THE catering team at the Alexandra Hospital have won a national prize for the quality and sustainability of the food they serve to staff and patients.
The Soil Association’s ‘Food For Life Served Here’ award is a widely respected acknowledgement of raising standards for food quality and sustainability in both public and private sector catering.
The award covers all meals served to patients as well as all food available from the restaurants at the hospital.
The Alexandra is one of just six hospitals in the country where both patient meals and food served to visitors has received this accreditation.
Eighty-seven per cent of all the dishes served at the hospital are prepared on-site by the catering team, with all meat sourced locally.
The Soil Association’s award gives a clear signal that the hospital is serving food that uses fresh ingredients, free from undesirable additives and trans-fats, meets the highest welfare and nutritional standards.
Staff from the catering team had to undergo special training in fresh food preparation in order to achieve the acknowledgement. Food was also required to be produced from seasonal and nutritional ingredients, with all eggs free-range and all meat from welfare-approved farms.
Catering Manager, Cath Cox said: “I am so proud of all the Catering Department for achieving this. Each and every one of them played a part in enabling us to achieve this award.”
