Healthy And Sustainable Food Choices

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Blue Mlicnountains City CouHealthy and SustainableFood ChoicescilGuidelines for allCouncil managed food servicesunoCityCinsceaitvnrMouSeeulhee n BaltwetebpihHsrenPartAreatseWand Sydney1

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ContentsIntroduction . 5Rationale behind these Guidelines5How far has your food travelled?6Format of these Guidelines7Section 1: Sustainability and Healthy Eating . 9Environment10Natural Food11Locally Produced14Fairtrade and Ethical Foods14Section 2: Nutrition and Healthy Eating . 17Categorisation of food and drinks17Green Foods18Amber Foods19Red Foods20Section 3: Food and Drink Classification Table . 21How to classify a product21How can I start to change?26Section 4: Healthy and Sustainable Food Choices at Functions . 27External Caterers Menu Checklist28Healthy food suggestions for external caterers30Section 5: Timeframes and Targets for Implementation of the Guidelines . 351. Sustainability and healthy eating352. Nutrition and healthy eating36Section 6: Tools and Resources . 371. Label Reading Guide for RED Criteria372. Annual Monitoring Tool393. Examples of alternative healthier food options on Colless product list 2008494. Alternative healthier food options available from other distributors505. General healthy food preparation tips516. Seasonal Produce Guide527. Recipes54Section 7: References and Relevant Websites. 59Appendix 1: The Dietary Guidelines for Children and Adolescents in Australia. 61

noiIntroductBlue Mountains City Council recognises the importance of healthy and sustainable food to thegeneral health and wellbeing of our community and our environment. Blue Mountains City Councilwould like to thank Sydney West Area Health Service for the content supplied on nutrition.These guidelines are a response to the community endorsed City Vision and Map for Action2000-2025 ‘Towards a more Sustainable Blue Mountains’, which includes the following outcomes: The health and well-being of Blue Mountains people is improved; Blue Mountains people live sustainably in harmony with the environment.The Council areas that these guidelines cover include: Council-operated leisure centre kiosks and vending machines: Blackheath, Katoomba,Lawson, Springwood and Glenbrook. Vending machines at council facilities. The coffee cart at Kids Kingdom (Katoomba Leisure Centre). External catering provided for the Council. CC’s Coffee Cart (Katoomba Administration Building) Any future Council operated food services.The implementation of these guidelines will be supported by Blue Mountains City Council via thedevelopment of performance measures and targets.Rationale behind these guidelines1. NutritionThere is unequivocal evidence that good nutrition is essential to good health throughout life, andis especially important for infants and children. Good nutrition throughout the lifespan is a majorfactor affecting growth and development, physical and mental health and quality of life.Poor nutrition contributes to chronic and life threatening diseases such as cardiovascular disease(including coronary heart disease and stroke), diabetes, some cancers and obesity. The BlueMountains local government area has a population of about 74 000 and it has been found that47.5% of this population is overweight or obese.Cardiovascular disease is the leading cause of death in NSW, 45% of deaths from cardiovasculardisease are estimated to be due to poor nutrition. Cancer is the second leading cause of death inNSW, nutrition is estimated to contribute to 30 to 40% of cancers. Almost one in four Australiansaged 25 years and over either has diabetes or impaired glucose metabolism. Diet plays animportant role in diabetes management and prevention.5

2. SustainabilityMaking healthy food choices goes beyond good nutrition. The choices we make about what weeat impacts on our health, our communities, our air, water and climate.Food production, packaging, transport and waste have a significant environmental impact inAustralia. It contributes to: 26% of Australia’s greenhouse pollution; 47% of Australia’s water use; 60% of Australia’s eco-footprint.Globally sourced foods have increased by 26% in recent years in Australia. The further the distanceour food travels the greater the environmental impact; some of the common foods that havetravelled a long way include:Kiwifruit from Italy – shipping distance (not including land transport) 17, 471 kmCorn from Thailand – 9390 kmLimes from Tahiti – 6120 kmSmoked salmon from Norway – 22, 429 kmBananas from The Philippines – 7 313 kmGrapes from Brazil – 13 803 kmGarlic from China – 9 572 kmOranges from California – 12 056 kmAvocados from New Zealand – 2287 kmBy choosing sustainable foods and minimising food wastage in Council’s services we can have apositive impact on our local and global environment and our health.How far has your food travelled?NorwaySmoked e PhilippinesBananas7,313kmTahitiLimes6,120kmNew ZealandTable adapted fromSydney Food Fairness Alliance6Avocados2,287kmBrazilGrapes13,803km

