1

east

mid

land

s pl

atfo

rm

food,physicalactivity

& health

Commissioning HealtHier Catering and Hospitality.investing in a Healthy Workforce – guidance on healthier catering and hospitality

Produced for the East Midlands Platform onFood, Physical Activity and Health

2

Commissioning HealtHier Catering and Hospitality.investing in a Healthy Workforce –guidance on healthier catering and hospitality

introduction- Why we need these guidelines

A good diet is an important part of overall good health and we know that unhealthy diets, along with physical inactivity, have contributed to the rise in obesity. On average obesity reduces life expectancy by nine years and if the current trend continues, nine out of 10 adults in the UK will be overweight or obese by 2050

Eating fruit and vegetables can reduce the risk of many chronic diseases such as heart disease, stroke and cancer. It is, therefore, vital that they are incorporated into all meals and made more readily available to consumers.

The food choices we make at work (and the range of choices we have) can make a big difference to our health and environment. Giving staff and visitors access to healthier, more sustainable food and refreshments at work could improve their health and wellbeing and the reputation of the company. There is also a strong business case for keeping staff healthy in terms of increased productivity and reduced sickness absence.

Any organisation, large or small, can make plans to promote healthier eating and following these guidelines will help you to provide healthy, tasty choices throughout the working day, both in the office and when arranging events off-site.

Professor David WalkerRegional Director of Public Health, East Midlands

33

WHat is a HealtHy diet?a healthy diet is one that provides sufficient energy and nutrients to optimise health and reduce the risk of disease.

Feeding minds

Food can have an effect upon your mental health and certain foods have been found to help people manage their moods and feelings. Feelings of wellbeing can be protected by ensuring that our diet provides adequate amounts of complex carbohydrates, essential fats, amino acids and vitamins. Further details, including guidance on which foods are linked to mental wellbeing can be found atwww.mentalhealth.org.uk/feedingminds

the “eatwell” plate

The Food Standards Agency produced the “eatwell plate” which makes healthy eating easier to understand by showing the types and proportions of foods we need to have a healthy and well balanced diet.

The “eatwell plate” gives a representation of the proportion of food which should be eaten throughout the day from each food group. It is also important to regulate salt intake; eating too much salt can raise blood pressure, which triples the risk of heart disease or stroke. Adults should have no more than 6g of salt per day. Much of the salt we eat comes “hidden” in processed foods this can contribute up to 75% of the salt in our diet. Food cooked using fresh ingredients is always the best option but you should limit the amount of extra salt you add to food during and after cooking.

The “eatwell plate” is a useful tool for caterers in menu planning as it shows the overall balance that should be aimed for in the meals served.

The “plate” shows relative amounts of foods from each of the 5 food groups: So try to eat:

• Plenty of fruit and vegetables, at least five portions of a variety per day.

• Plenty of bread, rice, potatoes, pasta and other starchy foods – choose wholegrain varieties whenever you can.

• Some milk and dairy foods, choosing lower fat alternatives whenever possible or eat higher fat versions infrequently or in smaller amounts.

• Some meat, fish, eggs, beans and other non-dairy sources of protein, choosing lower fat alternatives whenever possible or eat higher fat versions infrequently or in smaller amounts. Aim for at least two portions of fish a week, including a portion of oily fish.

• Just a small amount of foods and drinks high in fat and/or sugar.

(Reproduced by kind permission of the Food Standards Agency)

4

55

applying tHe guidanCe.The guidance can be applied in various situations throughout the working day. Meetings can be scheduled from early morning to evening and it is hoped the guidance is applicable to most settings and occasions, including:

• General catering provision for staff & guests, both in-house and contracted

• Hospitality for meetings e.g. sandwiches, buffet lunches, break-time refreshments

• Refreshments & meals provided off site e.g. conferences, meetings seminars

Working WitH Caterers.The specification for catering should always be for healthier options and caterers should be able to offer a range from which you can make your selection. If these options do not appear on standard menus you should request them and be prepared to challenge caterers to offer a wider range of healthy options. Developing a good working relationship with your caterers will benefit everyone.

