These Guidelines (April 2008) have been producedto help ensure healthy foods are providedwhenever catering provision is required in theworkplace.

We welcome any comments or suggestions.Contact: Angela Towers atatowers@uclan.ac.uk or tel: 01772 895427

www.foodandhealthnw.co.uk

With grateful thanks to the many peoplewho have contributed to the developmentof these guidelines, especially DeborahWilliams, Modi Mwatsama, Alison Nelson& Martin Ashton

Produced by the North West Food & Health TaskForce with support from the NorthwestDevelopment Agency.

Commissioning Healthier Catering andHospitalityInvesting in a Healthy Workforce –Guidance to help specify healthiercatering and hospitality

Produced by the North West Food & Health Task Force

Cumbria and LancashirePublic Health Network

Endorsed by the North West Public Health networks:Printed on recycled paper

The additional loose leaf information in this section has been designed specifically for caterers. You may wish tophotocopy the sheets for your catering suppliers. There is also a proforma ordering form with a handy checklist whichyou can photocopy for use when ordering food.

Further copies of the inserts can be found at: www.foodandhealthnw.co.uk

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ForewordHealthy diets are one of the most importantparts of healthy lifestyles and can contributeto better health by helping to reduce coronaryheart disease, cancers, obesity, diabetes andtooth decay. The need to improve health andwell-being through better food and nutritionhas never been more urgent and compellingand we should use every opportunity tosupport people to make healthier foodchoices.

The workplace setting can make a valuable contribution tosupporting healthier lifestyles. A better fed and healthyworkforce will also contribute to better productivity.However, all too often, food and refreshment provision atwork is distinctly unhealthy - with foods containing highlevels of fat, salt and sugar often the norm. All too oftendeep fried snacks, crisps, pastry products, white breadsandwiches with high fat fillings, cakes and biscuits areprovided, with very little in the way of salads or fresh fruit.

Employers and hosts have a role to play in promoting thehealth and well-being of employees, colleagues and guests,through ensuring a healthy environment. Offering healthierfood options at meal and refreshment times should bestandard practice.

The original Guidance for Commissioning Healthier Cateringand Hospitality, which was produced to support provision ofhealthier food options in the workplace, has been widelyused and adopted across the North West, by bothcommissioners and catering suppliers. We have now updatedthe document and I urge you to pass this Guidance to theappropriate people within your organisation and recommendthat they are put into practice.

It should be used by anyone responsible for procuring andproviding meals and refreshments for staff, guests andvisitors in order to ensure that healthier food is always

available to enjoy.

Professor Ruth Hussey OBENW Regional Director of Public HealthDepartment of Health / NHS North West

The food we eat has a major impact onour health. Eating a healthy, balanced dietcan help improve our health in both theshort and longer term. Poor nutrition is amajor cause of ill health and prematuredeath from cancer, coronary heart diseaseand stroke. One third of cancers can beattributed to poor diet and nutrition. A main concern of the moment is theescalating rise in obesity – estimated toaffect a third of all adults by 2020 if presenttrends continue. Diet related ill health hasenormous cost implications – personally interms of sickness and disability, to the NHSin terms of treatment costs, and to theeconomy in terms of loss of productivityand increased sick pay. Increasing fruit andvegetable consumption is the second mosteffective prevention strategy for cancer,after reducing smoking.

In the working environment it is not always easy toachieve a balanced diet. High fat, high salt and high sugarfoods are often the norm with much less availability of

fresh fruit, salads and vegetables. This is compounded by alack of information to help consumers make informedchoices. The promotion of healthy lifestyle choices in theworkplace is important, and its outcome is greatlyimproved through complementary policies and practicesat organisational and individual level. In the wider contextThe Luxemburg Declaration on Workplace Health in theEuropean Union (2005) clarifies workplace healthpromotion as ‘the combined efforts of employers,employees and society to improve the health and well –being of people at work’. This guidance aims to supportthe Declaration.

The important role that public and private sector cateringproviders have, in influencing access to healthier foods, isincreasingly recognised in a number of national strategies.

These Guidelines are designed to support organisations toprovide delicious and healthier catering and hospitalityboth on and off site to staff and visitors alike, throughoutthe working day.

Angela TowersDevelopment ManagerNorth West Food & Health Task Force

Introduction – Why we need these Guidelines . . .

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A healthy diet is one that is based on the eatwellplate, which shows the types and proportions offoods people need to have a healthy and wellbalanced diet.

