Challenge Organisations are increasingly adopting food procurement policies to promote healthier food options for their workplaces that aim to provide healthier food for their staff, clients and visitors. However, identifying suppliers that offer healthier food for catering and events remains a challenge. With Australia facing high obesity rates and poor diet, the need for healthier workplace food offerings is evident. Despite dietary guidelines, fewer than one in ten Australians adhere to recommended nutrition standards. The growing trend of eating outside the home, particularly in workplaces, presents an opportunity to improve dietary habits through targeted food procurement.
Solution FoodSwitch Connect addresses this challenge by developing a web-based platform that profiles vendors and their menu items using health ratings based on FoodSwitch’s science-based algorithms. The pilot program, in collaboration with the Liverpool City Council (LCC), will focus on enabling procurement teams to source healthier food options. The initiative includes three systems: a backend system to manage and assess menu data, a supplier interface for menu updates, and a procurement interface displaying health-rated menu items. TGI leads the project, with UNSW providing policy guidance and LCC assisting with implementation and testing. Successful pilot testing could lead to system expansion to more suppliers and regions.
Impact FoodSwitch Connect provided LCC’s procurement team with tools to source healthier workplace food options, promoting better nutrition among employees. Suppliers will gain visibility and a new marketing channel, encouraging healthier menu options. If the pilot succeeds, the platform can be scaled to other businesses and regions, potentially influencing broader dietary patterns and supporting public health initiatives.
