WAYS TO ACHIEVE THEM

1.1. Core action
Do you pay your staff the National Minimum Wage (to those who are school leaving age) or the National Living Wage (for those aged 23 or over)

Your business practices should align with Hertfordshire Better Business for All.

Pay staff the National Minimum/Living Wage
It is a criminal offence for employers not to pay someone the National Minimum Wage or National Living Wage or to fake someone’s payment records. The National Living/Minimum Wage changes on 1 April every year.

See the current National Minimum Wage and National Living Wage Rates.

Underpaying staff can come from simple mistakes, such as:

employees having to make payments in relation to their employment e.g., adhering to a dress code
asking workers to come in earlier than their contracted hours to ‘open up’.

To help avoid these mistakes, read the Hertfordshire LEP Minimum Wage Guidance.

1.2. Gold standard
Have all employees involved in handling food completed a minimum of Level 2 Food Safety and Hygiene training? e.g., Level 2 Food Hygiene Training | NCASS or equivalent.
1.3. Gold standard
How do you provide employees involved in handling food the opportunity to complete additional relevant training courses in healthier eating, nutrition or sustainable food practices? e.g., by providing funding where necessary and encouraging completion.

YOU CAN: Provide staff training
Food hygiene training gives your staff the knowledge and skills they need to maintain high standards and produce high quality products, improving your reputation.

Training on sustainability will help save money and improve air quality, benefiting the health of your staff and customers and again helping your reputation.

To support awarded businesses, we have funded a limited number of Level 2 Food Hygiene Training | NCASS courseS for staff. Once your Hertfordshire Responsible Food Award application is successful, we will contact you with further information.

Examples of other relevant courses beneficial to staff include:

List of catering courses
Provider	Course	Cost
The British Nutrition Foundation	Catering for Health Online	£100
The British Nutrition Foundation	An introduction to healthy eating and nutrition	£100
The Food Standards Agency	Food Standards Agency food allergy online training	Free
High Speed Training	Nutrition & Healthy Eating Course \| Online Certification	£30
The Nationwide Caterers Association	Sustainability in Catering	£100

This list is not exhaustive, and Hertfordshire County Council may consider other courses as suitable for businesses to achieve action 1.3.

2. HEALTHIER EATING

2.1. Deep fat frying

WHY BETTER DEEP FAT FRYING PRACTICES AND THE USE OF CERTAIN OILS/FATS MATTER
Oils and fats are energy dense and contribute towards excess weight if eaten in large amounts. Not all fats are the same, some increase levels of 'bad' cholesterol in the body, which may increase risk of heart disease, whereas others make your body produce 'good' cholesterol, which can reduce risk of heart disease. Therefore, the amount and type of fat are both important when preparing food for customers.

Find more information on different fats nutrition (nhs.uk).

2.1. & 2.2. AWARD CRITERIA AND WAYS TO ACHIEVE THEM

2.11. Core action
Is cooking oil in deep fat fryers heated to the optimum temperature, 160-165°C for a high efficiency fryer or 175°C for a traditional fryer? Note. Check the manufacturer’s instructions for the correct use of your specific fryer.

Your business’ frying practices should align with guidance from the Food Standards Agency.

2.12.Core action
Is excess fat drained from the food before serving by using the bang, shake and drain technique? (Shaking the chips and banging the wire scoop several times).
2.13.Core action
Is your oil properly maintained? e.g., by skimming the fryer throughout service; topping up oil after every session and regularly filtered.

YOU CAN: Adopt good frying practices
Businesses have a legal reason to adopt good frying practices relating to Acrylamide. European Food Safety Legislation requires businesses to understand the potential risks of acrylamide, take steps to reduce it and be able to prove they have done so.

2.2. Oils and fats

2.21. Core action
Are polyunsaturated or monounsaturated fats or oils used when cooking/frying food that are appropriate for the intended task? e.g., Rapeseed oil, olive oil, sesame oil, corn oil, sunflower oil, safflower oil.

YOU CAN: Choose healthier oils
Other healthier catering schemes have found swapping to a healthier oil, typically to rapeseed oil, has been the easiest change to make.

This may be more expensive, but case studies find it produces crispier chips with no aftertaste while also improving indoor air quality. Vegetable oils may break down faster than less healthy oils when heated to higher temperatures, however sticking to good frying practices helps to extend the time it can be used for. If using these oils for prolonged frying at high temperatures, it is also best to choose a ‘high oleic’ version as these are more stable at these temperatures.

