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