Sarah Baldwin, food development manager at HCL, said: “Our staff work incredibly hard to ensure that the food we serve is the best quality possible. This accreditation recognises their hard work and our commitment to providing our customers with good quality food that supports local producers.”
In order to achieve silver accreditation HCL evidenced spending at least 5% of total spend on organic produce such as milk and yogurts, all fish is certified sustainable by the Marine Stewardship Council and all eggs are free range. Organic mince beef is used in the bolognaise, lasagne and SCOTY meatloaf recipes, which are some of the children’s favourite dishes.
HCL also demonstrated its commitment to inspiring healthy eating habits with its family food tasting sessions, potato planting workshops, fruit and vegetable workshops and fun theme days.