The eatwell plate makes healthy eating easier tounderstand by giving a visual representation of types andproportion of the overall diet that should come fromeach of the five food groups in order to provide enoughof the important nutrients, such as vitamins, minerals,protein and fibre, without too much fat and sugar. Itshows how much of what you eat should come fromeach food group. This includes everything you eat duringthe day, including snacks.

So, try to eat

• Plenty of fruit and vegetables, at least five portions of avariety per day

• Plenty of bread, rice, potatoes, pasta and other starchy foods – choose wholegrain varieties whenever you can

• Some milk and dairy foods, choosing lower fat alternatives whenever possible or eat higher fat versions infrequently or in smaller amounts

• Some meat, fish, eggs, beans and other non-dairy sources of protein, choosing lower fat alternatives

whenever possible or eat higher fat versions infrequently or in smaller amounts. Aim for at leasttwo portions of fish a week, including a portion of oilyfish

• Just a small amount of foods and drinks high in fat and/or sugar.

It is also important to regulate salt intake; eating toomuch salt can raise blood pressure, which triples the riskof heart disease or stroke. Adults should have no morethan 6g of salt per day. Food cooked using freshingredients is always the best option, as 75% of the saltin our diet comes ‘hidden’ in processed foods. Limit theamount of extra salt you add to food.

What is a healthy diet?

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The Guidance can be applied or specifiedin various situations throughout the wholeworking day. Meetings can be scheduledfrom early morning to evening, and it ishoped the Guidance is applicable to mostsettings and occasions:

• General catering provision for staff & guests both inhouse & contracted

• Hospitality for meetings. For example, sandwiches,buffet lunches, break-time refreshments

• Refreshments & meals provided off site. For example,at conferences, meetings, seminars

Applying the Guidance

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The specification for catering shouldalways be for healthier options and allcaterers should be able to offer a rangefrom which you can make your selection.If these options do not appear on standardmenus you should make specific requestsfor them and do not be afraid to challengecaterers to offer a wider range of healthyoptions. Developing a good workingrelationship with your caterers will reapbenefits for everyone.

Do not always assume that a caterer’s interpretation of ahealthy option will be the same as outlined in theseguidelines. This is why you need to have clearspecifications for any food and drink so that there can beno confusion.

Healthy options do not necessarily have to cost morethan those offered as standard. Often you will beremoving a range of products to replace with onehealthier option e.g. replace crisps and a fried productwith more bread or jacket potatoes. Be prepared tochallenge additional costs which seem excessive.

Ensure that all caterers are fully aware of any specificdietary requirements of staff and guests. By providing atleast 50% vegetarian options most groups and personalpreferences will be provided for, within reason. Vegetarian

food should be plated separately to meat containingfood, and clearly labelled. It should be standard practiceto ask for specific dietary requirements on theregistration form for any event. Declared allergies andgluten free diets must be clearly stated when orderingand you need to check that the caterer has training andexperience in interpreting these special diets.

More detailed information specifically for caterers isprovided at the back of this booklet.

Working with Caterers

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This section contains core information neededto ensure that healthier food options are alwaysavailable:General Good Practice• Fresh water should always be freely available. Iced tap

water is perfectly acceptable and a low or no costalternative to expensive bottled waters. Many of us areoften dehydrated to some degree and this leads to poorconcentration and headaches. We should all aim for at least6-8 glasses of water per day

• Avoid sugary carbonated drinks & fruit squashes. You mayneed to specifically ask to have fruit squashes removedfrom meeting rooms as they are often added as standardfor conferences and meetings

• Specify that bowls of sweets or mints should not beavailable

• Order fresh fruit for all refreshment breaks• Ask for locally grown or produced ingredients and seasonal

produce to be used where possible.

• Try and keep chosen dishes simple – good qualityingredients simply cooked

• Avoid highly processed foods as they may contain hiddenhigh levels of fat, salt or sugar

• Ask for salt to be used in small amounts in cooking and notadded after cooking. Salt cellars should not be necessary ontables

• In the interests of sustainability, the use of proper glassware,crockery, cutlery and napkins is preferable to disposable items

• Ask for descriptions of food, simple nutritional informationand details of the source or origin of foods to be provided sothat consumers can make informed choices about what theyeat

• Request Fairtrade products wherever possible, especially forteas & coffees. Fairtrade ensures a fair deal forgrowers in developing countries. There are manyFairtrade certified teas and coffees to choose from,as well as Fairtrade herbal teas, fresh fruit juice, hotchocolate, sugar and bananas, all at competitiveprices. Explore becoming a Fairtrade organisation aspart of a Healthier Workplace Food Policy. Seewww.fairtrade.org.uk for more information

• Consider making healthy eating information available. Manyleaflets are freely available from the following:

5 A DAY www.5ADAY.nhs.ukFood Standards Agency www.food.gov.uk, www.eatwell.gov.ukWorld Cancer Research Fund www.wcrf-uk.orgBritish Heart Foundation www.bhf.org.uk

How to Achieve Healthier Catering and Hospitality

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Improving access to and availability ofhealthier options for staff and visitorsthroughout the whole working daySpecify the following items to be available:

Morning and afternoon refreshments:

• Fresh fruit juice and freshly drawn tap water in additionto teas & coffees should by available. Milk should beskimmed or semi skimmed and preferably in jugs ratherthan individual plastic servings. If using individual ‘milk’servings specify skimmed, semi skimmed or low fat milk with added vegetable fat (2% fat) instead ofcreamers

• Fresh fruit – prepared pieces of fruit or fruit kebabs orsmall fruits e.g. small bunches of grapes, strawberries,plums, apricots (in season) on a platter are an appealingand accessible alternative to whole fruit. Theaddition of prepared vegetables can provideinteresting variety. Eating fruit and vegetablesmore often (i.e. between meals as snacks) isan important strategy to help people achieve5 A DAY

• Interesting breads or lower fat, lower sugar cakes (e.g.fruit teacakes, fruit loaf or scones) are a healthieralternative to rich biscuits or pastries. Beware – flapjacks,muffins, carrot cake, cereal bars & other cakes widelyperceived as being healthy can contain high levels of fatand sugar. Offering a variety of sizes of cake portionshelps people make appropriate portion choices

Lunches and Dinners:These are prime opportunities to demonstrate that healthierfoods are attractive, enjoyable and satisfying. Cold buffets and Sandwiches• The majority of sandwiches should be made with thick

sliced wholemeal or granary bread• Use tortilla wraps, pitta bread or bagels for variety• Salad, tomatoes, grated carrot or other vegetables and fruit

(e.g grapes, apple slices) should be included in allsandwiches, rather than just as a garnish on a platter ofsandwiches

• Request lower fat fillings eg. lean meats, prawns, cottagecheese, and some vegetarian spreads

• Limit mayonnaise & dressing to a small number ofsandwich fillings (and request lower fat versions). Moistfillings e.g hummus, do not need additional spread on thebread. If spreads are provided for bread, request lower fator unsaturated varieties

• Prawn mayonnaise, cheese and roasted vegetables arehigher in fat but can be included for variety

• Include some sandwich fillings of oily fish. Eating oily fishonce a week is recommended for good health. Using thisas a sandwich filling helps people achieve this target.Sardines, mackerel and salmon all contain Omega 3 fattyacids. Tinned tuna is not such a good source of these oils,but is useful as a low fat filling

• Include vegetable crudités and dips • Avoid deep fried items such as chips, samosas, bhajis, spring

rolls, goujons etc.

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• Limit pastry to one item only and keep portion sizessmall

• Avoid crisps and other fatty nibbles. Breadsticks and rawvegetables are healthier options

• Include fresh fruit – specify a range of fruits andconsider having this fruit semi prepared (and formorning and afternoon refreshments)

Hot Meals• Choose healthier meat options (e.g. chicken, turkey, low

fat cuts of red meat or fish including oily fish)

• Avoid dishes with creamy & buttery sauces – choose atomato based sauce for pasta dishes or curries

• Consider the cooking method – grilling, poaching,steaming, baking or roasting are healthier than frying

• Consider including vegetarian dishes based on pulsesand vegetables rather than pastry and cheese. Thinlayers of filo pastry may be acceptable especially if filledwith pulses or vegetable

• Main dishes can be made healthier with the addition ofextra vegetables, pulses or fruit e.g. in stews, curries etc

• Salads & vegetables should be provided as a substantialside dish and not just as garnish. Avoid salads laden withmayonnaise or oily dressings. Ask for any dressing to beserved separately. If using pasta or rice as salads specifythat plenty of vegetables should be added

