There are 32 bonus actions across three categories. If you can meet a number of these actions (plus all core actions), you'll qualify for the Silver or Gold award, showing excellent commitment to the scheme.
1. Good practice and local economy
- Have all employees involved in handling food completed a minimum of Level 2 Food Hygiene Training?
- Do you provide/fund any additional training for staff beyond the minimum requirements for their role?
2. Healthier eating
Deep fat frying, oils and fats
- Do you offer customers the option of having an unsaturated, lower fat or homemade versions of condiments, dressings or spreads?
- Do you have skimmed milk and at least two non-dairy milk alternatives available to customers?
- Do you provide thick cut chips or potato wedges as an alternative to French fries/thin chips?
- Do you limit the quantity of red meat and processed meat on your menu?
- Do you choose to grill, steam or oven cook any menu items, which may typically be fried?
Salt and sugar
- If additional salt is available to customers to add themselves is this stored away from individual tables?
- Are lower salt versions of condiments, including those which are homemade, available to customers?
- Are lower salt alternatives used in cooking?
- If snacks are available at till points, are lower sugar snacks available?
- Is free drinking/tap water always available to customers?
- If you offer desserts, do you offer any lower sugar options?
Portion sizes
- Do you offer any smaller or 'lighter' meal options for adults?
Fruit, vegetables and fibre
- Do you make sure lots of vegetables and/or fruit are included in dishes throughout your menu?
- Are wholegrain varieties of starchy products available for customers and incorporated, where possible, within main meals?
Inclusivity, promotion and marketing
- Is your menu inclusive for people with dietary and/or cultural needs?
- Is your business signed up to the Hertfordshire Breastfeeding Friendly Scheme?
3. Sustainability
Environmental monitoring and energy
- Does your business collect data on monthly usage of energy and water, and use this data to reduce consumption?
- Have you taken measures to improve the energy efficiency of the building and the appliances you use?
Recycling
- Has your business introduced recycling of any items which can't be recycled within typical waste streams?
- Has your business introduced a scheme where customers can bring in their own reusable cups for a discounted price?
Food waste
- Is your oil being collected separately from your general waste?
- Does your business make efforts to reduce inedible food waste from the kitchen
- Does your business to make efforts to reduce edible food waste such as local food bank donations, composting or joining schemes?
Carbon emissions and food miles
- Does your business change your menu throughout the year to use more seasonal foods?
- If applicable, does your business monitor your own business mileage and emissions and use this data to reduce these values?
- Does your business have a no idling policy?
Procurement
- Is most of the meat you serve (including any pre-prepared products) from farms which satisfy UK animal welfare standards or equivalent?
- Does your business buy, use or serve products produced in a way which ensures a fair price for the farmers and growers?
- If you use solid fuel for cooking, do you have plans to switch to a cleaner alternative fuel with lower smoke emissions?
- Does your business choose to only purchase sustainable chemicals and cleaning products?