Public sector catering
Public sector organisations are important providers of food and drink to large sections of the population. It is estimated that they provide around one in three meals eaten outside the home. Hence, an effective way to reduce the risk of cardiovascular disease (CVD) would be to improve the nutritional quality of the food and drink they provide.


Policy goals

  • Ensure publicly funded food and drink provision contributes to a healthy, balanced diet and the prevention of CVD.
  • Ensure public sector catering practice offers a good example of what can be done to promote a healthy, balanced diet.

To achieve this, the evidence suggests that the following are among the measures that should be considered.

Recommended actions

  • Ensure all publicly funded catering departments meet national dietary guidelines. This includes Food Standards Agency guidelines on catering in schools, hospitals and public sector work canteens.
  • Assess the effectiveness of the 'Healthier food mark' pilot. If successful, develop a timetable to implement it on a permanent basis.

​See also diet in early years education and childcare and strategy for public sector catering in this pathway.

 

Immediately related elementsHow this works
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Obesity – Stakeholders Â»Obesity – Stakeholders
Stakeholders – Institutions Â»Stakeholders – Institutions
NICE Â»NICE
NICE Guidance on Diet, Nutrition and Obesity Â»NICE Guidance on Diet, Nutrition and Obesity
NICE – Diet Â»NICE – Diet
Public sector catering
Improve nutritional standards for food in hospitals Â»Improve nutritional standards for food in hospitals
Align public food procurement and catering with public health goals Â»Align public food procurement and catering with public health goals
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