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New Healthy and Sustainable Catering Guidance published by PHE

New Healthy and Sustainable Catering Guidance published by PHE

<a href="" target="_blank">New catering guidance</a>, published today (Wed 12th Feb) by Public Healt

Offering practical advice on how to make catering affordable, the guidance also contains useful information and tips on how to buy, cook and serve healthier, more sustainable food. The guidance will help organisations meet government buying standards for food and catering services and support healthier living as a result.

Organisations serving or selling foods to adults can make positive changes to the diet of the nation by reducing foods high in saturated fat, salt and sugar and increasing provision of higher fibre foods, fruit, vegetables and oily fish. The guidance uses the eatwell plate; a pictorial representation of the types and proportions of food that should be eaten to make a well-balanced, healthy diet.

Dr Louis Levy RNutr, Nutrition Advice Team Manager at Public Health England, said:

"The guidance is supported by a 'Nutrition Checker Tool' that will allow you to check your food purchases and service against the nutrition criteria in the Government Buying Standards for Food and Catering Services. This tool provides feedback to help you become more compliant with these standards and therefore provide a healthier food service."

* Public Health England's mission is to protect and improve the nation's health and to address inequalities through working with national and local government, the NHS, industry and the voluntary and community sector. PHE is an operationally autonomous executive agency of the Department of Health.

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