Call the ‘Ambu-lunch’

Over the past month I’ve been working on something quite unusual – transforming an ambulance into an ‘Ambu-lunch’.


As part of Unilever Food Solutions’ latest campaign to drive the message home that chefs have the power to transform the health of the nation – by reducing the value of their dishes by just 24 calories – the ‘Ambu-lunch’ is currently educating the hospitality industry on small changes that will transform their dishes and meet customers’ needs.

Although more than half of customers actively look for healthier options when eating out, just as many believe that the lighter option will be tasteless and leave them feeling hungry, according to Unilever Food Solutions’ World Menu Report 3: Seductive Nutrition. I, myself, am one of them. Yes – more people are eating out more often. But, eating out in pubs, bars and restaurants is, and should always be, a treat.

However, if chefs can make my burgers, pizzas and roast dinners slightly healthier by swapping ingredients or making small tweaks during the cooking process, without me tasting anything different, then it’s a win-win situation, and a restaurant I’ll want to visit again.

Following the unveiling of the ‘Ambu-lunch’ outside the Houses of Parliament this week by the Health Secretary Andrew Lansley and Celebrity MasterChef winner, the vehicle is visiting some of the countries unhealthiest towns to encourage chefs to take the 24 calorie challenge, and asking if they can taste the difference.

The ‘Ambu-lunch’ looks great and is a fantastic visual to push Unilever Food Solutions’ campaign forward. It’s certainly a first in the foodservice industry and captures the attention of chefs and consumers alike. If we can get people talking about the issue of healthy eating and then doing something about it, we’ll be one step closer to tackling this obesity epidemic once and for all.

How important is healthy eating to you? Do chefs have responsibility to encourage you to eat healthier when dining out?

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