Format of these guidelinesThese Healthy and Sustainable Food Guidelines are divided into two main sections:1. Sustainability and healthy eating2. Nutrition and healthy eatingThe Australian Dietary Guidelines (2003) were developed to promote healthy eating and lifestylepatterns to support good health and wellbeing. There are separate dietary guidelines for children,adolescents and adults (Appendix 1). Food variety is the key to healthy eating. These guidelinesare reflective of The Australian Dietary Guidelines.The nutrition component of the Blue Mountains City Council Healthy and Sustainable FoodGuidelines is based on the Healthier Food and Drink Choices for Staff, Visitors in NSW HealthFacilities and A Better Choice- Healthy Food & Drink Supply Strategy for Queensland HealthFacilities, the Cancer Council’s Workplace Healthy Catering and the Heart Foundation’s HealthierCatering Guidelines 2003.Foods and drinks have been classified into three categories based on their nutritional value.The three categories are GREEN, AMBER and RED.7

:1SusnoitcSetainability and healthy eatingHealthy food choices means sustainable food choices Making healthy food choices goes beyond good nutrition. The choices we make about what weeat impacts on our health, our communities, our air, water and climate.Reviewing menus to become healthier is the perfect opportunity to make bold decisions tosupport and promote sustainable healthy food in our community. When ordering supplies ormenu planning, think about the amount of water and energy required to make and transportthe product and its ingredients, how far the ingredients have travelled, whether the producershave been treated fairly, whether the ingredients are processed or altered, how muchpackaging is involved Aim for continuous improvement! Even the smallest changes can make a difference and youwill be appreciated for your efforts.Some of the current issues of concern around food that could be addressed when making healthyand sustainable food choices include:Environment: farming practices, water use, soil depletion and erosion, energyemissions, chemical use and runoff.Natural Food: pesticide and agrochemical use, nutrition and long term health.Locally Produced: global trade displacing small family farmers, transportationcosts (both and environmental costs), loss of freshness and nutrients through transportingfood long distances.FairTrade Food: ensuring equitable treatment of disadvantaged producers and workers.9

EnvironmentSince European settlement of Australia around 100 million hectares (ha) of forest and woodlandhave been cleared, mostly for agricultural production, and land continues to be cleared foragriculture. Around 456 million ha, or 59% of land in Australia, is used for agriculture, making it thedominant form of land use. Agriculture is also the largest consumer of water in Australia.To produce a single 150g serve of meat can take over 200 litres of water. The same steak creates5kg of greenhouse pollution, including emissions from haulage, storage and packaging. All foodcarries some ‘embodied’ energy and water. That means the amount of energy and water thatgoes into producing it. The more processed or refined a product is the more embodied energy itcontains.Some common foods with high embodied energy are: Potato chips or any snack food with aluminium-lined packaging. Freeze-dried instant coffee. Any over-packaged foods such as individually wrapped lollies or biscuits.What is the best environmental choice? Locally produced food. Unprocessed or minimally processed foods. Avoid fish grown in fish farms (aquaculture) especially carnivorous fish (such asprawns, salmon, snapper, barramundi and tuna). Fresh fruit and vegetables rather than dried or canned. Dried beans that you soak and cook rather than canned. Unbleached flours rather than bleached. Choose pasture or grass-fed beef instead of grain-fed. Choose local seafood. The best choices include King George whiting, Australiansalmon, leatherjacket, garfish, mullet, flathead, calamari, octopus, farmed bluemussels, yellowfin bream, blue swimmer crabs, western rock lobster, wild-caughtmulloway and yellowtail kingfish and farmed Sydney rock oysters. Bulk food with minimal and recyclable packaging. Organic or biodynamic foods. Not Genetically Modified foods.10

