healthy and sustainable food choices - bmcc.nsw.gov.au · healthy food choices means sustainable...

62
1 Healthy and Sustainable Food Choices Guidelines for all Council managed food services Partn ers hip bet w e e n B l u e M o u n t a i n s C it y C o u n ci l B l u e M o u n t a i n s C i t y C o u n c i l a n d S y d n e y We st A r ea H e a lt h S e r v i c e

Upload: others

Post on 29-May-2020

14 views

Category:

Documents


0 download

TRANSCRIPT

Page 1: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

1

Healthy and Sustainable Food Choices

Guidelines for all Council managed food services

Partnership between Blue Mountains City

Cou

ncil

Blue Mountains City Council

and Sydney West Area Health S

ervice

Page 2: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

Printed on 100% recycled paper.

Page 3: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

Contents Introduction ................................................................................................................................................................................................................................................. 5

Rationale behind these Guidelines 5

How far has your food travelled? 6

Format of these Guidelines 7

Section 1: Sustainability and Healthy Eating ....................................................................................................................................... 9

Environment 10

Natural Food 11

Locally Produced 14

Fairtrade and Ethical Foods 14

Section 2: Nutrition and Healthy Eating ................................................................................................................................................. 17

Categorisation of food and drinks 17

Green Foods 18

Amber Foods 19

Red Foods 20

Section 3: Food and Drink Classifi cation Table ........................................................................................................................... 21

How to classify a product 21

How can I start to change? 26

Section 4: Healthy and Sustainable Food Choices at Functions .................................................................... 27

External Caterers Menu Checklist 28

Healthy food suggestions for external caterers 30

Section 5: Timeframes and Targets for Implementation of the Guidelines ................................. 35

1. Sustainability and healthy eating 35

2. Nutrition and healthy eating 36

Section 6: Tools and Resources .............................................................................................................................................................................. 37

1. Label Reading Guide for RED Criteria 37

2. Annual Monitoring Tool 39

3. Examples of alternative healthier food options on Colless product list 2008 49

4. Alternative healthier food options available from other distributors 50

5. General healthy food preparation tips 51

6. Seasonal Produce Guide 52

7. Recipes 54

Section 7: References and Relevant Websites .............................................................................................................................. 59

Appendix 1: The Dietary Guidelines for Children and Adolescents in Australia ................ 61

Page 4: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices
Page 5: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

5

Blue Mountains City Council recognises the importance of healthy and sustainable food to the general health and wellbeing of our community and our environment. Blue Mountains City Council would like to thank Sydney West Area Health Service for the content supplied on nutrition.

These guidelines are a response to the community endorsed City Vision and Map for Action 2000-2025 ‘Towards a more Sustainable Blue Mountains’, which includes the following outcomes:

• The health and well-being of Blue Mountains people is improved;

• Blue Mountains people live sustainably in harmony with the environment.

The Council areas that these guidelines cover include:

• Council-operated leisure centre kiosks and vending machines: Blackheath, Katoomba, Lawson, Springwood and Glenbrook.

• Vending machines at council facilities.

• The coffee cart at Kids Kingdom (Katoomba Leisure Centre).

• External catering provided for the Council.

• CC’s Coffee Cart (Katoomba Administration Building)

• Any future Council operated food services.

The implementation of these guidelines will be supported by Blue Mountains City Council via the development of performance measures and targets.

Rationale behind these guidelines1. Nutrition

There is unequivocal evidence that good nutrition is essential to good health throughout life, and is especially important for infants and children. Good nutrition throughout the lifespan is a major factor affecting growth and development, physical and mental health and quality of life.

Poor nutrition contributes to chronic and life threatening diseases such as cardiovascular disease (including coronary heart disease and stroke), diabetes, some cancers and obesity. The Blue Mountains local government area has a population of about 74 000 and it has been found that 47.5% of this population is overweight or obese.

Cardiovascular disease is the leading cause of death in NSW, 45% of deaths from cardiovascular disease are estimated to be due to poor nutrition. Cancer is the second leading cause of death in NSW, nutrition is estimated to contribute to 30 to 40% of cancers. Almost one in four Australians aged 25 years and over either has diabetes or impaired glucose metabolism. Diet plays an important role in diabetes management and prevention.

Introduction

Page 6: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

6

2. Sustainability

Making healthy food choices goes beyond good nutrition. The choices we make about what we eat impacts on our health, our communities, our air, water and climate.

Food production, packaging, transport and waste have a signifi cant environmental impact in Australia. It contributes to:

• 26% of Australia’s greenhouse pollution;

• 47% of Australia’s water use;

• 60% of Australia’s eco-footprint.

Globally sourced foods have increased by 26% in recent years in Australia. The further the distance our food travels the greater the environmental impact; some of the common foods that have travelled a long way include:

Kiwifruit from Italy – shipping distance (not including land transport) 17, 471 km

Corn from Thailand – 9390 km

Limes from Tahiti – 6120 km

Smoked salmon from Norway – 22, 429 km

Bananas from The Philippines – 7 313 km

Grapes from Brazil – 13 803 km

Garlic from China – 9 572 km

Oranges from California – 12 056 km

Avocados from New Zealand – 2287 km

By choosing sustainable foods and minimising food wastage in Council’s services we can have a positive impact on our local and global environment and our health.

How far has your food travelled?

Norway Smoked salmon22,429km

ItalyKiwifruit17,471km

ChinaGarlic9,572km

ThailandCorn9,390km

CaliforniaOranges12,056km

BrazilGrapes13,803km

New ZealandAvocados2,287km

TahitiLimes6,120km

The PhilippinesBananas7,313km

Table adapted from Sydney Food Fairness Alliance

Page 7: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

Format of these guidelinesThese Healthy and Sustainable Food Guidelines are divided into two main sections:

1. Sustainability and healthy eating

2. Nutrition and healthy eating

The Australian Dietary Guidelines (2003) were developed to promote healthy eating and lifestyle patterns to support good health and wellbeing. There are separate dietary guidelines for children, adolescents and adults (Appendix 1). Food variety is the key to healthy eating. These guidelines are refl ective of The Australian Dietary Guidelines.

The nutrition component of the Blue Mountains City Council Healthy and Sustainable Food Guidelines is based on the Healthier Food and Drink Choices for Staff, Visitors in NSW Health Facilities and A Better Choice- Healthy Food & Drink Supply Strategy for Queensland Health Facilities, the Cancer Council’s Workplace Healthy Catering and the Heart Foundation’s Healthier Catering Guidelines 2003.

Foods and drinks have been classifi ed into three categories based on their nutritional value. The three categories are GREEN, AMBER and RED.

7

Page 8: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices
Page 9: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

9

Healthy food choices means sustainable food choices…

Making healthy food choices goes beyond good nutrition. The choices we make about what we eat impacts on our health, our communities, our air, water and climate.

Reviewing menus to become healthier is the perfect opportunity to make bold decisions to support and promote sustainable healthy food in our community. When ordering supplies or menu planning, think about the amount of water and energy required to make and transport the product and its ingredients, how far the ingredients have travelled, whether the producers have been treated fairly, whether the ingredients are processed or altered, how much packaging is involved…

Aim for continuous improvement! Even the smallest changes can make a difference and you will be appreciated for your efforts.

Some of the current issues of concern around food that could be addressed when making healthy and sustainable food choices include:

Environment: farming practices, water use, soil depletion and erosion, energy emissions, chemical use and runoff.

Natural Food: pesticide and agrochemical use, nutrition and long term health.

Locally Produced: global trade displacing small family farmers, transportation costs (both $ and environmental costs), loss of freshness and nutrients through transporting food long distances.

FairTrade Food: ensuring equitable treatment of disadvantaged producers and workers.

Section 1: Sustainability and healthy eating

Page 10: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

10

EnvironmentSince European settlement of Australia around 100 million hectares (ha) of forest and woodland have been cleared, mostly for agricultural production, and land continues to be cleared for agriculture. Around 456 million ha, or 59% of land in Australia, is used for agriculture, making it the dominant form of land use. Agriculture is also the largest consumer of water in Australia.

To produce a single 150g serve of meat can take over 200 litres of water. The same steak creates 5kg of greenhouse pollution, including emissions from haulage, storage and packaging. All food carries some ‘embodied’ energy and water. That means the amount of energy and water that goes into producing it. The more processed or refi ned a product is the more embodied energy it contains.

Some common foods with high embodied energy are:

• Potato chips or any snack food with aluminium-lined packaging.

• Freeze-dried instant coffee.

• Any over-packaged foods such as individually wrapped lollies or biscuits.

What is the best environmental choice? • Locally produced food.

• Unprocessed or minimally processed foods.

• Avoid fi sh grown in fi sh farms (aquaculture) especially carnivorous fi sh (such as prawns, salmon, snapper, barramundi and tuna).

• Fresh fruit and vegetables rather than dried or canned.

• Dried beans that you soak and cook rather than canned.

• Unbleached fl ours rather than bleached.

• Choose pasture or grass-fed beef instead of grain-fed.

• Choose local seafood. The best choices include King George whiting, Australian salmon, leatherjacket, garfi sh, mullet, fl athead, calamari, octopus, farmed blue mussels, yellowfi n bream, blue swimmer crabs, western rock lobster, wild-caught mulloway and yellowtail kingfi sh and farmed Sydney rock oysters.

• Bulk food with minimal and recyclable packaging.

• Organic or biodynamic foods.

• Not Genetically Modifi ed foods.

Page 11: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

11

Natural Food There is increasing recognition of the health and environmental benefi ts of organic food. When our food is organic it is produced in an organic farming system without the use of synthetic chemicals or genetically modifi ed organisms. Emphasis is placed on a holistic farm management approach. Organic systems generally recognise that our health is directly connected to the health of the food we eat and, ultimately, the health of the soil.

About 300 different pesticides are registered in Australia for use on fruit and vegetable crops. The use of synthetic chemicals, Genetically Modifi ed Organisms antibiotics, anti-microbials and hormones are prohibited in organic food production. Where animals are treated with veterinary chemicals, they are not allowed to be sold as organic. Similarly the use of synthetic chemicals as preservatives, colourings and antioxidants are prohibited in the processing of organic foods.

Exposure to pesticides can occur directly from occupational, agricultural and household use, and indirectly through the diet. Studies suggest that pesticides may be related to various diseases, including cancers, as well as having neurological, mental and reproductive effects. Children may be more susceptible to the effects of pesticides due to increased exposure via food and breast milk, underdeveloped detoxifi cation pathways, and longer life expectancy in which to develop diseases with long latency periods.

Why choose organic?• It may taste better and be superior in vitamin, mineral and nutrient content.

• Conventional agricultural spraying can lead to a variety of health issues including low birth weight, birth defects, abnormal neurological development and reproductive problems.

• Compared to soils on conventional farms, organically farmed soils have been shown to have:

• Less nitrogen leaching; • Better nutrient holding ability; • More effi cient biological nutrient cycling; • Less runoff and erosion.

• Pesticides and other chemicals widely used in conventional farming contaminate groundwater and rivers and pollute sources of drinking water.

• Chemical pesticides are routinely used in conventional farming and residues can be present in non-organic food.

