Whole-of-Government (WOG) Healthier Catering policy (part of the WOG Healthy Food & Beverage approach).
Singapore
Availability, Accessibility, Affordability, Vendor and Product Properties, Convenience, Marketing and Regulation
National
Citizens/Consumers, Businesses, Public Sector
Ongoing
To make healthier food and drinks the default at government-organized functions and events; to increase wholegrain consumption; reduce sugary drinks, saturated fat and sodium; and encourage healthier use in catered food. Method: Mandatory guidelines for Government Procuring Entities when engaging caterers. The policy is also supported by HPB programmes.
The policy emanated from within the Singapore`s broader healthy-eating strategy led by the Health Promotion Board (HPB) and Ministry of Health to reduce diet-related non-communicable disease risk (e.g., high sugar and sodium intake). It outlines what the Government Procuring Entities (GPEs) must do to provide public sector employees and members of the public with healthy food and drink choices at government-organised functions and events where catered food is provided. Partners and collaborators: HPB (policy owner), Government ministries/agencies as implementers. The policy is complemented by HPB´s Healthier Dining Programme and supporting schemes.
Health Promotion Board (HPB) leads the technical guidelines; the WOG framework requires Government Procuring Entities to apply the guidelines when contracting caterers. Monitoring: HPB provides evaluation checklists, guidance documents and periodic updates to the guidelines (e.g., introduction of lower-sodium requirements and Nutri-Grade beverage thresholds). Individual agencies/GPEs are expected to ensure compliance at the point of procurement and event execution. HPB also maintains partner lists and runs endorsement/programme monitoring (e.g. Healthier Dining programme partner counts)
The Whole-of-Government Healthier Catering Policy is implemented through mandatory guidelines requiring government events to serve healthier meals and drinks that meet HPB standards on wholegrains, fruit, sodium, and sugar. HPB supporters caterers with training and incentives under the Healthier options and encourage menu reformulation. Some challenges include higher costs and traditional food preferences, but ongoing support and education have improved compliance and outcomes.