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CATERING GUIDELINES
FOR COMMUNITY EVENTS
Published 2021
CONTENTS INTRODUCTION 1 BREAKFAST FOR BRUNCH 2 LIGHT BITES 3 SANDWICH SELECTIONS 4 SALAD SENSATIONS 5 BETTER BBQ’S 6 SWEET DELIGHTS 7 DRINKS 8 AUSTRALIAN DIETARY GUIDELINES/DIETARY REQUIREMENTS 9 SIMPLE MENU SWAPS 10 Acknowledgements This resource was developed by the Western Australian School Canteen Association Inc. (WASCA) and adapted from the Healthy Choices Healthy Futures resource ‘Healthier Catering: A guide to assist workplaces’. Healthy Choices Healthy Futures © State of Western Australia 2017 reproduced with permission.
INTRODUCTION
Catering can be so much more than a deep fried spring roll or a salad
drowned in dressing. Small changes can make a big difference.
Community events and sporting clubs represent a great opportunity to promote and
support healthy eating for community members in attendance. Catering has the potential
to contribute positively to our health when coupled with consistent healthy messages.
Providing healthier catering at events is a great way to promote health and wellbeing by
supporting the community in making healthier choices.
The Catering Guidelines for Community Events has been developed to provide suggestions
and advice about how to achieve a healthy balance. These ideas can be presented to
external or internal caterers to encourage healthier options.
This guide serves up some inspiration and lots of ideas on how to provide healthier
catering at your next function or event. All of the suggestions provided assume the use of
ingredients that are consistent with the Australian Dietary Guidelines (www.eatforhealth.gov.
au), which seeks to promote health and wellbeing and reduce the risk of chronic disease.
The ideas in this guide have been colour coded as ‘green’ and ‘amber’ using the ‘Traffic
light’ system, which is based on the Australian Dietary Guidelines (see table below).
For more inspiration and healthy recipes, visit:
» www.waschoolcanteens.org.au
» www.livelighter.com.au
Category Description
The healthiest choices because they are excellent sources of important
GREEN nutrients and represent one or more of the five food groups needed for
Fill the menu optimum health and wellbeing. They are low in saturated fat, added sugar and
salt. Fill the menu with mostly green options.
AMBER Some nutritional value but contain moderate levels of saturated fat, added
Select sugar and/or salt, which can contribute to excess energy (kilojoule) intake.
carefully These need to be chosen carefully and eaten in moderation.
RED Energy dense and have little nutritional value. Most are high in saturated fat,
Only added sugar and/or salt, which contributes to excess energy (kilojoule) intake.
occasionally These should only be eaten sometimes and in small amounts.
CATERING GUIDELINES FOR COMMUNITY EVENTS Page 1
BREAKFAST OR BRUNCH
The importance of breakfast cannot be underestimated. After a period of rest, we need to
‘break the fast’ and provide our bodies with the energy to get through the day.
Green choices Amber choices
Breakfast burritos or wraps Fruit Pikelets served with
filled with • Fresh fruit salad cups or • Banana and spiced ricotta
• An omelette with fruit platter • Berries and yoghurt
mushrooms and tomato • Stewed spiced fruit cups
relish with yoghurt Smoothies, using plain milk
• Beans in a spicy tomato and yoghurt (300mL or less)
sauce,cheese and a mix Frittata • Banana – frozen or very
of tinned corn and fresh • Baked ricotta ripe give the best results
capsicum • Chicken & vegetable • Berry – use frozen
● Feta and spinach ● Vegetable and feta cheese berries and reduced fat
• Scrambled eggs, tomato, strawberry yoghurt
chives and cheese Mini rolls or bagels filled • Tip – adding muesli or oats
with helps to thicken smoothies
Cereal served with milk / • Cheese, spinach and to- and transforms them into
yoghurt mato a substantial breakfast
• Bircher muesli ● Smoked salmon, cream option
• Untoasted muesli cheese and cucumber • If using milk alternatives be
• Wheat flakes or wheat sure they a calcium
breakfast biscuits Mushrooms fortified 100mL/100g
• Field mushroom baked
English muffin or crumpets with pesto and ricotta Toast (wholegrain or plain)
topped with cheese • With 100% fruit jams (15g
• Baked beans and • Button mushrooms with serve)
cheese chives and polenta toast • Fruit Toast (40g serve)
• Egg (with milk or water and • With pesto and avocado or
• Spiced ricotta and stewed cheese) tomato and basil
apple
• Tomato & cheese
CATERING GUIDELINES FOR COMMUNITY EVENTS Page 2
LIGHT BITES
The trick is to keep snacks small, light and healthy to maintain energy levels and overall
alertness.
