Whilst sugar reduction goals are currently ‘voluntary’, missing the 20% reduction by 2020 target carries with it the threat of legislation. What progress has been made by industry to date? And, what are the strategies being employed by out of home settings leading the way in sugar reduction?

Chair: Martina Jensen, Development Lead, The Sustainable Restaurant Association

10.30 - 11.00

Examining latest trends in sustainable menus

Andrew Stephen, CEO, Sustainable Restaurant Association

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11.00 – 11.20

Case study: responding to changing market and consumer demands for healthier and vegetarian foods

Connie Goring-Morris, Marketing Assistant - Innovation, Carluccio's

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11.20 - 11.40

Case study: healthier kids’ menus - the journey so far 

Nathalie Pomroy, Chief Marketing Officer, Whitbread Restaurants

11.40 – 12.00

Panel discussion: strategies for promoting healthy options to customers

Duncan Stephenson, Director of External Affairs, Royal Society for Public Health

Martina Jensen, Development Lead, The Sustainable Restaurant Association

Connie Goring-Morris, Marketing Assistant - Innovation, Carluccio's

Nathalie Pomroy, Chief Marketing Officer, Whitbread Restaurants

 

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