2.22. Core action
To your knowledge, do you only offer and use products free of trans fatty acids? e.g., products without partially hydrogenated fats including partially hydrogenated vegetable oil. Check product food labels to find if trans fats are present.

YOU CAN: Avoid using trans fats
Trans fats are typically found in ultra-processed foods high in saturated fat including margarine, packaged snacks, premade baked foods, premade dough and fried foods.

Reading food labels can make sure products don’t contain excessive amounts of saturated fats or any trans fats.

Check food labels to identify ‘trans fats’, ‘partially hydrogenated fats’ or ‘solid’ vegetable oils and avoid purchasing these products. Read more about food labelling (nutrition.org.uk).

2.23. Gold standard
Do you offer customers the option of having an unsaturated or lower fat option of condiments, dressings or spreads? e.g., light mayonnaise, low fat salad cream etc.
2.24. Gold standard
Do you use skimmed/semi-skimmed or non-dairy milk alternatives as the default option (as opposed to whole milk or other full fat dairy products)
2.25. Gold standard
Do you provide thick cut chips or potato wedges as an alternative to French fries/ thin chips? e.g., with a thickness greater than 14mm.
2.26. Gold standard
Have you reduced the amount of red and processed meat in your dishes or on your menu?
2.27. Gold standard
Do you use trimmed meat and poultry?
2.28. Gold standard
Do you grill or steam any menu items as an alternative to frying?

YOU CAN: Reduce fat content
Simple tweaks can reduce fat content of your food offering without disrupting ‘usual’ service, such as:

Using lower fat milk as standard and lower fat condiments.
Trim excess fat from meat products.
Review your menu and aim to grill products (rather than fry or deep fat fry) where possible.
Swapping oil-based spice mixes for dry mixes.
Use non stick pans and appropriate equipment to avoid the need for excess oil.

2.3. Salt

WHY REDUCING SALT INTAKE MATTERS
Excessive salt consumption is linked to high blood pressure which increases risk of heart disease and type 2 diabetes. Read more about salt nutrition (nhs.uk).

2.3. AWARD CRITERIA AND WAYS TO ACHIEVE THEM

2.31. Core action
Do staff avoid adding any extra salt to prepared food on behalf of the customer? e.g., Customers add any extra salt they want on prepared food themselves.
2.32. Core action
Are you using the least possible amount of salt, or no salt at all, in your recipes?
2.33. Gold standard
Do you buy low-salt stock cubes, gravy granules and sauces?
2.34. Gold standard
Do you use reduced hole saltshakers? e.g., with 5 holes or less.

YOU CAN: Reduce salt content of foods
Salt is important for the taste of many foods, however focusing on trying to add only as much as is necessary and exploring ways it can be replaced will have no negative effects on taste. Doing so reduces the amount of salt you purchase and saves your business money.

Below are some easy changes you can make to lower salt content:

Reduce salt content gradually over a longer period (customers will be less likely to notice).
Review food labels online and avoid buying products with higher labels
Choose different forms of seasoning e.g., herbs and spices. See some examples of alternatives to salt (British Heart Foundation)
Swap to lower salt versions of products where possible.
Prepare food from scratch where possible.
Avoid adding salt if salty ingredients have already been used. See examples of salty ingredients at: NHS Food Facts - Salt.

YOU CAN: Adopt nudge strategies
Small nudge strategies can be effective without being costly, these include:

Changing to 5-hole or fewer saltshakers
Placing saltshakers behind the counter
Only providing additional salt upon request.

2.4. Sugar

WHY REDUCING SUGAR INTAKE MATTERS
Sugar can increase the risk of tooth decay, heart disease and obesity. Sugars also influence how your body processes fats, especially when eaten alongside fatty foods, such as a non-diet soft drink with a meal. Read more about how sugar affects our health (nhs.uk).

2.4. AWARD CRITERIA AND WAYS TO ACHIEVE THEM

2.41. Core action
Are most of your soft drinks (more than 50%) reduced sugar/diet drinks (less than 5% sugar) or water?
2.42. Core action
Are reduced sugar/diet soft drinks (less than 5% sugar) and water displayed more prominently than non-diet drinks? e.g., at eye level in fridges, at the front of counters etc.
2.43. Gold standard
Has your business made any efforts to reduce the sugar content of any menu items? e.g., by reducing the quantity of sugar or replacing sugar with fruit, spices, or other healthier alternatives.