Green choices Amber choices
Dips Lean meat-based dishes Rice paper rolls with
Serve with vegetable sticks and • Beef or chicken skewers • Chicken and vegetable
plain crackers served with a minted plain • Prawn and vegetable
• Carrot and cumin yoghurt • Vegetarian
• Tomato salsa • Beef, lamb or chicken
• Guacamole meatballs served with Wonton cups (baked)
• Hummus tomato relish filled with
• Mango salsa • Tomato and basil salsa
• Pesto Pita bread • Chicken, avocado and
• Ricotta and mint • Oven-baked with a sprin- pesto
• Roasted capsicum kle of lemon pepper, serve
• Rocket salsa with dips Popcorn
• Tzatziki with yoghurt and • Plain air popped popcorn
cucumber Frittata ● Try adding, rice crackers;
• Chicken and vegetable baked chick peas; or a
Filo pastry parcels filled ● Vegetable and a small few pretzels
with amount of feta
● Chicken and pesto
● Spinach and ricotta Sushi, nigiri or sashimi
● Moroccan-spiced beef, us- • Choose plain seafood,
ing a spice mix of ground vegetable and lean meat
cumin, coriander, cinna- varieties
mon and ginger
● Marinated mushrooms
CATERING GUIDELINES FOR COMMUNITY EVENTS Page 3
SANDWICH SELECTIONS
A sandwich can be so much more than soggy tomato and limp lettuce. With the enormous
variety of breads, rolls and wraps available, there is bound to be a combination to suit even
the fussiest of eaters.
Try to serve different types of bread such as wholemeal, wholegrain, multigrain, soy and
linseed, rye or high-fibre white options. If using spreads, opt for a mono or polyunsaturated
margarine, reduced-fat mayonnaise, avocado, mustard, pesto or mustard pickle.
Green choices Amber choices
Beef with Egg with Turkey with
• Tomato and lettuce • Curry powder • Cranberry sauce and
• Roast pumpkin and • Lettuce greens
caramelised onion • Cranberry sauce, cream
• wasabi mayonnaise, Smoked salmon with cheese and
made with reduced-fat • Dill and cream cheese avocado
mayonnaise • Herbed ricotta
Vegetarian
Cheese with Tuna with • Roast vegetables,
• Salad • Spring onion and and rocket
• Marinated vegetables, cheese • Hummus and
drained of oil • cream cheese and chives sundried tomatoes
• Salad
Chicken with
• Avocado
• Salad
• Roasted capsicum and
rocket
• Pesto and sundried
tomato
CATERING GUIDELINES FOR COMMUNITY EVENTS Page 4
SALAD SENSATIONS
Salads add colour and variety to catering while boosting the Green percentage on catering
menus. Try the following salad suggestions:
Green choices Amber choices
Beetroot Fattoush Rice (brown)
● Lentil, spinach, feta and • Cucumber, lettuce, toma- • Currants tomatoes, snow
walnut to, fresh mint and sumac peas, spring onions with
served with oven baked a reduced salt soy and
Coleslaw pita bread and yoghurt sesame oil dressing
• Cabbage, carrots, shallots,
capsicum and vingerette Potato Tabbouleh
dressing • With an oil and mustard • Burghul, parsley and
• Spanish inspired purple cab- vinaigrette or a yoghurt tomato
bage, carrot and smoked dressing • Quinoa, mint, tomato and
paprika cucumber
Pasta or noodle
Corn • Rissoni with pesto and roast Watermelon
• Tomato, coriander, vegetables ● Feta, red onion and fresh
red onion, avocado • Hokkein noodles with mint
and lime chicken, vegetables and a
reduced salt hoisin sauce Zucchini
Couscous dressing • Roasted with ricotta and
• Chickpeas, currants, orange lemon
and spring onions with
lemon juice and vinegar
• Roasted vegetable and
ricotta
CATERING
BETTER BBQs
GUIDELINES FOR COMMUNITY EVENTS Page 5
BETTER BBQ’S
The ‘ole barbeque is an essential part of the Aussie lifestyle and are popular at community
events and sporting clubs. As a cooking method, barbequing is a healthy choice. Where it can
become unhealthy is the inclusion of high fat sausages and greasy burgers, as well as the
high salt sauces. There are a few key things to remember next time you organise a barbeque
at your event. Below are recommendations to make your next barbeque a healthy one.
