Deliveroo will now enable restaurants to display calorie information

by XPRESS, 21 January 2019

Deliveroo has announced plans to enable restaurants to display dish-by-dish calorie information on its delivery platform.

The company has said that Burger King, KFC, Pho, Jamie’s Italian, YO! Sushi and Barburrito are among the brands to have committed to adding the information.

Deliveroo’s pledge to make healthy eating more accessible has also seen it work with restaurant partners to develop healthy dishes, as well as collaborating with nutritionist Rhiannon Lambert.

A poll commissioned by Deliveroo found that 54% of people would like to see information on the calorie content of the food they order.

Will Shu, founder and chief executive of Deliveroo, said: “Deliveroo’s outlook is simple: the way to eat healthy is by having more information and more selection. Consumers should have amazing food whenever and wherever they want it, but Deliveroo wants to also enable customers to be aware of what they’re eating. We want to make it simpler, easier and quicker to find healthy meals with new information and new options on our platform.

“The way to eat healthy is not by excluding foods. There should not be a choice between healthy food and amazing food. We are pleased to be working with our restaurant partners and nutritional experts to empower consumers and to expand the healthy options available to them.”

Libby Andrews, marketing director at Pho, said: “So much of our menu is healthy enough to eat daily, and we’re excited to share this information with our customers via Deliveroo at a time when most people are looking to make better diet and lifestyle choices. We hope it will make Pho an even more popular option for a healthy night in.”

Deliveroo added that it has responded to the government’s consultation on calorie labelling and said that small firms should be exempt, that a suitable implementation period would be needed, and that legislation should not impede innovation. It added that its actions demonstrate that the industry is prepared to make changes voluntarily.

Article Credit: The Caterer