Liverpool eatright
Food Champion Application: Improving community diet and nutrition
Liverpool City Council and PCT have created the ‘Eatright Liverpool’ project to help takeaway businesses and restaurants offer healthier dishes by suggesting ways to reformulate popular meals and by identifying inherently more healthy options.
Currently working closely with Liverpool John Moores University (in the research phase) on recipe development and evaluation, this ongoing project will also provide training for catering staff on food hygiene and nutrition. The provision of nutritional software for businesses to assess the nutrition content of their dishes is also being explored. If the research proves successful, participating establishments promoting the nutritionally improved meals will be entitled to display the ‘Eatright Liverpool’ Award Certificate.
Liverpool City Council Trading Standards Department (TSD) analysed 300 takeaway meals for various nutritional parameters. Many meals had excessive amounts of salt, fat and calories. One meal was found to contain nearly 5 times the RDA of salt for an adult (6g).
A study –“Survey of Food Habits and Attitudes in Liverpool” commissioned by Liverpool Primary Care Trust (Jon Dawson Associates, 2007) found that, of the residents interviewed, 39% eat takeaway meals or fast food once or twice a week. Importantly, 45% of the younger age groups (20-24 year olds) eat from these outlets once or twice a week. At these levels, takeaway food has become established as a regular part of the diet for Liverpool residents and as such plays a major role in public health.
A comprehensive Literature Review (as yet unpublished) of 164 research and academic papers undertaken by Liverpool John Moores University (LJMU) for TSD resulted in a number of recommendations for further research to include
- A better understanding of the consumer –nutrient environment
- An understanding of the geographical provision of takeaway food in the city
- A consideration of points of purchase intervention - nutritional labelling or signposting
- Nutritional education for businesses and consumers
- Recipe development and reformulation to produce healthier options of popular meals
- Incentives or awards to engage businesses
Liverpool PCT consequently awarded over £1.1m to the TSD for the three year ‘Eatright Liverpool’ project to improve the nutritional content of takeaway foods etc as part of its strategy to tackle issues surrounding obesity. The Business case for the project considered by the PCT Board stated .
“Eatright Liverpool will contribute to key National Indicators as part of Liverpool’s Local Area Agreement under both the ‘thriving neighbourhoods’ and ‘health and wellbeing’ drivers:
NI 55 – Obesity among primary school age children in reception year,
NI 56 – Obesity among primary school age children in year 6,
NI 121 – Mortality rate from all circulatory diseases at ages under 75,
NI 122 – Mortality from all cancers at ages under 75,
NI 137 – Healthy life expectancy at age 65”
Aims and Objectives
The main aims and objectives are:
- To modify and produce very popular meals (unobtrusively) in the healthiest possible way – better health by stealth!
- To create a market for the ‘Eatright’ branded meals so that the project can continue well after the funding has ceased.
- To create a demand for nutritionally improved meals from both consumers and the trade which will, hopefully, lead to the production and availability of nutritionally improved catering ingredients, produced by food manufacturers
- To contribute towards Liverpool PCT’s aim to cut deaths from Cardio Vascular Disease by half in under - 75 year olds (compared with 2004) – and to contribute to other national indicators relating to obesity, cancers, and life expectancy - as outlined above.
- For Liverpool to be seen as synonymous with healthy eating in the food away from home sector and for the ‘Eatright’ project to be used as a model for best practice.
Partners
In addition to providing the funding, the PCT continues to play an active part in the management of the project. The TSD is responsible for the overall management of the project.
LJMU is undertaking the research into recipe development and evaluation - working with the TSD and participating establishments to improve popular meals - without affecting the taste, texture, quality, cost, or customer appeal.
Chinese and Indian takeaways are very popular in the city. The Liverpool Chinese Business Association (LCBA) and the Muslim Enterprise Development Service (MEDS) are both very willing partners and heavily involved in the project. They helped to choose the more popular ‘Signature dishes’ which are subject to the detailed research as outlined below.
A formal evaluation of the cost, suitability and benefits of nutritional software options which are available will be undertaken. If appropriate, a software company (to be identified) will be involved in providing nutritional software for participating establishments.
