News, February 2017
Green Kitchen Standard – Pilot Update
It’s been a busy month for our Green Kitchen Standard pilots, who are all working hard to achieve their awards. Two of the pilots have successfully completed their assessment tools and site verifications and the remaining 3 aren’t far behind.
Amy Johnston, Assistant Environmental Officer at Freemans Hospital in Newcastle, had this glowing feedback for the process:
Overall the standard has helped us focus our energies on ways to improve the sustainability of our catering department over the next year. Without it, getting training for the staff would have been more difficult and we now have a communications plan to engage our customers even more.Amy Johnston
At Soil Association Certification and Carbon Trust, we are also busy planning a special launch event to take place at the end of the pilot to celebrate our Sustainability Pioneers and launch the scheme to the wider world.
The Green Kitchen Standard pilot is set to run until April 2017 and there is still time to get involved. We are currently looking for workplace, café/restaurant and visitor attraction caterers to take part. Get in contact to become a sustainability pioneer and be the first in your sector to achieve the award.
What are the benefits of the standard?
- To be a pioneer of the catering world, working with two of the sustainability industry’s biggest authorities
- To be able to tell your clients and customers that your sustainability practices have been audited by an expert third party and have been awarded for their quality and effectiveness
- To use the Green Kitchen Standard logo for your comms and website
- To receive bespoke marketing support to help you position your award as the symbol of trust procurers are looking for
- To achieve the Green Kitchen Standard Award, as well as a Food for Life Served Here Award, and demonstrate a market-leading commitment to all-round sustainability
- To demonstrate that you meet the energy water and waste requirements of the Defra Plan for Public Procurement and its Balanced Scorecard, and to achieve a 'good' or 'excellent' score against the scorecard for these criteria
For further details about the scheme and how to apply, please contact Green Kitchen Standard Standard Development Manager, Liz Harding-Wyatt at LHarding-Wyatt@soilassociation.org.
WRAP have launched a new campaign for the catering and hospitality industry - ‘Your business is food, don’t throw it away’ is a brand new programme to help food businesses to save money and boost profits by throwing away less food. It aims to support food businesses with simple steps and handy resources to reduce the amount of food thrown away and educate staff and customers. Resources can be downloaded for free here.