MANY employers in the North West are failing to provide their staff with healthy food options in canteens, vending machines and at meetings.

Foods high in fat, salt and sugar are still the norm in workplaces and fresh fruit, salads and vegetables are less available.

To help employers to provide cost-effective healthy alternatives, the North West Food & Health Task Force has publishing guidance on the commissioning of healthy catering services.

A booklet entitled Commissioning Healthier Catering and Hospitality and sub-titled 'Investing in a Healthier Workforce - Guidance to help specify healthier catering and hospitality', will be made available to employers and function organisers throughout the region.

Professor John Ashton, North West Regional Director of Public Health, said:

'All too often food and refreshments at work are distinctly unhealthy with deep fried snacks and meats, crisps, pastries, white bread sandwiches with high fat fillings, cakes and biscuits and very little in the way of salads or fresh fruit.'

The booklet contains easy to read, illustrated sections explaining what a healthy diet is and giving advice to catering staff.