• Vegetables do not need coating in butter, margarine oroil. Low levels of salt should be added in cooking. Usethe opportunity to introduce different vegetable dishes

e.g mashed parsnips, roasted vegetables, bakedtomatoes or spring greens

• Pasta, steamed or jacket potatoes and rice should beserved without added fat

• Offer fresh fruit as a dessert option and include smallportions of cakes e.g mini muffins, fruit loaf, malt loaf

• Include fruit based desserts. Fruit crumbles and singletopped pies can be a healthier option if they are servedwith a large amount of fruit and little topping

• Lower fat yoghurt, fromage frais or custard made withskimmed/semi skimmed milk are healthier alternatives tocream, or ask for lower fat single cream (9% fat)

Food Safety

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Healthier VendingVending machines are provided for the convenience of staff and can provide some profits to the organisation.Providing healthier options should not affect the profitsthese machines can generate. Staff should be consulted onwhat foods they want to see in a vending machine.Changing the types of drinks vended could be a first step asthis can often be achieved simply by changing to a range ofhealthier products already provided by the companystocking the vending machine. E.g including fresh fruit juices,bottled water, reduced fat milk, reduced fat flavoured milks(less than 5% sugar) and smoothies.

Alternatively, consider introducing a healthier vendingmachine alongside current provision.

To vend fresh foods e.g. sandwiches and fruit will requirerefridgerated carousel type vending machines. Thesemachines will be more costly to lease/run than nonrefridgerated vending machines used for snack products.

Healthier vending requires careful planning and goodmanagement. This is especially important when vendingfresh food or drinks with a relatively short shelf life. Ahealthier vending policy needs to be incorporated into anorganisation-wide Food Policy.

Further information:

Health Education Trust www.healthedtrust.com

Vending Industry www.ava.org.uk

Food Standards Agency www.food.gov.uk

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Food SafetyMake sure that the catering suppliers you are using areregistered with the Environmental Health Department atyour Local Authority.

When a buffet lunch is delivered by an outside caterer itis vital that scrupulous attention to hygiene continuesuntil the food is served. Food poisoning can be easilyprevented by following the 4Cs:

Cleanliness; Cooking; Chilling; prevention of Cross-contamination

• Cleanliness

If you are handling the food supplied you can preventthe spread of harmful bacteria by observing goodpersonal hygiene and ensuring that surfaces and utensilsare clean. It is very important to wash your hands regularly,especially before and after handling ready–to–eat food(i.e. buffet lunches), after visiting the toilet and aftercoughing or sneezing. Also, do not handle food when you are unwell withstomach problems or if you have cuts or sores (unlessthey are covered with a waterproof dressing).

• Cooking (hot food)

If hot food is supplied for an event, arrangements forwhere the food is to be served and at what time it isneeded must be agreed at the point of booking. Food

must be kept piping hot and covered until the point of service and any meat must be cooked thoroughly.

• Chilling (cold food)If cold food is to be brought into a venue by an outside caterer, details of when the food is needed andwhere it can be stored if not to be eaten immediately,need to be agreed. Ensure delivered food is eitherrefrigerated immediately or consumed within four hoursof delivery. If not refrigerated food should be keptcovered and off the floor in a cool place away fromdirect sunlight.

• Cross-contaminationMost commonly occurs at the preparation stage whereraw and cooked food are handled, however it canhappen at any stage where food is exposed and is oneof the major causes of food poisoning.

It would be good practice to ensure that the personresponsible for ordering and taking delivery ofcatering/buffets undertakes some food hygiene trainingsuch as a Foundation Food Hygiene Certificate. Contactyour local college or the Environmental HealthDepartment at your Local Authority for details ofcourses.

For further information on food safety and hygiene visit:Foodlink www.foodlink.org.ukFood Standards Agency www.eatwell.gov.uk, www.food.gov.uk

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Greener Events

This section is a short introduction to applying sustainabilityprinciples to hosting meetings, events and conferences toreduce their environmental impact. Use it to aid planningwhatever size your event or meeting. Provision of food is onlyone element when planning for sustainability and should beincorporated with the other factors listed, for maximumimpact.

Most meetings and events have a negative impact on theenvironment, directly and indirectly, as a result of travel to thevenue, food miles and waste. An organisation looking to meettheir duty of care under the Corporate Citizenship agendashould adopt the following principles.