It is anticipated that other partners will be involved as the project extends to include other cuisines - as outlined later.
Methodology
The project incorporates a Research phase and an Action phase.
A summary of the planned methodology is outlined below. (For a more detailed methodology see download below)
A - The Research Phase - Recipe development and Evaluation – ensuring that any changes to trade practices will be totally acceptable and commercially viable.
This will be undertaken in various stages.
Stage 1 - Chinese and ‘Indian’ This is to involve up to 16 take-away outlets (8 Chinese and 8 Indian outlets). A series of 6 ‘styles’ or ‘signature’ dishes, typical of each type of outlet are to be investigated. For example, one ‘style’ or typical ‘signature’ Chinese dish would include ‘sweet and sour’.
A scheme of work would include – an analysis of the different ‘recipes’ ( many are not documented) and catering practices taken from up to 8 Chinese outlets for 8 sweet & sour chicken dishes. Food product development work will include a detailed breakdown of recipe reformulation, preparation, and evaluation, including consumer sensory evaluation – (see below) to develop an improved ‘model’ recipe to take back to the take-away outlets bearing in mind the limitations relating to taste quality acceptability and cost. Prime consideration will be given to how the dish would be prepared in the take-away outlets.
The ‘Signature’ meals which will feature in Stage 1 are as follows; Chinese: Curry; Kung Po; Sweet and Sour; Satay; Green Pepper and Black Bean sauce; Chow Mein (plus Fried Rice) ‘Indian’: Korma; Tikka Masala; Rogan Josh; Jalfeizi; Biriani; Madras (plus Nan bread). The meat in each case will be chicken – to reduce variability.
The improvements in the ‘signature’ dishes will be used as a model to improve other ‘non signature’ dishes at the establishments.
Stage 2 - Other Cuisines Stage 2 will involve a similar approach to Stage 1, but this time working with other types of cuisines and other types of take-away establishments (such as Italian, Greek, English; Fish & Chip, Kebab shops etc.).
Stage 3 - Deep-Fat Frying Techniques This work will compliment food product development work and suggested changes to food preparation and cooking practices being undertaken in both stage 1 and stage 2. It will focus on developing strategies that can be deployed to improve the quality of deep-fat fried foods or deep-fat fried ingredients.
Sensory Panels The food product development work will generate a need to evaluate the modified recipes, cooking methods and dishes through properly conducted consumer – based sensory evaluation methodologies.
Stage 4 - Bulk Ingredients To be completely effective the research will also need to encompass a full understanding of the choice and availability of ingredients to the catering establishments. It will therefore also involve establishing and documenting the use of ‘bulk’ catering ingredients from participating establishments and the nutritional profile and availability of such ingredients at wholesalers. Further detail can be found in the attachment
Stage 5 – Comparative Data Again, to be completely effective, the research will also need to encompass a full evaluation of the declared nutritional characteristics of ‘takeaway’ type meals and other similar ‘ready meals’ available at multiple retailers and other outlets for comparison purposes.
Stage 6 - Guidelines and Support - One of the key objectives of this work is sustainable change and longer-term improvements in take-away food quality. The project will require the development of suitable guidelines or a ‘Toolkit’ (e.g. modified recipes & suggested changes to food handling and cooking practices) along with other suitable support packages (e.g. recommended ingredients) to facilitate the transferability of best practice into a wider number of food businesses and support a larger number of independent take-away food businesses in addition to those directly involved in this study.
This will include a careful consideration of the business issues and potential barriers to change. Such guidelines might be paper-based or electronic (or both), depending on which option is most likely to be of most use to the food businesses.
The ‘Toolkit’ will be produced at the end of the research such that it includes all conclusions and subsequent recommendations. Interim Guidelines’ will be produced on an ongoing basis for individual generic dishes to enable the benefits to be made available at the earliest opportunity.”
Sampling and analysis – ongoing benchmarking of meals. In addition to the base line assessment of 300 samples which has already been undertaken - this will include a detailed analysis of 3 samples of a specified meal pre modification at an individual establishment, one sample of the specific meal modified by LJMU and 3 samples of the same meal post modification – at the same individual establishment. This process will be repeated as necessary for the same meal at other participating establishments.
