Healthcare Food Services Market by Service Type (Cafeteria Services, Outpatient Meals Services, Patient Meals Services), Meal Type (Cooked Meals, Ready-to-Eat), Distribution Channel, End User - Global Forecast 2025-2032
Description
The Healthcare Food Services Market was valued at USD 40.18 billion in 2024 and is projected to grow to USD 43.57 billion in 2025, with a CAGR of 8.88%, reaching USD 79.38 billion by 2032.
A strategic introduction to the evolving healthcare food services ecosystem that highlights the integration of clinical nutrition, operational efficiency, and patient-centered service design
The healthcare food services environment is undergoing a pivotal transition as providers balance clinical nutrition imperatives with operational efficiency and patient experience. Hospitals, long-term care facilities, and outpatient centers are re-evaluating the role of food service as an integral component of care pathways rather than a back-office function. This shift reflects growing recognition that nutrition influences clinical outcomes, patient satisfaction, and length of stay, and it places food services at the intersection of clinical, operational, and financial decision-making.
In parallel, industry stakeholders face heightened expectations around food quality, personalization, and sustainability. Providers are navigating pressure from clinicians to deliver therapeutic diets effectively while responding to patient demand for fresh, culturally appropriate, and convenient meals. As a result, alliances across clinical nutrition teams, supply chain managers, and technology partners are becoming central to delivering cohesive programs. Moving forward, leaders who integrate evidence-based nutrition practices, streamline procurement, and adopt digital coordination tools will be better positioned to improve patient outcomes and operational resilience.
How rapid advances in technology, shifting workforce dynamics, evolving sustainability priorities, and regulatory expectations are fundamentally reshaping healthcare food services delivery models
Recent transformative shifts are redefining how healthcare food services are organized and delivered, with technology adoption, workforce models, and sustainability priorities each playing a central role. Digital platforms for meal ordering and dietary management enable more accurate adherence to clinician-prescribed diets and support real-time adjustments based on patient needs. Meanwhile, automation and centralized production models allow organizations to reconfigure labor deployment and improve consistency across sites, influencing cost structures and service reliability.
Concurrently, sustainability considerations-from sourcing local ingredients to reducing single-use packaging-are reshaping procurement practices and menu planning. These environmental priorities intersect with regulatory developments that raise expectations for traceability and food safety, prompting investment in supplier verification and cold-chain transparency. Taken together, these shifts create both complexity and opportunity: healthcare providers can enhance patient-centered nutrition and operational resilience, but doing so requires coherent strategies that align clinical goals, workforce competencies, and vendor partnerships.
Assessing the aggregate consequences of United States tariff changes in 2025 on procurement resilience, supplier diversification, and menu continuity across clinical and nonclinical care settings
The cumulative effects of tariff adjustments announced in the United States in 2025 have rippled across food service supply chains, procurement strategies, and supplier relationships. Organizations that depend on imported ingredients for therapeutic menus, specialty items, or certain fresh produce experienced disruptions in cost predictability and sourcing timelines. As a result, procurement teams intensified efforts to diversify supplier bases and to increase visibility into origin, logistics, and tariff exposure through enhanced supplier profiling and contractual protections.
In response to elevated import-related cost pressure, operators explored alternatives such as local sourcing, reformulation of recipes to leverage domestically available ingredients, and renegotiation of long-term supplier agreements to share risk. These adaptive measures frequently required closer collaboration between clinical nutritionists and procurement professionals to maintain therapeutic integrity while addressing margin constraints. Over time, organizations that invested in supplier resilience, menu flexibility, and inventory transparency reduced operational volatility and improved their ability to deliver consistent nutrition services under changing trade conditions.
Segment-driven insights into how service type nuances, meal format distinctions, distribution channel dynamics, and end-user profiles combine to shape operational strategy and clinical outcomes
A granular segmentation lens clarifies how operational choices and patient outcomes vary depending on service configuration, meal format, distribution pathway, and end-user setting. When service type is considered, organizations operating Cafeteria Services emphasize broad consumer appeal and flexibility, while Outpatient Meals Services prioritize convenience and portability for ambulatory patients, and Patient Meals Services focus on clinical accuracy, therapeutic compliance, and bedside delivery protocols. These distinctions shape menu architecture, staffing models, and quality controls in distinct ways.