Locally Produced FoodThere are good reasons for supporting the local food sector –Economic:Purchasing local food from local suppliers helps support thelocal economy and reduce food miles (the distance foodtravels from production to end user).Social:People like to know where their food has come from andthere is pride and pleasure to be had in providing andhighlighting locally produced food at meetings and events.Local foods can provide an important outlet for local farmersand growers.

Reducing wasteWaste represents one of the major environmental challengesfacing the UK. It is increasingly important, therefore, that eventorganisers minimise any waste of resources associated withtheir events. For example the use of the internet to publiciseand register for events and again to circulate post–eventpapers helps to minimise the use of paper.

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Venue Choice and Transport

Where possible venues that encourage walking, cyclingand the use of public transport should be chosen.Directions to venues should be provided in thefollowing order:

Active Transport:

Cycling or walking. Any venue should provide maps,directions and an indication of the time needed forboth cycling or walking from a main starting point e.g. a city centre, train station etc., plus details of cyclestorage/changing facilities.

Public Transport:

Provide information on how to reach the venue viabus, train and tram networks. Consider the arrivaltimes of public transport. If an event is near to amainline train station plan a start time that isconvenient for the majority of train arrivals.

Car:

Visitors should be provided with concise directionsand parking availability.

Venues should also have good in-house greenhousekeeping policies that include the activepromotion of recycling, being energy efficient andusing local suppliers of goods and services, includingpurchasing locally produced food or using suppliersthat use local produce.

Greener Events Checklist for Food and Hospitality• Ensure that as far as possible crockery, glassware, cutlery,

tablecloths and napkins are not disposable

• Plan quantities of food ordered carefully to preventwastage

• Specify and highlight local and seasonal food, developlinks with local independent suppliers

• Provide jugs of skimmed or semi skimmed milk for teas and coffees (rather than the individual plasticservings)

• Request that the tea/coffee provided is Fairtrade

• ALWAYS specify freshly drawn tap water in preferenceto bottled waters

(Adapted from the ‘Greener Events’ guide available atwww.oursouthwest.com)

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Improved practice

Evaluation eg.• Staff surveys• Feedback from events

Critical success factor:Good communication at all stages between• Staff• Catering contractors• Commissioners

Key issues for consideration:1. Agree products and sourcing for whole day food provision2. Select appropriate caterers3. Discuss requirements

Produce workplan with keyshort and long term targets

Agree aims and objectives for policy

Audit current situation and identify future needs

Establish working group and identify a champion

Step by step guide to settingup a healthier food policy

Indentify the need to establisha healthier food policy

Healthier Workplace Food PolicyDeveloping a healthier workplace food policy should takethe whole day approach and cover canteen foodprovision, food trolley services, catering for meetings andevents, fresh water & drinks provision and vending. TheseGuidelines can be adopted as part of that policy. Thefollowing chart is a step by step guide to developing asuccessful Food Policy.

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What is a healthy diet?A healthy diet is one that is based on the eatwell plate, which shows thetypes and proportions of foods people need to have a healthy and wellbalanced diet.

A healthy diet is one that is based on the eatwellplate, which shows the types and proportions offoods people need to have a healthy and wellbalanced diet.

The eatwell plate makes healthy eating easier tounderstand by giving a visual representation of typesand proportion of the overall diet that should comefrom each of the five food groups in order to provideenough of the important nutrients, such as vitamins,minerals, protein and fibre, without too much fat andsugar. It shows how much of what you eat shouldcome from each food group. This includes everythingyou eat during the day, including snacks.

So, try to eat

• Plenty of fruit and vegetables, at least five portions of a variety per day

• Plenty of bread, rice, potatoes, pasta and other starchy foods – choose wholegrain varieties whenever you can

• Some milk and dairy foods, choosing lower fat alternatives whenever possible or eat higher fat versions infrequently or in smaller amounts

• Some meat, fish, eggs, beans and other non-dairy sources of protein, choosing lower fat alternatives whenever possible or eat higher fat versions infrequently or in smaller amounts. Aim for at leasttwo portions of fish a week, including a portion of oily fish

• Just a small amount of foods and drinks high in fat and/or sugar.

It is also important to regulate salt intake; eating toomuch salt can raise blood pressure, which triples therisk of heart disease or stroke. Adults should have nomore than 6g of salt per day. Food cooked using freshingredients is always the best option, as 75% of the saltin our diet comes ‘hidden’ in processed foods. Limit theamount of extra salt you add to food.