Do not always assume that a caterer’s interpretation of a healthy option will be the same as the information outlined in these guidelines. You may need to have clear specifications for any food and drink so that there can be no confusion.

Healthy options do not necessarily have to cost more than those offered as standard. Often you will be removing a range of products to replace with one healthier option, for example, replacing crisps and fried products with bread or jacket potatoes. Ensure that all caterers are fully aware of any specific dietary requirements of staff and guests. By providing at least 50% vegetarian options most groups and personal preferences will be provided for.

Vegetarian food should be plated separately to food containing meat and fish, and clearly labelled. It should be standard practice to ask for specific dietary requirements on the registration form of any event.

Declared allergies and gluten free diets must be clearly stated when ordering. You may need to check that the caterer has training and experience in interpreting and preparing these special diets.

6

HoW to aCHieve HealtHier Catering and Hospitality.general good practice

• Fresh water should always be freely available. Iced tap water is perfectly acceptable and a low or no cost alternative to expensive bottle waters. Many of us are often dehydrated to some degree and this can lead to poor concentration and headaches. We should aim to drink between six and eight glasses of water per day.

• Avoid sugary carbonated drinks, fruit squash and fruit drinks. You may need to specifically ask to have fruit squashes removed from meeting rooms as they are often added as standard for conferences and meetings.

• Specify that bowls of sweets or mints should not be available, ask for plates of fruit as an alternative or dried fruit and nuts (clearly labelled)

• Order fresh fruit for all coffee breaks

• Try and keep chosen dishes simple – good quality ingredients, simply cooked

• Avoid highly processed foods as they may contain high levels of fat, salt or sugar

• Ask for salt to be used in small amounts in cooking and not added after cooking. Salt cellars should not necessarily be on tables

• Ask for consideration over the portion sizes that will be served. Caterers can oversupply the amount of food that is required, which leads to over eating and food wastage.

• Ask for descriptions of food, simple nutritional information, including cooking methods and details of the source of foods to be provided so that consumers can make informed choices about what they eat

• In the interests of sustainability, the use of proper glassware, crockery, cutlery and napkins is preferable to disposable items

• Ask for locally grown or produced ingredients and seasonal produce to be used where possible

• Request Fairtrade products wherever possible, especially teas and coffees. Fairtrade ensures a fair deal for growers in developing countries. See www.fairtrade.org.uk for more information

• Consider making healthy eating information available. Many leaflets are freely available from the following: www.5aday.nhs.uk www.food.gov.uk www.eatwell.gov.uk www.wcrf-uk.org www.bhf.org.uk

77

improving access to and availability of healthier options for staff and visitors throughout the whole working day

specify the following items to be available

morning and afternoon refreshments:

• Fresh fruit juice and fresh tap water, in addition to teas and coffees, should be available. Milk should be skimmed or semi-skimmed and preferable in jugs rather than individual plastic servings. If using individual “milk” servings specify skimmed, semi-skimmed or low fat milk with added vegetable fat (2% fat) instead of creamers

• Fresh fruit – prepared pieces of fruit or fruit kebabs or small fruit e.g. small bunches of grapes or seasonal fruit e.g strawberries, plums, apricots on a platter are an appealing and accessible alternative to whole fruit. The addition of chopped prepared vegetables e.g. carrots, cucumber or individual small tomatoes, can provide an interesting variety. Eating fruit and vegetables more often (i.e. between meals as snacks) is an important strategy to help people achieve 5 A DAY

• Interesting breads or lower fat, lower sugar cakes (e.g. fruit teacakes, fruit loaf or scones) are a healthier alternative to rich biscuits or pastries

• Beware – flapjacks, muffins, carrot cake, cereal bars and other cakes, widely perceived as being healthy, can contain high levels of fat and sugar. Offering a variety of sizes of cake portions helps people make appropriate portion choices.

lunches and dinners:

Catering for these meals is an opportunity to demonstrate that healthier foods are attractive, enjoyable and satisfying.

