DELIVERY CATERING
The Healthy Living Awards are increasingly working with events caterers to spruce up their menus
Turning a sea of beige into a forest of green
How events caterers are transforming conference fare
BY KEVIN O’SULLIVAN
You get out your bed an hour earlier than usual, to make an early morn- ing trip to a conference. You’re tired, you feel a little stressed because you
know a day out of the office will mean the rest of the week playing catch-up. Emails, voicemails, all will stack up. So it’s not at all surprising that the
one thing you’re looking forward to - both as a treat and as pure sustenance - is a hearty bacon roll, with lashings of sauce and a cart load of coffee. Tis is so often the script for
delegates at conferences, whose organisers, knowing our weak- nesses, duly provide it. But with an overweight and out-of-shape
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workforce who may soon all be reliant on statins, perhaps the time has come for a change. Caterers, to give them their dues, are waking up to the need to gently nudge people towards healthier alternatives. And so the usual sea of beige – oily fried stuff, pastries and the like – is gradually being usurped by greener, leaner options. Spearheading this change are
many different organisations, both public and private, which admit- tedly tread the fine line between
nurturing and nannying, but never- theless whose aims are (largely) to tackle the fact that in 2014, 65% of adults aged 16 and over in Scotland were overweight. One such body is NHS Health
Scotland, whose Healthy Living Awards are increasingly being taken up by caterers operating in the events sector. “I think it’s about choice, rather
than trying to force everyone to only take the healthy option,” says Yvonne Traynor, a develop-
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