Lexington Catering exceeds salt reduction target by double

10 January 2014 by
Lexington Catering exceeds salt reduction target by double

Lexington Catering has reduced the amount of salt in its food by more than double its original target.

The foodservice firm pledged to cut 7% of salt from the food it serves in workplaces across the UK after it signed up to the Government's Public Health Responsibility Deal 12 months ago.

However it far exceeded its original aim by cutting the salt content by 15%, meaning that Lexington currently provides 1g per person, per day of a government recommendation daily intake of 6gms per person, per day.

Rob Kirby, chef director at Lexington said the company had worked hard to support the Responsibility Deal and is really happy with our achievements so far.

"We have carried out lots of training and educated staff across the business which means everyone now understands the need for change and is committed to achieving it. We have set new targets for the coming year and will continue to train staff so that are able to advise customers about what they are eating."

Lexington has also reduced the use of artificial trans fats by 90% across the business and the proportion of healthy food, branded Let's Energise, in its grab and go range to 20%.

The company has now set the following new targets for 2014:

Maintain the current level for 2014 and introduce other reduced and low salt options such as bouillons, stocks and retail crisps.

Artificial Trans Fat Maintain the current level across the business in 2014.

Calorie Counting
Increase the ‘Let's Energise' healthy food range by a further 5% into the ‘Grab and Go' range, by November 2014.

Sugar Measure the level of sugar used across the business and where possible provide healthy alternatives.

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