Caterers are committed to providing healthier food
The Agency has been working in partnership with more than 45 major UK caterers to provide healthier choices for their customers when eating out.
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The Food Standards Agency is consulting on draft recommendations for the promotion of lower fat products. Comments can be submitted until 9 March 2010
The Food Standards Agency has updated its list of product ranges that do not contain the six food colours associated with possible hyperactivity in young children. A further four manufacturers producing product lines free of the colours have been added to the list.
An advice leaflet for people who have been newly diagnosed with a food allergy has been published by the Food Standards Agency in collaboration with six allergy and nutrition organisations.
From25th - 29th January 2010, pupils are being asked to pay an extra 10p for their school meal to raise money that will go directly to the World Food Programme to pay for school meals for some of the world's poorest children. Register your school for a campaign pack.
The 9th December 2009 will see the launch of a new commissioning guide for promoting health and well-being by the Royal Society for Public Health (RSPH).
The National Institute for Health Research Health Technology Assessment (HTA) and Public Health Research (PHR) programmes are inviting obesity evaluation research proposals.
Tesco are looking for young cooks aged 11 - 16 to enter their Young Cook of the Year competition. They will need to create a two-course family meal that uses three portions, or more, of fruit and vegetables across both courses. Recipes should be sent in by 21 December 2009.
The Government has now published a consultation document that proposes legislative changes to the building premises regulations that include school kitchens and dining rooms. The closing date is 22nd Jnuary 2010.
The School Food Trust has published a report about the benefits highlighted following a training pilot with lunchtime supervisors
The Government is introducing a scheme to encourage and recognise best practice among public sector organisations buying and serving food to make sure that public sector food is both healthier and provided as sustainably as possible.