Meal type further differentiates operational requirements: cooked meals demand on-site culinary capability or centralized cook-chill systems to preserve texture and nutrient integrity, whereas ready-to-eat formats emphasize shelf stability, labeling accuracy, and streamlined distribution. Distribution channel choices produce different logistical profiles; direct sales pathways often involve hospital and nursing home cafeteria transactions or institutional tray service that require on-premise coordination, while online platforms are structured around home deliveries and subscription models that necessitate last-mile logistics, consumer engagement tools, and regulatory compliance for off-site consumption. End-user segmentation presents unique clinical and operational imperatives: Hospitals and Acute Care Centers require tightly coordinated clinical dietetics and rapid meal modifications, Long-Term Care and Post-Acute Facilities manage chronic nutrition plans and texture-modified diets, and Outpatient and Ambulatory Care settings balance therapeutic fidelity with patient convenience and adherence. By integrating these segmentation layers, leaders can tailor procurement, staffing, and technology investments to match the nuanced demands of each service profile.
Regional nuances and strategic implications for procurement, menu design, and service delivery across the Americas, Europe Middle East & Africa, and Asia-Pacific markets
Regional context materially influences procurement, menu design, regulatory compliance, and competitive dynamics across the healthcare food services sector. In the Americas, supply chain networks and domestic agricultural capacity often enable rapid supplier pivoting and strong cold-chain logistics, but regional heterogeneity in reimbursement models and labor markets requires localized operational approaches. Conversely, Europe, Middle East & Africa present a patchwork of regulatory regimes and culinary traditions that compel providers to balance harmonized food safety protocols with culturally tailored menus and supplier selection criteria.
Asia-Pacific markets exhibit a diverse spectrum of infrastructure maturity and culinary expectations, ranging from highly centralized production and advanced technology adoption in some urban centers to supply chain constraints in more rural settings. These regional differences influence decisions around sourcing strategies, the feasibility of centralized cook-chill programs, and investment priorities in digital meal management. Ultimately, aligning regional procurement and service design choices with local regulatory, cultural, and logistical realities enables providers to maintain both clinical standards and patient satisfaction across varied geographies.
Company-level intelligence highlighting strategic partnerships, technology investments, and operational capabilities that differentiate leaders within healthcare food services
Company-level behavior offers clear indicators of where the industry is heading and how competitive advantage is established. Leading providers are prioritizing partnerships that expand menu capabilities, strengthen supply chain redundancy, and integrate clinical dietetic expertise into product development. Strategic investments in technology-ranging from electronic diet ordering platforms to predictive demand analytics-are enabling organizations to coordinate across kitchens, patient care teams, and external vendors with greater precision.
At the same time, collaborative models that include co-development agreements with local producers or third-party logistics providers are becoming more common, especially where tariff-driven uncertainty or regional supply constraints exist. Investors and corporate strategists are increasingly assessing capabilities such as menu personalization, regulatory compliance track records, and logistics footprint as core criteria when evaluating potential partners or acquisition targets. Companies that combine clinical nutrition credibility with scalable operational platforms will likely lead in delivering both cost-effective and patient-centered food service offerings.
Practical and prioritized recommendations for healthcare food services leaders to enhance clinical nutrition delivery, strengthen supply chain resilience, and drive operational efficiency
Industry leaders can take several pragmatic steps to strengthen nutrition services while controlling cost and maintaining clinical quality. First, integrating clinical dietitians into procurement and menu development processes ensures that reformulations and supplier substitutions preserve therapeutic efficacy. This cross-functional collaboration reduces the risk that cost-driven ingredient changes inadvertently compromise patient outcomes. Second, investing in digital meal-ordering and dietary management platforms improves accuracy, reduces waste, and supports data-driven menu optimization by capturing consumption patterns and preference signals.
Third, developing a diversified supplier strategy that combines reliable local producers with vetted national vendors enhances resilience to trade or logistics disruptions. Contractual mechanisms that allocate risk and incentivize performance are essential when international tariff volatility is a factor. Fourth, piloting centralized production or cook-chill approaches where feasible can standardize quality and free clinical staff to focus on patient counseling and dietetic care. Finally, embedding sustainability metrics into procurement decisions supports long-term cost management and aligns nutrition services with broader institutional environmental goals. Together, these recommendations create a coherent roadmap for leaders seeking measurable improvements in patient satisfaction, clinical adherence, and operational reliability.
