Scenario

You are working with a catering team at a local adult education and wellness centre. Many of the adults who attend the centre spend long hours working at desks or commuting. They often lack regular physical activity but are still keen to eat well and look after their long-term health.

The centre’s café and catering team are updating their meals to better meet the nutritional needs of these adults. The aim is to encourage balanced eating habits, and promote overall wellbeing. Ingredients should be cost-effective and wherever possible.