• Genetically Modifi ed Organisms are not allowed under the strict organic certifi cation standards.

• Most organic farms are still independently owned family farms.

Page 12: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

12

Genetically Modifi ed (GM) Foods

Genetically modifi ed (GM) foods are foods made from genetically modifi ed organisms (GMO) that have had their DNA altered through genetic engineering. GM foods were fi rst put on the market in the early 1990s. The most common modifi ed foods are derived from plants: soybean, corn, canola, and cotton seed oil. Controversies surrounding GM foods and crops commonly focus on food production, human and environmental safety, labelling and consumer choice, intellectual property rights, ethics, food security, poverty reduction and environmental conservation.

GM organisms are very much an unknown quantity, and it is impossible to anticipate all potential effects on human health and the environment. The risks of new technologies and their implications for human health and the environment can only really be assessed after they have been in use for many years.

There are two sources of GM food in Australia, locally grown and imported.

Local: In mid 2008 there are two GM food crops approved for growing in Australia, GM cotton and GM canola. GM cottonseed oil is used extensively in Australian fast food outlets, and GM cotton plant by-products are used for animal feed. GM canola will enter the food chain as oil for human consumption and probably in by-product form (“canola cake”) for animal feed.

Imported: The Federal Government, via Food Standards Australia and New Zealand (FSANZ), has approved the sale of the following imported GM food items, either whole or as processed ingre-dients: soy, corn, potato, sugar beet, canola, cotton, and several food processing enzymes of GM origin. These GM products may be found in food for human consumption and in animal feed.

The Labelling of GM Food in Australia

In July 2000 Australian and NZ Health Ministers resolved to require the labelling of GM foods; these resolutions became law in December 2001. There are exemptions to labeling however, which include:

• highly refi ned food (eg. sugars or oils);

• processing aids and food additives (eg. refi ned soy lecithin);

• fl avours in small amounts;

• food prepared at the point of sale (e.g. fast food outlets and restaurants);

• food containing up to 1% of GM material - “where its presence is unintended”;

• eggs, meat and milk from animals that have been fed GM feed.

How to avoid chemical/pesticides in food • Purchase organic food and ingredients.

• Wash and peel fruit and vegetables.

Page 13: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

13

Where to buy organic

Organic Federation of Australia www.ofa.org.au

Organic Food Directory www.organicfooddirectory.com.au

Blue Mountains Food Coop 02 4782 5890

The Green Pages (directory of suppliers of all types of organic food) www.thegreenpages.com.au

Blackheath Growers Market – Blackheath Community Centre 2nd Sunday each month, [email protected]

Coles Katoomba & Winmalee

Bakehouse on Wentworth, Blackheath – 4787 7255

Penrith Organic Health 4722 6363 www.penrithorganichealth.com.au

Organic Vending (snacks and vending machine items) 1300 782 063 www.organicvending.com.au

Eco Barn (local organic food distributor) 4739 0529 www.ecobarn.com.au

The Organic Meat Company (02) 9258 8333 www.theorganicmeatcompany.com.au

Whole Kids (organic snacks and drinks for kids) (03) 9421 6898 www.wholekids.com.au

Abundant Organics 1300 558 312 www.abundantorganics.com.au

More information about GM Foods • GreenPeace True Food Guide www.truefood.org.au

• Blue Mountains Food Co-op Eating Naturally and Avoiding GM Foods Information Guide www.bluemtnsfood.asn.au

Certifi ed Organic – What to look for

Australian Certifi ed Organic Bio-dynamic Researchwww.australianorganic.com.au Institute www.demeter.org.au

NASAA – National Association for Sustainable Aus-Qual Ltd Agriculture Australia – www.nasaa.com.au www.ausqual.com.au

Organic Food Chain Safe Food Production Qldwww.organicfoodchain.com.au www.safefood.qld.gov.au

Tasmanian Organic-dynamic Producers03 6381 2004

AUSTRALIANCERTIFIEDORGANIC

Page 14: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

14

Locally Produced The ‘food mile’ is a measure of the distance food travels from where it is grown or raised to where it is purchased by the consumer. Increasingly in Australia, supermarket shelves are stocked with imported food and food products that have been hauled thousands of kilometres.

In general, the greater the distance food has travelled from paddock to plate, the greater the transport pollution and the greater the impact on the health of people, the land and global climate.

Some of the impacts of ‘globally sourced food’ include:

Environmental: air and road transport consumes large quantities of fuel and energy and releases greenhouse gases which contribute to global climate change. Packaging and processing to support long distance travel.

Health: long distance transport increases the time from farm to fork and can reduce nutrition of food.

Social: Australians have little say in the farming practices of other countries, the levels and types of pesticide used and the wages and conditions of workers.

How to reduce food miles • Buy produce that thrives in our own region.

• Use local suppliers - read the labels or ask where produce has come from.

• Avoid air freight. Tell your suppliers that you want food with ‘country of origin’ clearly identifi ed on the label.

• Serve whatever is in season - when it is at its freshest and tastiest, and also at the best price.

• Source your food from community food options: local farmers’ markets, community gardens, food co-operatives.

Fairtrade and Ethical Foods Fair Trade is a trading partnership that seeks greater equity in international trade. It contributes to sustainable development by offering better trading conditions to, and securing the rights of, disadvantaged producers and workers.

Fair Trade organisations are engaged in supporting producers in awareness raising and in campaigning for changes in the rules and practices of conventional international trade.

Fair Trade’s strategic intent is:

• To work with marginalized producers and workers in order to help them move from a position of vulnerability to security and economic self-suffi ciency;

• To empower producers and workers as stakeholders in their own organisations;

• To play an active role in the global arena to achieve greater equity in international trade.

Page 15: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

15

What to look for

Fairtrade Labelling Organisation (FLO) is the leading standard setting and certifi cation organisation for labelled Fairtrade. Products carry the Fair-Trade certifi cation mark as the independent consumer guarantee that producers in the developing world get a better deal.

Fairtrade criteria requires sustainable farming techniques, and offer a higher price for organic products. Moreover, Fairtrade premiums are often used to train producers in organic and sustainable techniques. FLO has adopted strict environmental standards and guidelines expressly forbidding use of GMOs.

Where to fi nd Fair-trade products Fairtrade Association of Australia www.fta.org.au

Fairtrade Labelling Organisation www.fairtrade.net

Page 16: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices
Page 17: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

17

Categorisation of food and drinks

Green Category

These food and drinks are healthy choices. They should always be available and actively encouraged and promoted at all times.

Amber Category

These foods and drinks should be chosen carefully. They should not dominate the menu and large serve sizes should be avoided.

Red Category

These foods and drinks need to be limited at all times.

Section 2: Nutrition and healthy eating

GREEN FOODS & DRINKSFill the menu. Healthy choices

AMBER FOODS & DRINKSChoose Carefully. Limit serve size

RED FOODS & DRINKS Limit at all times

Page 18: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

Green Foods The foods and drinks in the green category are the healthy choices. They should be available at all times and be included as a key part of the daily menu. These foods and drinks are excellent sources of important nutrients, contain less saturated fat, added sugar and/or salt and help avoid excess energy intake (kilojoules). Green foods are generally fresh foods that have had minimal processing and will generally be easy to meet the ‘Sustainability and Healthy Eating’ food criteria (see section 1).

Food Type Examples

Breads All types of breads: multigrain, wholemeal, rye, hi-fi bre white breads or rolls, burritos, English muffi ns, focaccia, lavash, Lebanese, pita, raisin/fruit bread, tortillas and Turkish breads. Plain corn and rice cakes, crispbreads.

Cereal foods All plain rice, pasta, noodles, polenta, couscous and buckwheat.

Breakfast cereals Wholegrain breakfast cereal that is high in fi bre and low in salt and added sugar (e.g. wheat biscuits, cereal fl akes with a variety of grains, bran, un-toasted muesli, porridge).

Fruit All fresh and frozen fruits.Plain dried fruits (e.g. sultanas).Fruit canned in natural juice or water with no added sugar.

Vegetables All fresh, frozen, and canned varieties.

Legumes All forms of dried and prepared beans and peas. Examples include baked beans, red kidney beans, soy beans, lentils, chick-peas, split peas, bean curd, or tofu.

Dairy products Low - or reduced-fat plain and fl avoured milks. Low - or reduced-fat plain and fl avoured yoghurts.Diet plain and fl avoured yoghurts.Low - or reduced fat-cheese and custard.Low -fat smoothies (no added sugar).

Dairy Alternatives Low - or reduced-fat soy varieties including plain soy-milk, Low- or reduced-fat plain or fl avoured soy- yoghurt, soy- cheese and soy-custard.

Meat/fi sh/poultry & alternatives

Lean chicken, turkey, beef, pork, lamb and veal with fat and skin removed.All fresh and plain frozen fi sh.Plain tuna, salmon, sardines canned (preferably in spring water or oil as these are healthier choices).Eggs.All plain or dry roasted, unsalted nuts and seeds.

Drinks Water. Low - or reduced-fat plain and fl avoured milk and soy milk.

18

Page 19: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

19

Amber Foods The foods and drinks in the amber category are minimally processed. They should be supplied in smaller quantities than green category foods and drinks. Amber foods have some nutritional value but have moderate levels of saturated fat, sugar and/or salt. There may be options for some categories of amber foods that will meet the ‘Sustainability and Healthy Eating’ criteria (see Section 1). In large serves amber foods may contribute to excess energy intake (kilojoules).

Food Type Examples

Breakfast Cereals Refi ned and processed breakfast cereals with added sugars and/or saturated fat. Examples include some toasted muesli, fl avoured and/or sugar sweetened corn, rice or wheat based cereals.

Dairy foods and drinks, and dairy alternatives

Full-fat plain and fl avoured milk/soy milk.Full-fat yoghurt, frozen yoghurt, custard and cheese and equivalent soy products.

Processed Meats Use in small amounts only, as larger serve sizes can provide too much saturated fat and/or salt. Examples include lean ham, lean bacon, sliced chicken or turkey, corned beef and pastrami.

Savoury commercial products

Check label against the RED criteria. Examples may include some reduced-fat or reduced-salt versions of products such as oven-baked savoury pastries, steamed dim sims, pasta products, pizza, oven-baked potato products, grilled meat patties (not crumbed), grilled or oven baked meatballs and chicken drumsticks. DEEP FRIED PRODUCTS WILL BE RED

Margarine, mayonnaise/salad dressing, spreads and oils

Use sparingly. Choose polyunsaturated or monounsaturated varieties. Examples of spreads include peanut butter and other nut spreads, fi sh, chicken and meat paste, yeast and vegetable extract spreads. Some spreads contain nut products that are a common allergen. Choose reduced-salt varieties where available.

Sauces and gravy Use sparingly. Choose reduced-salt varieties where available. Examples include tomato sauce, sweet chilli sauce and gravy. Some sauces (e.g. satay) also contain nut products that are a common allergen.

