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
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