Winning sausage sizzles
• We all know sausage sizzles are a crowd favourite. Make your next sizzle a healthy one by
using:
• Reduced fat sausages - aim for 5g or less saturated fat per 100g
• Sell your sausage sizzle in a bun with water as a ‘meal deal’
Cut the fat Swap the sauce
• Choose leaner cut of meats and trim any • Select no added salt varieties of sauce
visible fat • Add herbs and spices for flavour
• Opt for lean, skinless poultry (chicken, tur-
key)
• Select reduced fat and salt sausages and WINNING MENU
100% lean beef burgers/patties
• Kebabs skewered lean meat with vegetables Mains
and fruit add colour and variety Tasty beef burger - with
Go wholegrain lettuce,tomato, carrot,
• Swap white bread for wholegrain, wholemeal onion and beetroot
or multi-grain varieties Grilled chicken burger
• Avoid serving margarine or butter - there’s - with lettuce,tomato,
already enough energy (kilojoules) in the carrot, onion and beetroot
meat Mixed vegetable kebab
- with onion,mushroom,
Serve with sides capsicum, zucchini
• Salads are a good way to bulk up what’s on
offer while also encouraging vegetable con-
sumption Sides corn on the cob
• Choose meat free salads and reduced fat
dressings: See next page for reccomendations Drinks 600mL water
Vegetables
• Always include vegetarian alternatives
such as; zucchini burgers, lentil patties or
TIP!
vegetarian sausages
• Use only a small amount of mono
• Grill vegetables such as, corn cobs, sliced
or polyunsaturated spray oil such
eggplant, mushrooms, zucchini or sweet
as canola, olive or sunflower oil to
potato
cook the meat or vegtables
Why not try a theme topping for your sausages or burgers that
packs extra flavour and a nutritious punch
• Mexican - homemade salsa with diced tomato, capsicum, red on-
ion and basil
• Mediterranean - add grated carrot or sliced capsicum to the
barbequed onions
• Fresh ‘n’ crisp - top with crunchy coleslaw with fresh vingerette
CATERING
BETTER BBQs
GUIDELINES FOR COMMUNITY EVENTS Page 6
SWEET DELIGHTS
Offering a selection of sweet options will cater to everyone’s taste.
Green choices Amber choices
Date and nut balls Fruit crumble Scones (60g serve)
● Use a combination of • Top stewed or canned Often available from the
dates, nuts and to create fruit (apple or apricot) local bakery. Serve plain or
these snacks with an oat, margarine, with a very thin spread of
● Any combination of dried brown sugar and mono or polyunsaturated
fruit and nuts will work sunflower seed mix margarine. Alternatively,
● Ginger adds a zesty edge • Serve in individual freshly baked scones are
while cocoa can provide a portions with a dollop of always a hit!
‘chocolate’ hit reduced fat yoghurt ● Date
● Fruit or sultana
Fruit Fruit salad ● Plain
Fruit is always a fantastic • Strawberries, fresh mint, ● Pumpkin and cinnamon
go-to choice. Try these black pepper and lemon
suggestions: juice Sweet popcorn
• Rockmelon, watermel- • Cut up fresh fruit in Serve in individual
on and honeydew fruit season and squeeze containers, paper bags or
skewers lemon juice to keep stripped boxes just like the
• Frozen grapes colours bright and fresh movie theatre
• Pineapple pieces with small • Plain, unflavoured
amount of spiced honey Mini fruit muffins, using popcorn teamed with
• Banana dipped in reduced wholemeal flour sultanas, dried apples,
fat vanilla yoghurt and Over time, muffins have apricots and dates
frozen become enormous in size
• Whole fruit – bananas, and are often high in energy.
mandarins, stone fruit or Choose mini muffins, (e.g.
grapes 50g) which will provide less
energy and are cheaper too!