Cold buffets and sandwiches:

• The majority of sandwiches should be made with thick sliced wholemeal or granary bread with low fat or no spread

• Use tortilla wraps, pitta bread or bagels for variety

• Salad, tomatoes, grated carrot or other vegetables and fruit (e.g. grapes, apple slices) should be included in all sandwiches, rather than just as a garnish on a platter of sandwiches

• Request lower fat fillings e.g. lean meats, fish, prawns, cottage cheese, and some vegetarian spreads

• Limit mayonnaise & dressing to a small number of sandwich fillings (and request lower fat versions).

8

Moist fillings e.g. hummus, do not need additional spread on the bread. If spreads are provided for bread, request lower fat or unsaturated varieties

• Include some sandwich fillings of oily fish. Eating oily fish once a week is recommended for good health. Using this as a sandwich filling helps people achieve this target. Sardines, mackerel and salmon all contain Omega 3 fatty acids. Tinned tuna is not such a good source of these oils, but is as useful as a low fat filling

• Include vegetable crudités and dips

• Avoid deep fried items such as chips, samosas, bhajis, spring rolls, goujons etc.

• Limit pastry to one item only and keep portion sizes small

• Avoid crisps and other fatty nibbles. Breadsticks and raw vegetables are healthier options

• Include fresh fruit and raw vegetables

Hot meals:

• Choose healthier meat options (e.g. chicken, turkey, low fat cuts of red meat or fish including oily fish)

• Avoid dishes with creamy & buttery sauces – choose a tomato based sauce for pasta dishes or curries

• Consider the cooking method – grilling, poaching, steaming, baking or roasting are healthier than frying

• Consider including vegetarian dishes based on pulses and vegetables rather than pastry and cheese.

• Thin layers of filo pastry may be acceptable especially if filled with pulses or vegetables

• Main dishes can be made healthier with the addition of extra vegetables, pulses or fruit e.g. in stews, curries etc

• Salads & vegetables should be provided as a substantial side dish and not just as garnish. Avoid salads laden with mayonnaise or oily dressings. Ask for any dressing to be served separately

• If using pasta or rice as salads specify that plenty of vegetables should be added

• Vegetables do not need coating in butter, margarine or oil. Low levels of salt should be added in cooking. Use the opportunity to introduce different vegetable dishes e.g. mashed parsnips, roasted vegetables, baked sweet potato or butternut squash, baked tomatoes or spring greens

• Pasta, steamed or jacket potatoes and rice should be served without added fat

• Offer fresh fruit as a dessert option or include small portions of cakes e.g. mini muffins, fruit loaf, malt loaf

• Include fruit based desserts. Fruit crumbles and single topped pies can be a healthier option if they are served with a large amount of fruit and little topping

99

• Lower fat yoghurt, fromage frais or custard made with skimmed/semi skimmed milk are healthier alternatives to cream.

A list of ‘Top Tips’ and menu ideas are included at the end of this booklet and further guidance/sample menus for caterers are also available from: http://www.food.gov.uk/healthiereating/healthycatering/pubinstguide

Further help and advice is also available from community nutrition and dietetic services in your area. Details are available on www.regionalplatform.org.uk

Healthier vending

Vending machines are provided for the convenience of staff and can provide some profits to the organisation. Providing healthier options should not affect the profits these machines can generate. Staff should be consulted on what foods they want to see in a vending machine. Changing the types of drinks vended could be a first step as this can often be achieved simply by changing to a range of healthier products already provided by the company stocking the vending machine e.g. including fresh fruit juices, bottled water, reduced fat milk, reduced fat flavoured milks (less than 5% sugar) and smoothies.

Alternatively, consider introducing a healthier vending machine alongside current provision. To vend fresh foods e.g. sandwiches and fruit will require refrigerated carousel type vending machines. These machines will be more costly to lease/run than non-refrigerated vending machines used for snack products.

Healthier vending requires careful planning and good management. This is especially important when vending fresh food or drinks with a relatively short shelf life. A healthier vending policy needs to be incorporated into an organisation-wide FoodPolicy.

For further information visit:

Health Education Trust www.healthedtrust.comFood Standards Agency www.food.gov.uk/news/newsarchive/2004/oct/healthyvend

10

Food safety

Make sure that the catering suppliers you are using are registered with the Environmental Health Department at your Local Authority.

