Access the full text.
Sign up today, get DeepDyve free for 14 days.
With growing interest in healthy eating amongst consumers, caterersare responding. Examines a number of barriers which are beingencountered. These include the EC subsidies for milk and milk products,the lack of effective training in healthy catering practice, the failureof health professionals to appreciate the catering dimension andproblems with nutrition labelling. Suggests how the difficulties couldbe resolved.
British Food Journal – Emerald Publishing
Published: Mar 1, 1992
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.