Healthy Eating Project Reboots Staff Dining Options at BRHS

 

Cauliflower, chickpea and coconut curry.

Quinoa burgers with pickled veggies.

Persian baked eggs with lentils.

Ratatouille and feta filo parcels.

Baked sweet potato and chickpea salad.


These tasty offerings are just some of the meals you can expect to see in the BRHS staff dining room over the coming weeks, as Cam Penwill and the team up the ante on healthy eating here at the hospital.

Next week we launch the Healthy Choices Project, a statewide initiative to promote healthy foods and encourage us all to choose good food and drink over not-so-good options.

The kitchen will still be serving many of the hot mains staff are familiar with, but with an emphasis on new vegetarian dishes and salads.

BRHS is just one of hundreds of public workplaces across the state that will be using traffic light colours to make it easier for staff to make healthy food choices at work.

Green labelling and signage will be used to indicate menu options that are the most healthy.

Amber will identify options that provide some good nutrients but should only be consumed in moderation.

And Red, well, you can probably guess.

BRHS Exec Chef Cam Penwill said his team will still be serving many of the hot mains staff are familiar with, but with an emphasis on new vegetarian dishes and salads.

The kitchen will also bringing in smaller takeaway containers in the near future, for $6, to give people another portion size option.

And here’s a few new items that you’ll see in the display fridge:

  • Fresh fruit packs
  • Takeaway cold meat and salad
  • Summer chai and berry puddings
  • Healthy filled spinach wraps
  • Assorted sandwiches with 9-grain bread
  • Low-fat Vaalia yoghurts

“We’re really keen to hear any suggestions that staff may have on healthy menu items or other improvements we can make,” Penwill said.

You can learn more about the Healthy Choices Project and submit your ideas and suggestions here.