We use unsaturated fats and oils rather than saturated, whenever possible
Fats and oils used are free from hydrogenated fats
Spread and butter is used sparingly
We offer lower-fat options on the menu
Efforts have been made to reduce the amount of fat used
Where fish is on the menu, oily fish is available at least once per week
Where meat is on the menu, we use lean meats and skinless poultry
