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Healthier Dining Programme

Be Part of the Healthier Dining Programme

You are eligible to join the programme if:
  • Your F&B business is registered and operating in Singapore
  • You own more than one F&B business as part of a group that is registered and operating in Singapore, such as restaurants, food courts, caterers, etc.
How to join the HDP?
HDP application process:
APPLICATION
APPROVAL
As a HDP Partner, you would be expected to:
Offer 3 or more healthier food/beverage options
Follow and adhere to Nutrition and Publicity guidelines
Provide timely reports on the monthly sales information of your endorsed menu items
Nutrition and Publicity Guidelines
Nutrition Guidelines
Publicity Guidelines by Settings
To find out which F&B setting your company is applicable for and to view the Publicity Guidelines, please refer to the table below.
DEFINITIONS OF F&B SETTINGS & PUBLICITY GUIDELINES
Restaurants
  • Food outlet(s) under one brand name
  • Air-conditioned
  • Typically charges GST
  • There is usually wait staff who will take orders and serve customers
  • There is a dedicated sitting area only for the restaurant’s patrons
  • Typically serves cuisines specific to a theme (e.g. Korean food/Salads/Western food/Mexican food)
Quick Service Restaurants (QSRs)
  • Food outlet(s) under one brand name
  • Set meals (e.g. Drink, Main, Side) are typically the default and/or main menu offering
  • Patrons need to queue up, pay on ordering and look for their own table to be seated
  • There is usually a dedicated sitting area only for the restaurant’s patrons
  • There are usually no GST and service charges
  • Food is generally prepared quickly (i.e. within 5-10 minutes)
Bakeries
  • Food establishment(s) that retail confectionery and baked goods
  • Customers usually would need to pick out bread/bun item from bread tray
  • There may or may not be sitting area for the patrons
  • There may or may not include sale of beverages
Cafés
  • Food and/or drink outlet(s) under one brand name whose main business is sale of beverages
  • Typically a limited/smaller selection of meals and desserts are offered
  • There is a dedicated sitting area only for the cafe’s patrons
  • Air-conditioned
  • Typically charges GST
  • Customers usually need to queue up, pay on ordering and look for their own table to be seated
Food Kiosks
  • Food and/or drink outlet(s) under one brand name that often specialize in a single product category
  • This includes categories such as beverages, breads, sushi, meat skewers etc.
  • There may or may not be sitting area for the patrons
Food Courts
  • Food stalls are tendered to independent operators, which remain under management of one brand name
  • In a food court, there are multiple food and beverage vendors, as well as a common dining area for customers
  • Air-conditioned
  • Customers have to self-service meal purchase
  • Typically located in malls, hospitals and buildings etc
Event Caterers
  • Food and beverage businesses that deliver food in packed form or servedin chafing dish with set up for customer's consumption
  • Consumers are required to place order in advance
  • Consumer can also engage the caterers to prepare food at the consumer’s premises for consumption
Institutional Caterers (Free Flow)
  • Food shop/stall within an institution/workplace compound
  • Targeted at a captive audience such as workplace canteens
  • Operating hours usually follows that of the institute/workplace
  • Dining Hall concept refers to a setting where consumers have access to extra/unlimited portions
Institutional Caterers (Stalls)
  • Food shop/stall within an institution/workplace compound
  • Targeted at a captive audience such as workplace canteens
  • Operating hours usually follows that of the institute/workplace
  • Consumer will receive a prefixed portion from one stall
F&B Companies Operating Solely on Digital Platform(s)
  • Food and beverage businesses that have no physical stall front
  • Meal ordering based on digital website or app platform
Dessert
  • Food outlet(s) under one brand name that specializes in the sale of desserts
  • This includes categories such as local soup desserts, local and seasonal cakes, ice creams, frozen yogurts, jellies and puddings
  • There may or may not be sitting area for the patrons
Buffets (Restaurants/Hotels)
  • Typically customers pay one price and serve themselves from different stations, ranging from hot items, a salad bar, dessert stations etc.
  • Consumers usually have access to extra/unlimited portions, and may even cook the food (e.g. raw meat, vegetables, noodles) themselves
  • Offered at various places including restaurants and hotels
Coffee Shops
  • Coffee shops model after food courts but are typically not air-conditioned
  • Eating houses model after restaurants but are typically located in residential/ public housing areas, transport hubs etc
Hawkers
  • An aggregate of many independent food and drink stalls under one ‘centre’, with a common dining area for customers
  • ‘Centre’ may be managed by managing agents (e.g. NTUC Foodfare/Fei Siong) or government bodies (e.g. MEWR/JTC/HDB/NEA)