Tips for healthy catering

Use more:

• wholemeal or wholegrain bread
• vegetables and salad
• fish canned in spring water
• reduced fat mayonnaise and cheese
• mini rolls/bagels and half wraps instead of larger serving sizes
• avocado instead of margarine/butter.

Use less:

• white bread
• fish canned in brine or oil, or flavoured canned fish
• processed meats such as fritz, salami, pastrami, corned beef, etc
• margarine, avoid using butter.

Use more:

• fresh sliced fruits
• fresh vegetable sticks
• wholegrain crackers
• reduced fat varieties of cheese
• reduced fat vegetable or yoghurt based dips (e.g. tzatziki, beetroot, hummus etc).

Use less:

• flavoured cracker varieties (these are generally high in salt)
• high fat cheeses (e.g. brie).

Use more:

• reduced salt sauces and condiments
• oven baked hot foods instead of deep fried (e.g. samosas, dim sims, spring rolls)
• Mini or ‘party sized’ versions of hot finger foods (e.g. pies, sausage rolls).

Sweet cakes, muffins and slices should only be provided sometimes and in small amounts. Try:

• replacing some of the white flour with wholemeal flour
• adding bran, oats, or other grains when possible
• adding fruit or vegetables
• serving cakes/muffins/slices in mini serves or half sizes
• using less fat (butter, margarine, and oil) during baking.

Read the SA Health Guide to Healthy Catering to help with planning your next event.