Toni Smith Regional Coordinator South West and West Midlands

1. Toni Smith Regional Coordinator South West and West Midlands

2. £31.1bn sales in UK eating out market in 2008 23% increase since 2003

3. Food is big business • 23% increase since 2003 • Consumers spent £81 billion on catering services in 2008 • 7.7 to 8.5 billion meals served Jane Philpott, www.cookingforhealth-uk.com

4. UK eating out market Informal eating out is worth >£40 billion Breakfast - 5% Lunch - 42% Dinner 42% Supper/late night dining - 3%. Snacks -8% 7.7 billion informal meals are eaten out a year in the UK 128 meals for every person in the UK Allegra Strategies Survey, Nov 2009

5. UK eating out market • Sales of fast food £8.2 billion • Up by 22% since 2003 • Fried chicken showed the biggest increase at 36% Eating Out Review, Mintel 2009

6. Effect of recession The current recession has dampened consumers' short-term appetite for eating out, and the market is forecast to decline by 0.5% in 2009-2010 Allegra Strategies, 2009

7. Consumers cost-conscious • Casual dining concepts have seen negative growth • Fast food segment has become more buoyant Allegra Strategies , 2009

8. McDonald’s continues to expand • 1250 outlets in the UK • 13,000 outlets in the USA • Even opened an outlet at Le Louvre in Paris Served 3 million people per day in UK over summer 2009 Served 3 million people per day in UK over summer 2009

9. Sales of ethnic food increased by 52% between 2001 and 2007 • Indian, Chinese, Thai, Cajun, Japanese DEFRA Food Pocketbook, 2009

10. Changes 2001 to 2007

11. Ethnic food trends

12. Consumer trends Allegra Strategies Survey Nov 2009 • Value for money • Healthier eating • Quality • Local food • Better service

13. Consumer health awareness In 2007, 93% of people said that health is very or somewhat important when buying food Fat, esp. saturated fatty acids, sugar and salt concern people the most (DEFRA, 2008; FSA, 2009)

14. UK consumer survey 2006 • 94% agreed that healthier choices should be available to people who eat out • 45% have wanted to choose something healthy to eat but have not been able to find anything suitable • 42% would eat out more often if healthier choices were available • 81% thought food outlets could do more to provide healthier choices for people eating out www.consumerfocus.org

15. Consumer healthawareness • FSA Survey, June 2008 • 85 % wanted to know what is in the food they are served • 81 % wanted nutritional information about the food at the point of order • 41 % wanted information, and food to be made healthier by catering establishments • 22 % wanted food to remain the same but wanted nutrition information about it

16. Capitalise on consumer trends • Use consumer desire for healthier options to create new business and enhance profitability • Small and simple changes to menus can increase custom and your bottom line

17. Reduce portion size Often too large, especially for children Adults sometimes share dishes because too big Monitor quantity of waste and adjust portions accordingly Reduce amount of protein Most people eating more than enough Protein often most expensive ingredient Enhance Health Enhance Profit

18. Enhance Health Enhance Profit • Reduce sat fat in dishes • Don’t automatically provide butter on potatoes, vegetables or bread • Reduce butter added to dishes like risotto • Less or no cream in soups • No spread with wet sandwich fillings • Lower fat mayonnaise, dressings

19. Enhance Health Enhance Profit • Replace some animal protein with plant protein • Capitalise on growing popularity of Asian and vegetarian food

20. Enhance Health Enhance Profit • Provide larger proportions of starchy foods • More wholegrains, bread, pasta • More vegetables

21. Enhance Health Enhance Profit • Less salt added to dishes

22. What has the FSA been doing? • Large Businesses • Small Businesses • Regional work in South West and West Midlands

23. Healthy Catering Large Businesses • Front of Pack labelling • Catering Commitments – 45 business providing healthier choices • Calorie Labelling – 21 companies pilot, public consultation ended March

24. Commitments • 45 of the UK’s largest catering companies committed to providing healthier choices – 4 areas: • Procurement • Menu planning • Kitchen practice • Nutrition information

25. Calories • 21 companies took part in a trial in summer 2009. • Public consultation on proposals for a voluntary scheme closed end March • Results being analysed and report underway.

26. Effect of food labelling on consumer purchasing Sainsbury’s, 2009

27. Effect of food labelling on food choices when eating out • 60% of consumers aware of calorie information when making menu choices • 25% report that the information influences purchase • 90% surprised by calorie information • 50kcal less purchased per customer per eating episode National Restaurant Association Survey, 2008

28. Healthier Catering Small Businesses Local Healthy Awards Change 4 Life Healthy Living Award (Scotland) SMALL BUSINESS WORK Healthier Food Mark England– public sector Healthy Options Award (Wales) PCT LA initiatives Healthy Towns

29. Example:FSA work with chip shops • Targeted advice on how to produce a ‘healthier’ chip • Simple, practical changes to produce healthier food • Advice developed in consultation with experts in the area • Build on current good practice • Piloted advice with the help of Councils

30. Pilot

31. Dissemination Website

32. Regional Work:Sandwich Shop South West

33. All local authorities invited to join • 80% take up • Two sandwich shops in each LA – control group and intervention group • Initial pilot showed saving of £450pm • Project complete by August 2010 • Evaluated and outcome shared Oct 10

34. ‘Truckers’ ProjectWest Midlands • September 2010 – June 2011

35. THANK YOU!