Natural FoodThere is increasing recognition of the health and environmental benefits of organic food. When ourfood is organic it is produced in an organic farming system without the use of synthetic chemicalsor genetically modified organisms. Emphasis is placed on a holistic farm management approach.Organic systems generally recognise that our health is directly connected to the health of the foodwe eat and, ultimately, the health of the soil.About 300 different pesticides are registered in Australia for use on fruit and vegetable crops.The use of synthetic chemicals, Genetically Modified Organisms antibiotics, anti-microbials andhormones are prohibited in organic food production. Where animals are treated with veterinarychemicals, they are not allowed to be sold as organic. Similarly the use of synthetic chemicals aspreservatives, colourings and antioxidants are prohibited in the processing of organic foods.Exposure to pesticides can occur directly from occupational, agricultural and household use, andindirectly through the diet. Studies suggest that pesticides may be related to various diseases,including cancers, as well as having neurological, mental and reproductive effects. Children may bemore susceptible to the effects of pesticides due to increased exposure via food and breast milk,underdeveloped detoxification pathways, and longer life expectancy in which to develop diseaseswith long latency periods.Why choose organic? It may taste better and be superior in vitamin, mineral and nutrient content. Conventional agricultural spraying can lead to a variety of health issues including low birthweight, birth defects, abnormal neurological development and reproductive problems. Compared to soils on conventional farms, organically farmed soils have been shown to have: Less nitrogen leaching;Better nutrient holding ability;More efficient biological nutrient cycling;Less runoff and erosion. Pesticides and other chemicals widely used in conventional farming contaminategroundwater and rivers and pollute sources of drinking water. Chemical pesticides are routinely used in conventional farming and residues can be presentin non-organic food. Genetically Modified Organisms are not allowed under the strict organic certification standards. Most organic farms are still independently owned family farms.11

Genetically Modified (GM) FoodsGenetically modified (GM) foods are foods made from genetically modified organisms (GMO) thathave had their DNA altered through genetic engineering. GM foods were first put on the market inthe early 1990s. The most common modified foods are derived from plants: soybean, corn, canola,and cotton seed oil. Controversies surrounding GM foods and crops commonly focus on foodproduction, human and environmental safety, labelling and consumer choice, intellectual propertyrights, ethics, food security, poverty reduction and environmental conservation.GM organisms are very much an unknown quantity, and it is impossible to anticipate all potentialeffects on human health and the environment. The risks of new technologies and their implicationsfor human health and the environment can only really be assessed after they have been in use formany years.There are two sources of GM food in Australia, locally grown and imported.Local: In mid 2008 there are two GM food crops approved for growing in Australia, GM cotton andGM canola. GM cottonseed oil is used extensively in Australian fast food outlets, and GM cottonplant by-products are used for animal feed. GM canola will enter the food chain as oil for humanconsumption and probably in by-product form (“canola cake”) for animal feed.Imported: The Federal Government, via Food Standards Australia and New Zealand (FSANZ), hasapproved the sale of the following imported GM food items, either whole or as processed ingredients: soy, corn, potato, sugar beet, canola, cotton, and several food processing enzymes of GMorigin. These GM products may be found in food for human consumption and in animal feed.The Labelling of GM Food in AustraliaIn July 2000 Australian and NZ Health Ministers resolved to require the labelling of GM foods;these resolutions became law in December 2001. There are exemptions to labeling however, whichinclude: highly refined food (eg. sugars or oils); processing aids and food additives (eg. refined soy lecithin); flavours in small amounts; food prepared at the point of sale (e.g. fast food outlets and restaurants); food containing up to 1% of GM material - “where its presence is unintended”; eggs, meat and milk from animals that have been fed GM feed.How to avoid chemical/pesticides in food Purchase organic food and ingredients. Wash and peel fruit and vegetables.12

Where to buy organicOrganic Federation of Australia www.ofa.org.auOrganic Food Directory www.organicfooddirectory.com.auBlue Mountains Food Coop 02 4782 5890The Green Pages (directory of suppliers of all types of organic food)www.thegreenpages.com.auBlackheath Growers Market – Blackheath Community Centre2nd Sunday each month, growers@blackcastleevents.com.auColes Katoomba & WinmaleeBakehouse on Wentworth, Blackheath – 4787 7255Penrith Organic Health 4722 6363 www.penrithorganichealth.com.auOrganic Vending (snacks and vending machine items)1300 782 063 www.organicvending.com.auEco Barn (local organic food distributor) 4739 0529 www.ecobarn.com.auThe Organic Meat Company (02) 9258 8333 www.theorganicmeatcompany.com.auWhole Kids (organic snacks and drinks for kids)(03) 9421 6898 www.wholekids.com.auAbundant Organics 1300 558 312 www.abundantorganics.com.auMore information about GM Foods GreenPeace True Food Guide www.truefood.org.au Blue Mountains Food Co-op Eating Naturally and Avoiding GM FoodsInformation Guide www.bluemtnsfood.asn.auCertified Organic – What to look forAustralian Certified FIEDORGANICBio-dynamic ResearchInstitute www.demeter.org.auNASAA – National Association for SustainableAgriculture Australia – www.nasaa.com.auAus-Qual Ltdwww.ausqual.com.auOrganic Food Chainwww.organicfoodchain.com.auSafe Food Production Qldwww.safefood.qld.gov.auTasmanian Organic-dynamic Producers03 6381 200413