When a buffet lunch is delivered by an outside caterer it is vital that scrupulous attention to hygiene continues until the food is served. Food poisoning can be easily prevented by following the 4 Cs: Cleanliness; Cooking; Chilling; prevention of Cross contamination

Cleanliness

If you are handling the food supplied you can prevent the spread of harmful bacteria by observing good personal hygiene and ensuring that surfaces and utensils are clean.

It is very important to wash your hands regularly, especially before and after handling ready–to–eat food (i.e. buffet lunches), after visiting the toilet and after coughing or sneezing.

Also, do not handle food when you are unwell with stomach problems or if you

have cuts or sores (unless they are covered with a waterproof dressing).

Cooking (hot food)

If hot food is supplied for an event, arrangements for where the food is to be served and at what time it is needed must be agreed at the point of booking. Food must be kept piping hot and covered until the point of service and any meat must be cooked thoroughly.

Chilling (cold food)

If cold food is to be brought into a venue by an outside caterer, details of when the food is needed and where it can be stored if not to be eaten immediately, need to be agreed. Ensure delivered food is either refrigerated immediately or consumed within four hours of delivery. If not refrigerated food should be kept covered and off the floor in a cool place away from direct sunlight.

Cross-contamination

Most commonly occurs at the preparation stage where raw and cooked food are handled, however it can happen at any stage where food is exposed and is one of the major causes of food poisoning.

It would be good practice to ensure that the person responsible for ordering and taking delivery of catering/buffets undertakes some food hygiene training such as a Foundation Food Hygiene Certificate. Contact your local college or the Environmental Health Department at your Local Authority for details of courses.

1111

For further information on food safety and hygiene visit:

Food safety advice: general www.food.gov.uk/safereating/ Industries www.food.gov.uk/foodindustry/ Consumers www.eatwell.gov.uk/keepingfoodsafe/

12

sustainable events Climate change is the most serious global environmental threat and sustainable development is on the agenda for the long-term. Promoting new, modern, sustainable ways of living, working, producing and travelling also stand to achieve wider benefits to human health and well-being.

Most meetings and events have a negative impact on the environment, directly and indirectly, as a result of travel to the venue, food miles and waste.

By applying sustainability principles to hosting meetings, events and conferences we can reduce their environmental impact. Use these guidelines to aid planning, whatever size your event or meeting. Provision of food is only one element when planning for sustainability and should be incorporated with the other factors listed, for maximum impact.

locally produced FoodWhy use local and regional food?

Local sourcing of quality food and ingredients is an important part of sustainable development and benefits can also include better access to healthier foods, support for local and rural communities, improved animal welfare, cultural diversities catered for, less waste and reduced energy consumption.

There are several good reasons for supporting the local food sector:

economic:

Purchasing food from local suppliers helps support the local economy and reduce food miles (the distance food travels from where it is grown or reared to where it is eventually consumed by the end user). Local foods can provide an important outlet for local farmers and growers. Promoting local and regional distinctiveness may also give you a competitive advantage so aim to let your customers know what you source, where it comes from and who produces it.

environmental:

Waste represents one of the major environmental challenges facing the UK. It is increasingly important, therefore, that event organisers minimise any waste of resources associated with their events. When food travels great distances to the consumer, the extra packaging used to protect it from damage can create environmental problems in its production and disposal and increases the carbon footprint.

1313

nutritional:

Produce that takes longer to reach the consumer loses some of its nutritional value, particularly its vitamin content.

social:

Consumers are becoming increasingly concerned about where and how the food they eat has been produced (the “Farm to Fork” route) and interest in local foods is on the increase. People like to know where their food has come from and there is pride and pleasure to be had in providing and highlighting locally produced food at meetings and events.

Where to start?

Look at your requirements and decide which food you would like to source locally: vegetables, bread and bakery products, milk, cheese or yogurt may be a good start. If you are currently buying food supplies from a wholesale distributor, discuss your requirements with them before you actively source elsewhere. It may be that other businesses have also approached them with a view to buying fresh local or regional produce and they will respond to strong customer demand. In some cases you may need to deal directly with the producer. Small producers are often better able than large companies to fulfil special orders and requirements.

