ISS introduces healthy eating award for staff restaurants in Ireland

ISS Ireland Happy Heart Work
14/09/2018 - 09:35
ISS Food and Hospitality Ireland has signed up to the new grading system introduced by the Irish Heart Foundation, which supplements the foundation’s long-standing Happy Heart at Work - Healthy Eating award for staff restaurants.

Eric Doyle, managing director of ISS Ireland, said that a number of ISS catering sites have already been successful in achieving the new award.

HPE Galway, for example, had achieved the silver award, while Medtronic Galway had been awarded the bronze level and several other ISS sites were awaiting audits and he was hoping for more success with those accounts as well.

“We are delighted to continue to work closely with the Irish Heart Foundation through the introduction of their new innovative grading system, which enhances and improves the healthy options available to our customers.”

ISS sites have held the IHF’s Happy Hearts award, which was introduced 20 years ago, but have also now signed up to the new grading system that has introduced bronze, silver and gold levels.

At its HPE Galway site, the catering offer was enhanced with the team making the following changes:

- Oily fish offered at least twice per week

- At least two chip-free days are in place

- Beans, peas or lentils are offered on a hot or cold menu at least twice per week

- Range of confectionery is kept to a minimum and confined to one area of the staff restaurant

- Hot or cold pastries are not offered at least one day a week

- Calories are displayed on the hot lunch menu in line with Food Safety Authority of Ireland guidelines

As a result it now carries the silver award.

Added Doyle: “This new approach further increases standards in healthy catering, menus and builds on success already achieved.

“Providing healthy workplace meals and offering employees healthier food choices are at the core of what ISS Food & Hospitality, Ireland are doing.

“This is where ISS can positively impacting the health and wellbeing of clients and ISS employees.”

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