About the healthyliving award
The healthyliving award is a national award for the foodservice sector in Scotland.
It has long been recognised that caterers can play an important role in influencing what their customers eat, and it is important to recognise and reward those who are making it easier for their customers to eat more healthily. The healthyliving award aims to achieve this.
The award criteria are based on the general principles of a healthy balanced diet and have been developed to be in keeping with Scottish dietary targets. Simple changes to the way a caterer works could make a significant difference to their business.
Funding and Management
The award is delivered by a team with expertise and experience in the food and catering industry. Scottish Government and NHS Health Scotland fully support the award.
Fitting into wider policy
The healthyliving award is part of a drive to tackle health inequalities as outlined in NHS Health Scotland’s 5 year strategy ‘A Fairer Healthier Scotland’.
The award also supports a number of Scottish Government policy areas and activities. These include
- Supporting Healthy Choices; A Framework for Voluntary Action which is underpinned by Scotland’s National Food and Drink Policy: Becoming a Good Food Nation.
- Beyond the School Gate; Improving the Food Choices in the School Community,
- Eat Better Feel Better campaign.
- Preventing Overweight and Obesity in Scotland: A Route Map to a Healthier Weight.
As the Government’s flagship Scotland-only catering scheme, the healthyliving award remains a key part of the Governments broader catering strategy.
The award benefits from partnership working with various organisations from the private, public and third sectors.
Local Authority Environmental Service Departments, The Food Standards Agency Scotland, and the Scottish Food Enforcement Liaison Committee are amongst those supportive of the award.
We work closely with our colleagues in the Healthy Working Lives team to ensure synergy between the catering sections of that award and our criteria.
Page last edited: 06 January 2015