Healthy Eating in Catering: Issues and Initiatives

Abstract

With growing interest in healthy eating amongst consumers, caterers are responding. Examines a number of barriers which are being encountered. These include the EC subsidies for milk and milk products, the lack of effective training in healthy catering practice, the failure of health professionals to appreciate the catering dimension and problems with nutrition labelling. Suggests how the difficulties could be resolved.

Citation

Simpson, A. (1992), "Healthy Eating in Catering: Issues and Initiatives", British Food Journal, Vol. 94 No. 3, pp. 32-34. https://doi.org/10.1108/00070709210010553