Cuisine Centre becomes first production kitchen to secure Green Kitchen Standard

Compass One’s Cuisine Centre has become the first production kitchen to achieve the Soil Association’s Green Kitchen Standard, recognising its efforts to reduce energy and water use, minimise waste and adopt sustainable practices.

The facility, which produces more than 14 million meals a year for sectors including healthcare, education, workplaces and hospitality, now operates entirely on renewable energy. 

It has introduced a food waste reduction plan alongside measures to cut overall resource use.

The certification is part of Compass One’s wider environmental strategy, which includes reducing emissions across its operations.

The Cuisine Centre team includes dietitians and product development specialists, producing meals such as Steamplicity, a steam-cooking system using fresh ingredients, and the Moreish frozen range. 

All meals meet the British Dietetic Association’s nutrition and hydration standards.

Rees Bramwell, sustainability director at Compass One, said: “This certification focuses on doing the basics brilliantly. We know the value that our natural resources have and this endorsement sends a clear message that we have solid sustainability practices in place – giving us the foundations to build on and progress even further.”

Greg Harrison, managing director of Cuisine Centre, added: “We work hard to provide nutritious and delicious food to our clients and customers. What is important is that we do this in the most sustainable way we can, so to achieve the Green Kitchen Standard is an important milestone.”

Caron Longden, head of business development for healthy and sustainable food at the Soil Association, concluded: “Becoming Green Kitchen Standard certified is a great achievement, showing caterers at the forefront of combatting climate change by reducing environmental impact.”