Breaded products use prime cuts of fish or meat with reduced salt and added omega 3 in the case of fish products.
Since 2001, we have been offering fruit and vegetable crudities in addition to the daily menu selection.
Cooking practices focus on baking, grilling and steaming instead of frying. Where frying is used in the case of chipped potatoes (restricted to once a week) only oils high in monounsaturates are used
Tuna is supplied in spring water
Salt, sugar and fat levels have been cut and continue to be reduced by working with our suppliers and changing our recipes
Club Joules menus are analysed by our dietitian to ensure overall nutritional balance
Healthy eating weeks. As part of Sodexo's Corporate Social Responsibility programme, each year graduates are tasked to provide a week of activities to educate children about healthy lifestyles. The programme received the 'Business in the community' Big Tick award in 2004 and 2005.

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