Public Health Responsibility Deal – Food Network
High Level Steering Group – July 2014
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Salt Strategy Beyond 2012 – Update
Introduction
1. This paper provides an update on the areas for action set out in the Salt Strategy
beyond 2012.
2. In particular the HLSG is asked to:
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Note progress with sign–up to the two new salt pledges (F9 and F10) that
were launched in March;
Note and agree suggestions for amending and updating the F5 Out Of
Home salt reduction catering pledge to ensure better fit with the F9 and
F10 pledges;
Note the current activity around salt behaviour change that is being taken
forward by PHE through Change4Life;
Note progress on chef training courses;
Note current position on consideration of advice on the use of potassiumbased salt replacers
Sign-up to the new pledges F9 and F10
3. There are currently 13 and 3 businesses signed up to F9 and F10 respectively –
a full list of companies is included at Annex A. In addition to this, a number of
businesses previously signed to F2 are still going through internal clearances to
sign up to F9 and some new partners are doing the same. We are continuing to
actively engage and speak to a wide range of companies, focussing on those
already signed to the current pledges to encourage them to sign up to the new
pledges.
F5: amendment and update
4. It was agreed at the HLSG meeting in March that there was a need to consider
the F5 salt catering pledge (which was published in 2012) and how it best fits with
the newly issued F9 and F10 pledges and accompanying targets. A brief internal
review has been conducted to identify and consider options for amending all
parts of the F5 pledges so that the package of salt pledges continues to
maximise future delivery of salt reduction across the piece and F5 can be future
proofed and remain relevant. While a number of options were considered for
each part of the pledge, this paper only includes the recommended revision in
each case.
5. The review took into account information given in annual updates on progress for
each part of F5 from 2013 and 2014 where available, the background to setting
the and the original intent of the F5 pledges, as well as the involvement of
officials with a wide knowledge of the out of home (OOH) sector.
6. Our view is that we should look to make the minimal changes needed to ensure
that the pledge and sub pledges are linked to the new targets and that the time
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lines within them remain pertinent. We also want to simplify the pledges for the
OOH sector so it is clearer where businesses can make the most impact.
7. The suggested detailed changes for F5 are highlighted in Annex B with the
rationale at Annex C. Overall the recommendation is to make some
predominantly small changes to both update and future proof a number of parts
of the F5 pledge. These amendments will also help to keep all parts of the pledge
open and active and will continue to present a challenge for current and new
signatories to the pledge.
8. Our proposal is for all businesses – whether retailers, manufacturers or in the out
of home sector – to consider signing up to F9 as a first step; or F10 if this is more
appropriate. If neither pledge suits a catering business’ set up, or are beyond
what can be achieved within the relevant timescales, then all parts of the F5
pledge should be considered for sign up. After 2 years signed up to F5 an OOH
sector business would be strongly encouraged to consider whether it is now
possible to sign to F9 or F10. See Annex D for a flow chart illustrating this
process for the out of home sector.
Behaviour change
9. The government’s key vehicle for action in this area is the Change4Life (C4L)
programme and salt reduction is one of the four key healthy eating behaviours
included within C4L. ‘Watch the salt’1 has its own section on the C4L website
with a guide to foods high in salt2 and tips to help consumers cut down on the
amount of salt they eat3. There are more than a hundred recipes both on the C4L
website and in a mobile app, all of which are lower in salt. Salt swapping
messages are included when new materials are being produced for a specific
campaign being run within the C4L programme - for example in the “Be Food
Smart” meal mixer (2013) and “Smart Swaps”4 taster recipe and smart swapper
tools (2014). Messages on salt reduction are also included in emails which are
sent out to people who sign-up to C4L mailing lists.
10. Two 30 second TV filler adverts which encourage people to look at food labelling
and choose more greens and fewer reds, and which promote reducing salt, have
recently been made. They will launch in the autumn. A radio advert filler which
promotes salt reduction is also available. These adverts are supplied free of
charge to broadcasters for them to use whenever there is spare airtime; we
expect them to be used for the next 2-3 years. Between 1 May 2013 and 31
January 2014 the radio advert received around 2500 airplays across commercial
and not for profit stations.
11. Finally, there is an on-going calendar of messages for use in social media and
salt reduction messages are included at intervals throughout the year. Two
examples are included for information at Annex E.
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http://www.nhs.uk/Change4Life/Pages/avoid-salty-foods.aspx
http://www.nhs.uk/Change4Life/Pages/high-salt-foods.aspx
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http://www.nhs.uk/Change4Life/Pages/reducing-salt-tips.aspx
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http://www.nhs.uk/change4life/Pages/smartswaps.aspx
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12. At the last HLSG meeting, there was some interest shown by industry members
to come together and do some coordinated action and awareness raising around
salt, possibly coordinated with the C4L campaigns.