Snack food bars and sweet biscuits

Some breakfast bars, cereal bars, dried fruit bars and sweet biscuits that are a small to medium serve size or have been modifi ed (for example reduced levels of fat and/or sugar and include fi bre) may fi t into the Amber category. (check against RED criteria)

Savoury snack foods and biscuits

Examples most likely to fi t here include oven-baked snack biscuits, plain popcorn and some dry biscuits. (check against RED criteria)

Some cakes, muffi ns, sweet pastries and slices

Some un-iced unfi lled cakes, sweet and savoury muffi ns, fruit breads, sweet pastries and slices that are a small to medium serve size or have been modifi ed (for example reduced levels of fat and/or sugar and include fi bre) may fi t into the Amber category. Examples include small reduced-fat fruitcake, reduced-fat fruit or vegetable based muffi ns and plain wholemeal biscuits with fruit or nuts. (check against RED criteria)

Ice-creams, milk-or soy-based ice confections and dairy desserts

Ice creams that are not coated in chocolate, premium or a large serve size may fall into the Amber category (e.g. plain milk-based ice creams and frozen yoghurts). (check against RED criteria)

Page 20: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

20

Food Type Examples

Ice blocks, fruit-based ice confection/slushees

Check against RED criteria

Drinks At least 99% fruit juice (no added sugar).Other fruit juice drinks less than 99% fruit juice. (check against RED criteria)Diet Drinks (artifi cially sweetened).Iced tea, sweetened waters and sports drinks. (check against RED criteria)

Red Foods The foods and drinks in the red category have little nutritional value. These foods should be consumed occasionally and in small amounts. They should also be limited at all times. Red foods and drinks can contribute to excess energy intake (kilojoules). There may be options for some categories of red foods that will meet the ‘Sustainability and Healthy Eating’ criteria (see Section 1). These foods and drinks are also high in saturated fat, sugar and/or salt.

Food Type Examples

Ready to eat meals

Commercial, frozen or freshly prepared ready to eat meals or pre made pasta. (Check against RED criteria)

Processed meats High fat processed meats such as salami, mortadella, luncheon meats, reconstituted meats, devon, cabanossi and fatty bacon or ham.

Fried foods ALL DEEP FRIED FOODS ARE RED

Savoury commercial products

Includes pies, pastries and sausage rolls, pastas, pizzas, oven baked potato products, dim sims, spring rolls, burger patties and meatballs, hot dogs, frankfurters and sausages and quiche (Check against RED criteria)

Snack food bars and sweet biscuits

Cream fi lled biscuits, chocolate biscuits and any sweet biscuit that exceed the nutrient criteria in a single serve (2 biscuits). High fat high sugar muesli, breakfast or snack bars. (Check against RED criteria)

Savoury snack food and biscuits

Includes some fl avoured popcorns and biscuits. (check against RED criteria)

Cakes, muffi ns, sweet pastries and slices

Plain and fl avoured cakes, cream fi lled cakes, sweet pastries, sweet pies and slices. Medium to large serves of sweet and savoury muffi ns. Choose lower or reduced-fat varieties where possible. (Check against RED criteria)

Confectionery/lollies

All types excluding sugar free gum, cough lozenges, sugar free mints and antacids as they have special uses.

Ice-creams, milk-or soy-based ice confections and dairy desserts

Chocolate coated and premium ice-creams.

Sugar sweetened drinks and ices

Soft drinks, fruit drinks, energy drinks, sports drinks and fl avoured mineral waters. (check against RED criteria)

Page 21: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

21

This is a simple tool designed to assist in classifying food and drinks. It divides food and drinks into fourteen product categories and outlines the nutrient profi le of red category products. The comments section of the table provides helpful hints for you to consider regarding healthy and sustainable food and drinks.

How to classify a product:Step 1. Find the ‘product category’ that the product fi ts into (Product Category column).

Step 2. Check the colours for the product category (Likely Colours column). Where there is a RED colour, check the product label against the RED criteria (RED Criteria column).

Step 3. When using the ‘per serve’ criteria check the serve size of a product as the serve size on the food label may not be the actual size of the serve sold.

Step 4. If the product fails any one of the RED criteria then it is classifi ed as RED. If the product does not fail on any of the RED criteria it will be classifi ed as AMBER or GREEN.

See Tools and Resources section (Section 6) for examples of using these steps.

Section 3: Food and Drink Classification Table

Page 22: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

22

Pro

duc

t C

ateg

ory

Like

ly C

olo

urs

Red

Cri

teri

a

Foo

d o

r D

rink

GR

EE

NA

MB

ER

RE

D<

less

tha

n >

mo

re t

han

Serv

e si

ze =

ser

ve s

old

BR

EA

DS

AN

D G

RA

IN P

RO

DU

CTS

Bis

cuits

: Sw

eet

Bre

akfa

st C

erea

ls

Bun

s an

d S

cone

s, s

oft

pre

tzel

s

Cak

es, M

uffi n

s, s

wee

t p

astr

ies

etc

Sand

wic

hes,

bre

ad ro

lls in

clud

ing

foca

ccia

, Tu

rkis

h b

read

and

wra

ps

Ene

rgy

>60

0kJ/

serv

eSa

tura

ted

Fat

> 3

g/s

erve

Ene

rgy

>90

0kJ/

serv

eSa

tura

ted

fat

>3g

/ser

ve

CO

NFE

CTI

ON

ARY

Lolli

es: b

oile

d, j

ellie

s, li

quo

rice,

yo

ghu

rt

coas

ted

, fru

it ju

ice

lolli

es o

r je

llies

, “na

tura

l co

nfec

tiona

ry”,

sug

ar c

oat

ed n

uts,

cho

co-

late

, and

car

ob

.

Cho

ose

unb

leac

hed

who

leg

rain

or

who

le w

heat

.

Cho

ose

smal

ler

item

s.

Frui

t bre

ads,

un-

iced

cak

es a

nd m

uffi n

s ar

e he

alth

ier a

ltern

ativ

es to

fanc

y ca

kes.

Enco

urag

e fre

sh fr

uit a

nd v

eget

able

fi l

ling

s. A

void

exc

essi

ve p

acka

gai

ng.

Ther

e ar

e m

any

org

anic

op

tions

av

aila

ble

.

Sup

por

t lo

cal b

aker

s.

Co

mm

ents

All

type

s ar

e RE

D. S

ugar

free

gum

, cou

gh

loze

nges

, sug

ar fr

ee m

ints

and

ant

acid

s ar

e ex

empt

as

they

hav

e sp

ecia

l use

s.

Hig

hly

proc

esse

d &

pac

kage

d.

Supp

ort F

airt

rade

cho

cola

te.

Foo

d a

nd

Dri

nk

Cla

ssifi

cat

ion

Tab

le

Page 23: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

23

Pro

duc

t C

ateg

ory

Like

ly C

olo

urs

Red

Cri

teri

a

Foo

d o

r D

rink

GR

EE

NA

MB

ER

RE

D<

less

tha

n >

mo

re t

han

Serv

e si

ze =

ser

ve s

old

DA

IRY

PR

OD

UC

TS &

ALT

ER

NA

TIV

ES

Low

and

red

uced

fat

form

s: C

hees

e, c

usta

rd,

fro

mag

e fr

ais,

pla

in o

r fl a

vour

ed m

ilk a

nd

yog

hurt

, pla

in o

r fl a

vour

ed s

oy

drin

ks a

nd

yog

hurt

s w

hich

are

enr

iche

d w

ith c

alci

um

Full

Fat

Form

s o

f the

ab

ove

pro

duc

ts

FRU

IT A

ND

VE

GE

TAB

LES

All

form

s: fr

esh,

fro

zen,

can

ned

and

drie

d

Frui

t ju

ices

(see

‘drin

ks’)

See

‘ho

t fo

od

s’ fo

r b

aked

po

tato

pro

duc

ts

DR

INK

S

Sug

ar s

wee

tene

d d

rinks

: co

rdia

ls, e

nerg

y d

rinks

, fl a

vour

ed m

iner

al w

ater

, ice

d t

ea,

soft

drin

ks, s

po

rts

drin

ks/w

ater

s, s

wee

tene

d

wat

ers,

frui

t d

rinks

less

tha

n 99

% ju

ice

Die

t d

rinks

(art

ifi ci

ally

sw

eete

ned

)

Frui

t Ju

ices

(at

leas

t 99

%)

Milk

, so

y d

rinks

(lo

w fa

t &

red

uced

fat

pla

in/

fl avo

ured

)

Milk

, so

y d

rinks

(ful

l fat

, pla

in/fl

avo

ured

)

Wat

er, u

nsw

eete

ned

Ene

rgy

>30

0kJ/

serv

e

Sod

ium

>10

0mg

/ser

ve

Red

uced

fat

form

s ar

e en

cour

aged

(e

xcep

t fo

r yo

ung

chi

ldre

n un

der

the

ag

e of

2 y

ears

). Re

duc

e fa

t se

rve

size

no

t lim

ited

.

Ther

e ar

e m

any

org

anic

dai

ry p

rod

ucts

av

aila

ble

.

Try

intr

oduc

ing

Fai

r-tr

ade

tea,

cof

fee

and

/or

hot

choc

olat

e p

rod

ucts

.

Idea

lly t

he m

axim

um s

erve

siz

e fo

r RE

D

drin

ks is

375

ml.

Idea

lly t

he m

axim

um s

erve

siz

e of

a d

iet

drin

k is

375

ml.

Ther

e ar

e m

any

org

anic

milk

, jui

ce a

nd

soft

drin

k p

rod

ucts

ava

ilab

le.

Prov

ide

fi lte

red

wat

er r

athe

r th

an

bot

tled

.

Try

Seas

onal

and

Aus

tral

ian

grow

n fre

sh fr

uit s

alad

.

Enco

urag

e se

ason

al fr

esh

fruit

and

ve

geta

bles

as

sand

wic

h in

gred

ient

s.

Co

mm

ents

Page 24: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

24

Pro

duc

t C

ateg

ory

Like

ly C

olo

urs

Red

Cri

teri

a

Foo

d o

r D

rink

GR

EE

NA

MB

ER

RE

D<

less

tha

n >

mo

re t

han

Serv

e si

ze =

ser

ve s

old

CO

MM

ER

CIA

L, F

RO

ZEN

/R

EA

DY

TO E

AT

MIX

ED

ME

ALS

Eg

. pas

ta a

nd la

sag

ne, c

urrie

s, ro

ast

din

ners

, st

ir fr

ied

din

ners

, frie

d r

ice

Ene

rgy

>25

00kJ

/ser

veSa

tura

ted

fat

>4g

/100

gSo

diu

m >

400m

g/1

00g

HO

T SI

NG

LE F

OO

D IT

EM

S

Savo

ury

pas

trie

s (e

g p

ies,

sau

sag

e ro

lls, q

uich

e,

croi

ssan

ts),

piz

za, o

ven

bak

ed p

otat

o p

rod

ucts

, d

im s

ims,

sp

ring

rolls

, hot

noo

dle

cup

Cru

mb

ed a

nd c

oat

ed fo

od

s (e

g p

attie

s,

chic

ken

pro

duc

ts) f

rank

furt

s, s

ausa

ges

Ene

rgy

>10

00kJ

/100

gSa

tura

ted

fat

>5g

/100

gSo

diu

m >

400m

g/1

00g

Ene

rgy

1000

kJ/1

00g

Satu

rate

d fa

t >

5g/1

00g

Sod

ium

>70

0mg

/100

g

ICE

CR

EA

MS,

MIL

K B

ASE

D IC

E

CO

NFE

CTI

ON

S A

ND

IND

ULG

EN

T D

AIR

Y

DE

SSE

RTS

(NO

T Y

OG

HU

RTS)

Prem

ium

and

cho

cola

te-c

oat

ed

Stan

dar

d, r

educ

ed a

nd lo

w fa

t ic

e cr

eam

s,

milk

bas

ed ic

e co

nfec

tions

Dai

ry d

esse

rts

Ene

rgy

>60

0kJ/

serv

eSa

tura

ted

fat

>3g

/ser

ve

Ene

rgy

600k

J/se

rve

Satu

rate

d fa

t >

3g/s

erve

ICE

BLO

CK

S,

Wat

er o

r fr

uit

bas

ed ic

e co

nfec

tion

sE

nerg

y >

300k

J/se

rve

Sod

ium

>10

0mg

/ser

ve

Bew

are

of o

ver

pro

cess

ed a

nd

pac

kag

ed p

rod

ucts

.