YOU CAN: Reduce high sugar drinks
Most of the sugar consumed out of home comes from drinks. Small changes to marketing can push people to purchasing lower sugar/diet products and boost your profits by encouraging individuals to purchase drinks. Some examples of how to do this include:

Display water and diet drinks in larger quantities
Display water and diet drinks at eye level/ more visibly than non-diet drinks e.g., at the front of counters
Price diet drinks and water lower than non-diet drinks (water should be the cheapest item on the menu)
Include bottled water in ‘meal deal’ offers

These changes may further save your business money due to the government sugar levy and further taxes proposed for high sugar beverages and products in the future.

Further information on how your business can adapt to reduce the sugar content of your meals visit Get Sugar Smart: A Guide for Caterers.

2.5. Portion sizes

WHY PORTION SIZES MATTER
Eating or drinking more calories than we need can lead to excess weight. Larger portions usually have more calories and can increase the risk of obesity and preventable disease. Meals eaten out contain around 200 more calories than those eaten at home. Find out what your daily intake of calories should be (nhs.uk).

2.5. AWARD CRITERIA AND WAYS TO ACHIEVE THEM

2.51. Core action
Are smaller portions for main meals and side dishes available for children as standard?
2.52. Gold standard
Has your business made efforts to ensure portion sizes are appropriately sized? e.g., Portion sizes are not so large that food is often left/wasted and methods are in place to make sure serving sizes are consistent.
2.53. Gold standard
Are smaller portions for main meals available for adults? e.g., is the option of a 1/3 or half sized portion available, or a ‘light’ option where a portion of the meal is replaced with a salad.

YOU CAN: Reduce portion sizes
Reducing portion sizes will make food orders go further and reduce food wasted, which can help to save your business money. Offering smaller portions as an option on menus, especially for children, may also help increase profits as people would be willing to pay less for the smaller options who may otherwise have not bought anything.

Small changes to support this can include:

Using smaller size serving scoops for consistency
Reducing carton/container/plate size. Case studies find customers are more satisfied with a fuller looking but smaller container.
Ensure portion sizes for sides such as chips are consistent and appropriate. Find information on standard chip shop portions (nfff.co.uk).

2.6. Fruit and vegetables

WHY INCREASED FRUIT AND VEG INTAKE MATTERS
Fibre is found in fruit and vegetables, which are typically low in calories and a source of vitamins and minerals needed for overall health. Fibre can reduce ‘bad’ cholesterol, reduce blood pressure, improve sensitivity to insulin (related to diabetes risk) and improve gut health. Find out what counts as you 5-a-day and how to get more fibre in your diet.

2.6. AWARD CRITERIA AND WAYS TO ACHIEVE THEM

2.61. Core action
Is the option of a portion of salad, vegetables or fruit available with all meals?
2.62. Gold standard
Is salad and/or rice offered by default with meals? i.e. As opposed to a fried option such as chips.
2.63. Gold standard
Has your business made efforts to incorporate more vegetables into dishes where possible?

YOU CAN: Adopt new marketing tactics
Marketing tactics such as charging separately for sides such as chips but offering salad items or rice free of charge, will direct people to eating more vegetables. This may also increase profits as customers may choose to pay extra for these less healthy sides.

YOU CAN: Review your menus
Looking where you can add more vegetables into meals as a substitute for more expensive ingredients, such as meat, can save money and improve taste.

Including more vegetarian and vegan items on your menu also increases your profitability as these styles of eating are becoming more popular, particularly in younger adults who are the most likely to eat out.

When adding vegetarian and/or vegan items to your menus make sure that vegetarian foods are symbolised by a V symbol and vegan items by the VE symbol.

2.7. Inclusivity, promotion and marketing

WHY INCLUSIVITY AND PROMOTING HEALTHIER OPTIONS MATTER
The community food environment has a big impact on the health of the local population, with even very small changes having large impacts on the choices of individuals. Children and young people are particularly influenced by advertising and marketing strategies. These can be used to encourage healthier eating and increase profits through nudging customers towards healthier items.

Profits will also be increased by improving the inclusivity of your menu as this widens your customer base by making the business more accessible.

2.7. AWARD CRITERIA AND WAYS TO ACHIEVE THEM

2.71.Core action
Is healthier eating actively promoted by staff? e.g., Prompting customers to take side salad options, not asking if customers would want salt or extras, not prompting customers to go large, nudging customers to try healthier options etc.

YOU CAN: Encourage healthier choices
Customers trust in your business and the food you provide. This means staff promoting healthier options will likely have a big impact on choice.

