Contract caterer Amadeus has pledged to reduce the amount of sugar used in its foodservice operation by 50% by 2020.
Amadeus aims to achieve this by revising its procurement policies to looking at its food and beverage offer across its entire portfolio.
Since June 2017, Amadeus has been revising its menus across over 30 venues it caters for, looking at ways in which sugar could be reduced or substituted in meals without compromising on flavour. The procurement team has been given reduction targets to adhere to when sourcing new suppliers.
Kevin Watson, managing director of Amadeus, said: "With recent research from Public Heath England showing that children are currently intaking more than three times the healthy limit of sugar per day, the issue is more prevalent than ever. At Amadeus, we believe it is the responsibility of caterers to provide consumers with healthy eating options which enables individuals to make positive food choices that benefit their health and mental wellbeing.
"Our pledge to tackle sugar consumption head on underlines our commitment to this across our complete portfolio of venues and events."
Marc Frankl, food and beverage director for Amadeus, said: "As a team, we are motivated by devising innovative new menus and catering concepts that are both healthy and delicious - from our Food for the Brain accredited menu at the ICC to our PURE catering concept that focuses on super foods that support the body's ability to function at its optimum capacity.
"We will be looking at ways in which we can reduce sugar without impacting on taste or the overall customer experience. For example, we have recently trialled promoting low-sugar and sugar free drinks products over full fat options at our two arena venues which has been extremely successful and something we will look to roll out across all our venues."
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