Beyond the School Gate - Improving Food Choices in the School Community

Annex C: Key Tips for Healthy Catering Provision

Key catering tips for healthier food provision

Menu Planning - Ask suppliers for nutritional information and consider choosing food products that are lower in fats, salt and sugar

Meals - Base meals on starchy carbohydrates and include fruit, vegetables and oily fish

• Base meals on starchy foods such as bread, potatoes, rice, oats and pasta - make sure wholegrains (e.g. wholemeal bread and flour) and available and promoted
• Ensure vegetables (or salads) are part of a main meal and that fruit is offered or included in dishes
• Include oily fish such as mackerel, sardines or salmon

Salt - The use of salt and salty ingredients should be kept to a minimum

• Remove salt from tables; keep some separately for those that request it
• Add less salt and salty ingredients to meals/recipes over time
• Use salty ingredients such as stock, ketchup, mustard, gravy, seasoning packets and soy sauce sparingly
• Avoid adding salt when boiling rice, pasta, potatoes or vegetables
• Check the nutritional information from suppliers and choose lower salt
  varieties/versions of products

Fats and frying - Use lower fat products and alternatives to frying wherever possible

• Offer to grill or bake food instead of frying
• Use lean meat or mince; wherever possible trim excess fat from meat and remove skin from chicken
• Use lower fat varieties or smaller amounts of high fat products such as cheese cream, milk, butter/spreads, yoghurt, mayonnaise and salad dressings
• Use a healthier oil for frying such as rapeseed or sunflower which contain less saturated fat (<15g saturated fat per 100g)

  If you deep fry, for best results:

  - Heat the oil to the correct temperature (175°C for chips)
  - Shake, bang and hang the basket to drain off excess fat
  - Sieve the oil after use, filter it regularly and change the oil before it foams or smokes

Portion size - Ensure portion sizes aren't too large

• Make sure portion sizes aren't too generous. Have a set portion size for each ingredient and ensure that staff stick to them
• Make small portions or children's portions available to all customers where possible

Sugar - Provide alternatives to sugary foods and drinks

• Sugar and sugary ingredients should be used sparingly
• Water, low fat milk and low sugar drinks should be offered instead of full sugar soft drinks
• Provision of confectionery, biscuits, cakes and pastries should be limited