Locally ProducedThe ‘food mile’ is a measure of the distance food travels from where it is grown or raised to whereit is purchased by the consumer. Increasingly in Australia, supermarket shelves are stocked withimported food and food products that have been hauled thousands of kilometres.In general, the greater the distance food has travelled from paddock to plate, the greater thetransport pollution and the greater the impact on the health of people, the land and global climate.Some of the impacts of ‘globally sourced food’ include:Environmental: air and road transport consumes large quantities of fuel and energy and releasesgreenhouse gases which contribute to global climate change. Packaging and processing tosupport long distance travel.Health: long distance transport increases the time from farm to fork and can reduce nutrition offood.Social: Australians have little say in the farming practices of other countries, the levels and types ofpesticide used and the wages and conditions of workers.How to reduce food miles Buy produce that thrives in our own region. Use local suppliers - read the labels or ask where produce has come from. Avoid air freight. Tell your suppliers that you want food with ‘country of origin’clearly identified on the label. Serve whatever is in season - when it is at its freshest and tastiest, and also at thebest price. Source your food from community food options: local farmers’ markets,community gardens, food co-operatives.Fairtrade and Ethical FoodsFair Trade is a trading partnership that seeks greater equity in international trade. It contributesto sustainable development by offering better trading conditions to, and securing the rights of,disadvantaged producers and workers.Fair Trade organisations are engaged in supporting producers in awareness raising and incampaigning for changes in the rules and practices of conventional international trade.Fair Trade’s strategic intent is: To work with marginalized producers and workers in order to help them move from a positionof vulnerability to security and economic self-sufficiency; To empower producers and workers as stakeholders in their own organisations; To play an active role in the global arena to achieve greater equity in international trade.14

What to look forFairtrade Labelling Organisation (FLO) is the leading standard setting and certification organisationfor labelled Fairtrade. Products carry the Fair-Trade certification mark as the independentconsumer guarantee that producers in the developing world get a better deal.Fairtrade criteria requires sustainable farming techniques, and offer a higher price for organicproducts. Moreover, Fairtrade premiums are often used to train producers in organic andsustainable techniques. FLO has adopted strict environmental standards and guidelinesexpressly forbidding use of GMOs.Where to find Fair-trade productsFairtrade Association of Australia www.fta.org.auFairtrade Labelling Organisation www.fairtrade.net15

:2SectioningNutrition and healthy eatCategorisation of food and drinksGreen CategoryThese food and drinks are healthy choices. They should always be available and activelyencouraged and promoted at all times.Amber CategoryThese foods and drinks should be chosen carefully. They should not dominate the menu and largeserve sizes should be avoided.Red CategoryThese foods and drinks need to be limited at all times.GREEN FOODS & DRINKSFill the menu. Healthy choicesAMBER FOODS & DRINKSChoose Carefully. Limit serve sizeRED FOODS & DRINKSLimit at all times17

