Catering
imported or processed alternatives. Seasonal vegetables like brassicas and leafy greens are versatile, supporting flexible menu planning and reducing reliance on frozen or pre- prepared foods. Using local produce also aligns with
Jerk chicken rice bowl
the Year competition last year, the winner created a Caribbean menu with a curried goat wrap, jerk roasted vegetables, and a fresh ‘Rainbow Roots’ health drink made with fresh ginger, turmeric, beetroot, and carrot – it was inspiring! To add to this, one of the finalists even went as far as to create a regional Spanish menu, adapting the foods of Andalucía into something suitable for residents with special requirements.
The environmental and financial advantages of seasonal, local produce Sourcing seasonal British produce brings multiple benefits. It ensures freshness, peak flavour, and maximum nutritional value, while often reducing costs compared with
sustainability goals and objectives. Fewer deliveries and reduced packaging lower emissions, while fully utilising entire vegetables can mean less waste overall. We are starting to see lots of care homes composting leftovers and even starting to grow small amounts of produce onsite to supplement their deliveries. Incorporating small-scale gardening projects, such as growing peas or herbs, gives residents
opportunities to connect with the food they eat while promoting independence and normality.
The power of fresh produce All in all, the combined benefits of health, enjoyment, cost reduction and sustainability make fresh produce a strategic choice for care homes. Seasonal, high-quality ingredients offer far more than nourishment – they enhance the daily experience of residents, promote wellbeing, and support the operational and environmental goals of care homes. Prioritising fresh produce is a practical and ethical choice that benefits everyone in the care setting. n
Jayne Howard
An expert in the food wholesale and care sector for over 25 years, Jayne has worked with a number of large care groups during the last six years at Creed Foodservice. Her passion lies in adding value and supporting businesses to elevate their food and drink offering, providing the very best dining experience for residents.
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