Guidelines for the provision of healthy meals by social economy entities

The aim of this manual is to help improve the quality of the food on offer at these non-profit organisations with social intervention in the country, particularly those with their own food management, by providing a set of basic guidelines for drawing up menus when planning and producing meals. The aim is for the services and institutions involved to guarantee the principles of healthy eating - a complete, balanced and varied diet. This document also sets out a generic guiding model for the composition of the standard meals to be distributed by these organisations, the average quantities of food to be offered, based on the food recommendations in the food guide for the Portuguese population (Roda dos Alimentos), as well as a description of the foods to be limited.