● Banana and berry
● Carrot and pineapple
● Pear and cinnamon
CATERING GUIDELINES FOR COMMUNITY EVENTS Page 7
DRINKS
Don’t let drinks lead to unnecessary sugar and energy (kilojoules).
Instead, offer the following:
Water Small servings of 99% fruit juice
• Plain water, sparkling and soda water ● Fruit juice has the potential to add
• Add lemon or orange slices to jugs of unnecessary sugar to the diet. Choose
water small servings, 250mL or less and 99%
varieties
Tea and coffee
• Offer a variety of coffee and tea Diet soft drink varieties
options, including decaffeinated and ● Soft drink adds significant sugar to the
herbal teas diet. If provided, offer diet,
• Serve with reduced fat or skim milk low-kilojoule or sugar-free options
Green choices Amber choices
Alcohol
If alcohol is available, always ensure the responsible serving of
alcohol.
For more information visit: AlcoholThinkAgain.
CATERING GUIDELINES FOR COMMUNITY EVENTS Page 8AUSTRALIAN DIETARY GUIDELINES/DIETARY
REQUIREMENTS
The Australian Dietary Guidelines relevant to
catering are:
Enjoy a wide variety of nutritious foods:
• Plenty of vegetables, including different
types and colours, and legumes/beans
• Enjoy fruit
• Grain (cereal) foods, mostly wholegrain,
and/or high fibre cereal varieties, such as
breads, cereals, rice, pasta, noodles, po- Limit intake of discretionary foods and drinks
lenta, couscous, oats, quinoa and barley containing:
• Lean meat and poultry, fish, eggs, nuts and • Saturated fat
seeds and alternatives such as legumes/ • Added salt
beans • Added sugar
• Reduced fat milk, yoghurt, cheese and/or • Alcohol
their alternatives e.g. soy E.g. biscuits, cakes, confectionery, deep
• Drink plenty of water fried foods, soft drink, sports drinks
The are a number of factors to consider when organising catering such as budget, time and
specific request for health, cultural and dietary requirements.
Please consider:
• Dietary Requirements
If dietary requirements are not known, ensure you have a range of options including vegetarian
and gluten free options
• Allergens
With the incidence of food allergy on
the rise, food services and catering
staff need to be familiar with foods
and ingredients that may cause an
allergic reaction. The most common
allergens are shown here.
Caterers, service staff and volunteers are encouraged to complete All about allergens training
• Food Safety
All food service and catering facilities are required to fulfill their regulatory responsibilities for
food supply under the Food Act 2008 and Food Regulations 2009. Always supply tongs and other
serving utensils with catering. Ensure hot food is kept hot (above 60°C) and cold food is kept
cold (below 5°C). For additional food safety information visit: the WA Food Regulation website
CATERING GUIDELINES FOR COMMUNITY EVENTS Page 9SIMPLE MENU SWAPS
A simple swap from a standard red menu item to healthier
green or amber menu item can make a big difference. Below are
suggested simple swaps.
Green choices Amber choices
Standard red items Healthier green and amber options
• High Fibre, wholegrain breakfast cereals e.g. wheat
Breakfast cereals e.g.
biscuits, bran flakes
corn flakes, rice puffs, • Fruit crumble cups
sugar, coated cereals • Porridge
• Bircher muesli cups, untoasted muesli
Biscuits, cakes, muffins, ● Un-iced fruit based cakes and muffins, mini muffins
pastries, slices (FOR MORE INFORMATION CONTACT: WESTERN AUSTRALIAN SCHOOL CANTEEN ASSOCIATION (INC.) PHONE: 08 9264 4999 EMAIL: wasca@education.wa.edu.au
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