How the SECC became the first ‘healthy venue’ in the world

It’s only many months later that I realise I may have been unwittingly co-opted into a deliberate experiment to keep me healthy.

It’s the end of November and I’m attending an Exhibitor Masterclass at the SECC in Glasgow.

The event, organised by the Association of Event Organisers, is focused on getting the most out of your stand at exhibitions: it’s salesy, full of motivational stuff and designed very much to engage staff and potential customers. So no folded arms, no looking at the floor as clients pass you by in the hall, that kind of thing.

But halfway through one of the morning sessions and the Dutch sales trainer, Han Leenhouts, asks everyone to get to their feet. And then, with the cue of some music, asks us all to dance. I’m a dad dancer at the best of times, and I sway uncomfortably to the beat unless well lubricated, which usually happens at weddings.

But this novel approach sees quite a lot of delegates bopping along, and it’s 11am in the Lomond Auditorium. What is the point of all this, you might ask? Well, it only actually became clear to me in January as I meet Kathleen Warden, Director of Conference Sales at the SECC.

She is pleased to say the venue has just received silver accreditation from the World Obesity Federation, becoming its first Healthy Venue in the world, so clearly the health of the nation – and for that matter all overseas guests – is in very good hands, for conference-goers at least.

Part of that remit is to encourage activity among delegates whilst attending conferences and meetings. The other focus is on catering, to ensure healthy options are promoted wherever possible. The SECC has made great strides on both fronts, according to Chris Trimmer, Executive Director at the World Obesity Federation.

“It’s a fantastic achievement and they should really be very proud,” she says. “I think the SECC felt they were already doing the majority of what it should be for the silver award, but they have also made some significant changes to the way they do things. And they are our first venue to be accredited, which really is a testament to their commitment and hard work.”

Some of those changes have been quite fundamental; salt is now on a request only basis for delegates at conferences, as cellars have been removed from tables. The venue has changed the order of its menus so the healthy options appear first, and on buffet lines salads are also the first available option and chefs; in this case the caterer Levy Restaurants UK has committed to producing food with more wholegrain ingredients, using less sugar, salt and fat.

Chris explains that there has also been an ‘appetite’ (her word, not mine) for such a development among the association market, whose conferences would benefit from not only healthier food options, but also more of a focus on keeping delegates active.

“All the feedback I’ve had is that it’s definitely something associations would like to do and it would be great if it was easier to do, as well,” she says.

“So one of the key things for us is working with planners and venues encourage standing ovations, hourly stretching breaks and walking meetings and receptions.”

A recent association conference even saw its president ride an SECC bike – which are free for delegates – across the stage as part of the welcome address.

“It’s that kind of novel thinking which really has set them apart. I think at that particular conference they had a massive increase in people using the bikes, which is great to see.” As for dancing, it remains to be seen whether it will catch on.

Trimming the fat

Inhouse caterers Levy Restaurants UK, part of the Compass Group, worked with nutritionists to ensure dishes were of the highest standard and healthier cooking methods were used.

This included making sure that foods contained the correct levels of positive nutrients focusing on fibre, protein and micronutrients, and creating “nutrient dense” recipes.

As well as salt being taken off the table, wholegrains have also been introduced as alternatives in pasta and rice dishes, with healthier options embedded in all menu ranges.

In fact, every menu item was individually scrutinised for its fat, sugar and salt content, which enabled the caterer to specifically determine where they had cut back on their use.

An example was the creation of a lamb dish with pan gravy, trimmed of all visible fat with no added sugar or salt; additionally, only low fat mayo is used and salads come with dressings on the side.

Executive Chef Brendan O’Connor also wanted to focus on locally-sourced produce, which includes baking much of the bread onsite, with 50% of it wholemeal.

“Coming from Perth, I’m acutely aware of our incredible natural larder, so if I can create a menu using a beautiful piece of Scottish beef or venison, or if I can use local fruit and vegetables, we always look to do this,” O’Connor said.