Further activity by the catering sector
13. One way in which salt reduction work by the catering sector has been extended
has been through the provision of meal-based targets with the F10 pledge. The
OOH sector indicated that this was its preferred format for targets aimed
specifically at them.
14. The Strategy document also made a commitment to work with stakeholders to
help develop and make available a suitable basic training course to raise
awareness of the need for salt reduction and actions that can be taken by the
OOH sector. The British Nutrition Foundation is continuing to develop a chef
training package which includes key messages about salt. The course has 7
modules, 2 of which are currently being piloted at Westminster College.
Potassium-based salt replacers
15. The Committee on Toxicity is still considering this issue. There is currently no
clear timeline for them completing this work.
Conclusion
16. The HLSG is asked to consider the amendments to F5 that have been proposed
and to also note the updates provided on other areas of work covered by the
“Salt Strategy Beyond 2012”.
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Annex A – Current list of signatories to the F9 and F10 pledges
F9 pledge
Partners currently committed to this pledge (13):
Bella Italia Restaurants Ltd (Tragus) (since 23 June, 2014)
Cafe Rouge Restaurants Ltd (Tragus) (since 23 June, 2014)
CH&Co Catering Limited (since 16 May, 2014)
Co-operative Group (The) (since 30 May, 2014)
Consensus Action on Salt and Health (CASH) (since 25 June, 2014)
Coventry and Warwickshire NHS Partnership Trust (since 29 April, 2014)
JD Wetherspoon PLC (since 18 June, 2014)
Lantmannen Unibake UK (formerly Bakehouse Ltd) (since 25 April, 2014)
Mars (UK) (since 3 June, 2014)
McCain Foods (GB) Ltd (since 28 April, 2014)
Nestle UK (since 30 May, 2014)
Strada Restaurants Ltd (Tragus) (since 23 June, 2014)
Weetabix Limited (since 8 May, 2014)
F10 pledge
Partners currently committed to this pledge (3):
Consensus Action on Salt and Health (CASH) (since 25 June, 2014)
Dine Contract Catering Ltd (since 3 June, 2014)
Subway International B.V. (since 17 March, 2014)
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Annex B – Current F5 pledge wording
F5(a). Salt Catering: Training and Kitchen Practice
"We recognise that achieving the public health goal of consuming no more than 6g of salt
per person per day will necessitate further action across the whole industry, Government,
NGOs and individuals.
We will support and enable consumers to reduce their dietary salt intake. We will do this by
reducing the amount of salt used in our kitchens by at least an initial 15%, within a specified
2-year period by taking the following actions in respect of:
• kitchen practices;
• salt availability;
• chef training.
Signatories are encouraged to extend this work beyond the initial 2 year period with
the aim of achieving a greater percentage reduction in the amount of salt used.
Restaurant kitchen practice
We will adopt the following kitchen practices:
• vegetables and boiled starchy carbohydrates such as rice, potatoes and pasta will be
cooked without added salt;
• our chefs will be provided with specific ingredient and salt quantities as well as
equipment to control salt dosage so that we offer known and consistent salt levels in the
foods we prepare.
Salt availability
We will take active steps to encourage behaviour change among consumers to reduce the
use of discretionary salt (e.g., by ensuring that salt is made available only at customers’
direct request).
Chef training
We commit to train all of our chefs/staff on:
• the importance of salt reduction for heart health and for helping consumers meet
recommended dietary intakes;
• awareness of foods or ingredients (such as stock, soy sauce etc.) which are high in salt
or contribute significantly to the intake of salt;
• how to reduce the levels of salt in their dishes/items and encourage changes in
consumer palates;
• developing menus which are lower in salt and include lower salt options."
The following provides supporting information to help organisations understand how, by
becoming a Responsibility Deal partner, you can help deliver this pledge.
F5(b). Salt Catering: Reformulation of products as purchased by the customer
"We recognise that achieving the public health goal of consuming no more than 6g of salt
per person per day will necessitate further action across the whole industry, Government,
NGOs and individuals.
We will support and enable customers to reduce their dietary salt intakes by:
• within 6 months of sign up - establishing the salt levels in all products as they are
offered to the final consumer, prioritising top-selling products where appropriate;
• Within 2 years of sign up - providing the salt content for each product on our website
and menu information guides made available in our catering establishments.
