Building on our Food for Life Award, which is now fully embedded in our everyday catering standards, the Field Studies Council has continued to drive sustainability across all of our kitchens. By focusing on our top 10 food sustainability commitments, teams across the organisation have been working hard to deliver meaningful improvements in how we manage energy, water and waste.
Thanks to this collective effort, our catering teams felt confident in putting themselves forward for external accreditation through the Soil Association’s Green Kitchen Standard. This involved a two-stage process, including a site inspection and behind-the-scenes audits.
Any of our kitchens could have been selected for inspection, so when Margam Centre hosted the onsite visit, they represented all centres. Huge thanks go to Hannah, JP, Sian and the wider Margam team for delivering an outstanding showcase that truly reflected the standards upheld every day across the Field Studies Council.
Behind-the-scenes coordination, led by Chris Wilkinson and supported by Sam Thurston, brought together evidence and best practice from across our network.
The results speak for themselves. Field Studies Council achieved an overall score of 82%, well above the industry average of 73%, with several areas scoring a full 100%. This is a fantastic achievement and clear recognition of the hard work, consistency and dedication shown by catering teams at every centre.
This certification confirms that the Field Studies Council is leading the way in sustainable kitchen practice, while also highlighting opportunities for further improvement. The learning from the assessment will now be embedded into our sustainability commitments and action plans as we continue to move forward together.
A huge well done to all catering teams across Field Studies Council. This is very much a shared success and one we’re all proud of!