Con

sid

er o

rgan

ic o

ptio

ns.

If le

ss t

han

90%

juic

e as

sess

ag

ains

t th

e RE

D c

riter

ia.

All

dee

p fr

ied

food

s ar

e RE

D e

g fr

ied

ho

t ch

ips.

A n

umb

er o

f com

pan

ies

mak

e re

duc

ed

fat

optio

ns.

Con

sid

er h

ow fa

r th

e p

rod

uct

has

trav

elle

d.

Bew

are

of o

ver

pro

cess

ed a

nd

pac

kag

ed p

rod

ucts

.

Co

mm

ents

Page 25: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

25

Pro

duc

t C

ateg

ory

Like

ly C

olo

urs

Red

Cri

teri

a

Foo

d o

r D

rink

GR

EE

NA

MB

ER

RE

D<

less

tha

n >

mo

re t

han

Serv

e si

ze =

ser

ve s

old

SALA

DS

Mix

ed v

eget

able

, Co

lesl

aw, C

ous

Co

us, G

ar-

den

, Po

tato

, Pas

ta, R

ice,

Tab

oul

eh, S

alad

s se

rved

with

lean

mea

ts, t

una,

sal

mo

n, e

gg

, b

eans

and

frui

t

SAV

OU

RY S

NA

CK

FO

OD

S A

ND

BIS

CU

ITS

Pop

corn

, pla

in

Flav

our

ed p

op

corn

, cris

ps/

pac

ket

chip

s an

d

sim

ilar

Savo

ury

bis

cuits

, cra

cker

s, r

ice

and

co

rn

cake

s, c

risp

bre

ads

E

nerg

y >

600k

J/se

rve

Satu

rate

d fa

t >

3g/s

erve

Sod

ium

>20

0mg

/ser

ve

Ene

rgy

>60

0kJ/

serv

eSa

tura

ted

fat

>3g

/ser

veSo

diu

m >

200m

g/s

erve

SNA

CK

FO

OD

BA

RS

Bre

akfa

st b

ars,

cer

eal b

ased

bar

s, fr

uit

bar

s an

d le

athe

rs (<

90%

drie

d fr

uit)

Ene

rgy

>60

0kJ/

serv

eSa

tura

ted

Fat

>3g

/ser

ve

SOU

PS (A

S R

EC

ON

STIT

UTE

D)

Sush

i

Ther

e ar

e or

gan

ic o

ptio

ns a

vaila

ble

.

Sush

i con

dim

ents

are

oft

en h

igh

in s

alt

eg s

oy s

auce

.

Red

uced

sal

t so

ups

are

goo

d c

hoic

es.

If yo

u ar

e m

akin

g t

he s

oup

try

to

use

loca

lly s

ourc

ed fr

esh

veg

etab

les

and

b

eans

you

hav

e so

aked

you

rsel

f.

Sala

ds

with

lots

of o

il or

may

onna

ise

are

AM

BER

.

Fres

h, o

rgan

ic lo

cally

pro

duc

ed is

b

est.

Air-

pop

ped

, pla

in p

opco

rn w

ithou

t ad

ded

fat

and

sal

t, is

GRE

EN.

A n

umb

er o

f com

pan

ies

have

fo

rmul

ated

hea

lthie

r A

MB

ER o

ptio

ns in

sn

ack

food

and

sav

oury

bis

cuits

line

s.

Try

a lo

cally

pro

duc

ed a

nd o

rgan

ic

optio

n.Co

mm

ents

Page 26: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

26

How Can I Start to Change?The following are some steps you may take to help improve the percentage of healthy and sustainable choices.

1. Identify which foods and drinks on your menu are GREEN, AMBER and RED. (Using the Food and Drink Classifi cation Table and the Annual Monitoring Tool in Section 6 of these Guidelines).

2. Discontinue any RED foods and drinks that are not selling well.

3. Reduce the number of fl avours/varieties of RED food and drinks and unsustainable products.

4. Switch from a less healthy product to the healthier and more sustainable alternative.

5. Promote and slowly introduce GREEN, AMBER and sustainable alternatives to customers by taste-tests, introductory price specials, meal deals and signage.

6. Slowly delete the RED food and drinks.

To help fi nd new healthier products see Tools and Resources section (Section 6) of these Guidelines and the following websites have buyers guides, which allow you to search for GREEN and AMBER products that have been registered.

www.healthy-kids.com.au/buyersguide, www.healthyfoodproducts.com.au

NOTE: Not all products are in these guides; you can always check labels of new products against the RED criteria on the Food and Drink Classifi cation Table. Remember to consider the sustainability criteria when looking at these recipes.

For recipes that have been assessed against sustainability criteria:“The Conscious Cook – Sustainable Cooking and Living” by Giselle WilkinsonBrolga Publishing 2008

NOTE: Remember to consider the Food and Drink Classifi cation (RED, AMBER, GREEN) criteria when looking at these recipes.

Page 27: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

27

Section 4: Healthy and Sustainable Food

Choices at Functions

Food choices available at functions and events should aim for the following:

• Predominantly plant-based foods such as fruit, vegetables, wholegrain breads and cereals.

• Moderate amounts of lean meat, skinless chicken, fi sh and reduced-fat dairy products (eg reduced fat milk, cheeses and yoghurt).

• Use polyunsaturated and monounsaturated fats (eg olive oil and margarine) in preparation of foods.

• Preference for foods that are either fresh, steamed, stir-fried, lightly grilled, oven baked or poached. Fried foods and heavily char-grilled foods should be kept to a minimum.

• Source local products where available (for list of local producers visit www.katoombachamber.com).

• Source organic products/ingredients where available.

• Attempt to meet the Sustainability Criteria detailed in Section 1.

When contacting prospective caterers it may be useful to explain the Council’s view on healthy eating and the need for healthy and sustainable options to be provided at functions and events. It may be useful to provide prospective caterers with a copy of these Guidelines. The following checklist may be used to assess a caterer’s proposed menu suitability.

Page 28: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

28

Ext

erna

l Cat

erer

s M

enu

Che

cklis

tN

OTE

: if p

rod

ucts

mee

t b

oth

nut

ritio

n an

d s

usta

inab

ility

crit

eria

, the

y sh

oul

d b

e yo

ur fi

rst

cho

ice

CH

EC

K T

HE

ME

NU

OFF

ER

S …

Che

ck if

off

ered

Prod

ucts

off

ered

tha

t m

eet

crit

eria

VAR

IETY

A r

ang

e o

f diff

eren

t ty

pes

of f

oo

ds

sho

uld

be

offe

red

. Th

e em

pha

sis

sho

uld

be

on

a w

ide

varie

ty o

f pla

nt-b

ased

fo

od

s se

rved

in d

iffer

ent

and

ap

pet

isin

g w

ays.

VE

GE

TAB

LES

AN

D

FRU

IT

Veg

etab

les

and

frui

t sho

uld

be

inco

rpo

rate

d in

to m

ost

m

enu

item

s (e

g fr

uit p

latt

ers,

san

dw

ich

fi llin

gs,

so

ups,

piz

za

top

pin

gs

and

fi ng

er fo

od

s). V

eget

aria

n ite

ms

sho

uld

be

incl

uded

to p

rovi

de

cho

ice

for t

hose

who

do

no

t eat

mea

t.

Sala

ds

and

veg

etab

les

sho

uld

be

avai

lab

le a

t m

eals

and

fr

uit

sho

uld

be

avai

lab

le w

ith d

esse

rts.

BR

EA

DS

AN

D

CE

RE

ALS

Poss

ible

op

tions

incl

ude

mul

tigra

in, w

hole

gra

in ro

lls, r

ye

bre

ad, T

urki

sh b

read

, who

lem

eal p

ita b

read

, hig

h-fi b

re

whi

te b

read

, wat

er c

rack

ers

or

cris

p b

read

s.

At

bre

akfa

st, h

igh-

fi bre

bre

akfa

st c

erea

ls a

re re

com

men

d-

ed s

uch

as w

heat

bre

akfa

st b

iscu

its, p

orr

idg

e, b

ran

fl ake

s an

d n

atur

al m

uesl

i.

LEA

N M

EA

T/

POU

LTRY

AN

D F

ISH

Lean

cut

s o

f mea

ts s

houl

d b

e us

ed a

nd a

ll vi

sib

le fa

t tr

imm

ed.

Skin

sho

uld

be

rem

ove

d fr

om

chi

cken

.

Use

of p

roce

ssed

mea

ts s

uch

as s

ausa

ges

, sal

ami,

fran

kfur

ts, s

houl

d b

e ke

pt

to a

min

imum

.

Fish

is a

hea

lthy

alte

rnat

ive

incl

udin

g c

anne

d fi

sh.

Page 29: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

29

DA

IRY

PR

OD

UC

TS

Redu

ced-

fat d

airy

pro

duct

s sh

ould

be

used

in p

refe

renc

e to

fu

ll-fa

t pro

duct

s.

Milk

: Offe

r bot

h re

duc

ed fa

t and

full

fat m

ilk a

nd a

milk

al

tern

ativ

e (s

uch

as s

oy m

ilk),

corr

ectly

labe

lled,

whe

neve

r tea

an

d co

ffee

is s

erve

d.

Yogh

urt:

Low

-fat f

ruit/

natu

ral y

oghu

rts

can

be o

ffere

d as

sn

acks

or d

esse

rts,

or i

n pl

ace

of c

ream

.

Che

ese:

Cot

tage

che

ese

and

ricot

ta a

re b

oth

suita

ble

optio

ns.

FATS

But

ter:

Mar

gar

ines

mad

e fr

om

po

lyun

satu

rate

d a

nd m

ono

-un

satu

rate

d o

ils s

houl

d b

e us

ed in

pre

fere

nce

to b

utte

r.