Building on this we will:
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prioritise our reformulation activities to maximise the total amount of salt removed from
our products and the impact on our customers health. For some businesses this may
mean a focus on their top-selling products (in terms of sales volume) for others a
reduction across their menu/product range. It is for businesses to determine the best
approaches taking into account the scope for further reduction and issues of taste,
quality and safety."
F5(c). Salt Catering: Procurement
"We recognise that achieving the public health goal of consuming no more than 6g of salt
per person per day will necessitate further action across the whole industry, Government,
NGOs and individuals.
We will support and enable customers to reduce their dietary salt intake by taking the
following actions in respect of procurement of products:
• we will meet the 2017 salt targets for at least 50% of the products we procure (by
volume of products) by the end of 2017 and will report on progress year on year."
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ANNEX C Changes to F5 Rationale
F5a Salt Catering: Training and Kitchen Practice
1. This part of the pledge deals with reducing salt through revised kitchen practices
and chef training. It includes a measurable achievement which is that signatories
will reduce the amount of salt used in their kitchens by at least 15% within a
specified 2-year period.
2. We are aware that businesses are continuing to train and retrain new and
existing chefs; and that menus are refreshed presenting ongoing opportunities for
change. Whilst some businesses have achieved the pledge, or are close to doing
so, others still have a way to go with the aim of completing some activities by the
end of 2014. In view of this, it would seem to be most appropriate to review
progress more fully, and consider more wholesale change to the pledge,
following the next round of annual updates in Spring 2015.
3. In view of this, and the intention to future proof the pledge, the recommendation
here is to make a wording change to encourage businesses to continue to work
beyond the current 15% reduction and the 2-year time frame for achievement.
Therefore the new pledge would read as follows (new text in bold):
“We will do this by reducing the amount of salt used in our kitchens by at least an
initial 15% within a specified 2-year period by taking the following actions in
respect of kitchen practice, salt availability, chef training. Signatories are
encouraged to extend this work beyond the initial 2 year period with the
aim of achieving a greater percentage reduction in the amount of salt used.”
F5b Salt Catering: Reformulation of products as purchased by the customer
4. This part of the pledge has 2 parts:
• establishing salt levels in products – for top selling products within 6 months –
and providing this information to consumers by the end of 2014.
• reformulation activities to maximise the total amount of salt removed from
products (this part of the pledge has no measurable aspects).
5. The main deadline included in the first part of the pledge is the provision of
information to consumers by the end of 2014. While this suggests it may be
appropriate to review progress and more significant change to the pledge
following the next round of annual updates in Spring 2014, it seems sensible at
this stage to provide a guide for timing for new signees to this pledge.
6. The recommendation here is, therefore, to make a wording change to emphasise
the need to identify nutrient content data for all foods, prioritising top sellers within
the first 6 months; and to change the timescale for making this available to
consumers to within 2 years of sign up. The revised pledge would therefore read
as follows:
“We will support and enable customers to reduce their dietary salt intakes by:
• Within 6 months of sign up – establishing the salt levels in all products as they
are offered to the final consumer, prioritising top-selling products where
appropriate;
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Within 2 years of sign up – providing the salt content for each product on
our website and menu information guides made available on request in our
catering establishments.”
7. The reformulation part of the F5b pledge was developed to its current format to
act as an initial entry level pledge and to provide incentive to businesses to sign
up as it allows them to take work forward in whatever way is considered most
appropriate. Assessment of the last two annual updates show that year on year
progress is being made and that this part of the pledge is achieving its goal.
Therefore no change is recommended for the reformulation part of pledge F5b.
F5c Salt Catering: Procurement
8. This part of the pledge deals with reducing levels of salt in food in order to
achieve 50% of the 2012 salt targets within one year of sign up. It also has the
stated aim of increasing the percent of targets achieved over time.
9. Most current signatories have already achieved, or are reasonably close to
achieving, this pledge. This, together with the effective replacement of F2 and the
2012 targets with the F9 pledge and 2017 targets, strongly suggest the need to
revise this pledge. The most appropriate action would appear to be to incorporate
the 2017 targets into the pledge and set a percentage of these that should be
achieved by the end of 2017.
10. The recommendation is, therefore, to change this pledge so that signatories are
now expected to achieve 50% of the 2017 targets by the end of 2017.
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Annex D – Flow diagram showing hierarchy of sign up to the salt reducton pledges for a business in the out of home
sector
Out of home
catering business
Sign up to the F9
or F10 pledges
Review after 2 years
and consider if it’s
now possible to sign
up to F9 or F10
If it's not possible
to sign to F9/F10
sign up to F5
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Annex E– Examples of two salt reduction messages used on Facebook
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