FOOTPRINT HEALTH & VITALITY HONOURS is a new platform for businesses to showcase best practice and help create a greater transparency on the social issues of health and nutrition throughout the foodservice supply chain.

Open for submissions 1st August 2013

Submission deadline 8th November 2013

For information on submissions and how challenge for an Honours Click Here 

For information about Health & Vitality Honours 2013 Click Here

As a nation, we’’ve spent the last ten years questioning where our food comes from and, more recently, the sustainability of its supply. Today, more than ever before, we are asking questions about the benefits or otherwise of the food itself to individual health, nutrition and wellbeing and the impact it has on society in general.

With the evidence of poor diet visibly all around us, be that in the high street, the office or elsewhere, and with one frightening statistic after another emerging through the media about the deteriorating health of the nation, it falls upon the food industry to up its game.

It is here that the Social aspects of CSER take centre stage; the way we look after the wellbeing of the people within our constituency; our customers and our staff.

As an industry, foodservice has a duty of care to its consumers and in many quarters valuable steps are being taken to improve health, vitality and wellbeing through communication, education and the introduction and promotion of nutritionally balanced healthy meals.

Organisations make a big investment in their staff. They are expensive and valuable and need to be operating to the best of their ability to provide return on investment. Diet, exercise and mental wellbeing are key contributors to the enhancement of vitality in employees. The results are higher performance rates, dedication, good moral and fewer sick days.

Meanwhile, a key challenge facing the hospitality sector is how to manage a shift towards providing healthier recipes whilst satisfying existing customer demand – operating responsibly and profitably at the same time. Introducing new recipes and menus is one thing; persuading customers to change their eating habits is quite another.

This cultural shift is arguably the biggest challenge facing any drive towards achieving a healthier diet and lifestyle for all. As Mark Twain is reputed to have declared, “The only way to keep your health is to eat what you don’t want, drink what you don’t like, and do what you’d rather not.” And who’s going to follow that in a restaurant or canteen without understanding the reasons why?

Footprint Health & Vitality Honours is designed to recognise achievement in this area by operators in both the cost and profit sectors of the industry and in the organisations that supply them. It also aims to promote the manufacture of healthier products, the implementation of healthy living programmes in foodservice and awareness amongst consumers of the industry’s work and achievements.

To find out more please CLICK HERE