For more information about Public Sector Food Procurement in the East Midlands visit: http://www.psfpem.org.uk/

For more information about regional and speciality producers and products contact: www.foodanddrinkforum.co.uk

14

venue Choice and transportWhere possible, venues that encourage walking, cycling and the use of public transport should be chosen. Directions to venues should be provided in the following order:

active transport:

Cycling or walking. Any venue should provide maps, directions and an indication of the time needed for both cycling or walking from a main starting point e.g. a city centre, train station etc., plus details of cycle storage/changing facilities.

public transport:

Provide information on how to reach the venue via bus, train and tram networks. Consider the arrival times of public transport. If an event is near to a mainline train station plan a start time that is convenient for the majority of train arrivals.

Car:

Visitors should be provided with concise directions and parking availability.

Venues should also have good in-house green housekeeping policies that include the active promotion of recycling, being energy efficient and using local suppliers of goods and services, including purchasing locally produced food or using suppliers that use local produce.

greener events - Checklist for Food and Hospitality

• Ensure that as far as possible crockery, glassware, cutlery, tablecloths and napkins are not disposable

• Plan quantities of food ordered carefully to prevent wastage

• Provide jugs of skimmed or semi skimmed milk for teas and coffees (rather than the individual plastic servings)

• ALWAYS specify fresh tap water in preference to bottled waters

• Request that the tea/coffee provided is Fairtrade

• Specify and highlight local, seasonal and organic food:-

o local: Aim to keep food miles and wastage to a minimum and develop links with local independent suppliers

o seasonal: Include the use of seasonally adjusted menus, increased use of

1515

forms of production and transport.

o organic: Organic growing methods exclude the use of synthetic fertilisers and pesticides and rely on traditional methods like crop rotation and use of animal and green manures. There are four main certification bodies in Britain; DEMETER, Organic Farmers and Growers, The SOIL Association Organic Standard and the Organic Food Federation.

(Adapted from the ‘Greener Events’ guide available at www.oursouthwest.com)

1616

Healthier Workplace Food policy

Developing a healthier workplace food policy should take the whole day approach and cover canteen food provision, food trolley services, catering for meetings and events, fresh water & drinks provision and vending. These guidelines can be adopted as part of that policy. The following chart is a step by step guide to developing a successful Food Policy. Advice can also be obtained from independent dietitians who are members of the British Dietetics Association http://www.bda.uk.com/foodfacts/

Step by Step guide to settingup a healthier food policy

Identify the need to establisha healthier food policy

Establish working group and identify a champion

Audit current situation and identify future needs

Agree aims and objectives for policy

Produce workplan with keyshort and long term targets

Key Issues for consideration:1. Agree products and sourcing for whole day food provision2. Select appropriate caterers3. Discuss requirements

Critical success factor:Good communication at all stages between• Staff• Catering contractors• Commissioners

Evaluation e.g.• Staff Surveys• Feedback from events

Improved practice

171717

Case study: two local ‘Food For life award’ winning schemes

Led by the Soil Association, The Food for Life Partnership runs an award scheme to help schools and communities across England transform their food culture.

nottinghamshire County Council was the first local authority caterer in the country to provide its schools with ‘Food for Life Silver Award’ food. This means that every day 30,000 children in Nottinghamshire eat school meals that are at least 75% freshly prepared with a range of local and organic ingredients.

nottingham university Hospitals trust has also been awarded the Food for Life Bronze Award, for providing hospital food cooked with fresh, locally sourced ingredients, which could save the Trust £6million a year. The Trust is making step-wise progress towards greater use of fresh, seasonal, local and organic ingredients, high welfare meat and sustainable fish and has achieved a daily plate saving of £2.50 per patient. The food travels less distance than many of the 7,000 patients who choose from the menu each day. The hospital contract is also supporting local farmers and in the first year the ‘farm-to-plate’ scheme has put a million pounds into the local economy.

