Caterlink awarded Green Kitchen Standard
Caterlink has today become being the first school caterer to achieve the Soil Association’s Green Kitchen Standard, which celebrates Caterlink’s commitment to achieving high sustainability standards and good environmental management for its schools in Islington.
The Green Kitchen Standard offers an independent endorsement of Caterlink’s environmentally friendly use of energy, eater consumption and waste generation. This Standard was awarded following an extensive assessment including site visits and an independent expert assessor to score their level of sustainable practice.
Neil Fuller, Caterlink’s Managing Director said:
“Caterlink is incredibly proud to have been awarded the Green Kitchen Standard, as it represents our sustainable ethos, and reflects the hard work we have put in to achieving this. We try to run our operation at the highest possible level whilst minimising our impact on the environment and making a positive contribution to the future of sustainable practice. This is why we couldn’t be happier that our contribution has been recognised by this prestigious award and the first school caterer to achieve this for its schools.”
The award has been launched by Soil Association Certification, and the Carbon Trust, who aim to promote sustainable catering. Clare McDermott, the Business Development Director of Soil Association Certification said:
“This unique standard supports caterers to not just focus on the quality and sustainable sourcing of the food and ingredients, but also on providing those meals with less energy, less waste and less impact on the environment. Caterlink have displayed their dedication to sustainable catering through their focus on great environmental management which has earned them the right to receive this new and exciting award”.
The Green Kitchen Standard is delivered in partnership by Soil Association Certification and the Carbon Trust. Launched in May 2017, the certification requires caterers to engage with the multiple sustainability issues that arise in food service - from broader policies through to day-to-day kitchen management. It provides a framework for action, taking positive steps to engage with customers, train staff, monitor resources, implement best practice and achieve continuous improvements.