CATEGORIES & CRITERIA


1. Health & Vitality Communication and Engagement Honours


 

Background

Cultural shift is arguably the biggest challenge in the foodservice industry’s drive towards healthier diets for all. As an industry we have a huge collective responsibility throughout the supply chain. Engaging our customers, be that at operational level or by connecting corporate customers to healthier products is one thing. Making the transition away from what the consumer often demands is quite another. The purpose of this category is to commend those businesses that have embarked on encouraging cultural change by means of communication and engagement in a product or initiative.

Entrants

This category is open to operators, manufacturers, distributors, growers or municipal bodies.

Criteria

Entrants must demonstrate implementation of a clear Communication and Engagement Strategy
Entrants must show tangible results over the last year

2. Health & Vitality in Healthcare Honours


 

Background

The link between diet, nutrition and health is clear and it goes without saying that for those in poor health, good, nutritional sustenance is integral to the recovery process. For many years, hospital food has had a poor reputation in general and not just in the state sector. A situation clearly at odds with the objective. There are, however, isolated beacons of excellence in an area where patient food traditionally features low in the list of budgetary demands, to whom accelerating recovery through diet has all round benefits, commercial as much as social.

Entrants

This category is open to any healthcare operator in either the public or private sector, as well as those contracted to supply them.

Criteria

  • Entrants must demonstrate implementation of initiatives to improve diet and nutrition of patients
  • Entrants must demonstrate patterns of improvement / benefits to the patient
  • Entrants should ideally be able to demonstrate statistical benefits


3. Health & Vitality in Education Honours


 

Background

A student’s brain is composed of 100 billion brain cells - aka neurons - that drive thinking and learning. Neurons need fuel: good fats, protein, complex carbohydrates, micronutrients, vitamins, minerals, phytonutrients and, of course, water. These nutrients are used to drive the learning functions of neurons and a diet short of these makes a poor student. Food providers in this sector, therefore, have arguably a greater responsibility than any other sphere of the foodservice industry to provide healthy, nutritional food.

Entrants

This category is open to any school, college or university in either the public or private sector, as well as those contracted to supply them.

Criteria

  • • Entrants must demonstrate implementation of initiatives to improve diet and nutrition of students
  • • Entrants must demonstrate patterns of improvement / benefits to the student
  • • Entrants should ideally be able to demonstrate statistical benefits


4. Public Sector Health & Vitality Honours


 

Background

The public sector is concerned with the provision of public services by the state and in almost every area involves feeding large groups of people simultaneously. Armed forces, police services and prisons, government departments, state education and healthcare are just some of the areas that fall within this bracket. Historically this has been an area of mass catering at its most basic but times are changing and the demands placed on the public sector to deliver healthier, more nutritious solutions are driven by government, media and an increasingly conscientious and demanding consumer, whilst operating within tight budgetary confines.

Entrants

This category is open to the public sector – local authorities, healthcare, education, custodial management and armed services, as well as those contracted to operate them.

Criteria

  • Entrants must demonstrate implementation of initiatives
  • Entrants must demonstrate patterns of improvement / benefits to the consumer
  • Entrants should ideally be able to demonstrate commercial benefits


5. Corporate Vitality Honours


 

Background

Diet, exercise and mental wellbeing are key contributors to the enhancement of vitality in employees. The results are higher performance rates, dedication, good moral and fewer sick days.

With an office worker taking an average of 17 minutes for their lunch break, it is important that healthy options are available, instantly recognisable and commercially attractive. In addition, mental health is increasingly a focus in the workplace as stress and depression become more prevalent in the business environment.

This category focuses on corporate cultural shift in circumstantial situations such as the provision of in house occupational health support, healthy food options in meetings and at the workstation, and nutrition advice by means of programme or policy.

Entrants

Entrants will be operators from the Business & Industry environment including QSR concessions.

Criteria

  • Entrants must demonstrate innovative concepts
  • Entrants must demonstrate effective execution of programme or policy
  • Entrants must demonstrate tangible benefits


6. Healthy Hospitality Honours


 

Background

Eating out is a lifestyle choice. Introducing new recipes and menus is one thing; persuading customers to change their eating habits is quite another. A challenge facing the hospitality sector is to manage a shift towards providing healthier recipes whilst satisfying existing customer demand - operating responsibly and profitably at the same time. The challenge is how to make healthier options attractive and work with the supply chain to do so.

Entrants

Entrants will be any operator from the profit sector – hotels, restaurants, pubs, clubs, contract caterers etc.

Criteria

  • Entrants must demonstrate implementation of programme
  • Entrants must demonstrate patterns of behavioural shifts
  • Entrants should be able to demonstrate commercial impact


7. Responsible Manufacturing Honours


 

Background

This category examines the health-oriented improvement of existing product ranges through, for example, the reduction of salt and sugar content or the removal trans-fats from the manufacturing process.

Entrants

Entrants will be manufacturers, producers or processors.

Criteria

  • Entrants must demonstrate tangible improvement
  • Entrants must ideally demonstrate programme of effective communication
  • Entrants must show tangible benefits to customer and end-user


8. Healthy Retailing Honours


 

Background

Quick-service retail (QSR) businesses have become prolific on the high street as food on the go becomes embedded in contemporary culture. QSRs come in all shapes and sizes from international burger and sandwich chains to independent coffee and patisserie shops. Meanwhile, the area between foodservice and retail becomes ever more grey with the proliferation of foodservice operations in retail outlets and high street retail brands in B&I installations. Each has access to a high volume captive audience and as such has the opportunity to have a major influence on the health and nutrition of customers.

Entrants

Entrants in this category can be either a retail outlet or operator that serves food as indicated above or a producer of counter top food for retail such as countlines or nutritional snacks that are designed for the health and nutrition market.

Criteria

  • Entrants must demonstrate implementation of initiatives to boost the nutritional qualities of the food they serve or produce
  • Entrants must demonstrate a communication strategy to inform customers of the particular health benefits of available products
  • Entrants should ideally be able to demonstrate statistical uplift in demand for and sales of healthy products in store


9. Health & Vitality Product of the Year


 

Background

This category examines the benefits of new or existing food products that provide healthy nutrition from responsibly sourced ingredients. Products can be staple or niche but should demonstrate a clear contribution to the health and vitality of the individual.

Entrants

Entrants will be manufacturers, producers, growers or brand owners.

Criteria

Health & Vitality Product of the Year aims to identify a product that fulfills the criteria of being ‘Good for you and good for the environment’

  • Entrants must fulfill a clear and existing market requirement
  • Entrants must show tangible health & vitality benefits to the end-user
  • Entrants should demonstrate that all ingredients are responsibly sourced
  • Entrants should demonstrate responsible packaging and production processes
  • Entrants must demonstrate effective communication to the target audience


10. Special Achievement Honours


 

Background

This is an opportunity for organisations to nominate individuals from their own business, suppliers or clients who they consider to have made a special contribution to health and vitality in foodservice. Health & Vitality Honours want to recognise, before the whole industry, outstanding individual contribution to the health agenda.

Entrants

We invite companies and businesses to nominate individuals from their own organisations, or people they work directly with on a day to day basis such as key suppliers or clients.

Criteria

Individual contribution to the health and vitality agenda and demonstrable results of their activities and initiatives.