Venue caterer Levy UK receives ‘Food for the Brain’ accreditation

Venue caterer Levy UK receives ‘Food for the Brain’ accreditation
14/08/2019 - 05:00
Levy UK, the venue and stadia-catering brand that is part of Compass Group, has been awarded a ‘Food for the Brain’ catering accreditation for their commitment to nutrition and wellbeing.

Food for the Brain is an educational charity that promotes the importance of nutrition. Jenna Mosimann, chief executive for Food for the Brain Foundation said: “Food for the Brain is delighted to award Royal Berkshire Conference Centre [RBCC] and official catering partner Levy UK our accreditation.”

Levy UK’s recent overhaul and re-design of the food and drink offerings at RBCC, led to the introduction of the new mindful meeting packages. The menus removed unnecessary sugars and brain foods were introduced to keep delegates alert all day.

Jon Davies, managing director for Levy UK, added: “We are keen to help bring an end to an era of beige, sugar-loaded and bread-dominated food at conferences and events – we believe that fresh, visually-stimulating and healthier options can directly impact on a delegate’s experience and engagement at an event.

“The health and wellbeing of our guests is important to us and helping people make informed choices is a vital part of what we do as a business. Too often conferences have provided carb-heavy lunches fuelling delegates with temporary sugar highs in the mid-morning and mid-afternoon sessions.”

Items in the new packages include food waste mini muffins and granola bars which are made from elements of fruit that would have otherwise been wasted, for instance orange grind. 

Kevin Berry, General Manager of RBCC, commented: “Offering healthier, better balanced menus, and ensuring varied and plentiful hydration options will increase delegates alertness and attention span. Our role through food is to help visitors get more out of their day, in-turn giving an improved ROI to conference organisers.

“Additionally, we wanted to provide menus in-line with those that individuals might chose to order from the high street and to give more colour and flavour sensations. We’ve already had great feedback from clients and the menus have been instrumental in winning new business.”

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