Healthy catering guidelines
By providing healthy catering at University meetings and events you can help to make healthy choices, easy choices, and to contribute to a workplace environment that supports good health and wellbeing. Your actions can make a positive difference to your health and that of your colleague, students and invited guests.
What is healthy catering?
The Australian Dietary Guidelines recommend eating a variety of nutritious foods from the five food groups each day and limiting our intake of foods containing saturated fat, added salt, added sugars and alcohol.
Overall, aim for the following when planning catering for events:
- Plenty of vegetables, salads, fruit, wholegrain breads and cereals
- Moderate amounts of animal foods (meat, fish and dairy) and go for low-fat and skinless varieties
- Include foods that are served fresh, steamed, stir-fried, lightly grilled, oven baked or poached. Minimise fried and heavily char-grilled foods
- Use healthier (unsaturated) fats e.g. olive, canola, sunflower oils and margarine
- Minimise or avoid extra foods e.g. sweet biscuits and cakes, fried foods, cordial and/or soft drinks
- Consider whether you really need to supply alcohol at your event. Ensure that any alcohol provided is done so in accordance with relevant University policies:
- Ensure that water is readily available and promoted
- Also consider serving sizes, dietary requirements and food safety.
Planning your catering
When contacting a caterer to arrange the menu for functions and events:
- Explain the requirement for catering to offer a choice of healthy food and drinks, and offer to send them a copy of the Healthier Food and Drink Guide if relevant.
- Outline any dietary or other requirements for your event
- Ask them to send you a copy of the menu
- Assess the suitability of the menu. You may find this checklist helpful. HealthyChoices Catering Checklist