Bennett Hay, workplace catering specialists’, new health and wellbeing grab and go range ‘Mindfuel’ has been accredited by Food for the Brain, a not-for-profit charity that works to raise awareness of the importance of optimum nutrition for good mental health.
Candice Webber, Bennett Hay’s Chef Director, and Dorota Cloke, Nutritionist, developed the concept with a focus on using ingredients and nutrients for optimum brain health and mental wellbeing. The recipes were developed to fuel concentration and productivity at work whilst delivering fullness, satisfaction, and maintaining energy levels to the customer, helping avoid the infamous post lunch slump.
Whilst developing Mindfuel the team took guidance from the World Health Organisation’s view that health is a state of ‘complete physical, mental, and social wellbeing’. This has ensured that the range is nutritionally balanced, tastes delicious, and features local and seasonal ingredients to reduce the carbon footprint of the grab and go range.
Mindfuel was developed with sustainability at the forefront. Ingredients were selected not just for their wellbeing and nutritional benefits but also for their sustainability credentials. The result means that the average C02eq per Mindfuel product is .41Kg compared to .63Kg per product when benchmarked against Bennett Hay’s standard grab & go range.
The Food for the Brain certification is a rigorous and thorough process, with the auditors praising the team for their commitment to culinary excellence. They stated:
“The standard of food preparation really calls for special mention: from the preparation techniques to the very considered presentation of the finished dish, to the detailed instructions to achieve standardisation, it is to be thoroughly commended and really shows best practice.”
The accreditation for Mindfuel is a great boost to clients’ workplace operations and wellbeing strategies, it is recognised and applauded by the highly regarded WELL Building Standard.
The impact at sites and feedback from customers and clients has been phenomenal and the team plan to expand the range into Hospitality menus and hot food options.