Green FoodsThe foods and drinks in the green category are the healthy choices. They should be available at alltimes and be included as a key part of the daily menu. These foods and drinks are excellent sourcesof important nutrients, contain less saturated fat, added sugar and/or salt and help avoid excessenergy intake (kilojoules). Green foods are generally fresh foods that have had minimal processingand will generally be easy to meet the ‘Sustainability and Healthy Eating’ food criteria (see section 1).Food TypeBreadsCereal foodsBreakfast cerealsFruitVegetablesLegumesDairy productsDairy AlternativesMeat/fish/poultry& alternativesDrinks18ExamplesAll types of breads: multigrain, wholemeal, rye, hi-fibre white breads or rolls,burritos, English muffins, focaccia, lavash, Lebanese, pita, raisin/fruit bread,tortillas and Turkish breads. Plain corn and rice cakes, crispbreads.All plain rice, pasta, noodles, polenta, couscous and buckwheat.Wholegrain breakfast cereal that is high in fibre and low in salt and addedsugar (e.g. wheat biscuits, cereal flakes with a variety of grains, bran, untoasted muesli, porridge).All fresh and frozen fruits.Plain dried fruits (e.g. sultanas).Fruit canned in natural juice or water with no added sugar.All fresh, frozen, and canned varieties.All forms of dried and prepared beans and peas. Examples include bakedbeans, red kidney beans, soy beans, lentils, chick-peas, split peas, beancurd, or tofu.Low - or reduced-fat plain and flavoured milks.Low - or reduced-fat plain and flavoured yoghurts.Diet plain and flavoured yoghurts.Low - or reduced fat-cheese and custard.Low -fat smoothies (no added sugar).Low - or reduced-fat soy varieties including plain soy-milk, Low- or reducedfat plain or flavoured soy- yoghurt, soy- cheese and soy-custard.Lean chicken, turkey, beef, pork, lamb and veal with fat and skin removed.All fresh and plain frozen fish.Plain tuna, salmon, sardines canned (preferably in spring water or oil asthese are healthier choices).Eggs.All plain or dry roasted, unsalted nuts and seeds.Water.Low - or reduced-fat plain and flavoured milk and soy milk.

Amber FoodsThe foods and drinks in the amber category are minimally processed. They should be suppliedin smaller quantities than green category foods and drinks. Amber foods have some nutritionalvalue but have moderate levels of saturated fat, sugar and/or salt. There may be options for somecategories of amber foods that will meet the ‘Sustainability and Healthy Eating’ criteria (see Section1). In large serves amber foods may contribute to excess energy intake (kilojoules).Food TypeBreakfast CerealsExamplesRefined and processed breakfast cereals with added sugars and/or saturatedfat. Examples include some toasted muesli, flavoured and/or sugarsweetened corn, rice or wheat based cereals.Dairy foods anddrinks, and dairyalternativesProcessed MeatsFull-fat plain and flavoured milk/soy milk.Full-fat yoghurt, frozen yoghurt, custard and cheese and equivalent soyproducts.Use in small amounts only, as larger serve sizes can provide too muchsaturated fat and/or salt. Examples include lean ham, lean bacon, slicedchicken or turkey, corned beef and pastrami.SavouryCheck label against the RED criteria. Examples may include some reduced-fat orcommercialreduced-salt versions of products such as oven-baked savoury pastries, steamedproductsdim sims, pasta products, pizza, oven-baked potato products, grilled meatpatties (not crumbed), grilled or oven baked meatballs and chicken drumsticks.DEEP FRIED PRODUCTS WILL BE REDUse sparingly. Choose polyunsaturated or monounsaturated varieties.Margarine,mayonnaise/salad Examples of spreads include peanut butter and other nut spreads, fish,chicken and meat paste, yeast and vegetable extract spreads. Some spreadsdressing, spreadscontain nut products that are a common allergen. Choose reduced-saltand oilsvarieties where available.Sauces and gravy Use sparingly. Choose reduced-salt varieties where available. Examplesinclude tomato sauce, sweet chilli sauce and gravy. Some sauces (e.g. satay)also contain nut products that are a common allergen.Snack food barsSome breakfast bars, cereal bars, dried fruit bars and sweet biscuits that areand sweet biscuits a small to medium serve size or have been modified (for example reducedlevels of fat and/or sugar and include fibre) may fit into the Amber category.(check against RED criteria)Savoury snackExamples most likely to fit here include oven-baked snack biscuits, plainfoods and biscuits popcorn and some dry biscuits. (check against RED criteria)Some cakes,Some un-iced unfilled cakes, sweet and savoury muffins, fruit breads,muffins, sweetsweet pastries and slices that are a small to medium serve size or havepastries and slices been modified (for example reduced levels of fat and/or sugar and includefibre) may fit into the Amber category. Examples include small reduced-fatfruitcake, reduced-fat fruit or vegetable based muffins and plain wholemealbiscuits with fruit or nuts. (check against RED criteria)Ice-creams, milkIce creams that are not coated in chocolate, premium or a large serve sizeor soy-based icemay fall into the Amber category (e.g. plain milk-based ice creams andconfections andfrozen yoghurts). (check against RED criteria)dairy desserts19

