Nutrition and Dietetics
Our fully qualified (BSc RD) and professionally registered Dietitian is on hand to support the development of nutrition strategies. We stay abreast of current issues – for example labelling and sugar tax – and can help you when it comes to analysing your menus and recipes, and developing modifications. We can undertake a review of recipes and develop an Allergen Portal for your consumers. We support the communication of health messages and are available to run workshops for your catering team or in schools, for students, to educate them about healthy eating and nutrition.
See also the Allergen section, which is linked to this area.
Read insights on Nutrition and Dietetics on our blog.
The client, a school, feeds approximately 300 girls and 60 staff from a central kitchen to a multi-use dining room. Lunch is the main meal of the day served family service style and there is an important hospitality and events requirement.
The Breakfast Club regularly feeds between 40 and 50 children each day and the catering department also supplies morning milk, crudités, and a selection of sandwiches, fresh fruit and biscuits for the teaching staff.
avisso were asked to undertake a review of the food and general catering offering to make sure:
the choice, variety, quality, nutritional content and appeal of the catering offer is commensurate with the high expectations of the school, and is aligned with best practice within the independent school sector
the policies, procedures and practical Food Safety and Health and Safety controls within catering are relevant, operate at maximum efficiency and are legally compliant
That the food offer is both qualitatively and quantitatively delivered with effective and measurable cost controls
That the staffing and management structures of both services are fit for purpose, and that staff headcount and hours are aligned with the pre-defined output