Bennett Hay’s new concept reflects the increased demand from consumers for menus that fuel and supplement their lifestyle and personal health goals that are made with traceable ingredients as well as having a minimal environmental impact.
Mindfuel’s recipes have been developed by Bennett Hay’s chef and culinary director Candice Webber and nutritionist Dorota Cloke.
With seasonality at its core, the range is designed to fuel concentration, increase cognitive brain function and drive energy. The Mindfuel range includes breakfast pots, salads, sandwiches and snack pots.
Along with ingredients and allergens, the carbon footprint of each item is included on the label enabling consumers to make fully informed choices about their diet and their impact on the environment.
Zoë Watts, Bennett Hay’s managing director, commented: “We’re excited to bring a very science-led food proposition to our catering. Mindfuel has been in development for some months and is backed by respected specialists and the culinary flair of Candice.
“Not only is the food better for the individual, but it’s also better for the planet as our customers can see the carbon footprint of each product and be even more informed around what they are eating.”
To achieve the Food for the Brain accreditation, Bennett Hay has been audited and trained on ingredients and nutrition. An annual plan has been initiated at each client site to promote the value of healthy food choices on workplace mental health and wellbeing.
Patrick Holford, the founder of Food for the Brain, added: “Bennett Hay’s 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 is to be thoroughly commended and really shows best practice. They are best practice in their field and a valuable partner on our mission to inform organisations and empower individuals.”