The Eatwell Plate is a useful tool for caterers in menuplanning as it shows the overall balance that shouldbe aimed for in the meals served. Having identifiedthe main ingredients of a dish, balance can beachieved by altering the proportions, e.g. using morepasta in proportion to meat sauce in a bolognaise, orserving slightly smaller portions of the main disheswith extra fruit, vegetables or bread.

The Food Standards Agency has produced a practicalguide for caterers, which includes weekly samplemenus to help caterers provide food that meets thenutritional needs of adults. See http://www.food.gov.uk/healthiereating/nutritioncommunity/pubinstguide

Top TipsChecklist for a Healthier Cold Fork orSandwich Buffet

• Offer 50% vegetarian options

• Healthy cooking methods – grilling, poaching, steaming,baking or roasting are healthier than frying

• Oily fish to feature – salmon, mackerel, sardines

• Highlight local foods

• Use lower fat spread or lower fat mayonnaise insandwiches

• Include salad or vegetables in all sandwiches

• Use at least 50% wholemeal or granary bread/rolls

• Include salad/crudités as a side dish with dressingsserved separately

• Fresh fruit platter or whole fruit

• Fairtrade teas, coffees and other products whereappropriate

• Use fresh skimmed or semi-skimmed milk in jugs

• Jugs of tap water

Healthier Options Menu Ideas:Lean meat/fish/veg kebabs – avoid processed meats

Thinly sliced lean meats

Baked or grilled salmon

Vegetable quiche

Bean salad

Include at least two different green and/or vegetablesaladsCrudités and lower fat dipsCouscous, rice or potato salad – include plenty ofvegetables

Plentiful selection of breads including at least 50%wholemeal or granary

Dressings to be served separately:Balsamic/classic vinaigretteLower fat mayonnaiseWholegrain mustard dressing

Spreads to be served in small dishes rather thanindividual portions

More specific menu options can be found at www.foodandhealthnw.co.uk

Checklist for a Healthier Hot Lunch/Dinner andDessert

• 50% vegetarian options

• Healthy cooking methods used – grilling, poaching,steaming, baking or roasting are healthier than frying

• Avoid rich creamy sauces

• Oily fish to feature

• Highlight local foods

• A range of green vegetables and salads available inplentiful amounts

• Fresh fruit platter or whole fruit

• Fruit based dessert offered

• Fairtrade teas, coffees and other products

• Skimmed or semi-skimmed milk

• Jugs of tap water

Healthier Options Menu Ideas:

Main course soup with granary, wholemeal rolls

Lean meats/fish with green vegetables and potatoes

Pasta dishes and salad

Stews or Casseroles (e.g. Lancashire Hotpot or Scouse)with root vegetables

Jacket potato combinations with salads

DessertsFresh fruit salad Lower fat yoghurt and fromage frais, rather than creamHot fruit based dessert (e.g. seasonal fruit crumble orsingle crust pie)Selection of desserts served in small bite-sized piecesChecklist for drinks and snacks • Teas and coffees are Fairtrade• Herbal teas and de-caffeinated coffee available• Fresh fruit juice available • Jugs of fresh tap water available• Fresh skimmed or semi-skimmed milk in jugs• Cake, if offered, as small bite-size portions• Fruit platter, semi prepared or whole fruit available

Using Local and Regional foods from the North WestWhy use foods from the North West?

Using foods and ingredients that are produced locally or withinthe North West region will help support local farmers, growersand food producers and reduce food miles (the distance foodtravels from where it is produced to where it is consumed), thusbenefiting both the economy and the environment. Promotinglocal and regional distinctiveness may also give you a competitiveadvantage.

Local sourcing of quality food and ingredients is an importantpart of sustainable development and benefits can also includebetter access to healthier foods, support for local and ruralcommunities, improved animal welfare, cultural diversities cateredfor, less waste and reduced energy consumption.

Many consumers are also becoming increasingly concernedabout where and how the food they eat has been produced(the ‘farm to fork’ route) and interest in local foods is on theincrease. Sources of supply, traceability and information on foodproducers are becoming more important. Aim to let yourcustomers know what you source, where it comes from andwho produces it.

There is a range of opinion on what local food means, and noclear definition of the word ‘local’ with regard to food. It canmean food that is grown, processed and sold locally; food that ischaracteristic of a locality or region; or food that comes from the

UK rather than from abroad. The ‘proximity principle’ issometimes referred to, which means consuming food at thenearest possible point to production. Foods from the North WestThe North West encompasses Cheshire, Lancashire, Cumbria,Merseyside and Greater Manchester and a rich diversity offoods are grown, reared or produced within the region, many ofwhich are distinctive to the region.

