They received the silver award for their dedication to using seasonal and sustainably sourced ingredients to create nutritious and delicious food. The teams, located at Atlantic Quay in Glasgow as well as Victoria Quay, St Andrews House and Saughton in Edinburgh, collectively serve over 53,000 meals each year.
To receive the silver award, the Scottish Government Workplaces team met stringent criteria including allocating at least 5% of the ingredients budget to organic produce.
The silver standard builds upon the bronze requirements, including a minimum of 75% freshly prepared dishes and the use of free-range eggs as well as higher welfare meat.
Mark McCulloch, operations director at BaxterStorey Scotland, said: “We are thrilled to receive this award and to be recognised for our ongoing commitment to champion sustainable catering practices.
“We are hugely proud of our team who celebrate provenance every day with innovative menus centred on food which not only tastes good but does good. We look forward to continuing our partnership with the Scottish Government, fuelling their workplaces with planet positive food through ongoing investment in our sustainable commitments.”
Group lead chef Sam Woodhouse forged partnerships with suppliers who share their ethos and commitment to sustainability. This has involved integrating dairy from Mossgiel Organic Farm into their menus and soup stations, using organic flour from Mungoswell miller for crafting sea salt focaccia in their kitchens and sourcing pork and beef from the local butcher Brigston & Co.
The team recently introduced items from Devil’s Kitchen, featuring plant-based oyster mushroom sausages as the ‘star attraction’, served with flatbreads and a tantalizing beetroot, rhubarb and ginger relish.