BE

VE

RA

GE

S

Suita

ble

no

n-al

coho

lic b

ever

ages

incl

ude:

Wat

er: s

till,

spar

klin

g, s

od

a o

r m

iner

al

100%

frui

t ju

ices

Frui

t co

ckta

ils, f

ruit

pun

ch

Tea:

her

bal

, gre

en, b

lack

Co

ffee:

inst

ant

or

fi lte

red

.

SUST

AIN

AB

ILIT

Y

CR

ITE

RIA

(c

heck

wit

h th

e ca

tere

r to

see

wha

t th

ey o

ffer

or

if t

hey

will

off

er

anyt

hing

tha

t m

eets

th

e cr

iter

ia)

Org

anic

op

tions

/ing

red

ient

s.

Loca

lly p

rod

uced

op

tions

.

Fair-

trad

e in

gre

die

nts.

Unp

roce

ssed

op

tions

(eg

. fre

sh fr

uit/

veg

, ho

mem

ade

op

tions

).

Page 30: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

30

Healthy Food Suggestions for External CaterersThis section provides some “healthy choice” selections for different meals. It also provides some food preparation tips. Please note this list is by no means exhaustive.

MORNING/AFTERNOON TEA• Fruit buns, fruit loaf or English muffi ns with minimal

icing. Serve with a spread of polyunsaturated or mono-unsaturated margarine

• Fruit slices and fruit or vegetable based cakes with minimal icing

• Almond bread

• Plain, fruit or vegetable scones with ricotta cheese

• Fruit pikelets

• Wholegrain and/or fruit muffi ns

• Crackers topped with cottage cheese, light cream cheese, vegetables, fruit, and avocado

• Sandwiches

• Fresh fruit platter

• Hot vegetable slice (fi lo pastry or no pastry)

• Mini pizzas topped with lean meat, vegetables and reduced fat mozzarella

NIBBLES AND FINGER FOODSCOLD

• Dips

• Vegetable-based dips such as hommos, tzatziki or eggplant dip

• Serve with crackers (eg water crackers, reduced-salt crispbreads), raw vegetables, breads and fresh fruits

• Fruit and vegetable platters

• Fresh seasonal fruit, vegetable crudités (pieces)

• Dried fruit and plain nuts (almonds, peanuts, walnuts, and cashews)

• Seasonal fruit kebabs with reduced-fat yoghurt or passionfruit sauce

• Vegetable kebabs with non-creamy dipping sauces (eg tomato salsa, mango chutney, chilli and ginger sauce or satay sauce)

• Cheese platters

• Offer reduced-fat cheeses such as cottage cheese, ricotta and reduced-fat tasty cheese. Other cheeses such as Brie, Camembert and Edam are higher in fat, however small amounts can be served

• Serve with crackers or French bread stick slices

Tips for Caterers• Make buns, slices and cakes

with no or minimal icing.

• Prepare fruit and vegetable based cakes and slices with plenty of fruit/vegetables.

• Use polyunsaturated or monounsaturated oil/margarine in cakes and slices.

• Use reduced-fat milk in cakes and slices.

• Serve spreads separate from slices etc.

• Add fresh, poached or dried fruit to cake, muffi ns, slice and biscuit recipes where possible.

Tips for Caterers• Add fl avour to dips with herbs

and spices such as garlic, chilli, basil, coriander etc.

• Use reduced-fat cream cheese, reduced-fat yoghurt, pureed vegetables or pureed beans to prepare dips.

Page 31: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

31

• Breads and spreads

• Serve small sandwiches or top small slices of bread with various spreads and toppings

• Use polyunsaturated or monounsaturated margarine or avocado as a spread

• Stuffed vegetables: cherry tomatoes, mushrooms and zucchini

• Sushi or Californian rolls

• Reduced-fat and reduced-salt pretzels

• Popcorn (no butter, no salt)

• Bagel chips (bagel pieces brushed with oil and baked in the oven)

• Mini fruit muffi ns, scones or pikelets

NIBBLES AND FINGER FOODS HOT

• Skinless chicken, seafood or lean meat pieces / kebabs / balls with a non-creamy dipping sauce (eg tomato salsa, chilli and ginger sauce, mango chutney or reduced fat yoghurt and mint sauce)

• Hot vegetable kebabs with a non-creamy dipping sauce (eg tomato salsa, chilli and ginger sauce, mango chutney or reduced fat yoghurt and mint sauce)

• Baked fi lo pastry triangles with vegetable fi llings (eg. spinach and ricotta). Brush layers lightly with polyunsaturated or monounsaturated margarine or reduced fat milk

• Chunky skins – potato wedges/ chunky potato skins brushed lightly with oil and baked in oven, served with salsa or a reduced fat sauce

• Pita bread pizza slices – topped with vegetables, lean meat and reduced-fat mozzarella cheese

• Small baked potatoes with a reduced-fat topping (cottage cheese and chives)

LUNCH/DINNER• Sandwiches:

• Provide a variety of breads (eg French bread sticks, bagels, focaccia, pita, soy, high-fi bre white, linseed, wholemeal and wholegrain) Use polyunsaturated or monounsaturated margarine as a spread

• Fillings to be 70% vegetarian and 30% fi sh/lean meat

Tips for Caterers• Use plenty of vegetables in

pastry triangles and pizza toppings.

• Add chucky slices of vegetables to meat kebabs.

• Ensure vegetarian options are available.

Tips for Caterers• Use crepes as casing for rolls

and pies instead of pastry.

• Use a layer of cooked couscous or rice under meat or vegetable pie fi llings instead of pastry.

• Use low or reduced fat milks, yoghurts or evaporated reduced fat milk instead of cream.

• Try fruit or vegetable purees or juices as a base for dressings.

Page 32: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

32

Combine any of the following for tasty sandwich fi llings:

• Salad (e.g. lettuce, carrot, tomato, beetroot, cucumber, sprouts, onion)

• Roasted vegetables

• Lean meat

• Skinless chicken

• Fish – tuna, salmon, sardines (including canned varieties but try for canned in spring water)

• Egg

• Reduced-fat tasty cheese

• Cottage cheese, ricotta or quark

• Avocado

• Dried fruit

• Jam

• Peanut butter

• Chutney

• Pickles

• Pesto

• Soups

• Vegetable-based soups, broths and consommé

• Soups containing legumes (eg: red kidney beans, lentils, split peas, chick peas) and/or rice or noodles

• If boiling meat, allow to cool and skim off excess fat

• For a creamy taste and appearance, use evaporated skim milk rather than cream

• Salads and vegetables

• Must be available with all meals/menu items

• Serve dressings separately

• Prepare dressings from ingredients such as polyunsaturated or mono-unsaturated oils, balsamic vinegar, lemon juice, herbs and spices, etc

• Meat dishes

• Use lean meat (that is, all visible selvedge fat removed and minimum fat marbling)

• Remove skin from the poultry (eg: chicken, turkey)

• Select a healthy cooking method (eg: oven bake, stir-fry, boil, lightly grill, microwave, steam, poach or pan fry with small amount of oil)

• Use beans and lentils to bulk up meat dishes where possible

• Avoid processed meats as the majority are high in fat and salt (eg: sausages, cabanossi, salami, frankfurts, kabana, devon, strassburg, mortadella)

• Pasta and Rice

• Use wholemeal pasta

• Tomato based sauces rather than cream based sauces

• Ravioli or cannelloni fi lled with vegetables such as spinach and legumes

Tips for Caterers• Extend meat with addition

of legumes (eg lentils, chickpeas), bread crumbs etc.

• Use unsweetened fruit juice, low or reduced fat yoghurt or wine as the base ingredients of marinades.

• Base a variety of dishes on soy foods such as tofu and tempeh.

Page 33: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

33

DESSERTS• Desserts should contain fruit, such as:

• Apple strudel with fi lo pastry

• Crepes with fruit

• Stewed fruit

• Fruit compote

• Rice pudding with sultanas (prepared with re-duced-fat milk)

• Baked apple

• Pikelets topped with fruit

• Fresh fruit gelato or sorbet

• Do not offer cream with desserts. Serve reduced fat yoghurt, ice cream or custard as an accompaniment.

BREAKFAST• Fruit

• Fresh fruit

• Tinned fruit in natural juice or unsweetened

• Dried fruit

• 100% fruit juice (no added sugar)

• Fruit smoothies made with reduced-fat milk and/or yoghurt

• Breads

• A range of bread and rolls such as wholemeal, wholegrain, rye, white high fi bre, bagels, English muffi ns, raisin toast, crumpets

• Polyunsaturated and monounsaturated margarines are the preferred spreads. Serve on the side (as appropriate)

• Breakfast cereals

• Lightly processed, high-fi bre cereals (eg wheat breakfast biscuits, porridge, bran fl akes, natural muesli)

• Heavily processed cereals have added sugar; fat or salt (eg: toasted and sweetened muesli, sugar coated cereals) so keep them to a minimum

• Reduced-fat milk, soymilk and yoghurt

• Cooked breakfast

• Pancakes and waffl es topped with fruit (eg banana, strawberries etc) and reduced-fat yoghurt

• Eggs – scrambled, poached, boiled or as omelettes

• Savoury tomatoes, baked beans, fi sh cakes (grilled or baked), creamed corn, onion and mushrooms, bubble and squeak (potato and vegetables)

Tips for Caterers• Use fruit purees as sauces.

• Try whipping ricotta cheese with a little honey and vanilla to replace whipped cream.

• Try a proportion of wholemeal fl our to white fl our where possible in baked goods (a ratio of 1:1 works well).

• Add fresh, poached or dried fruit to cake, muffi ns, slice and biscuit recipes where possible.

• Use canned fruit in natural juice or with no added sugar.

Page 34: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

34

• Toast toppers (can also use on English muffi ns, crumpets or buns)

• Tomato and fi nely chopped onion

• Mushrooms

• Creamed corn

• Spinach

• Peanut butter

• Banana

• Spaghetti

• Baked beans

• Reduced-fat cheese

DRINKS• Cold Drinks

• Always have iced water (plain or with lemon or mint)

• Offer both full fat, low or reduced fat milk and ‘added calcium’ soy beverages (minimum 100mg calcium/100ml)

• Offer 100% fruit juice

• Offer plain mineral water

• Fruit cocktails, fruit punch

• Hot Drinks

• Tea: herbal, green, black

• Coffee: instant or fi ltered, decaffeinated

Food Safety

Food safety refers to the careful handling, storage and preparation of foods to reduce the risk of food poisoning. Although Australia had one of the safest food supplies in the world, steps can still be taken to reduce our risk of food poisoning. Unfortunately food with unsafe levels of bacteria often does not look, smell or taste any different from food that is safe.

Important points:

• Refrigerate sandwiches and fruit platters if there is a delay between delivery and serving.

• Provide clean tongs or other implements to self serve fi nger foods.

Follow the following table as guidelines for how long food should be kept at room temperature:

TOTAL TIME LIMIT AT ROOM TEMPERATURE WHAT YOU SHOULD DO

Less than 2 hours Refrigerate or use immediately

Between 2 hours and 4 hours Use immediately

More than 4 hours Throw out

Page 35: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

35

1. Sustainability and healthy eatingBlue Mountains City Council supports sustainable food initiatives. It is our aim to have continuous improvement in increasing the options of ‘sustainable foods’ on all Council services menus.