This process will be duplicated for other meals which feature as part of the research. This will result in a comprehensive database and an objective way of measuring the outcome of the research and the success of the project. An evaluation is currently being undertaken to establish the costs and benefits of undertaking additional analysis of trans fats in the meals as part of the ongoing sampling programme.
B The Action Phase
The Action phase incorporates the following:
- Free Training for catering staff – basic nutrition and food hygiene. Training on food hygiene is on going. The training on basic nutrition is due to commence shortly.
- Nutritional Software – A detailed evaluation of the cost, availability and suitability of relevant software with a view to providing catering establishments with an easy method of determining the nutritional content of their meals (if appropriate).
- The ‘Eatright Liverpool’ Award Scheme – if appropriate - following an overall evaluation of the research phase.
- Ongoing Sampling and Analysis - This will complement the sampling work undertaken in the research phase and provide one of the means by which any ‘Eatright Liverpool’ Award scheme can be established and monitored.
Promotion
The project has received significant local publicity in the local press. It has also featured in the MEDS annual report and in the LCBA Chinese New Year Programme. It was given considerable national publicity in two favourable Observer articles. Discussions are ongoing to feature the project on a national television programme - with an audience of over 6 million viewers. There are plans for it to feature in the national magazine aimed at Indian Takeaways and the national Chinese press. There will be extensive local advertising of participating establishments.
A web site is being prepared. Amongst other things this will
- outline the project and detail its aims objectives etc
- Outline progress on the project and act as an online newsletter
- Link in to the briefing notes prepared for prospective participating establishments and those already participating
- Detail the names and addresses and contact details of all participating establishments
- Link in to media reports on ‘Eatright Liverpool’
- Provide Contact details
- Provide details of meals which have been successfully modified – and which qualify as (potentially) ‘Eatright Liverpool Improved’ meals
- Provide details of meals which are inherently more healthy – and which qualify as (potentially) ‘Eatright Liverpool Recommended’ meals
- Provide access to basic nutritional information in the context of ‘Eatright Liverpool’.
- An on line nutrition training facility is being explored
- An on going Video Diary is being maintained – detailing the reaction of civic leaders and leaders of the ethnic communities to the project as well as detailing the personal experiences of participating establishments. The video diary will be linked to the web site.
Resources
The overall funding by the PCT is £1.1m. This includes funding for the literature review, recipe development and evaluation; training; marketing, nutritional software, sampling and analysis by a Public Analyst and management of the project.
The project is led by a Trading Standards Officer assisted by an experienced consultant. Other support staff are engaged on an as needs basis. Another officer provides the training for catering staff. A fully trained chef with a Masters degree in nutrition assists in data collection at participating establishments and evaluation. Officers from MEDS and LCBA are employed as required to help interact with the relevant establishments.
The research is led by the Food & Nutritional Sciences Team at LJMU supported by 3 research assistants – one working at a post-doctoral level. LJMU has its own food product development kitchens, food analysis laboratory and a wide range of expertise (including staff with expertise in recipe and food product development, food analysis, dietetics, and applied human nutrition) and facilities for sensory and consumer evaluation of food products.
Evaluation
The project was formally evaluated and approved by the full Liverpool PCT Board and the LCC Executive Committee responsible for Trading Standards. A co-ordinating group consisting of representatives from TSD, LJMU, PCT, MEDS and LCBA meets on a regular basis to monitor progress on the research. LJMU is required to provide TSD with an Interim report on progress on the research after 12 months and a final report after 36 months.
TSD is required to provide a written quarterly report on progress and to meet on a quarterly basis with a high level group at the PCT led by the Associate Director of Public Health. TSD is also required to provide the PCT with an Interim report on progress on the research after 12 months - followed by a full report on the research after 24 months -followed by a full report on the whole project after 36 months.
The project has already achieved success by obtaining the necessary funding and identifying the potential for further research arising from the LJMU Literature Review. It has also achieved some considerable success by the willingness and enthusiasm shown by participating establishments. Its further success will be determined by reporting on (amongst other things)
- Number of meals successfully modified and adopted by the participating establishments as (potentially) ‘Eatright Liverpool Improved’ Meals.