Comprehensive research methodology describing mixed-methods data collection, practitioner interviews, operational case reviews, and analytical frameworks used to validate insights and recommendations
This research synthesizes primary and secondary intelligence through a mixed-methods framework that blends qualitative interviews, operational case reviews, and structured data analysis. Primary inputs include in-depth discussions with clinical dietitians, procurement executives, supply chain leaders, and facility operations managers, providing first-hand perspectives on menu development, sourcing constraints, and technology adoption. These interviews are complemented by operational case reviews that examine kitchen workflows, distribution models, and pilot implementations of digital ordering platforms to surface actionable lessons for replication.
On the analytical side, structured frameworks were applied to assess supplier resilience, menu flexibility, and distribution channel suitability across differing care environments. Triangulation across sources ensures that recommendations reflect both experiential knowledge and operational realities. Where appropriate, scenario-based analysis was used to evaluate sensitivity to supply disruptions, regulatory change, and tariff-driven cost pressures. Throughout the methodology, emphasis was placed on reproducibility, practitioner validation, and the translation of findings into practical guidance that can be adopted by clinical, procurement, and executive stakeholders.
A conclusive synthesis emphasizing the strategic role of nutrition services in clinical outcomes, operational performance, and the need for integrated cross-functional execution
The concluding synthesis underscores a central premise: nutrition services in healthcare are a strategic lever for patient outcomes and institutional performance, not merely a line-item expense. Effective programs require tight integration across clinical nutrition, procurement, operations, and technology platforms, with each function contributing to menu fidelity, patient satisfaction, and cost control. Leaders who prioritize interdisciplinary collaboration, invest in digital coordination tools, and pursue supplier resilience measures can mitigate external shocks while enhancing the therapeutic value of meals.
Looking ahead, the competitive edge will increasingly depend on the ability to personalize offerings for clinical and cultural needs, to demonstrate traceability and food safety, and to adapt procurement strategies in response to trade or supply volatility. By treating food services as a core component of care delivery and by operationalizing evidence-based nutrition practices, organizations can improve clinical outcomes, reduce waste, and strengthen patient loyalty. The imperative is clear: translate strategic intent into operational action through prioritized investments and disciplined change management.
Note: PDF & Excel + Online Access - 1 Year
A strategic introduction to the evolving healthcare food services ecosystem that highlights the integration of clinical nutrition, operational efficiency, and patient-centered service design
The healthcare food services environment is undergoing a pivotal transition as providers balance clinical nutrition imperatives with operational efficiency and patient experience. Hospitals, long-term care facilities, and outpatient centers are re-evaluating the role of food service as an integral component of care pathways rather than a back-office function. This shift reflects growing recognition that nutrition influences clinical outcomes, patient satisfaction, and length of stay, and it places food services at the intersection of clinical, operational, and financial decision-making.
In parallel, industry stakeholders face heightened expectations around food quality, personalization, and sustainability. Providers are navigating pressure from clinicians to deliver therapeutic diets effectively while responding to patient demand for fresh, culturally appropriate, and convenient meals. As a result, alliances across clinical nutrition teams, supply chain managers, and technology partners are becoming central to delivering cohesive programs. Moving forward, leaders who integrate evidence-based nutrition practices, streamline procurement, and adopt digital coordination tools will be better positioned to improve patient outcomes and operational resilience.
How rapid advances in technology, shifting workforce dynamics, evolving sustainability priorities, and regulatory expectations are fundamentally reshaping healthcare food services delivery models
Recent transformative shifts are redefining how healthcare food services are organized and delivered, with technology adoption, workforce models, and sustainability priorities each playing a central role. Digital platforms for meal ordering and dietary management enable more accurate adherence to clinician-prescribed diets and support real-time adjustments based on patient needs. Meanwhile, automation and centralized production models allow organizations to reconfigure labor deployment and improve consistency across sites, influencing cost structures and service reliability.
Concurrently, sustainability considerations-from sourcing local ingredients to reducing single-use packaging-are reshaping procurement practices and menu planning. These environmental priorities intersect with regulatory developments that raise expectations for traceability and food safety, prompting investment in supplier verification and cold-chain transparency. Taken together, these shifts create both complexity and opportunity: healthcare providers can enhance patient-centered nutrition and operational resilience, but doing so requires coherent strategies that align clinical goals, workforce competencies, and vendor partnerships.
Assessing the aggregate consequences of United States tariff changes in 2025 on procurement resilience, supplier diversification, and menu continuity across clinical and nonclinical care settings
The cumulative effects of tariff adjustments announced in the United States in 2025 have rippled across food service supply chains, procurement strategies, and supplier relationships. Organizations that depend on imported ingredients for therapeutic menus, specialty items, or certain fresh produce experienced disruptions in cost predictability and sourcing timelines. As a result, procurement teams intensified efforts to diversify supplier bases and to increase visibility into origin, logistics, and tariff exposure through enhanced supplier profiling and contractual protections.
In response to elevated import-related cost pressure, operators explored alternatives such as local sourcing, reformulation of recipes to leverage domestically available ingredients, and renegotiation of long-term supplier agreements to share risk. These adaptive measures frequently required closer collaboration between clinical nutritionists and procurement professionals to maintain therapeutic integrity while addressing margin constraints. Over time, organizations that invested in supplier resilience, menu flexibility, and inventory transparency reduced operational volatility and improved their ability to deliver consistent nutrition services under changing trade conditions.
Segment-driven insights into how service type nuances, meal format distinctions, distribution channel dynamics, and end-user profiles combine to shape operational strategy and clinical outcomes
A granular segmentation lens clarifies how operational choices and patient outcomes vary depending on service configuration, meal format, distribution pathway, and end-user setting. When service type is considered, organizations operating Cafeteria Services emphasize broad consumer appeal and flexibility, while Outpatient Meals Services prioritize convenience and portability for ambulatory patients, and Patient Meals Services focus on clinical accuracy, therapeutic compliance, and bedside delivery protocols. These distinctions shape menu architecture, staffing models, and quality controls in distinct ways.
Meal type further differentiates operational requirements: cooked meals demand on-site culinary capability or centralized cook-chill systems to preserve texture and nutrient integrity, whereas ready-to-eat formats emphasize shelf stability, labeling accuracy, and streamlined distribution. Distribution channel choices produce different logistical profiles; direct sales pathways often involve hospital and nursing home cafeteria transactions or institutional tray service that require on-premise coordination, while online platforms are structured around home deliveries and subscription models that necessitate last-mile logistics, consumer engagement tools, and regulatory compliance for off-site consumption. End-user segmentation presents unique clinical and operational imperatives: Hospitals and Acute Care Centers require tightly coordinated clinical dietetics and rapid meal modifications, Long-Term Care and Post-Acute Facilities manage chronic nutrition plans and texture-modified diets, and Outpatient and Ambulatory Care settings balance therapeutic fidelity with patient convenience and adherence. By integrating these segmentation layers, leaders can tailor procurement, staffing, and technology investments to match the nuanced demands of each service profile.
Regional nuances and strategic implications for procurement, menu design, and service delivery across the Americas, Europe Middle East & Africa, and Asia-Pacific markets
Regional context materially influences procurement, menu design, regulatory compliance, and competitive dynamics across the healthcare food services sector. In the Americas, supply chain networks and domestic agricultural capacity often enable rapid supplier pivoting and strong cold-chain logistics, but regional heterogeneity in reimbursement models and labor markets requires localized operational approaches. Conversely, Europe, Middle East & Africa present a patchwork of regulatory regimes and culinary traditions that compel providers to balance harmonized food safety protocols with culturally tailored menus and supplier selection criteria.
Asia-Pacific markets exhibit a diverse spectrum of infrastructure maturity and culinary expectations, ranging from highly centralized production and advanced technology adoption in some urban centers to supply chain constraints in more rural settings. These regional differences influence decisions around sourcing strategies, the feasibility of centralized cook-chill programs, and investment priorities in digital meal management. Ultimately, aligning regional procurement and service design choices with local regulatory, cultural, and logistical realities enables providers to maintain both clinical standards and patient satisfaction across varied geographies.
Company-level intelligence highlighting strategic partnerships, technology investments, and operational capabilities that differentiate leaders within healthcare food services
Company-level behavior offers clear indicators of where the industry is heading and how competitive advantage is established. Leading providers are prioritizing partnerships that expand menu capabilities, strengthen supply chain redundancy, and integrate clinical dietetic expertise into product development. Strategic investments in technology-ranging from electronic diet ordering platforms to predictive demand analytics-are enabling organizations to coordinate across kitchens, patient care teams, and external vendors with greater precision.
At the same time, collaborative models that include co-development agreements with local producers or third-party logistics providers are becoming more common, especially where tariff-driven uncertainty or regional supply constraints exist. Investors and corporate strategists are increasingly assessing capabilities such as menu personalization, regulatory compliance track records, and logistics footprint as core criteria when evaluating potential partners or acquisition targets. Companies that combine clinical nutrition credibility with scalable operational platforms will likely lead in delivering both cost-effective and patient-centered food service offerings.
Practical and prioritized recommendations for healthcare food services leaders to enhance clinical nutrition delivery, strengthen supply chain resilience, and drive operational efficiency
Industry leaders can take several pragmatic steps to strengthen nutrition services while controlling cost and maintaining clinical quality. First, integrating clinical dietitians into procurement and menu development processes ensures that reformulations and supplier substitutions preserve therapeutic efficacy. This cross-functional collaboration reduces the risk that cost-driven ingredient changes inadvertently compromise patient outcomes. Second, investing in digital meal-ordering and dietary management platforms improves accuracy, reduces waste, and supports data-driven menu optimization by capturing consumption patterns and preference signals.
Third, developing a diversified supplier strategy that combines reliable local producers with vetted national vendors enhances resilience to trade or logistics disruptions. Contractual mechanisms that allocate risk and incentivize performance are essential when international tariff volatility is a factor. Fourth, piloting centralized production or cook-chill approaches where feasible can standardize quality and free clinical staff to focus on patient counseling and dietetic care. Finally, embedding sustainability metrics into procurement decisions supports long-term cost management and aligns nutrition services with broader institutional environmental goals. Together, these recommendations create a coherent roadmap for leaders seeking measurable improvements in patient satisfaction, clinical adherence, and operational reliability.
Comprehensive research methodology describing mixed-methods data collection, practitioner interviews, operational case reviews, and analytical frameworks used to validate insights and recommendations
This research synthesizes primary and secondary intelligence through a mixed-methods framework that blends qualitative interviews, operational case reviews, and structured data analysis. Primary inputs include in-depth discussions with clinical dietitians, procurement executives, supply chain leaders, and facility operations managers, providing first-hand perspectives on menu development, sourcing constraints, and technology adoption. These interviews are complemented by operational case reviews that examine kitchen workflows, distribution models, and pilot implementations of digital ordering platforms to surface actionable lessons for replication.
On the analytical side, structured frameworks were applied to assess supplier resilience, menu flexibility, and distribution channel suitability across differing care environments. Triangulation across sources ensures that recommendations reflect both experiential knowledge and operational realities. Where appropriate, scenario-based analysis was used to evaluate sensitivity to supply disruptions, regulatory change, and tariff-driven cost pressures. Throughout the methodology, emphasis was placed on reproducibility, practitioner validation, and the translation of findings into practical guidance that can be adopted by clinical, procurement, and executive stakeholders.
A conclusive synthesis emphasizing the strategic role of nutrition services in clinical outcomes, operational performance, and the need for integrated cross-functional execution
The concluding synthesis underscores a central premise: nutrition services in healthcare are a strategic lever for patient outcomes and institutional performance, not merely a line-item expense. Effective programs require tight integration across clinical nutrition, procurement, operations, and technology platforms, with each function contributing to menu fidelity, patient satisfaction, and cost control. Leaders who prioritize interdisciplinary collaboration, invest in digital coordination tools, and pursue supplier resilience measures can mitigate external shocks while enhancing the therapeutic value of meals.
Looking ahead, the competitive edge will increasingly depend on the ability to personalize offerings for clinical and cultural needs, to demonstrate traceability and food safety, and to adapt procurement strategies in response to trade or supply volatility. By treating food services as a core component of care delivery and by operationalizing evidence-based nutrition practices, organizations can improve clinical outcomes, reduce waste, and strengthen patient loyalty. The imperative is clear: translate strategic intent into operational action through prioritized investments and disciplined change management.
