Soil Association

Soil Association Award Busy Bees are also part of the FFL Catering Mark and have held the Bronze Award for two years. We have recently achieved the Silver Award.

This has been a fantastic achievement for the company, applying strict food purchasing guidelines throughout its 267 nurseries.

The Catering Mark provides an independent endorsement that food providers are taking steps to improve the food they serve, using fresh ingredients which are free from undesirable additives and trans fats, are better for animal welfare, and comply with national nutrition standards.

Busy Bees Childcare

The Food for Life Catering Mark reassures parents that their children are getting fresh, traceable and trustworthy food when they’re at nursery.

Almost 1/4 of British children are overweight by the time they start primary school. But there are currently no government standards for food in nurseries. Children need to get into good eating habits early on to give them the best start in life. The Catering Mark provides an independent guarantee that what’s on the menu for children in your care is fresh, traceable, free from undesirable additives, trans fats and GM.

One of the key factors in the SA criteria is that nursery staff are trained in nutrition.

Funding and support is needed to develop qualifications and to train nursery staff in nutrition and key cookery skills. Without training, nursery staff are unlikely to have the skills or knowledge needed to improve nursery food in line with the new nutritional standards. All nursery managers and nursery cooks should be required to undertake training in basic nutrition for under-fives.

With this in mind Busy Bees devised their own Food & Nutrition course for the under 5’s which was accredited by City & guilds. Busy Bees encourage chefs and base room staff to attend the 6 month course.

Click here to learn about the course.

Busy Bees has also devised a Practical skills course to ensure all of our catering staff have the fundamental skills to prepare home cooked foods on site in their fully equipped nursery kitchens.

In order to encourage the use of more local produce, menus were designed around the seasons particularly for fresh produce. Not only will this reduce food miles and the nursery’s carbon footprint, but also the food is likely to have higher nutritional value.

For more information regarding the Soil association go to www.soilassociation.org