Our Approach to Food
From local farms to school and workplace kitchens
Our catering approach begins long before food reaches the kitchen. We work with growers, producers and suppliers across the North of England to bring fresh, seasonal ingredients into our primary schools, secondary schools, care homes and workplaces.
This farm to fork method helps us create meals that are nutritious, consistent and rooted in the communities we serve. It also supports sustainable sourcing, clear traceability and better understanding of where food comes from.
Responsible Menus
How our farm to fork model works
We take a practical, transparent approach to every stage of the food journey. This allows us to plan menus responsibly, reduce waste and ensure each meal is prepared with fresh, high quality ingredients.
Planning
Our approach in three stages
Local sourcing
- Fruit, vegetables and dairy from regional suppliers
- Meat and protein sourced from Northern producers
- Seasonal ingredients used whenever possible
Careful planning
- Menu development based on nutritional balance
- Clear allergen management
- Cycle menus that improve consistency and reduce waste
Fresh preparation
- Meals cooked on site wherever possible
- Safe, structured kitchen routines
- Service that supports wellbeing and enjoyment
Clear Nutritional Principles
Nutrition at the centre of every menu
Balanced nutrition is essential for children, older adults and working teams. Our menus are designed with clear nutritional principles and are reviewed regularly to ensure they meet the needs of different age groups and environments.
Our nutritional priorities
- Fresh fruit and vegetables served daily
- Lean proteins and plant-based alternatives
- Wholegrain choices where suitable
- Low salt and low sugar recipes
- Safe allergen management and clear labelling
- Meals aligned with School Food Standards in education settings
Healthier Attitudes
Supporting healthier habits
Good nutrition is more than what we put on the plate. We support children and adults in developing healthier attitudes to food through information, engagement and consistent messaging.
From encouraging younger pupils to try new vegetables to supporting hydration in care homes and workplaces, our catering teams play an active role in building wellbeing.
Key Areas
Tailoring nutrition to different settings
Primary schools
Meals that support growth, learning and confidence with options that appeal to younger children.
Secondary schools
Food that matches teenage tastes while promoting healthier choices and independence.
Care homes
Comforting meals created for stability, nutrition and specialist dietary needs.
Workplaces
Balanced options that support energy, focus and productivity throughout the day.
Our Approach
Working with communities across the region
Our approach is regional by design. By working with local suppliers across Cumbria, Lancashire, Yorkshire and the North East, we reduce the distance food travels and keep supply chains more resilient.
This includes working with producers and distributors in Carlisle, Kendal, Lancaster, Preston, Blackburn, Bradford, Durham and Newcastle.
These relationships create better flavour, better freshness and stronger community connections.
Responsibility
Sustainability in every stage of our approach
Farm to fork is also about responsibility. We aim to reduce our environmental impact by sourcing responsibly, managing waste effectively and supporting sustainable farming practices where possible.
Our sustainability actions
- Seasonal menu planning
- Reduced food miles
- Waste monitoring and portion planning
- Energy efficient kitchen equipment
- Ongoing evaluation of ingredient sourcing
- Partnerships with responsible local suppliers
Farm To Fork
A clear, dependable approach to food
Our farm to fork model gives schools, care homes and workplaces confidence in the meals they provide each day. By combining local sourcing, nutritional expertise and fresh preparation, we create food that is reliable, enjoyable and supportive of long-term wellbeing.