Over the next year:• Assess your current menu against the sustainability criteria (see Tools and Resources, Section 6)

• Increase the number of items that check against the sustainability criteria

For example you could include:

organic dairy product snack food options

locally produced food and drinks

organic and locally produced bakery goods

fresh seasonal fruit (organic) grown in Australia

Fairtrade tea, coffee and/or chocolate

Over subsequent years:• Aim for continuous improvement against the sustainability criteria

Section 5:

Timeframes and targets for Implementation of the Guidelines

Page 36: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

36

2. Nutrition and healthy eating

Kiosks

The Guidelines will be phased in over a two-year period (2008-2010).

Phase 1 Over the next year:

Reduce percentage of RED products to a maximum of 50%

Increase percentage of GREEN products to a minimum of 20%.

Phase 2 Over the following year (after phase 1) have a maximum of 30% RED products.

Vending Machines

The Guidelines will be phased in over a two-year period (2008-2010).

Phase 1 Over the year:

Reduce percentage of RED products to a maximum of 60%.

Phase 2 Over the following year (after phase 1) reduce percentage of RED products to a maximum of 50%.

Review

The Guidelines will be reviewed in partnership with the public health nutritionist from Blue Mountains District Anzac Memorial Hospital, every 2 years.

The uptake of these Guidelines will be monitored as part of the Blue Mountains City Council performance measures and targets. See Tools and Resources, Section 6 of these Guidelines for the Annual Monitoring Tool.

Page 37: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

37

1. Label Reading Guide for Red CriteriaExample 1: Crumbed Chicken Fillet Patty

Crumbed Chicken Fillet Patty Nutrition Panel

Servings per package: 60 Average Serving Size: 120g

Quantity Per Serving

Quantity Per 100g

Energy 1176kj 980kj

Protein 17.4g 14.5g

Fat

– total 15.8g 13.2g

– saturated 4.1g 3.4g

Carbohydrate 18.3g 15.3g

– sugars 0.2g 0.2g

– Sodium 734mg 612mg

Step 1: Identify correct product category. The Crumbed Chicken Fillet Patty is in the Hot Single Food items- Crumbed and Coated foods (eg patties, chicken products) frankfurts, sausages product category and should be assessed against the RED criteria.

Step 2: Look at the quantity per 100g column for

a) Energy (kilojoules)

b) Saturated Fat

c) Sodium

Step 3: Compare per 100g results against RED criteria

If any one of the values is higher than the criteria or it is deep fried it is classifi ed as RED.

The Crumbed Chicken Fillet Patty is lower than the RED criteria values therefore is classifi ed as AMBER. If the Crumbed Chicken Fillet Patty is deep fried it is classifi ed as RED.

Section 6:

Tools and resources

Page 38: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

38

Example 2: Sultana and Oat Slice (in an individual package)

Sultana and Oat Slice Nutrition Panel

Servings per package: 2Average Serving Size: 60g

Quantity Per Serving

Quantity Per 100g

Energy 1068kj 1780kj

Protein 8.0g 13.3g

Fat

– total 11.3g 18.3g

– saturated 8.0g 13.3g

Carbohydrate 31.9g 53.1g

– sugars 15.7g 26.2g

Sodium 102mg 170mg

Fibre 4.45g 7.4g

Step 1: Identify correct product category. The Sultana and Oat Slice is in the Breads and Grain Products category under Cakes, Muffi ns, sweet pastries.

Step 2: Sultana and Oat Slice could be red or amber therefore should be assessed against the RED criteria

Step 3: Cakes, Muffi ns, sweet pastries are assessed as per serve sold.

This slice is pre-packaged with a total weight of 120 grams. Therefore it is two times the serve on the label i.e. 60g x 2 = 120g (serve as sold)

Step 4: Look at the quantity per Serve column for

a) Energy (kilojoules)

b) Saturated Fat

The serve sold of this product is two times the average serving size listed.

Therefore the values in the per serve column will need to be doubled to determine the total amount per serve sold (i.e. 120g).

• Energy: 1068 kilojoules x 2 serves= 2136 kilojoules per serve sold

• Saturated Fat: 8.0g x 2 serves= 16.0g per serve sold

Step 5: Compare the adjusted per serve values against the RED Criteria

The Sultana and Oat Slice is greater than 900kJ per serve and greater than 3g saturated fat per serve therefore s a red product.

Page 39: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

39

2. A

nnua

l Mon

itor

ing

Too

lPh

oto

cop

y an

d u

se t

he fo

llow

ing

mo

nito

ring

to

ol e

ach

year

to

det

erm

ine

whe

ther

the

men

u is

mee

ting

the

gui

del

ines

.

Use

the

RE

D C

riter

ia o

n th

e Fo

od

and

Drin

k C

lass

ifi ca

tion

Tab

le in

Sec

tion

3 to

hel

p d

eter

min

e th

e co

lour

by

reco

rdin

g t

he e

nerg

y, s

atur

ated

fat

and

so

diu

m c

ont

ent

of t

he p

rod

uct

as re

qui

red

.

Dat

e ___

____

____

____

____

____

____

Ven

ue__

____

____

____

____

____

____

____

____

____

____

____

____

____

____

___

kio

sk

v

end

ing

mac

hine

co

ffee

cart

(C

ircle

the

ven

ue)

Bre

ads

and

Gra

in

Prod

ucts

(Rec

ord

item

nam

e)Se

rve

Size

Size

Sol

dE

nerg

y kJ

/ se

rve

Sat

Fat

g/

serv

eSo

dium

m

g/se

rve

GR

EE

NA

MB

ERR

ED

Loca

lE

nvFa

ir Tr

ade

Org

anic

Page 40: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

40

Bre

ads

and

Gra

in

Prod

ucts

(Rec

ord

item

nam

e)Se

rve

Size

Size

Sol

dE

nerg

y kJ

/ se

rve

Sat

Fat

g/

serv

eSo

dium

m

g/se

rve

GR

EE

NA

MB

ERR

ED

Loca

lE

nvFa

ir Tr

ade

Org

anic

Tota

ls

Tota

l G

reen

Tota

l A

mb

erTo

tal

Red

Tota

l Lo

cal

Tota

l Env

Tota

l Fai

r Tr

ade

Tota

l O

rgan

ic

Page 41: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

41

Cak

es, m

uffi n

s an

d

swee

t p

astr

ies

(Rec

ord

item

nam

e)Se

rve

Size

Size

Sol

dE

nerg

y kJ

/ se

rve

Sat

Fat

g/

serv

eSo

dium

m

g/se

rve

GR

EE

NA

MB

ERR

ED

Loca

lE

nvFa

ir Tr

ade

Org

anic

Tota

ls

Tota

l G

reen

Tota

l A

mb

erTo

tal

Red

Tota

l Lo

cal

Tota

l Env

Tota

l Fai

r Tr

ade

Tota

l O

rgan

ic

Page 42: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

42

Com

mer

cial

, fro

zen

and

rea

dy

to e

at

mix

ed m

eals

(rec

ord

item

nam

e)

Serv

e Si

zeSi

ze S

old

Ene

rgy

kJ/

serv

eSa

t Fa

t g

/ se

rve

Sodi

um

mg/

serv

eG

RE

EN

AM

BER

RE

DLo

cal

Env

Fair

Trad

eO

rgan

ic

Tota

ls

Tota

l G

reen

Tota

l A

mb

erTo

tal

Red

Tota

l Lo

cal

Tota

l Env

Tota

l Fai

r Tr

ade

Tota

l O

rgan

ic

Page 43: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

43

Ice

Cre

ams

&

Dai

ry D

esse

rts

(Rec

ord

item

nam

e)Se

rve

Size

Size

Sol

dE

nerg

y kJ

/ se

rve

Sat

Fat

g/

serv

eSo

dium

m

g/se

rve

GR

EE

NA

MB

ERR

ED

Loca

lE

nvFa

ir Tr

ade

Org

anic

Tota

ls

Tota

l G

reen

Tota

l A

mb

erTo

tal

Red

Tota

l Lo

cal

Tota

l Env

Tota

l Fai

r Tr

ade

Tota

l O

rgan

ic

Page 44: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

44

Ice

blo

cks,

wat

er o

r fr

uit

bas

ed ic

e co

nfec

tions

(Rec

ord

item

nam

e)

Serv

e Si

zeSi

ze S

old

Ene

rgy

kJ/

serv

eSa

t Fa

t g

/ se

rve

Sodi

um

mg/

serv

eG

RE

EN

AM

BER

RE

DLo

cal

Env

Fair

Trad

eO

rgan

ic

Tota

ls

Tota

l G

reen

Tota

l A

mb

erTo

tal

Red

Tota

l Lo

cal

Tota

l Env

Tota

l Fai

r Tr

ade

Tota

l O

rgan

ic

Page 45: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

45

Savo

ury

Snac

k Fo

ods

& B

iscu

its(R

ecor

d it

em n

ame)

Serv

e Si

zeSi

ze S

old

Ene

rgy

kJ/

serv

eSa

t Fa

t g

/ se

rve

Sodi

um

mg/

serv

eG

RE

EN

AM

BER

RE

DLo

cal

Env

Fair

Trad

eO

rgan

ic

Tota

ls

Tota

l G

reen

Tota

l A

mb

erTo

tal

Red

Tota

l Lo

cal

Tota

l Env

Tota

l Fai

r Tr

ade

Tota

l O

rgan

ic

Page 46: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

46

Snac

k Fo

od B

ars

(bre

akfa

st b

ars,

cer

eal

bas

ed b

ars,

frui

t b

ars

and

leat

hers

)(R

ecor

d it

em n

ame)

Serv

e Si

zeSi

ze S

old

Ene

rgy

kJ/

serv

eSa

t Fa

t g

/ se

rve

Sodi

um

mg/

serv

eG

RE

EN

AM

BER

RE

DLo

cal

Env

Fair

Trad

eO

rgan

ic

Tota

ls

Tota

l G

reen

Tota

l A

mb

erTo

tal

Red

Tota

l Lo

cal

Tota

l Env

Tota

l Fai

r Tr

ade

Tota

l O

rgan

ic

Page 47: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

47

Oth

er M

enu

Item

sIn

clud

ing

co

nfec

tiona

rySe

rve

Size

Size

Sol

dE

nerg

y kJ

/ se

rve

Sat

Fat

g/

serv

eSo

dium

m

g/se

rve

GR

EE

NA

MB

ERR

ED

Loca

lE

nvFa

ir Tr

ade

Org

anic

Tota

ls

Tota

l G

reen

Tota

l A

mb

erTo

tal

Red

Tota

l Lo

cal

Tota

l Env

Tota

l Fai

r Tr

ade

Tota

l O

rgan

ic

Page 48: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

48

Tota

ls T

ally

She

et (r

ecor

d y

our

tota

l fro

m e

ach

pro

duc

t ca

teg

ory

wor

kshe

et)

