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 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 food without mayonnaise or dressings.
Shake the basket of the deep fat fryer to remove excess fat
Add less salt when cooking food or use alternatives such as a low salt/sodium product.
Use herbs or spices to improve the flavour of food rather than salt.
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.
This member has not implemented any pledges related to Sugar
Offer small portions or servings.
Operate the Challenge 25 scheme, including displaying appropriate signage.
Offer low alcohol, dealcoholised or alcohol free beverages.