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.
Offer to grill, bake, poach or steam food instead of frying.
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.
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.
Use herbs or spices to improve the flavour of food rather than salt.
Use low salt/sodium ingredients in the preparation of food.
Offer low salt/sodium menu items as alternatives.
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 water, sugar free drinks or fruit juice.
Use or offer fruit in fruit juice rather than syrup.
Offer dishes which are guaranteed to be free from specified allergens.
Offer small portions or servings.
Achieve the Derbyshire "breastfeeding welcome here" award.