Prod

uct

cata

gor

yG

RE

EN

AM

BER

RE

DLo

cal

Env

Fair

Trad

eO

rgan

ic

Ho

t Fo

od

s

Drin

ks

Bre

ads

and

Gra

in p

rod

ucts

Cak

es, m

uffi n

s an

d s

wee

t p

astr

ies

Co

mm

erci

al, f

roze

n an

d re

ady

to e

at

mix

ed m

eals

Ice

crea

ms

& D

airy

Des

sert

s

Ice

Blo

cks,

wat

er o

r fr

uit

bas

ed ic

e co

nfec

tions

Savo

ury

snac

k fo

od

s &

bis

cuits

Snac

k fo

od

bar

s

Oth

er m

enu

item

s

TOTA

L N

UM

BE

R O

F IT

EM

S

Perc

enta

ge

of m

enu

(to

tal n

o. o

f ite

ms

in c

riter

ia/t

ota

l num

ber

of i

tem

s o

n m

enu)

Page 49: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

49

3. Examples of Alternative Healthier Food Options on Colless’ Product List 2008Note: these items have not been assessed against sustainability criteria

BREADS AND GRAIN PRODUCTS

Sara Lee – Mervin’s Blueberry Muffi n AMBER

Sara Lee – 97% Fat Free Muffi n apple and blueberry AMBER

COMMERCIAL, FROZEN/READY TO EAT MIXED MEALS

Allied Chefs – Lasagne GREEN

Allied Chefs – Nacho Dippers AMBER

Allied Chefs – Quicks Lasagne GREEN

Allied Chefs – Quicks Twista Bolognese GREEN

Allied Chefs – Spaghetti Bolognese GREEN

Allied Chefs – Vegetable Lasagne GREEN

Enrico’s Kitchen – Lasagne GREEN

Enrico’s Kitchen – macaroni cheese GREEN

Enrico’s Kitchen – Pizza Slab 3 types AMBER

Enrico’s Kitchen – Twirls Bolognese GREEN

Enrico’s Kitchen – Vegetable Lasagne GREEN

Rice King – Fried Rice GREEN

Rice King – Stir Fry Hokkein Noodles GREEN

Rice King – Traditional Potato Bake GREEN

Sunny Queen – Heat & Serve Omelette Ham & cheese GREEN

HOT SINGLE FOODS ITEMS

Mrs Mac’s – Cruizer Lite Pie AMBER

Mrs Mac’s – Good Eating Pie 120g AMBER

Mrs Mac’s – Good Eating Potato Top Pie AMBER

Mrs Mac’s – Good Eating Sausage Roll AMBER

ICE CREAMS, MILK BASED ICE CONFECTIONS

Bulla – Frozen Yoghurts range of fl avours AMBER

Milo smooth stick ice cream AMBER

Miniz Milo school ice cream AMBER

Nestle Mousse variety of fl avours AMBER

SNACK FOOD BARS

K-Time Twists – 4 fl avours AMBER

SOUPS

Maggi – asparagus soup mix GREEN

Maggi – Minestrone soup mix GREEN

Maggi – thick vegetable soup mix GREEN

Maggi – tomato soup mix GREEN

Page 50: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

50

4. Alternative Healthier Food Options available from other distributorsNote: these items have not been assessed against sustainability criteria

DAIRY PRODUCTS AND ALTERNATIVES

Bulla - Lite’ N Healthy Yoghurt – Range of Flavours GREEN

HOT SINGLE FOOD ITEMS

Boss Hogs Hot Dogs – Reduced Fat Frank AMBER

Mamee Express Cup Noodles 60g Beef AMBER

Mamee Express Cup Noodles 60g Chicken AMBER

ICE CREAMS, MILK BASED ICE CONFECTIONS

Enrico’s Kitchen – Gelato chocolate fl avour AMBER

Enrico’s Kitchen – Gelato vanilla fl avour AMBER

Nestlé Vanilla Cup AMBER

Perfection Food Group – Mini Gelato Cup range of fl avours AMBER

SAVOURY SNACK FOODS AND BISCUITS

Movietime Popcorn – 4 fl avours GREEN

Piranha Snacks – 7 fl avours AMBER

Sunrice – 3 pack thin rice cakes- BBQ GREEN

Sunrice – 3 pack thin rice cakes- chicken GREEN

SNACK FOOD BARS

Be Natural – Trail bars 5 whole grains Cranberry AMBER

Be Natural – Trail bars 5 whole grains honey nut AMBER

Be Natural – Trail bars 5 whole grains nut and fruit AMBER

Go Natural – 100% fruit Bar- 3 fl avours GREEN

Go Natural – popcorn and fruit bar AMBER

Page 51: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

51

5. General Healthy Food Preparation Tips • Use lean cuts of meat and skinless chicken for burgers and sandwiches. Remove fat and/or

skin before cooking.

• Add lots of salad items to burgers, sandwiches and wraps.

• Use thin scraping of polyunsaturated or monounsaturated margarine or avocado as a spread on sandwiches, burgers, rolls and wraps.

• Use clear ‘oil free’ dressings or those made with canola, olive, sunfl ower and soy oil.

• Use low fat, low salt varieties of products when making menu items.

• Microwave, oven bake or grill foods when possible.

• Try seasoning with herbs and spices.

• Use low or reduced fat milks, low or reduced fat yoghurts, reduced fat cheese or evaporated reduced fat milk.

• Try a proportion of wholemeal fl our to white fl our where possible in baked goods (a ratio of 1:1 works well).

• Use canned fruit in natural juice or with no added sugar.

• Use evaporated skim milk with coconut essence or coconut fl avoured low-fat evaporated milk instead on coconut cream/milk.

• Use polyunsaturated or monounsaturated oil/margarine in cakes and slices.

• Try some of these sandwich fi llings:

• Salad (e.g. lettuce, carrot, tomato, beetroot, cucumber, sprouts, onion)

• Roasted vegetables

• Lean meat

• Skinless chicken

• Fish – tuna, salmon, sardines (including canned varieties but try for canned in spring water)

• Egg

• Reduced-fat tasty cheese

• Cottage cheese, ricotta or quark

• Avocado

• Dried fruit

• Jam

• Peanut butter

• Chutney

• Pickles

• Pesto

Page 52: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

52

6. Seasonal Produce Guide: January to JuneFresh fruit and vegetables are higher in nutrients and have a better fl avour than those that have been sitting in storage for months at a time. Eating local and seasonal foods is not only good for you but supports local farmers and the production of crops that are appropriate to our environment.

The following list of seasonal foods has been adapted from www.betterhealth.vic.gov.au.

JANUARY

Fruits: Banana Blackberries Blueberries Grapes Honeydew Nectarine Orange Peach Plum Raspberries Rockmelon Strawberries Tomato Watermelon

Vegetables: Asparagus Beans Beanshoots Beetroot Broccoli Cabbage Capsicum Carrot Celery Cucumber Eggplant Lettuce Mushrooms Rhubarb Turnip Zucchini

FEBRUARY

Fruits: Banana Blackberries Blueberries Grapes Nectarine Orange Peach Pear Plum Strawberries Tomato Watermelon

Vegetables: Asparagus Beans Beanshoots Beetroot Broccoli Cabbage Capsicum Carrot Celery Cucumber Eggplant Lettuce Mushrooms Pumpkin Snow peas Sweetcorn Turnip Zucchini

MARCH

Fruits: Apple Banana Grapes Nectarine Peach Pear Plum Tomato Watermelon Nashi

Vegetables: Asparagus Beans Beanshoots Beetroot Broccoli Cabbage Carrot Cucumber Eggplant Lettuce Mushrooms Potato Pumpkin Snow peas Spring onions Sweetcorn Turnip Zucchini

APRIL

Fruits: Apple Banana Grapes Watermelon Figs Nashi Quince

Vegetables: Asparagus Beans Beanshoots Beetroot Broccoli Carrot Caulifl ower Lettuce Mushrooms Potato Pumpkin Snow peas Spring onion Sweetcorn Turnip Zucchini

MAY

Fruits: Apple Banana Grapefruit Grapes Kiwifruit Watermelon Figs Lemon Persimmons

Vegetables: Beanshoots Broccoli Carrot Caulifl ower Mushrooms Potato Pumpkin Spring onion Turnip

JUNE

Fruits: Banana Grapefruit Lemon

Vegetables: Beanshoots Broccoli Carrot Caulifl ower Fennel Mushrooms Potato Pumpkin Silverbeet

Page 53: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

53

JULY

Fruits: Banana Grapefruit Lemon Mandarine Orange

Vegetables: Beanshoots Broccoli Brussels sprout Caulifl ower Fennel Mushrooms Silverbeet

AUGUST

Fruits: Banana Grapefruit Lemon Mandarine Orange

Vegetables: Beanshoots Broccoli Brussels sprout Caulifl ower Fennel Mushrooms Silverbeet

SEPTEMBER

Fruits: Banana Grapefruit Lemon Orange

Vegetables: Artichoke Beanshoots Beetroot Broccoli Brussels sprout Caulifl ower Fennel Mushrooms Silverbeet Spinach

OCTOBER

Fruits: Banana Grapefruit Lemon

Vegetables: Artichoke Asparagus Beanshoots Beetroot Broccoli Brussels sprout Cabbage Caulifl ower Leek Mushrooms Rhubarb Silverbeet Spinach

NOVEMBER

Fruits: Banana Lemon Orange

Vegetables: Artichoke Asparagus Beanshoots Beetroot Broccoli Cabbage Caulifl ower Cucumber Leek Lettuce Mushrooms Peas Rhubarb Spinach

DECEMBER

Fruits: Banana Cherries Honeydew Orange Raspberries Strawberries

Vegetables: Asparagus Beanshoots Beetroot Broccoli Cabbage Capsicum Caulifl ower Celery Cucumber Leek Lettuce Mushrooms Rhubarb Spinach Spring onion Zucchini

Seasonal Produce Guide: July to December

Page 54: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

54

7. RecipesThese recipes have been produced by the Healthy Kids School Canteen Association more recipes can be accessed from www.healthy-kids.com.au

Banana Bread (Serves 15)

60g margarine, poly or monounsaturated

¼ cup brown sugar

2 eggs

1 teaspoon vanilla

2 bananas, ripe, mashed

1/2cup milk, reduced fat

1 cup self-raising fl our wholemeal

1 cup self-raising fl our white

1. Cream margarine and brown sugar

2. Add eggs, banana, vanilla and milk

3. Add fl ours to banana mixture and mix lightly

4. Spoon mixture into a well greased loaf pan (14cm x 21cm)

5. Bake in 180°C moderate oven for 50 minutes or until skewer inserted into the loaf comes out clean.

Banana Muffi ns (Serves 12)

1 egg

¼ cup caster sugar

¼ cup canola oil

200g natural yoghurt

3 bananas, ripe, mashed

1 cup wholemeal self-raising fl our, sifted

½ cup self-raising fl our white, sifted

1. Preheat Oven to 200°C. Coat muffi n tray with cooking spray

2. Beat egg, sugar, oil and yoghurt together in a medium sized mixing bowl.

3. Gently fold in bananas and fl our into mixture in one go, DO NOT BEAT as this will make the muffi n tough

4. Once fl our is just combined spoon into prepared muffi n tin, divide equally into 12 cups

5. Bake for 30 minutes or until cooked.

6. Allow muffi ns to sit in the pan for 5 minutes before turning onto a wire rack to cool.

Page 55: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

55

Banana Bran Muffi ns 2 eggs

¼ cup sugar

¾ teaspoon bicarbonate soda

½ cup apple sauce (in jar)

1 ½ cup banana, ripe, mashed

½ cup skim milk

½ teaspoon cinnamon

1 tablespoon orange rind (optional)

2 cups self-raising fl our

1 cup unprocessed bran

1. Preheat oven to 200°C. Coat muffi n tray with cooking spray

2. Beat eggs and sugar for 1 minute in a medium sized mixing bowl

3. Stir bicarbonate soda into apple sauce (it will froth) then add to bowl with banana, milk, cinna-mon and rind.

4. Gently fold fl our and bran into mixture in one go, DO NOT BEAT as this will make the muffi ns tough

5. Once fl our is just combined (mixture can look a little lumpy) spoon into prepared muffi n tin, divide equally into 10 cups.