For further information on either these schemes and other examples of good practice please see www.regionalplatform.org.uk or contact info@regionalplatform.org.uk. Please also see www.soilassociation.org and www.foodforlife.org.uk

18

top tipsChecklist for a Healthier menu

• Offer 50% vegetarian options.• Healthy cooking methods – grilling, poaching, steaming, baking or roasting are healthier than frying.• Avoid rich creamy sauces.• Oily fish to feature – salmon, mackerel, sardines.• Highlight local foods.• Use lower fat spread or lower fat mayonnaise in sandwiches.• A range of green vegetables and salads available in plentiful amounts.• Include salad or vegetables in all sandwiches.• Use at least 50% wholemeal or granary bread/rolls.• Include salad/crudités as a side dish with dressings served separately.• Fruit based dessert offered – fresh fruit platter or whole fruit.• Fairtrade teas, coffees and other products where appropriate.• Use fresh skimmed or semi-skimmed milk in jugs.• Jugs of tap water.

Healthier menu options:

Cold Fork or Sandwich BuffetLean meat/fish/veg kebabs – avoid processed meatsThinly sliced lean meatsBaked or grilled salmonVegetable quicheBean saladInclude at least two different green and/or vegetable saladsCrudités and lower fat dipsCouscous, rice or potato salad – include plenty of vegetablesPlentiful selection of breads including at least 50% wholemeal or granaryDressings to be served separately:Balsamic/classic vinaigretteLower fat mayonnaiseWholegrain mustard dressingSpreads to be served in small dishes rather than individual portions

1919

Hot lunch/dinner

Main course soup with granary, wholemeal rollsLean meats/fish with green vegetables and potatoesPasta dishes and saladStews or Casseroles (e.g. Lancashire Hotpot or Scouse) with root vegetablesJacket potato combinations with salads

desserts

Fresh fruit saladLower fat yoghurt and fromage frais, rather than creamHot fruit based dessert (e.g. seasonal fruit crumble or single crust pie)Selection of desserts served in small bite-sized pieces

Checklist for drinks and snacks

• Teas and coffees are Fairtrade.• Herbal teas and de-caffeinated coffee available.• Fresh fruit juice available.• Jugs of fresh tap water available.• Fresh skimmed or semi-skimmed milk in jugs.• Cake, if offered, as small bite-size portions.• Fruitplatter,semipreparedorwholefruitavailable.

20

CHeCklist

Organisation:

Name of meeting:

Date:

Time:

Numbers catered for:

Venue address:

Contact person:

Tel No./E-mail:

Address:

Specific dietary requirements:

ordering proFoma and CHeCklist For HealtHy Food.

2121

key requirements CommentsHealthy cooking/preparation methods (e.g. avoid deep-frying, encourage lean meats and fish)

50% vegetarian choices (including dairy-free options e.g. beans, pulses, nuts)

Fish-based option (preferably oily fish e.g. salmon, mackerel, sardines)

Breads, cereals and potatoesEncourage thick wholegrain/multigrain breads

Avoid high fat dressings on rice and pasta dishes

Fruit, vegetables & saladAt least one portion of fruit per person (e.g. fruitplatter/kebabs/ salad) at a lunch

At least one portion of vegetables/salad/crudités (chopped vegetables) per person

Include additional semi-prepared fruit with refreshment breaks

Fresh 100% fruit juice available

Milk, dairy & spreadsSkimmed or semi-skimmed milk in jugs for refreshments

Reduced fat yoghurt, fromage frais or lower fat custard

Mono or polyunsaturated spreads (not butter)

Fats and SugarsMono or polyunsaturated spreads or low fat spreads

No fruit squashes or sweets on tables

Locally sourced food e.g. fresh produce from local area

22

These Guidelines (September 2010) have been produced to ensure healthy sustainable foods are provided whenever catering provision is required in the workplace.

We welcome comments and suggestions. Contact East Midlands Platform on Food, Physical Activity and Health info@regionalplatform.org.uk or call 0115 971 4791.

This resource was originally developed by the North West Food & Health Task Group and we would particularly like to thank them for allowing us to adapt it for use in the East Midlands.