A range of new catering guidance and tools has been published by Public Health England, offering practical advice on how to make catering affordable, healthier and more sustainable. The guidance contains useful information and tips to help commissioners, procurers, suppliers and caterers to buy, cook and serve healthier more sustainable food and drink.
This updated guidance, together with the supporting tools, will also help organisations who need to, or have chosen to, meet government buying standards for food and catering services (GBSF) that form part of the Public Procurement Food Plan published by Defra.
Choose, cook and serve healthier food and drink
Dr Louis Levy RNutr, Nutrition Advice Team Manager at Public Health England, said:
“Data shows that we are all eating too much salt, saturated fat and sugar and not enough fruit, vegetables, fibre and oily fish.
This dietary pattern is linked with increased weight, obesity, cardiovascular disease, diabetes and some cancers. Organisations serving or selling foods can help improve the diet of the nation by procuring foods lower in saturated fat, salt and sugar and increasing provision of higher fibre foods, fruit, vegetables and oily fish.
We have updated our existing healthier and more sustainable catering guidance for adults and re-published this together with some new guidance and supporting tools to help caterers choose, cook and serve healthier more sustainable food and drink.”
For the catering guidance and tools that offer practical advice on how to make catering affordable, healthier and more sustainable click here