FOCUS CATERING
APPETITE
FOR CHANGE
28 FEBRUARY 2019
According to a recent report by catering
analysts MCA, nutrition, healthy eating and
sustainability are the key driving forces in the
food service management sector, with healthy
options the number one thing customers
want to see in contract catering over the next
few years. This trend is being driven by both
employers and sta€ , who are increasingly
acknowledging the important role good
nutrition plays in wellbeing at work.
This means o
ering fresh ‘healthy’ options
alongside ‘treat’ options. We asked our editorial
panel of client-side FMs and a group of caterers
for their tips on balancing healthy choices while
managing the costs of running a workplace
catering contract.
Simon Francis, until recently Head of Estates
Services at London South Bank University, says
it’s important to recognise the role FMs play
in encouraging healthy eating. “Over the last
few years, with the move towards FM having a
How can employers encourage healthy eating at work without driving
staff out into the high street" Sara Bean asked a panel of FMs and a cross
section of caterers for their views