The Food for Life Catering Mark NACC Scottish Regional Meeting 18 - - PowerPoint PPT Presentation

NACC Scottish Regional Meeting – 18th November 2015

Sarah Duley Catering Mark Development Manager

An introduction to

The Food for Life Catering Mark

• Introduction to the Soil

Association

• Where did it come from?
• The Catering Mark
• What are the criteria and

principles?

• CM in care settings
• Supplier scheme and support

Agenda

When did rationing on meat and bacon end? How many allotments were used in 1950? By 1968, how many allotments were still being used? In 1950 how many supermarkets were there in the UK? And by 2013? When was the first fast food outlet opened in England? How many are there now? The average person ate 1kg of chicken a year in 1950, how many do they eat now?

Quiz

1954 1,200,000 500,000 50 10,308 1954 - Wimpy 24,320 25kg

What’s soil got to do with it?

1946

Good food for all

So Soil il As Asso soci ciatio ation n ca camp mpai aigns gns

What at is Food

• d for

r Life fe Scot

• tland

land?

• Food for Life Scotland

programme  transforming food culture across the country

• 3 main areas of work:

– Catering tering Mark rk – Sustainable Food Cities – Education Framework

The Catering Mark

3 principles

1.Sourcing environmentally sustainable and ethical food 2.Making healthy eating easy 3.Championing local food producers

Today day over er 1.5 5 milli llion n Catering Mark meals are being served in…

• 300

300 nurseries

• 7,400

00 schools – 40% Scottish LA primary schools

• Over 40

40 universities

• Employe

loyers rs like Scottish Government, Jaguar Land Rover, Greater London Authority and PepsiCo serve CM meals to their staff

• Over 150

50 care homes inc. HC-One & Edinburgh Council

• Seven

en hospitals

Where are we now?

Th The e Ca Catering tering Ma Mark rk in in Sc Scotland

• tland

24

Food for Life Catering Mark awards in Scotland More than 103,086 Catering Mark meals are served daily across 1,112 sites in Scotland (over 20 million each year)

Th The e Ca Catering tering Ma Mark rk in in Sc Scotland

• tland

Ca Cate teri ring ng Ma Mark rk in in car are e se sett ttin ings gs

• Boost in morale/motivation for kitchen staff
• Greater recognition for the catering service
• Helps provide reassurance to residents and

their families

• Health and wellbeing benefits for residents –

nutritionally and socially

• Can reduce costs by taking control of your

supply chain

• Provides an opportunity to share your story

with media

“…when I saw the boost to kitchen team’s morale and the deserved recognition the catering service was finally getting, I decided to go for the award in all

• ur care homes”

Dietetic & Catering Manager, City of Edinburgh Council

“Food for Life has put us

• n the map and helped

people recognise that really good things happen every day in Edinburgh’s care homes” Senior Cook, Clovenstone

Bronze comprises 13 standards, focusing on:

– Ingredient gredients

• All eggs free range
• No undesirable additives/trans fats
• All meat assured to min. UK welfare

standards

– Cust stomer

• mer care

re

• Seasonality highlighted
• Positive marketing about provenance of

ingredients

– Good

• d practice

actice

Which ingredients are off the menu?

genetically modified ingredients undesirable additives or trans fats meat with no farm assurance endangered fish

E.G. G. Colourings Flavourings/enhancers Sweeteners Preservatives Trans fats

4 3 2 1

Sil ilver ver and nd Gol

• ld

d is ass ssess essed ed usi sing ng a poi

• ints

nts bas ased ed system stem for r rec ecognis

• gnising

ing con

• ntinuo

tinuous us imp mprov rovement ement and nd exc xcell ellenc ence

Above and beyond

Sourc urcing ing ethic hical al and d envir vironm

• nmentall

entall y y frien iendly dly food

• d

Champ ampion ioning ing local cal food

• d

produ

• ducer

cers Makin king g healt althy hy eatin ting g easy sy Meet et bronze nze stand andard ards

Catering Mark Supplier Scheme

Membe bers rshi hip p benefi fits ts for suppl plie iers rs: :

 Find new routes to market  Demonstrate commitment to meeting caterer’s needs and adding value  Marketing and PR value

Logistic gistics s and d support port

• Application
• Development Manager (me) able

to support the whole process and provide free advice - Scotland

• Certification Officer - Bristol
• Annual inspection and

inspection fee

Thank you!

Any question

• ns?

s? Get in touch! sduley@soilassociation.org 0131 666 2474 07562 780302 @SoilAssocScot