Guidance for caterers

Healthy catering doesn’t need to be expensive. For example use thick cut bread for sandwiches, serve soup with a roll, use a greater proportion of pasta to meat sauce in dishes such as spaghetti bolognaise.

You can also offer more fruit and vegetables. For example, add vegetables to meat casseroles, always put a variety of fresh fruit on display and change the types you offer. And if you offer at least one portion of oily fish a week, you’re using a cost-effective ingredient and helping to keep hearts healthy.

Suggestions on reducing fat

  • Trim fat off meat, remove skin from poultry, and use just a top crust on pies.
  • Cut down fried foods, and drain any you do fry before serving.
  • Lower fat dairy products still provide as much calcium. For example, switch to semi-skimmed or skimmed milk, or replace some mayonnaise in dressings with low-fat yoghurt.
  • Reduce saturated fat by using olive or rapeseed oil for frying. Or use a white vegetable fat instead of lard or butter for pastry.
  • Let customers decide if they want fat spreads, gravies, dressings and dessert toppings by serving them separately.

Cutting down sugar in food

You can cut down sugar by using dried or fresh fruit to sweeten dishes.

Reducing salt

  • Salt can be replaced with herbs and spices – experiment with your recipes to cut down on salt without compromising flavour.
  • Use lower salt convenience products.

We’ve added some advice documents to help you to reduce saturated fat, salt and sugar in food, as well as improving the intake of some vitamins and minerals.