Unilever Food Solutions helps chefs to cut calories and meet Government targets

With a quarter of UK adults already classified as obese, UFS claims chefs can help to improve the health of the nation by slicing just 24 calories from each dish and help to meet Health Secretary Andrew Lansley's national five billion calorie reduction a day target. To drive home the message, the food giant has partnered with BBC Celebrity MasterChef winner and healthy eating champion Lisa Faulkner to launch a calorie-busting 'Ambu-lunch' outside the Houses of Parliament. Health Secretary Andrew Lansley has been invited on board the converted ambulance, complete with working restaurant, to enjoy a light lunch. The 'Ambu-lunch' will then visit chefs and catering colleges around the country – to drive awareness and to influence the next generation of chefs who can have an impact on the health of the nation in years to come. Faulkner said: "Since winning Celebrity MasterChef in 2010 I've worked in a variety of professional kitchens – and it's been an eye-opening experience. I've realised just how much influence chefs have over our diets. Its programmes like MasterChef that have raised the importance and profile of chefs in the UK. Whether it's grabbing a quick bite to eat at lunchtime or treating your family to a meal out, chefs can have a huge influence by adding a healthier twist to our favourite dishes." Unilever's latest World Menu Report called 'Seductive Nutrition' reveals that more than half of diners want healthier options when eating out, but just as many think nutritious options sound less appealing and that they'll go home hungry. To dispel the myth, it is calling upon chefs to make slight changes to their top-selling dishes to direct consumers towards healthier eating. In its survey, UFS asked UK consumers what changes they would like chefs to make to dishes to make meals slightly healthier. The six most popular requests were: plenty of vegetables (41%); right-sized portions (37%); reduced fat (21%); use of fresh ingredients (17%); fewer calories (17%) and grilled food (9%). The company has also launched a toolkit to help chefs reduce the calories in their dishes, while still keeping taste a priority. They'll have access to a unique online calorie calculator, which allows them to better understand the calorie differences between ingredients and make healthier swaps and adjustment of portion sizes. UFS managing director Tracey Rogers said: "Eating out should still be a treat for consumers when they want it to be and we don't want to change this. What we do want to do is raise awareness to chefs that they have the power to make small changes that won't impact on taste or quality. "By making these small changes to consumers' favourite dishes, and giving them a 'stand out' introduction on menus, together we can help to make Britain healthier, meet Government targets and benefit our businesses – because increased customer satisfaction boosts sales. "Our new toolkit, 'Seductive Nutrition', will help chefs to nudge consumers towards choosing a healthier option when eating out. We're not asking chefs to overhaul their menus; if every chef reduces just 24 calories from each dish then the hospitality industry could contribute to improving the health of the nation."