As well as providing our guests with tasty and innovate menu offerings, we always make sure this is aligned to government regulation and initiatives. Our current menu offerings have considered multiple health & nutrition government recommendations and industry initiatives including:
- HFSS Nutrient Profiling Model
- Food Standards Agency Salt Targets 2024
- Increase Veg/Fibre Initiative
- Eatwell Plate Initiative
In 2023, we kickstarted a number of healthy eating campaigns and initiatives including:
Food Foundation – we signed the Peas Please Veg Pledge to maintain a variety of vegetable & salad offerings on the menu for our guests, while encouraging vegetable consumption.
British Nutrition Foundation – With BNF, we’re promoting initiatives like Healthy Eating Week which combines diet, exercise, and hydration as a ‘whole food approach’.
Vegetarian Butcher – Our partnership has expanded our plant-based menu offerings for our guests.
Through collaboration and progressive quality control practices, our goal is to mitigate food safety and security risks in all markets.
Food safety and quality are top priorities at Subway®. Our goal is to serve food that consistently meets the highest quality and safety standards – from the time it is grown, harvested, or caught, to when it is put into a sandwich, wrap or salad in our restaurants.
All approved facilities that supply food to Subway® restaurants undergo a rigorous third-party audit for food safety, including HACCP (Hazard Analysis and Critical Control Point) and GMPs (Good Manufacturing Practices). In addition, we also require our growers to adhere to good agricultural and harvesting practices and achieve a Global Gap certification.
Subway® provides mandatory training for franchisees and their employees on the importance of food safety and allergen awareness. All team members are trained and required to follow safe food handling and monitoring processes, which include hand washing policies, product temperature monitoring and strict shelf-life procedures.