A range of new catering guidance and tools has been published today by Public Health England with the aim of offering ‘practical advice on how to make catering affordable, healthier and more sustainable’.
Dr Louis Levy, nutrition advice team manager at Public Health England, said the guidance contained 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.
“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.”
To access the toolkit online visit: https://www.gov.uk/government/publications/healthier-and-more-sustainable-catering-a-toolkit-for-serving-food-to-adults