Food Service Compendium

Resources Case Studies


Veg Made Good

20th August 2017

Veg Made Good: A great little handy guide developed by the Sustainable Restaurant Association for getting two portions of veg included in every kids meal

For example:

Their tactics include:

  • Kids love to feel in control so allowing them to choose is still important – just make sure all the options include veg
  • Don’t make a song and dance out of it – all options have veg in because, well why wouldn’t they?
  • Take advantage of the fact that kids arrive hungry by serving some raw veg or salad first, while they wait
  • Try to think about simple swaps you can make, like sweet potatoes rather than potatoes
  • Are there ways to get veg in under the radar? For example, extra veg in pasta or pizza sauces, leeks or cauliflower in mac and cheese…

Designed with Health in Mind

20th August 2017

Designed with Health in Mind, produced by Compass and Footprint, takes an evidence driven approach and makes a series of suggestions to adjust the choice architecture in food settings to support customers to make healthier choices.

For example:

They say: “People tend to order what’s easy and takes the least effort, so it’s worth making the default side a healthier choice, for example by offering salads or vegetables as standard instead of fries. After all, the customer still has the choice to change the salad or vegetables back to fries.”

The Nutrition Guide for Catering Managers and Chefs

20th August 2017

The Nutrition Guide for Catering Managers and Chefs developed by the British Hospitality Association provides tips for improving healthy choices and legal compliance.

For example:

Page 11 has a whole list of fruit and veg tips including:

  • Increase the vegetable content of curries, casseroles, pasta dishes, lasagne and sauces by including diced and pureed vegetables in the recipe.
  • Offer a range of undressed, colourful and varied salads as side dishes.
  • Promote fruit and vegetables as a snack or in your meal deals, such as vegetable sticks and dips.
  • Add grated fruit or vegetables in an innovative way to home baking e.g. courgette, beetroot or carrot etc. Increase the number and variety of vegetarian main courses available.
  • Add extra toppings of vegetables like mushrooms, sweetcorn, red onions, spinach and tomatoes to pizzas.
  • Increase vegetable consumption by offering a wider variety, try presenting broccoli with carrots and green beans

Healthier Catering Guidance for Different Types of Businesses

20th August 2017

Healthier Catering Guidance for Different Types of Businesses by Public Health England gives tips on providing healthier food and beverages to children and families.

For example their tips include:

  • Helping different businesses to procure healthier food from their suppliers
  • Practical changes businesses can make when preparing, cooking and serving food
  • Advice on promoting food to help customers make healthier choices
  • Supporting businesses to align with the Eatwell Guide and 5 A Day advice

Case Studies

Humane Society taking the lead in the US with more veg meals

The Humane Society of the United States (HSUS) has an initiative now being adapted by the Human Society International UK...

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Sodexo’s pioneering Green & Lean menus

The Green & Lean initiative is part of a partnership on healthier sustainable meals between WWF and Sodexo.  It aims...

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Soil Association’s Food for Life Catering Mark (to be known as Food for Life Served Here from April 2017)

Kitchens are accredited certified with graded (bronze, silver or gold) kitemarks awards, in recognition of the serving of fresh, traceable...

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Vegetable Vending

A Chicago-based initiative The Farmers’ Fridge makes fresh food and vegetable-packed salads accessible in its 30+ “veggie machines” across the...

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CH&Co normalise veg consumption

CH&Co have drawn on the evidence that healthy foods need to be normalised in order to drive up consumption.  They...

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Menu Engineering

Research was carried out to investigate whether increased portion sizes of vegetables and decreased portion sizes of meat on main...

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