Bronze Catering




Fresh food
  • The Catering Mark guarantees that fresh food is always on the menu.
  • At least 75% of food on Catering Mark menus is freshly prepared on site or in a local kitchen.
  • Catering Mark holders make at least 75% of meals from scratch on site or in a local kitchen.
  • At least 75% of meals on Catering Mark menus are made from scratch in our own kitchen [for onsite kitchens].
  • At least 75% of meals on Catering Mark menus are made from scratch in our local kitchen [for hub kitchens].

Animal welfare and traceability
  • All meat on Catering Mark menus is from animals reared on farms which meet UK legal welfare standards as a minimum.
  • The Catering Mark is helping to build the market for farmers who are producing meat from farms certified to UK legal welfare standards, such as Red Tractor, Farm Assured Welsh Livestock or Quality Meat Scotland.
  • Catering Mark holders have been annually inspected to ensure that all meat is from farms certified to UK legal minimum welfare standards.
  • All eggs on Catering Mark menus come from free range hens.
  • All eggs on Catering Mark menus come from hens which live in free range systems, meaning they have access to the outdoors, where they can exhibit natural behavior.
  • Catering Mark menus are free from endangered fish – as recognised by the Marine Conservation Society ‘fish to avoid’ list.
Additives, artificial trans fats and GM
  • Food served on Catering Mark menus is free from additives like aspartame and MSG.
  • All food on Catering Mark menus is free from artificial trans fats.
  • Undesirable additives, artificial sweeteners and controversial food colours are banned from Catering Mark menus.
  • Catering Mark holders don’t use any GM ingredients.
  • All ingredients on Catering Mark menus are free from GM.
  • GM ingredients are not used in Catering Mark menus.

Seasonal ingredients
  • Seasonal ingredients are used on Catering Mark menus.
  • Catering Mark holders use seasonal ingredients which can be produced outdoors in the UK at that time of year.
  • Menus are seasonal.
  • Menus are designed to make the best use of seasonal ingredients.
  • Serving seasonal produce can help get the best value for money: food is often fresher; food miles are reduced; and there is no need for energy-hungry heated glass-houses.

Staff training
  • Catering staff are supported with training in fresh food preparation.
  • Catering staff are trained in fresh food preparation.
  • Fresh food preparation training is provided for all kitchen staff.
 
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