Traditionally the North West is known for its dairy products, fish,fruit and vegetables, meat and bakery goods. It also has finemeats (with a growing number of rare breed producers) andvaried fruit and vegetable production including salad leaves,asparagus, tomatoes, damsons and much more.

Where to start?Look at your requirements and decide which foods you wouldlike to source locally: vegetables, bread and bakery products,milk, cheese or yogurt may be a good start. It is likely you arecurrently buying food supplies from a wholesale distributor.Discuss your requirements for local and regional foods withthem before you actively source elsewhere: it may be that otherbusinesses have also approached them with a view to buyingfresh local or regional produce and they will respond to strongcustomer demand. In some cases you may need to deal directlywith the producer. Small producers are often better able than

large companies to fulfil special orders and requirements. Thebeauty of buying direct from small producers of quality foods isthat you can ask questions about every aspect of the productand translate this provenance into your menus.

SeasonalityA perceived barrier to buying local or regional food fromsmaller producers may be the fact that fresh foods can beseasonal and not available all year round. However this can beturned into an advantage as customers will be aware that yourfood is fresh and unprocessed - not imported from abroad.Your spring, summer, autumn and winter menus might all bedifferent depending on the availability of some of theingredients and how you celebrate the seasons. Some foods,like potatoes and lamb, which are available throughout the year,can be highlighted when the new season begins. Others, suchas strawberries or asparagus, which are available for only ashort time, can be promoted while they are in season and attheir best.Where to Source Local and Regional FoodsFood Northwest can help you with information on foodsproduced in the region and on suppliers in your area. NorthWest Fine Foods can assist with sourcing regional andpremium specialities and has produced a Toolkit to helpcaterers source and use more local and regional produce,which is available on their web site. Local sourcing advice isavailable from the county food groups Made in Cheshire, Madein Cumbria and Made in Lancashire, and the Local Food Firstinitiatives in Greater Manchester and Merseyside. The NationalFarmers Union can also provide information on farmers &growers who supply wholesale.

For further information about regional and speciality producersand products contact the following groups:North West Fine Foods LimitedTel: 01695 732734Email: office@nwff.co.ukWeb: www.nwff.co.uk Made in CheshireTel: 01244 603822Email: Jane.casson@cheshire.gov.uk Made in CumbriaTel: 01539 732736Email: info@madeincumbria.gov.ukWeb: www.madeincumbria.co.uk Made in LancashireTel: 01995 642255Email: info@madeinlancashire.co.ukWeb: www.madeinlancashire.co.uk Local Food First Manchester(at North West Fine Foods Limited)Tel: 01695 732734Email: office@nwff.co.ukLocal Food First Merseyside(at North West Fine Foods Limited)Tel: 01695 732734Email: office@nwff.co.ukNational Farmers Union – NW Regional OfficeTel: 01695 554 900Email: North.West@nfuonline.comWeb: www.nfuonline.com

Key requirementsMeat, fish and alternatives• Healthy cooking/preparation methods (e.g. avoid deep-frying,

encourage lean meats and fish)• 50% vegetarian choices (including dairy-free options e.g. beans,

pulses, nuts)• Fish-based option (preferably oily fish e.g. salmon, mackerel,

sardines)Breads, cereals and potatoes• Encourage thick wholegrain/multigrain breads

• Avoid high fat dressings on rice and pasta dishes

Fruit, vegetables & salad• At least one portion of fruit per person (e.g. fruit

platter/kebabs/ salad) at a lunch• At least one portion of vegetables/salad/crudités (chopped

vegetables) per person• Include additional semi-prepared fruit with refreshment breaks• Fresh 100% fruit juice availableMilk, dairy & spreads• Skimmed or semi-skimmed milk in jugs for refreshments• Reduced fat yoghurt, fromage frais or lower fat custard• Mono or polyunsaturated spreads (not butter)

Fats and Sugars• Mono or polyunsaturated spreads or low fat spreads• No fruit squashes or sweets on tables

Comments✔

Checklist

Ordering Proforma:Organisation:

Name of meeting:

Date:

Time:

Numbers catered for:

Venue address:

Contact person:

Tel No./E-mail:

Address:

Specific dietary requirements:

* Use with checklist overleaf