Away from children and to food choices more generally, and the salt and sugar tax that Part 2 of the report addresses. How we make judgements on which foods are good for us and which aren’t, is a tricky topic. But our belief is simple: that food should be as natural as possible, and you should eat as wide a range of it as you can. We are disciples of Michael Pollen’s view “Eat food. Not too much. Mostly plants” and you can read more on our food views here. We're happy to see Henry sharing his thoughts, which align with our own, on eating a more plant-based diet.
The debate around calories can muddy the conversation and, in truth, it’s hard to judge the quality of food on calories alone, as not all calories are equal. A lower calorie count might obscure the fact that some foods have a significant number of additives and preservatives, or high saturated fats. Calories are not the only yardstick. That’s why we champion transparency and the sharing of information about the food any business is serving and provide the full nutritional information of our meals online and in our restaurants.
We work closely with nutritionists to make sure that our menu offers options for everyone, whatever your requirements. We also use Children’s Food Trust guidelines to help create a balanced and nutritious children’s menu, keeping sugar, salt and saturated fat to a minimum.
We use a range of nutritional symbols to help you quickly identify the dishes we have on offer.
We don't use artificial sweeteners. Instead, we choose to offer brown sugar which guests can add to their hot drinks. Sugar and salt are two of the ingredients that we review frequently and those reviews form part of our future plans for reducing where we can.
All our nutritional figures on the menu pages are provided as guidelines. They are all correct to the best of our knowledge but may vary occasionally with ingredient provenance and seasonality.
Seasonality is important to us, as is sourcing responsibly and locally from farms that we trust. By celebrating seasonal UK produce, we are able to make sure that we reduce our impact on the environment, whilst packing our dishes with nutrient-full plants and better meat. You can read more about our plans to be carbon neutral by 2030 here.
Whilst Henry has had no input on LEON's decisions since he left our company seven years ago, the work that he is doing with The National Food Strategy raises an important discussion. Hopefully, it will provoke debate, as much as it is inviting input, and we are looking forward to more conversations to come.