Research shows 24% of families with children have eaten fast food in the last seven days (PHE 2017). Out of home dining has a huge role to play in helping consumers choose healthier options. This session explores how industry is helping to meet the 20% sugar reduction target and focuses on examples of good practice.

Chair: Cyril Lavenant, Foodservice Director UK, The NPD Group

11.00 - 11.30

Insight and learnings from the Soil Association’s Out to Lunch Campaign

Rob Percival, Policy & Campaigns Manager, Food for Life, Soil Association

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11.30 - 12.00

Industry case study: Cutting 20% of calories per serving by 2025

Victoria Robertson, Senior Innovation Leader, KFC UK & Ireland

12.00 - 12.30

Redesigning menus with health in mind

Dawn Carr, Director of Vegan Corporate Projects, People for the Ethical Treatment of Animals


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