Where to find our Green Kitchens
We work with caterers across all sectors, below find a list of our current award holders, as well as some of the other sites we have just began working with.
Aramark at University of Westminster
Aramark at the University of Westminster were the first London University to have achieved the Green Kitchen Standard for its four campuses, serving meals to over 20,000 students and 2,000 staff each day. Achieving the Green Kitchen Standard has supported the University’s existing Environmental Management Systems and helped to engage teams across the University and Catering Contractor to further embed their Sustainability ethos. This had made sure that sustainability is not an optional extra, but an integral part of the University’s operations. Read a case study with Aramark.
The first school caterer to achieve the Green Kitchen Standard for their schools. Across their schools, the catering teams serve approximately 11,500 meals a day and employ over 300 members of staff. They achieved an above average score for their Green Kitchen Standard and were also strong within the environmental management and policies, and targets section of the award. One of the challenges for Caterlink was to begin monitoring and measuring energy, water and food waste in their kitchens in every school, without using sub-meters. Read more about how they overcame their challenges over on our case study pages.
Edgehill have been more pro-active in sourcing products locally and more sustainably in line with customers wishes and great efforts have been made to ensure the catering provided on campus is as environmentally sustainable as is practical. Energy data shows a 9% reduction against the same period last year. This can largely be attributed to the greater emphasis the on energy required by the Green Kitchen Standard. ‘The Green Kitchen Standard has opened our eyes to the little things we could be doing, little things that make a big difference.’ Kevin Taylor, Stores and Procurement Officer.
Freeman Hospital achieved the Green Kitchen Standard for their restaurant in 2017. Freeman Hospital aim to reduce waste, energy and water consumption by 28% by 2020 (from a 2013 baseline) and have been using the GKS framework to support their aims and provide clear actions for improvement. Working towards the FFLSH award improved the sustainability of their menus through local procurement and use of ethically produced ingredients. Read a case study with Freeman Hospital.
Sheffield Teaching Hospital
Sheffield Teaching Hospital achieved the standard for their Central Production Unit (CPU) serving the both the staff and visitor restaurant and patient meals. The ‘cook chill’ CPU is the main hub for production and employs 96 staff, preparing and delivering around 40,000 meals a week to 6 sites. Sheffield have created a voluntary team of 11 sustainability champions who have been trained on food waste reduction, recycling and energy management. As part of their development, they attend relevant educational trips and the champions hold staff drop in sessions to share knowledge and skills. Read a case study with Sheffield Teaching hospital.