Goal
Provide healthy meals (such as low-energy/ low-sodium meals) at 100% of the targeted facilities by 2025.
Healthy meal in the foodservice industry
SHiDAX CONTRACT FOOD SERVICE CORPORARTION
| Verification status | Verified Find out more |
|---|---|
| NAF SMARTness index | High Find out more |
| Targeted location | National - Area where our consigned foodservice facilities are located |
| Targeted population | Specific population group(s) |
| Targeted population age | Specific age group(s) |
| Targeted population specific age | From 12 to 65 years old. (Students and office workers) |
| Targeted population sex | All |
| Primary indicator | Ratio of the targeted facilities where healthy meals (such as low-energy/ low-sodium meals) are provided |
| Primary indicator baseline | 70.30% |
| Primary indicator target | 100% |
| Duration | January, 2022 - December, 2025 |
Goal action plan
Improve food environment where low sodium meals are available through co-developing delicious low sodium meals/ processed foods. Encourage customers who are indifferent to health to make healthy food choices by adding value to food, such as by providing healthy meals as 'event-related' meals. Educate registered dietitians/ nutritionist and licensed cooks who work at corporate cafeterias on how to provide healthy meals.
Nutrition Action Classification
Enabling
- Financial
- Operational
- Leadership and governance
- Research monitoring and data
Policy
- Food environment
- Food supply chain
- Consumer knowledge
- Nutrition care services
Impact
- Undernutrition
- Diet
- Obesity and diet-related NCDs
- Food and nutrition security
