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Introduction

Food Futures Truly Good Food is designed to recognise and reward those eating establishments who are trying to make Manchester healthier and happier by providing healthy, sustainable food. Food Futures Truly Good Food is unique in its approach as it recognises eating establishments from a variety of culinary backgrounds and statuses – from fine dining to workplace canteens. All venues are assessed in the context of their own market – we’re looking for restaurants and food companies that are doing something over and above ‘the norm’ in their dining genre.

Food Futures wants to create a culture of good food in the city, based on the belief that everyone in Manchester has a right to good food regardless of where they live, their income or their background. Food Futures believes that good food is enjoyable; it is safe; nutritious; environmentally sustainable; and produced ethically and fairly.

• Restaurant Name:
• Full Name:
• Position:

SECTION 1: YOUR VENUE AND ITS VALUES

• Please tell me about your venue:
• * Please include details about the overall ethos, vision and values behind your establishment.

SECTION 2: SOURCING

Food Sourcing - Please tell me about your venue's approach to:

• Local sourcing and seasonal food?
• Organic food?
• Ethical and fair trade produce?
• Meat sourcing and animal welfare?
• Sustainable fish?

SECTION 3: SUPPLIERS

Where do you source the following?

• * Please note that you must submit proof of purchase for the suppliers you name.
• Eggs and Dairy
• Meat
• Poultry
• Fresh Produce

SECTION 4: HEALTHY EATING

Cooking methods

• What cooking methods do you use? Do you try and use healthier cooking methods where possible?
• How much deep frying or roasting in oil or fat takes place?

Fats

• Do you use any hydrogenated/trans fats?
• How much frying or roasting uses saturated fat like lard?
• Do you tend to use healthier, unsaturated fats like vegetable or olive oils more often than saturated fats like lard or dripping?

Fruit and Vegetables

• Are vegetables or salads served with every meal or are they charged separately?
• Are vegetables or salads available without butter or dressing?

Desserts

• Can customers choose healthier desserts that are lower in fat and / or sugar?
• Can customers request smaller portions?

Salt

• Do you try to minimise the amount of salt that you use?
• Do you offer any lower salt alternatives?

Water

• Is free tap water available?
• Are mineral waters and juices reasonably priced in comparison to fizzy drinks and alcohol?

Portion sizes

• How would you describe the portion sizes served?
• Is there any choice when it comes to portion size?
• What sort of choices are there for children and why?
• Are smaller versions of the regular menu or healthy options available?

SECTION 5: COMMUNICATION AND STAFF TRAINING

• How can your customers identify healthy choices (treats, low fat, low sugar, and low salt food choices) on your menu?
• How do you communicate your approach to food sourcing to your customers?

Do you have staff training and awareness sessions relating to:

• Food hygiene
• Balance of good health/healthier menu options
• Provenance of ingredients
• * Please describe what sort of training you provide for each of these areas.

• Is this available to both kitchen and front of house staff?
• How often do you do this?