Warwick Conferences, at the University of Warwick, has demonstrated its commitment to ethical, sustainable and fresh food by achieving Bronze level accreditation with the Soil Association’s Food For Life Catering Mark.
Warwick Conferences lunch and dinner menus have met the exacting standards from the Soil Association to receive the accreditation, which means:
- At least 75% of dishes on its menus are freshly prepared from unprocessed ingredients
- All meat is purchased from farms, satisfying UK Animal Welfare standards
- No fish is served from the Marine Conservation Society ‘fish to avoid’ list
- Eggs are from free range hens
- No undesirable additives or artificial trans fats are used
- No genetically modified ingredients are used
- Free drinking water
- Menus are seasonal and all in-season produce is highlighted
- Information is on display about food provenance
- Menus provide for all dietary and cultural needs
Graham Crump, Executive Head Chef at Warwick Conferences, says: “We are delighted to have achieved the Soil Association Accreditation. Food is hugely important to us and indeed our clients and delegates. Each of our venues offer locally sourced, seasonal, fresh food to ensure our customers are kept happy, satisfied and alert during their time with us.
“We are passionate about using locally sourced ingredients with a clear provenance, supporting the best local producers. All of our eggs are free range and supplied by Seven Acre Egg farm, which is just 1.5 miles away, while 65% of our fruit and vegetables are supplied by E. Sidwell in Leamington Spa. In addition to this, we only use the best seasonal ingredients, which means our menus are flexible rather than defined months in advance allowing us to be creative with our food offering.”
Warwick Conferences has also recently become a full member of the Event Supplier and Services Association (ESSA), a trade body which represents the very best suppliers of goods and services to the events industry. The trade association actively works to encourage the development of a closer relationship and understanding between organisers, their suppliers and venues.
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