Sodexo has been awarded the bronze Food for Life Catering Mark for its contract at Southampton Solent University.

Sodexo, the world’s largest services company, has been awarded the Soil Association’s
prestigious bronze Food for Life Catering Mark for its contract at Southampton Solent

The Catering Mark recognises restaurants and caterers that serve fresh food which is free from controversial additives and better for animal welfare. Sodexo already holds the bronze Food for Life Catering Mark for serving fresh and healthy meals at all of the UK primary schools where it operates. Caterers with the bronze Catering Mark serve seasonal meals which are freshly prepared and free from additives such as MSG, tartrazine and aspartame. No genetically modified (GM) ingredients are used and all eggs are from cage-free hens.

Jane Bristow, managing director, Sodexo Education, said: “We are delighted that we have achieved this accreditation at Southampton Solent. We have a student-focused approach, which helps us to better understand the needs and desires of our customers and clients in higher education. This is fantastic recognition of our commitment to sourcing the very best British produce and serving freshly prepared, seasonal meals on campus.”

Lindy Jessup, Southampton Solent University's hospitality services manager, said: “In reaching the standards demanded by the Soil Association, our catering partners Sodexo have demonstrated their commitment to Solent University's sustainable food policy.

“We are pleased that Sodexo recognises the importance of this accreditation and will support it in achieving the next level of the Food for Life Catering Mark. Congratulations to everybody on the Sodexo team at Solent for their efforts in ensuring students and staff at the university receive a fresh, well balanced and healthy catering provision."

Explaining the importance of the Catering Mark, Rob Sexton, chief executive of Soil Association Certification, said: "The bronze Catering Mark is an excellent achievement which recognises the vital role that fresh, seasonal meals play in healthy, planet-friendly menus, especially for largescale catering. It reassures customers that their meals are free from GM ingredients, trans fats  and prepared from scratch.” 

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