6. Bake for 20 minutes or until fi rm to touch in centre

7. Allow muffi ns to sit in tin for 5 minutes before turning onto wire rack to cool.

Sweet Treat Bread ToastiesSpray canola or olive oil

16 fruit bread, slices

400g canned pie peach or pie apple, in natural juice drained

200g ricotta cheese, reduced fat

pinch ground ginger

pinch ground cinnamon

1. Spray heated toasted sandwich maker with oil

2. Top 8 slices of bread with 2 tablespoons of unsweetened canned pie peach or canned pie apple, 1 tablespoon of reduced fat ricotta spread, sprinkle with ground ginger and cinnamon.

3. Place other side of bread on top

4. Cook until brown.

Page 56: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

56

Fried Rice Spray canola or olive oil

2 eggs, lightly beaten

1 cup shallots, sliced

2 green capsicum, chopped

3 cups cabbage, fi nely shredded

2 carrots, grated or fi nely sliced

1 cup peas

1 cup ham, lean, diced

10 cups rice cooked

2 tablespoons fresh parsley, chopped

6 tablespoons soy sauce, slat reduced

1. Spray non-stick wok or frying pan with oil and heat

2. Add the eggs and swirl to create a thin omelette. When the eggs have set and cooked, turn out, cool and cut into short, thin strips

3. Spray the non-stick wok or frying pan with oil and heat again.

4. Add the shallots and capsicum and cook over moderately high heat for 2 minutes, stirring constantly.

5. Add remaining vegetables and diced ham and stir fry for a further 2 mins or until the vegetables are just softened

6. Add the rice and stir until well combined and heated through

7. Stir through the parsley and egg and season with soy sauce

8. Serve into 25x300g plastic containers

Roasted Vegetable Filo Rolls2 cups sweet potato, carrot, pumpkin, red capsicum, cut into small cubes

3 spring onions, sliced

80g ricotta cheese, reduced fat, crumbled

50g feta cheese, reduced fat, crumbled

100g cheddar cheese, reduced fat, grated

1 tablespoon basil, fi nely chopped

1 egg lightly beaten

10 fi lo pastry, sheets

1. Place vegetables on a baking tray and spray lightly with cooking oil spray.

2. Bake at 200° for 20 minutes, turning occasionally until cooked and golden brown. Cool.

3. Combine roasted vegetable, spring onions, cheese, basil and egg in a bowl.

4. Cut fi lo sheets in half crossways. Lightly spray each fi lo sheet with cooking oil spray and fold in half again.

5. Place a table spoon of the vegetable mixture 2 cm from the top edge of the pastry. Fold the sides of the pastry and roll up to enclose the fi lling.

6. Place on a baking tray and bake at 200°C for 15mins or until lightly brown.

7. Serve with a side salad.

Page 57: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

57

Dips and SticksSticks• Carrot • cucumber

• Celery • beans

• Snow peas • asparagus

• Baby corn • capsicum (red, green or yellow)

Dips

Serve dips in the bottom of clear plastic cup and add sticks. Keep left over dips in the fridge and add sticks as needed.

Hommus

2x 400g cans of chickpeas, rinsed and drained or dried chickpeas (soaked)

2 cloves of garlic, crushed

½ cup lemon juice

3 tablespoons tahini

¼ teaspoon cumin

pinch of paprika

1. Place ingredients into a blender or food processor

2. Blend until smooth

3. Serve 2 tablespoon in the bottom of plastic cup, chilled, with 6-8 crunchy vegetable sticks

Corn Relish

500g reduced fat ricotta

500g creamed corn

1 cup chopped fresh chives

1. Combine reduced fat ricotta with creamed corn and chives

2. Serve 2 tablespoon in the bottom of plastic cup, chilled, with 6-8 crunchy vegetable sticks

Tzatziki

4 Lebanese cucumbers, peeled and fi nely chopped

4 cups low-fat natural yoghurt

4 cloves of garlic, crushed

4 tablespoons of chopped fresh mint

1. Gently squeeze excess moisture from cucumber in paper towels.

2. Combine yoghurt, garlic and mint in a bowl

3. Add cucumber last

4. Serve 2 tablespoon in the bottom of plastic cup, chilled, with 6-8 crunchy vegetable sticks

Page 58: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices
Page 59: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

59

1. Eat Well Australia A Strategic Framework for Public Health Nutrition 2000- 2010. Strategic Inter-Governmental Nutrition Alliance of the National Public Health Partnership. 2001.

2. Eat Well NSW Strategic Directions for public health nutrition 2003 to 2007. NSW Health. 2002.

3. Australian Bureau of Statistics (2007). 2006 Census QuickStats: Blue Mountains local government area. Retrieved 23rd May, 2008 from http://www.censusdata.abs.gov.au

4. NSW Department of Health (2007). Annual Report 2006/ 07. Retrieved 23rd May, 2008 from http://www.health.nsw.gov.au/pubs/2007/annualreport07.html

5. National Health and Medical Research Council (2003). Dietary Guidelines for Australian Adults. Australia: Commonwealth Department of Health and Ageing

6. National Health and Medical Research Council (2003). Dietary Guidelines for Children and Adolescents in Australia. Australia: Commonwealth Department of Health and Ageing

7. NSW Health. (2007). Healthier food and Drink Choices in NSW Health Facilities. Retrieved 14th April 2008 from http://ambulance.nsw.gov.au/policies/pd/2007/pdf/PD2007_081.pdf

8. Queensland Health. (2007). A Better Choice: Healthy Food & Drink Supply Strategy for Queensland Health Facilities. Retrieved 14th April 2008 from http://www.healthqld.gov.au/ph/Documents/hpu/32511_a.pdf

9. The Cancer Council (n.d) Workplace Healthy Catering: Sample Guidelines. Retrieved 16th June 2008 from www.cancercouncil.com.au

10. The Cancer Council- Workplace Healthy Catering: Sample Guidelines accessed from www.cancercouncil.com.au on 16th June 2008

11. Heart Foundation’s Healthier Catering Guidelines 2003, accessed from www.heartfoundation.org.au on 16th June 2008 (updated guidelines due to be released in July 2008).

12. FSANZ. (2007). Fact Sheets for Charity and Community Organisations-Temperature Control. Retrieved 22nd May 2008 from http://www.foodstandards.gov.au/_srcfi les/ChriatyFS_Temperature_Control_July07.pdf

13. The Conscious Cook - sustainable cooking and living. Giselle Wilkinson. Brolga publishing 2008

14. Sustainable Seafood: Towards an ocean wise Australiahttp://www.acfonline.org.au/uploads/res/res_oceanwisebrochure.pdf

Section 7: References and Relevant Websites

Page 60: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

60

15. Australian Marine Conservation Society – Sustainable Seafood Guidehttp://www.marineconservation.org.au

16. Australian Conservation Society – Eat Greenhttp://www.acfonline.org.au/default.asp?section_id=147

17. Australian Bureau of Statistics – Year Book Australia 2003, Environmental Impacts of Agriculturehttp://www.abs.gov.au/AUSSTATS/[email protected]/featurearticlesbyCatalogue/3319EB4D2D14BD2DCA256CAE0015BAD3?OpenDocument

18. Sydney Food Fairness Alliance – Discussion Sheets (eg.Food Miles)http://www.sydneyfoodfairness.org.au

19. The Royal Australian College of General Practitioners; Environmental toxins and health – the health impact of pesticides http://www.racgp.org.au/afp/200712/21201

20. Seasonal Food Guides www.sydneymarkets.com.au www.betterhealth.vic.gov.au

21. Cittaslow Blue Mountainshttp://www.katoombachamber.com/

22. The True Food Network (GreenPeace) True Food Guide – indicates which brands do and don’t contain GM ingredientshttp://www.truefood.org.au/guide2.html

23. Blue Mountains Food Coop http://www.bluemtnsfood.asn.au/

24. Organic Federation of Australiahttp://www.ofa.org.au/

25. Organic Food Directory & Directory of Organic Certifi ershttp://www.organicfooddirectory.com.au

26. Fairtrade Association of Australiahttp://www.fta.org.au/

27. Fairtrade Labelling Organisationhttp://www.fairtrade.net/30.html

28. Australian Farmers Market Associationhttp://www.farmersmarkets.org.au

Page 61: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices

6161

THE DIETARY GUIDELINES FOR CHILDREN AND ADOLESCENTS IN AUSTRALIA

Encourage and support breastfeedingChildren and adolescents need suffi cient nutritious foods to grow and develop normally

• Growth should be checked regularly for young children

• Physical activity is important for all children and adolescents

Enjoy a wide variety of nutritious foodsChildren and adolescents should be encouraged to:

• Eat plenty of fresh vegetable, legumes and fruits

• Eat plenty of cereals (including breads, rice, pasta and noodles) preferably wholegrain

• Include lean meat, fi sh, poultry and/or alternatives

• Include milks, yoghurt, cheese and/or alternatives. Reduced fat milk is not suitable for young children under 2 years old, but reduced fat varieties should be encouraged for older children and adolescents

• Choose water as a drink

Care should be taken to:

• Limit saturated fat and moderate total fat intake. Low fat diets are not suitable for infants

• Choose foods low in salt

• Consume only moderate amounts of sugars and foods containing added sugars

Care for your childs food: prepare and store it safely

THE DIETARY GUIDELINES FOR AUSTRALIAN ADULTS

Enjoy a wide variety of nutritious foods:

• Eat plenty of vegetable, legumes and fruits

• Eat plenty of cereals (including breads, rice, pasta and noodles) preferably wholegrain

• Include lean meat, fi sh, poultry and/or alternatives

• Include milks, yoghurt, cheese and/or alternatives. Reduced fat varieties should be chosen where possible.

• Drink plenty of water

Prevent weight gain: be physically active and eat according to your energy needsCare for your food: prepare and store it safelyEncourage and support breastfeeding

Appendix 1: The Dietary Guidelines for Children

and Adolescents in Australia

Page 62: Healthy and Sustainable Food Choices - bmcc.nsw.gov.au · Healthy food choices means sustainable food choices… Making healthy food choices goes beyond good nutrition. The choices