THURSDAY 22ND NOVEMBER, GALLERY ROOM 5

The multitude of food offerings that surrounds consumers is creating an obesogenic environment, with the Eat Out of Home sector collectively contributing 20-25% of an adult’s energy intake. What progress is the eating out of home sector making in supporting both children and adults in making healthier choices? What approaches are being taken to lead the way in reducing sugar and calorific value in food served out of home?

Chair: Paul Charity, Managing Director, Propel Hospitality

10.30 - 11.00

Update on the Eat Out of Home sector’s progress towards 20% sugar reduction ambition

Tam Fry, Spokesperson, National Obesity Forum

11.00 - 11.20

Case study: Responding to demand in healthier food options

Emma Adams, Head of Technical, Greggs

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11.20 - 11.40

Case study: Jamie Oliver – supporting consumers making healthier choices

Jenny Rosborough, Head of Nutrition, Jamie Oliver Ltd

11.40 - 12.00

Panel discussion: strategies for promoting healthy options to customers

Emma Adams, Head of Technical, Greggs

Jenny Rosborough, Head of Nutrition, Jamie Oliver Ltd

 

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