Nourish Contract Catering explain why they are so committed to the SUGARWISE catering mark on school menus. To qualify for the mark the menus must provide options that are low in “free sugars”. These are sugars and sweeteners that need to be limited in the diet and are contributors to childhood obesity and tooth decay. They also need to ensure that children are having a sugar intake across the course of the week that is compliant with public health advice
These guidelines are for any school caterer that is interested in demonstrating their commitment to free sugar reduction:
Breakfast/After School Clubs: 3.8g per portion or 19g per week
Snacks/Baking/Birthdays: No more than 19g per week
Lunch: No more than 5.7g free sugars per portion or 28.5g per week
(all quantities averaged over the week)
“No free sugars” days can be highlighted using the SUGARWISE logo.
According to the World Health Organisation, “free sugars”, which are sugars added to food as well as sugars naturally present in honey, fruit juice and syrup, should be limited to no more than 5% of daily calorie intake. The SUGARWISE mark’s rigorous standards have been calculated to ensure that all children receive no more than 5% of their calories from free sugars in line with public health advice. The inclusion of SUGARWISE days, with no free sugars, can give caterers more flexibility with per portion guidelines for special events and is reflective of natural eating behaviour.
For the first time, since the introduction of the School Food Standards, schools and caterers are empowered to take action themselves on sugar. By being audited against the SUGARWISE mark’s Primary Catering Standards, catering companies demonstrate their compliance with public health advice and their commitment to healthier children.
Annette Ryan-Murphy, Managing Director of Nourish says: “Nourish Contract Catering are proud to be the first to be awarded the SUGARWISE mark for our Primary School menus. This means our menus are the first to provide options low in “free sugars” – the sugars that need to be limited in the diet as they are contributors to childhood obesity and tooth decay. We have one SUGARWISE day a week with no free sugars in any of our dishes. This helps to keep weekly average sugar intake down to public health guideline amounts. We believe in the importance of ensuring all food served to our children meets SUGARWISE’s rigorous standards.”
Annette adds: “We hope that more schools and caterers follow suit in the interest of safeguarding the health of the children and communities they serve.”
Dr Giles Yeo, Cambridge University says: “Obesity levels are soaring and the costs of inaction will be devastating. SUGARWISE certification of schools is a positive and pragmatic means of addressing this challenge. By getting certified, schools and caterers demonstrate their commitment to doing their part in reducing sugar intake in children and show they are serious about following public health guidelines. As part of the broader strategy to reduce levels of obesity in children, we would hope to see many more schools be certified. Every single school that participates in the scheme is making an incremental and important contribution to the solution.”
Nourish Contract Catering is the first SUGARWISE certified school caterer. Established in 2003 by Annette Ryan Murphy, Nourish Contract Catering broke boundaries, providing fresh, wholesome meals against a backdrop of unhealthy food in schools. Since then the business has evolved. Working with over a hundred contracts, in partnership with primary and secondary schools as well as Business & Industry, Nourish maintains a food first focus. Small enough to care, but big enough to deliver, Nourish guarantees fresh food, contented clients and enthusiastic employees.
Councillor Jane Avis, Croydon Council’s cabinet member for families, health and social care said: “I welcome this call from Sugarwise to encourage more schools to reduce the sugar content in their menus.”
Please contact us using the below form to register your interest in our Catering Mark: