The monthly online
magazine for all
catering professionals
Essentially Catering Magazine

Catering news - For this month's news - View magazine »

New standard serves up sustainable approach to catering

New standard serves up sustainable approach to catering

The Soil Association Certification and the Carbon Trust have launched a new certification designed to promote sustainable catering.

The Green Kitchen Standard is an award to recognise caterers who sustainably manage energy, water and waste in their operations, helping them to demonstrate a commitment to good environmental management.

The certification requires caterers to engage with the multiple sustainability issues that arise in food service - from broader policies through to day-to-day kitchen management. It provides a framework for action, taking positive steps to engage with customers, train staff, monitor resources, implement best practice and achieve continuous improvements.

As well as enabling organisations to be recognised for exemplary practice in environmental sustainability, the Standard aligns with the resource efficiency requirements of Defra’s Balanced Scorecard, helping caterers reach a score of ‘Good’ or higher. If combined with the Food for Life Catering Mark, which focuses on food provenance and supply chain, this new scheme is the first and only to provide a one stop shop verification that aligns across all areas of Defra’s Balanced Scorecard.

The Standard was successfully piloted ahead of the official launch. The first four successful pilots are Carillion Health at Queen Alexander Hospital in Portsmouth, Freeman Hospital in Newcastle, Sheffield Teaching Hospitals NHS Foundation Trust and Edgehill University.

Amy Johnston Assistant Environmental Officer, Freeman Hospital said: “We saw the Green Kitchen Standard as the logical next step to build on the work already done to achieve the Soil Association Food for Life Catering Mark. The Standard incorporates a variety of different sustainability areas and helped us identify key areas for improvement.

“In particular, it helped us to focus on how we communicate about energy, water and waste, enabling us to get training for staff on sustainability and how it relates to their work in order to create a truly sustainable culture. The process also provided the opportunity to create closer links between the Catering and Sustainability Teams to create a fully rounded approach to sustainable catering.”

Clare McDermott, Business Development Director of Soil Association Certification said: “This unique scheme supports caterers to not just focus on the quality and sustainable sourcing of the food and ingredients but also on providing those meals with less energy, less waste and less impact on the environment.  Providing caterers with the tools and support to monitor usage, set targets and initiatives around sustainability and reward efficient practices at the kitchen level makes this scheme really effective at developing and leading best practice and improvement across the sector.”

The Green Kitchen Standard is now available across the UK. To register your interest in this scheme, contact: Hannah Braye (hbraye@soilassociation.org) or visit https://www.soilassociation.org/greenkitchenstandard/ 

Important: Your feedback is important to us, please comment any time. Leave feedback »

Previous issues - For latest news & articles view this month's magazine »

Inside this issue

Sign up for more

Sign up today and get Essentially
Catering Magazine delivered every
month to your inbox.

You’ll also get:

  • Weekly news updates
  • Exclusive catering product offers
Sign up »
Advertisement BB Foodservice
Follow Essentially Catering Magazine on Twitter

Essentially Catering @MagazineEC 29 NOV

In our latest issue, an important theme at this busy time of year, 'Harnessing the power of TripAdvisor'.… https://t.co/b1GZP43gaP

Essentially Catering @MagazineEC 22 NOV

RT @demuths: Check us out on p26 of @MagazineEC! Including @rachel_demuth's thoughts on catering for vegans and our winning recipe for #veg

Follow Essentially Catering Magazine on Facebook

Article Archive

Chocs away

When it comes to chocolate spend per head, the UK is top of the leaderboard. Read more >

Kitchen Compliance

In June, BBC TV’s Watchdog programme revealed that ice from three of the UK’s biggest coffee chains (Costa Coffee, Starbucks and Caffe Nero) contained bacteria from faeces. Read more >

View previous articles > 160
Advertisement Cooking oil offer