Use an oil for frying with less than 15g saturated fat per 100g such as rapeseed or sunflower oil.
Use lean minced meat or drain off the fat. Trim excess fat from meat and remove skin from chicken.
Use cooked meats with all visible fat trimmed off.
Offer to grill, bake, poach or steam food instead of frying.
Use or offer less cheese in fillings and toppings.
Use or offer low fat cheese.
Use or offer single cream or low fat crème fraiche or natural yogurt instead of double cream.
Use or offer skimmed, 1% or semi-skimmed milk instead of full fat milk.
Use or offer no spread/butter, low fat spread or less butter.
Offer low fat or fat free natural yogurts as a dessert.
Use or offer low fat dressings.
Use or offer food without mayonnaise or dressings.
Use or offer other low fat products.
Remove salt from tables and counters so customers don't just add it automatically.
Add less salt when cooking food or use alternatives such as a low salt/sodium product.
Don't add salt when boiling food such as rice, pasta, potatoes or vegetables.
Use herbs or spices to improve the flavour of food rather than salt.
Use low salt/sodium ingredients in the preparation of food.
Use or offer non processed vegetables or salad.
Offer fresh fruit or fruit salad alternatives.
Incorporate, where appropriate for the dish, pulses, including lentils or beans in dishes like soups, stews, curries, stir fries and rice.
Offer wholemeal or wheat germ bread, pitta bread, flatbreads, naan, chappatis, pizza base etc.
Use or offer wholegrain pasta.
Use or offer brown rice.
Offer water, sugar free drinks or fruit juice.
Offer low sugar cereals or desserts.
Offer dishes which are guaranteed to be free from specified allergens.
Offer small portions or servings.
Operate the Challenge 25 scheme, including displaying appropriate signage.
Offer low alcohol, dealcoholised or alcohol free beverages.
Offer smaller measures.
Achieve the Derbyshire "breastfeeding welcome here" award.