To help staff be confident in doing this you should consider providing additional training where possible. Some examples are shown in Section 1. Good Practice and Local Economy.

Staff should also receive some basic instructions to help their promotion including:

Avoiding asking customers if they would like ‘more’ or to upgrade to a ‘large’
Avoid offering further extras other than salad options
Including healthier options in ‘meal deals’ and other promotions
Ask staff to speak about any ‘new’ healthier menu items

2.72.Core action
Does your menu offer a choice of vegetarian and/or vegan main meals that are clearly labelled on the menu?
2.73.Gold standard
Does your menu include healthier options for people with dietary and/or cultural needs? e.g., gluten free, food allergies, religious belief.
2.74.Gold standard
Are healthier options displayed more prominently on menus?
2.75. Gold standard
Are healthier options priced similarly to less healthy items?

YOU CAN: Review your menu
To improve inclusivity, you should review your current menu to see if it is suitable for different allergies, religious considerations, or specific diets. You can find more information to help with this on Nutrition.org and Menuzen.

2.8. Breastfeeding

WHY BREASTFEEDING MATTERS
Breastfeeding benefits the health of both babies and their mothers, including by reducing risk of heart disease, obesity, infection risk in babies and breast and ovarian cancer risk in breastfeeding mothers. Allowing breastfeeding on a business’ premises gives mothers more opportunity to breastfeed their baby whilst out and about.

Read more about the benefits of breastfeeding (nhs.uk).

2.8. AWARD CRITERION AND WAYS TO ACHIEVE IT

2.81. Gold standard
Does your business welcome breastfeeding on your premises?

YOU CAN promote breastfeeding
Businesses can sign up to the Hertfordshire Breastfeeding Friendly scheme.

Advertising that your venue welcomes breastfeeding on its premises can encourage mothers to breastfeed their baby whilst out and about. Displaying a breastfeeding friendly window sticker may also help to bring more customers to your business.

3. SUSTAINABILITY

3.1. Environmental monitoring and energy

WHY ENVIRONMENTAL MONITORING AND ENERGY USE MATTERS
Monitoring your business’ energy usage helps you understand where you can take environmental action. Using this information to then reduce energy usage can provide benefits for businesses including cost savings, improved employee health and business reputation.

3.1. AWARD CRITERIA AND WAYS TO ACHIEVE THEM

3.11. Core action
Do you ensure all non-essential equipment is turned off when not in use? e.g., equipment which isn’t required to remain running all the time.
3.12. Gold standard
Does your business collect data on monthly usage of energy and water, and use this data to reduce consumption? e.g., By taking regular meter readings for energy and water to monitor change in use over time.
3.13. Gold standard
Does your business procure equipment with favourable energy efficiency ratings? e.g., A-G Rating

YOU CAN: Monitoring energy usage
The first step will be to decide what you want to monitor (energy and water usage are good places to start). Each month, take note of meter readings and then you can start to look for trends in how much water and energy you have used. If you have a smart meter, you can use this to identify where you can make changes to reduce usage and save money.

Many of the changes to help reduce usage are very simple and include:

Switching off appliances and lights when not in use
Looking to procure electrical appliances with a favourable A-G energy rating.

For further information on the A-G rating system visit energylabel.org.uk.

SME Climate Hub provides free resources and tools to help you to understand the impact your business has on climate change.

3.2. Recycling

WHY RECYCLING MORE MATTERS
The UK produces around 200 million tonnes of waste every year. Recycling helps keep this waste out of landfill sites which emit methane, a greenhouse gas that contributes to climate change.

For further information about recycling and reducing waste visit Keep Britain Tidy.

3.2. AWARD CRITERIA AND WAYS TO ACHIEVE THEM

3.21. Core action
Does your business recycle basic items? e.g., paper, cardboard, plastic bottles, tin, glass.

YOU CAN: Improve recycling practices
To increase recycling on your premises, it needs to be easy for staff and customers to separate materials to avoid contaminating the waste. Contaminated waste cannot be recycled so you should create an area with space for separate bins.

These bins should also have some additional labelling to make sure it is clear which items can go in which bin. If all your food packaging and utensils etc can be recycled this will reduce the chances of contamination as everything can go in one mixed recycling bin. Find advice on disposing commercial waste.

Most district and borough councils in Hertfordshire offer business waste collection services for a fee. We've listed some provider information and the types of waste they do/don't collect:

Broxbourne

Provider: BEST Environmental
Contact: Request quote via provider website