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 food without mayonnaise or dressings.
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 or offer non processed vegetables or salad.
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 brown rice.
Offer water, sugar free drinks or fruit juice.
Offer dishes which are guaranteed to be free from specified allergens.
Operate the Challenge 25 scheme, including displaying appropriate signage.
Offer low alcohol, dealcoholised or alcohol free beverages.
Offer smaller measures.