Note: PDF & Excel + Online Access - 1 Year
Table of Contents
193 Pages
- 1. Preface
- 1.1. Objectives of the Study
- 1.2. Market Segmentation & Coverage
- 1.3. Years Considered for the Study
- 1.4. Currency
- 1.5. Language
- 1.6. Stakeholders
- 2. Research Methodology
- 3. Executive Summary
- 4. Market Overview
- 5. Market Insights
- 5.1. Integration of artificial intelligence for patient-specific meal planning and nutrition management
- 5.2. Implementation of plant-based and functional foods in therapeutic dietary protocols
- 5.3. Adoption of sustainable sourcing practices to minimize waste across hospital food supply chains
- 5.4. Integration of electronic health records with dietary tracking to personalize patient nutrition plans
- 5.5. Deployment of robotic meal delivery systems to enhance hygiene and reduce labor costs in clinics
- 5.6. Growth of telehealth nutrition counseling integrated with hospital meal services for outpatient care
- 5.7. Expansion of allergen-free and low FODMAP menu options to address growing patient sensitivities
- 5.8. Introduction of fortified beverages and functional snacks to support patient recovery and immunity
- 5.9. Customization of modular menu kits for long-term care facilities to streamline on-site meal preparation
- 5.10. Leveraging blockchain to ensure traceability of ingredients in healthcare institutional food supply
- 5.11. Adoption of predictive analytics for inventory management to reduce spoilage in hospital kitchens
- 5.12. Collaboration with local farms and community gardens to integrate fresh produce into patient meals
- 6. Cumulative Impact of United States Tariffs 2025
- 7. Cumulative Impact of Artificial Intelligence 2025
- 8. Healthcare Food Services Market, by Service Type
- 8.1. Cafeteria Services
- 8.2. Outpatient Meals Services
- 8.3. Patient Meals Services
- 9. Healthcare Food Services Market, by Meal Type
- 9.1. Cooked Meals
- 9.2. Ready-to-Eat
- 10. Healthcare Food Services Market, by Distribution Channel
- 10.1. Direct Sales
- 10.1.1. Hospitals
- 10.1.2. Nursing Homes
- 10.2. Online Platforms
- 10.2.1. Home Deliveries
- 10.2.2. Online Subscriptions
- 11. Healthcare Food Services Market, by End User
- 11.1. Hospitals & Acute Care Centers
- 11.2. Long-Term Care & Post-Acute Facilities
- 11.3. Outpatient & Ambulatory Care
- 12. Healthcare Food Services Market, by Region
- 12.1. Americas
- 12.1.1. North America
- 12.1.2. Latin America
- 12.2. Europe, Middle East & Africa
- 12.2.1. Europe
- 12.2.2. Middle East
- 12.2.3. Africa
- 12.3. Asia-Pacific
- 13. Healthcare Food Services Market, by Group
- 13.1. ASEAN
- 13.2. GCC
- 13.3. European Union
- 13.4. BRICS
- 13.5. G7
- 13.6. NATO
- 14. Healthcare Food Services Market, by Country
- 14.1. United States
- 14.2. Canada
- 14.3. Mexico
- 14.4. Brazil
- 14.5. United Kingdom
- 14.6. Germany
- 14.7. France
- 14.8. Russia
- 14.9. Italy
- 14.10. Spain
- 14.11. China
- 14.12. India
- 14.13. Japan
- 14.14. Australia
- 14.15. South Korea
- 15. Competitive Landscape
- 15.1. Market Share Analysis, 2024
- 15.2. FPNV Positioning Matrix, 2024
- 15.3. Competitive Analysis
- 15.3.1. ABM Industries Incorporated
- 15.3.2. Aramark Corporation
- 15.3.3. AVI Foodsystems, Inc.
- 15.3.4. Campbell’s Company
- 15.3.5. Catering Plus Ltd.
- 15.3.6. Compass Group PLC
- 15.3.7. Delaware North Companies, Inc.
- 15.3.8. Elior Group
- 15.3.9. FFServices Pvt Ltd
- 15.3.10. GETI WILBA GmbH
- 15.3.11. Healthcare Services Group, Inc.
- 15.3.12. ISS A/S
- 15.3.13. MealPe Online Food Ordering POS Private Limited
- 15.3.14. Metz Culinary Management, Inc.
- 15.3.15. Morrison Healthcare
- 15.3.16. OCS Group International Limited
- 15.3.17. Performance Food Group, Inc.
- 15.3.18. Prince Food Systems Inc.
- 15.3.19. Sodexo Group
- 15.3.20. The Nutrition Group
- 15.3.21. Whitsons Culinary Group.
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