Green Kitchen Standard pushes sustainable approach to catering

Kitchen waste

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 that 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. It provides a framework for action, taking positive steps to engage with customers, train staff, monitor resources, implement best practice and achieve continuous improvements.

The Standard has been 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.

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.

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.

She continued; “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”.

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