Caterer

Main Dishes

q       Choose a reputable caterer.

q       Look for meatless dishes such as pasta  with tomato sauce or vegetarian lasagne.

q       Talk to the caterer about your wishes. Be specific.

q       Choose meat, fish, poultry and vegetable dishes that are broiled, roasted or steamed instead of fried.

q       Let the caterer know you prefer Ontario products.

q       Ask the caterer if you can make adjustments to the quantities ordered if people cancel at the last minute.

q       Try to limit the size of main course items.

Salads/Crudities

q       Ask the caterer if they have a policy for donating unused food to emergency food assistance programs.

q       Ask for dips made with yogurt or lower fat sour cream.

q       Choose lower fat salad dressings or have salad dressing served on the side.

Beverages

Desserts

q       Have lots of fresh water.

q       Have pure fruit juice (apple, apple cider and grape are examples of Ontario juices) as well as coffee and tea.

q       Offer fresh fruit or a fruit salad. Emphasize Ontario fruits in season.

q       Choose lower fat yogurt.

q       Offer 2%, 1% or skim milk instead of cream for coffee and tea.

q       Ask for cookies made with whole wheat flour and less fat than traditional recipes.

Breakfast

Snacks

q       Be selective. Order foods such as fresh fruit; whole grain breads/toast (butter on the side) or a variety of lower-fat muffins; hot or cold whole grain cereal; poached, soft-boiled or hard-boiled eggs; or lower fat cheeses or yogurt.

q       Ask for a variety of lower fat muffins.

q       Order a basket of Ontario apples.

Minimize waste and recycle

q       Use china, glass and flatware rather than disposable products, if available.

Sandwiches

q       If using disposable products, be sure they can be recycled.

q       Ask for sandwiches on an assortment of whole grain breads and rolls.

q       Ask for milk and beverages in pitchers rather than individual cartons or bottles. If juice is provided in glass bottles, be sure they are recycled.

q       Have a variety of lower-fat sandwich fillings such as tuna, salmon, lean roast beef, turkey, chicken, ham, pastrami or lower-fat cheese. Include vegetarian fillings.

q       Ask for condiments in bulk rather than single servings.

q       Choose moderate portion sizes and order just enough food for the number of people attending.

q       Ask for sandwiches made with little or no mayonnaise, butter or margarine. Order mayonnaise, butter or margarine on the side.

Timing

q       Serve food within 30 minutes after it arrives.