The trade body that represents many of the UK’s most prominent kitchen houses and service firms is working on creating a new code of practice that better reflects the needs of the industry, FEJ can reveal.
Ceda, which has around 100 members that collectively deliver millions of pounds worth of commercial kitchen projects every year, currently has both a Code of Practice and a Customer Charter in place but director general, Adam Mason, said the group recognises these need to go further.
He revealed there was a drive to make them more stringent, more tangible and provide greater accountability and responsibility.
“They are currently under review and we are developing a brand new code of practice that focuses on things like sustainability, equality and diversity, health and safety, and the environment, in addition to operational performance. These are all key areas that require focus as an industry and will be included in order to set minimum required standards.”
The document will ensure members are being credible, being responsible and being moral – with a working title of ‘Being Ceda’. He said: “We believe our members are the best of our industry and we need to tangibly demonstrate that. This will of course have real benefits for operators.”
The development of new guidelines follows a major rebranding exercise that the association embarked on last year. Mr Mason said the process had given its part of the industry an identity and enhanced its culture internally.
“The challenge now is to continue developing but importantly to communicate this to the wider catering, foodservice and hospitality industries, making everyone involved in the industries aware of who Ceda is, what Ceda does and the benefits and advantages of working with a Ceda member.
This is phase two and will be very apparent and very prevalent this year and ongoing,” he said.