The charity, which promotes the importance of nutrition in supporting mental health and wellbeing, awarded the ICC with the accreditation following a six month process which included site trips from the charity’s relationship manager.
Craig Hancox, Amadeus general manager for the ICC, said: “This was a rigorous audit with numerous site visits outlining in detail what was expected of us and highlighting the areas we needed to adapt to ensure we fulfilled the accreditation requirements. It was important for both us and Food for the Brain that we didn’t devalue the accreditation in any way.
“Our Executive Head Chef, Simon Hellier, has created a wonderful menu that supports the philosophy, methodology and nutrition recommended by Food for the Brain. We have also invested in the training of our teams – from the sales team to the front of house team – so they understand they have the education behind the principles to inform clients and delegates exactly what our food means for them.
The menu features items such as mini wholemeal banana and honey muffins for breakfast and smoky baby aubergine and chickpea tagine with lemon and apricots for lunch.