Food TypeIce blocks,fruit-based iceconfection/slusheesDrinksExamplesCheck against RED criteriaAt least 99% fruit juice (no added sugar).Other fruit juice drinks less than 99% fruit juice. (check against RED criteria)Diet Drinks (artificially sweetened).Iced tea, sweetened waters and sports drinks. (check against RED criteria)Red FoodsThe foods and drinks in the red category have little nutritional value. These foods should beconsumed occasionally and in small amounts. They should also be limited at all times. Red foodsand drinks can contribute to excess energy intake (kilojoules). There may be options for somecategories of red foods that will meet the ‘Sustainability and Healthy Eating’ criteria (see Section1). These foods and drinks are also high in saturated fat, sugar and/or salt.Food TypeReady to eatmealsProcessed meatsExamplesCommercial, frozen or freshly prepared ready to eat meals or pre madepasta. (Check against RED criteria)High fat processed meats such as salami, mortadella, luncheon meats,reconstituted meats, devon, cabanossi and fatty bacon or ham.ALL DEEP FRIED FOODS ARE REDFried foodsSavouryIncludes pies, pastries and sausage rolls, pastas, pizzas, oven baked potatocommercialproducts, dim sims, spring rolls, burger patties and meatballs, hot dogs,productsfrankfurters and sausages and quiche (Check against RED criteria)Snack food barsCream filled biscuits, chocolate biscuits and any sweet biscuit that exceedand sweet biscuits the nutrient criteria in a single serve (2 biscuits). High fat high sugar muesli,breakfast or snack bars. (Check against RED criteria)Savoury snackIncludes some flavoured popcorns and biscuits. (check against RED criteria)food and biscuitsCakes, muffins,Plain and flavoured cakes, cream filled cakes, sweet pastries, sweet pies andsweet pastries and slices. Medium to large serves of sweet and savoury muffins. Choose lowerslicesor reduced-fat varieties where possible. (Check against RED criteria)Confectionery/All types excluding sugar free gum, cough lozenges, sugar free mints andlolliesantacids as they have special uses.Ice-creams, milk- Chocolate coated and premium ice-creams.or soy-based iceconfections anddairy dessertsSugar sweetened Soft drinks, fruit drinks, energy drinks, sports drinks and flavoured mineraldrinks and iceswaters. (check against RED criteria)20

Foodand Drink:3SectionableClassification TThis is a simple tool designed to assist in classifying food and drinks. It divides food and drinksinto fourteen product categories and outlines the nutrient profile of red category products. Thecomments section of the table provides helpful hints for you to consider regarding healthy andsustainable food and drinks.How to classify a product:Step 1. Find the ‘product category’ that the product fits into (Product Category column).Step 2. Check the colours for the product category (Likely Colours column). Where there is a REDcolour, check the product label against the RED criteria (RED Criteria column).Step 3. When using the ‘per serve’ criteria check the serve size of a product as the serve size onthe food label may not be the actual size of the serve sold.Step 4. If the product fails any one of the RED criteria then it is classified as RED. If the productdoes not fail on any of the RED criteria it will be classified as AMBER or GREEN.See Tools and Resources section (Section 6) for examples of using these steps.21

22Lollies: boiled, jellies, liquorice, yoghurtcoasted, fruit juice lollies or jellies, “naturalconfectionary”, sugar coated nuts, chocolate, and carob.CONFECTIONARYSandwiches, bread rolls including focaccia,Turkish bread and wraps Buns and Scones, soft pretzelsCakes, Muffins, sweet pastries etc Breakfast CerealsBiscuits: SweetBREADS AND GRAIN PRODUCTSGREENFood or DrinkAMBERLikely ColoursProduct Category REDelbaTnoitacfiisslaCknirFood and DEnergy 900kJ/serveSaturated fat 3g/serveEnergy 600kJ/serveSaturated Fat 3g/serve less than more thanServe size serve soldRed CriteriaSupport Fairtrade chocolate.Highly processed & packaged.All types are RED. Sugar free gum, coughlozenges, sugar free mints and antacidsare exempt as they have special uses.Support local bakers.There are many organic optionsavailable.Encourage fresh fruit and vegetablefillings. Avoid excessive packagaing.Fruit breads, un-iced cakes and muffinsare healthier alternatives to fancy cake

Making healthy food choices goes beyond good nutrition. The choices we make about what we eat impacts on our health, our communities, our air, water and climate. Food production, packaging, transport and waste have a signifi cant environmental impact in Australia. It contributes to: † 26% of Australia's greenhouse pollution;

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