The Soil Association held the Food for Life Catering Mark Awards on 17 June to celebrate the determination, dedication and passion of the individuals at the heart of improving food eaten outside the home. From chefs to managers to buyers, the Catering Mark Champions are the people who drive change and through their Catering Mark accreditation take the steps required to improve their food quality, provenance and sustainability.
The Awards took place at the Royal Horticultural Halls, London. Over 200 people from across the industry attended to share in the winners’ success and celebrate the achievements of the Catering Mark so far. The caterers who are working with the Catering Mark are transforming food service, providing more fresh, nutritious, environmentally sustainable, British, quality meals in nurseries, schools, care homes, hospitals, universities, workplaces and many visitor attractions.
No mean feat
Prue Leith, food critic and writer presented the awards; Prue said:
“The Catering Mark Awards are the real deal. Achieving the Food for Life Catering Mark is no mean feat and it is respected in the industry because it cannot be bought; it is awarded on the facts. My message is simple but heartfelt: many congratulations on achieving the Catering Mark for your businesses. I know just how hard work it is, but please don’t rest on your laurels. If you have a Bronze tonight, let’s make it a Silver next time. If you already have a Silver, it’s time to go for Gold.”
Six winners were picked from a shortlist by the independent Catering Mark standards board. Nominations came from all food providers who hold a Catering Mark, and showcased the hard work and innovation in improving food service.
The Catering Mark Champions for each sector
Schools – Sarah Henderson, PA to directors & Food for Life Co-ordinator, ISS Facility Services in Education. Working closely with the ISS Food Development Team, Senior Management Team, their central Procurement Team, suppliers, cooks and schools catered for by the company, Sarah’s input ensures that every school menu is Catering Mark standard. Sarah travels all over the country to meet each school’s catering team, and shares her passion and understanding of the Catering Mark to ensure each ISS school is top standard.
Early Years – Raquel Kneeves, Nursery chef, Snapdragons (in Keynsham). Raquel has a talent for creating new and interesting menus with a much wider range of foods than would normally be seen on a nursery menu, understanding that children will try new tastes and textures if they encounter them early. She has organised trips for the children at Snapdragons and is helping forge links with a local college to encourage students to consider a career in catering for early years.
Hospitals – Stephanie Steel, Head Chef, Randomlight, Coed Du Hall. Stephanie caters for residents with very challenging needs and dietary requirements, offering balanced and nutritious options whilst making an effort to understand each resident’s needs. She is keen to educate away from ready-made, processed foods and offers cookery classes for those who are able.
Care Settings – Louise Chambers, Head of Elder Care Service, Milestones Trust. Pioneering the instigation of food standards in residential care, Louise helped launch the Milestones Trust’s Good Food Group, training and educating over 200 staff and service users. Finding new partnerships has also enabled Louise to achieve Catering Marks in two Milestones Trust homes, with more close behind.
Workplaces – Francesca Iliffe, Sustainability Officer, Brighton & Hove City Council. Brighton & Hove City Council has made a massive commitment to the Catering Mark, with new food buying standards adopted for all council catering contracts. Francesca has driven this project and now four out of five of the biggest contracts hold Catering Marks serving over 80,000 meals a day.
Universities – Mark Davidson, Food Production Manager, Sodexo, Southampton Solent University. Quietly and determinedly, Mark has marched through each level of the Catering Mark with the university, which now serves 200 Catering Mark meals daily. Understanding the difference good food can make, he now spends his time travelling the country sharing expertise and supporting other organisations.
Catering Mark meals are now served in over 25% schools in England, 20% universities, over 300 nurseries and over 100 hospital and care home settings.
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