Healthier and more sustainable catering
Catering guidance that offers practical advice on how to make catering affordable, healthier and more sustainable.
Documents
Details
Catering guidance
Nutrition principles
This document outlines the scientific principles we used to develop the toolkits.
Adults toolkit and older people toolkit
Guidance and practical tips to help all those involved in providing food and drink for adults and older people choose, cook and serve healthier more sustainable food and drink successfully.
Information for commissioners
Advice for people who commission food and catering services, to help ensure their service provides both health and sustainability benefits and meets government standards.
Information for those involved in purchasing food and drink
Advice for people who buy food, drinks and ingredients to help ensure that their service provides both health and sustainability benefits and meets government standards.
Supporting tools
Government buying standards for food and catering services (GBSF) checklist
This checklist will help you identify any changes needed to your current procurement and service process, to meet GBSF criteria
Healthier catering checklist
This checklist provides a series of questions to help you compare your food and drink provision against our catering guidance, and signposts to specific elements of our guidance for further information.
The What Works Well Recipe Hub
PHE has worked with the School Food Plan to produce the What Works Well Recipe Hub. This resource shows over 100 recipes across the school day that meet the school food standards whilst also meeting the required nutrition criteria of the GBSF.
Updates to this page
Published 12 February 2014Last updated 28 February 2017 + show all updates
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Updated catering guidance with additional tools and references.
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Updated catering guidance with additional tools and references.
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First published.