- Number of meals identified as inherently healthy and identified as (potentially) ‘Eatright Liverpool Recommended’ Meals by participating traders.
- % reduction in levels of fat / saturated fat / salt /calories – based on the comparative data pre and post modification.
- The potential implications for health outcomes – based on the comparative data.
- Number of participating establishments at the start and at end of the project. • The long term sustainability of the project - and the adoption and expansion of the ‘Eatright Liverpool’ Award scheme.
- The potential for adoption at national level – following discussions with other agencies to include the Food Standards Agency.
Lessons Learned
It soon became apparent that many ethnic restaurants operate a ‘takeaway’ section and that the same principles apply for the modified meals in question irrespective of the precise nature of the establishment. It was decided at an early stage to include restaurants in the project – considerably increasing the number of people who might potentially benefit.
There are major cultural issues involved in obtaining support from small ethnic business owners – particularly when engaged on a voluntary basis with ‘officials’ and with a view to disclosing their own ‘recipies’ and catering practices. This has been overcome by distancing the ‘Eatright’ team from enforcement activities in such establishments and entering into a partnership arrangement with the organisations representing the ethnic communities.
The research element of the project, involving a close working relationship with participating establishments, is brand new research. There are likely to be unknown challenges in the months ahead. This has been addressed, as far as possible, by adopting a risk management strategy and applying maximum flexibility to the requirements of the LJMU specification.
There has been a significant delay between obtaining expressions of interest from the trade and obtaining the funding. Maintaining trade interest on an ongoing basis has been a challenge. The whole process has been assisted by using an experienced consultant who was not constrained by undertaking normal trading standards activities.
It is important to ensure that the project complements rather than competes with initiatives undertaken at national level by the Food Standards Agency. Since 2008, the Agency has been working in a rolling programme of work with more than 40 major UK caterers to provide healthier choices for their customers when eating out. The companies involved cover the breadth of the catering industry and include many well known restaurants, pubs, coffee shops and sandwich chains. In addition the Agency is working with workplace caterers– and with two of the UK’s largest catering suppliers.
The ‘bottom up’ approach adopted by ‘Eatright Liverpool’ - working with local small businesses - virtually completes the ‘circle’ within the city. Discussions are ongoing with the Agency on a regular basis to ensure that the respective initiatives benefit from each others experiences.
Future Developments
The project is scheduled to run for 3 years with the research element taking 2 years. The participating establishments have been awarded a ‘Certificate of Participation’ which they can display at their premises. Modified meals which have been nutritionally improved and other meals which have been identified as inherently more ‘healthy’ will be badged as ‘Eatright Liverpool’ - but in a manner which also helps consumers to distinguish between them. The use or terminology such as ‘Eatright Liverpool Improved’ meals and ‘Eatright Liverpool recommended’ meals is under consideration.
Assuming the research is a success, establishments will, in due course, qualify for the ‘Eatright Liverpool’ Award based on a criteria and monitoring arrangements which will be determined as part of the research. Considerable marketing will be undertaken to help identify ‘Eatright Liverpool ’ establishments and persuade others of the benefits of participation – extending potentially throughout the takeaway and restaurant food sector.
It is hoped that the ‘Eatright Liverpool’ brand will become so popular it generates long term sustainability after the initial funding is exhausted. That being the case an attempt will be made to attract further external funding to enhance and continue the project.
Expressions of interest are being generated from other institutions and at an international level through contacts made LJMU. The ultimate aim is for ‘Eatright Liverpool ’ to be so successful that it becomes a model for adoption at a national level.
Contact Details
Contact Name: David Walker
Job Title: Eatright Liverpool Project Coordinator
Phone: 01743 850187 ( for this project)
Email: davidwalkershropshire@hotmail.co.uk
Organisation: Liverpool City Council Trading Standards Service
Address: Brougham Terrace, West Derby Rd., Liverpool L6 1JH
Other Resources:
- Liverpool - Eatright detailed methodology
- Liverpool - Eatright briefing note 1
- Liverpool - Eatright briefing note 2
This case study was added on 28/04/10