Eat Well

Eating well at COOK has always been about knowing a meal has been hand-prepared with care using great ingredients, just like we would at home. It then comes down to using our common sense to eat a balanced diet (based on the government’s Eatwell Plate). This means not feeling guilty about enjoying the occasional treat but also making sure some meals are much healthier.

With this in mind, we’ve made some simple commitments to help people eat well:

• To provide enough choice for a balanced (and delicious!) diet – assuming people add their own veg and carbs to a COOK main course.

• To offer lots of options for vegetarians and those with a gluten or dairy intolerance.

• To embrace the idea of occasional, indulgent treats for everyone.

• To encourage people to eat together because we know in our bones it’s good for both body and soul.

Eating Less Meat

We’re also committed to promoting the idea of eating a bit less of the red stuff and more of the green.The amount of meat we eat is simply unsustainable and is impacting both our nation’s health and our planet (as meat production is carbon intensive).We are therefore committed to growing our range and sales of meat-free dishes and running a campaign to promote Meat Free May each year.

Pots for One

Our range of Pots for One all have fewer than 400 calories and less than a third of the recommended daily intake of salt, sugar, fat and saturated fat, which make them ideal for anyone counting calories.To see our range of Pots for One click here.

Eating Well at COOK

It’s no secret that as a nation we face a big challenge to improve our diet.While we like to credit our customers with a good degree of common sense when it comes to choosing what to eat, we also know that as a food company we have a responsibility to help people improve their diets. Here are some of the steps we’re taking:

• To provide enough choice for a balanced (and delicious!) diet – assuming people add their own veg and carbs to a COOK main course.

  • Developing more new recipes that fit our “Okay Every Day” criteria, above.

  • Gradually reducing salt across our range.

  • Working to modify our labelling, front and back, to make it easier to identify healthier choices.

  • Reviewing existing recipes to see if we can improve their nutrition without impacting taste.

  • Reviewing our pudding recipes to see if we can reduce the amount of sugar we use.

  • Maintaining our commitment to expand our range of meat-free recipes and championing our vegetarian dishes every year during Meat Free May.

  • We are working on setting ourselves clear targets up for each of the areas above, which we’ll publish here shortly.