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Sample Healthy Workplace Catering Policy

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The purpose of this policy is to create an environment where healthier food is made available to encourage employees to adopt and achieve healthy dietary practices.

POLICY STATEMENT

This policy must be adhered to for at least two years (e.g. November 2015 to October 2017)

This policy applies to all food provided at corporate functions, held in or outside the Company.

All catering orders carried out by every department and workplace canteen should adhere to Health Promotion Board (HPB)’s Healthier Workplace Catering Guidelines.

During the Company’s events, food should be catered from caterers on HPB’s Healthier Dining Programme or committee-approved caterers.

The designated Committee will be responsible for monitoring the provision of healthier food and beverage for the Company, abiding to HPB’s Healthier Workplace Catering Guidelines.

This designated Committee will be responsible for encouraging every department that caters food for corporate functions to provide feedback by completing HPB’s Healthier Workplace Catering Monitoring Checklist.

This policy cannot be amended except at a committee meeting called to review the policy, and then, only with the approval of the CEO.

The Committee will be responsible for actively promoting healthier menu choices and healthy eating practices within the Company.

 POLICY SPECIFICS

 Incorporate ALL guidelines in the menus where applicable. Ensure food served is in compliance with guidelines.

1.  Serve whole-grains whenever possible; e.g. brown rice, wholemeal bread, whole-grain noodles/pasta.

2.  Use healthier oil(s) (e.g. plant oils from olive, canola, peanut, corn, soybean and sunflower) and limit deep-fried dishes to no more than 1 item for every 10 dishes (excluding desserts and drinks).

3.  Skim off any layer of oil on dishes and remove visible fats off lean meat/poultry before and during service at all times.

4.   Serve sauces, dressing and gravy at the side.

5.  Where possible, flavour food with herbs, spices, fresh ingredients such as garlic, onion, Chinese mushrooms, lemon and beans, or other reduced sodium items with the Healthier Choice Symbol (these products contain at least 25% lesser sodium).

6.  Offer at least 2 vegetable-based dishes out of 10 main dishes. Vegetables should be prepared with minimal amount of oil and/or dressing.

7.  Offer fresh fruit as a dessert option.

8.  Make plain water available as a healthier alternative to sugar sweetened beverages.

9.  Make available a selection of no added sugar or reduced sugar drinks and desserts.

10. Incorporate healthier cooking methods such as steaming, stir frying with healthy oil, or grilling, instead of deep-frying.

11. Where possible, use products with the Healthier Choice Symbol.

Policy Date:

Policy Review Date:

Chairperson                                                                                                   CEO
WHP Programme                                                                                          Company X