Educated palate

Lizzie Foskett BSc RNutr Head of Nutrition & ESG, BaxterStorey on a new in-person course, created to inspire and educate BaxterStorey’s team members about the benefits of sustainable nutrition

The future of food service is evolving rapidly, shaped by growing consumer demand for transparency, responsibility, and innovation. We’ve launched an initiative which marks a pivotal step in aligning operational excellence with sustainability and wellbeing.

We’ve done this through the introduction of bespoke nutritional education for every team member, accredited by the Association for Nutrition (AfN).

This programme, part of our broader People, Planet, Purpose mission, reflects a deep commitment to embedding sustainability, creativity, and personalisation at the very heart of our food and beverage operations.

It is a move that not only invests in the skills and knowledge of our teams but also strengthens our ability to deliver greater value to facilities management clients while navigating the complex landscape of food, health, and sustainability.

NUTRITIONAL TRAINING

Each team member will undergo a tailored nutritional course designed to meet them at their point of need. The content, carefully developed and influenced by culinary experts and partners Jenny Chandler, Josh Eggleton & Bettina Campolucci Bordi and accredited by AfN, covers a wide spectrum: from understanding the fundamentals of nutrition and sustainable diets to applying principles of seasonality, personalisation, and science-led menu engineering.

This will then be validated by our partnership with Soil Association and their Food for Life programme. This will relate to the sustainable standards set and reward best practice hospitality operations.

Importantly, the course ensures that participants can translate complex nutritional science into everyday practice. It then gives them the ability to apply their knowledge to what they can offer customers.

BEHAVIOURAL CHANGE

But this initiative goes far beyond academic learning. The training is designed to inspire real behavioural change, empowering team members to become ambassadors for healthier, more sustainable food choices. Graduates of the programme are equipped not just with knowledge, but with the confidence to communicate it effectively, explaining the ‘why’ behind ingredient choices, menu shifts, and operational practices to clients and customers alike. In an environment where food policies, strategies, and ESG commitments are under increasing scrutiny, this ability to advise and engage has become a significant differentiator.

The impact of the training is already tangible. Team members who have completed the course are rethinking menu design with greater consideration for seasonality and sustainability. That impact is being felt beyond their customers. They are also fuelling themselves more effectively for safer and sharper operational performance and influencing their wider communities through the promotion of better nutritional habits. The ripple effect is significant, enhancing not just customer experience but also workplace culture, wellbeing, and ultimately, business resilience.

ESG GOALS

This development is part of a structured nutrition and sustainability journey for us, and we have big plans to grow over the next five years in partnership with industry bodies and clients. It directly supports the 21 ESG goals of our ‘Second Nature’ initiative, as well as bolstering our existing collaboration partners, with the introduction of The British Nutrition Foundation, to help our teams navigate this ever-changing landscape, especially when it comes to contributing to long-term client outcomes in health, sustainability, and employee engagement.

We believe success in food and beverage services must start at the floor level — empowering chefs and operational teams not only with skills but with an evidence-based and meaningful understanding of the broader impact of their work.

Historically, chefs and hospitality teams have rarely been offered access to this level of nutritional education, but the appetite for knowledge has been striking. Team members are eager to engage, recognising the opportunity to lead change rather than simply respond to it.

FOOD STANDARDS

Crucially, the partnership with the AfN signals a new standard in the FM industry. It showcases how the sector can move beyond traditional service delivery to become a proactive force in advancing sustainable nutrition, personal wellbeing, and planetary health – because with great food, comes great responsibility. It also helps our clients respond to a landscape where food, health, and environmental strategies are being increasingly recognised as interconnected.

As the food service sector continues to evolve, initiatives like this demonstrate how investment in people can unlock innovation, strengthen client partnerships, and deliver sustainability commitments. It is an approach that turns purpose into practice — and sets a new benchmark for the industry.

Through education, enrichment and empowerment, we are ensuring that the next generation of food service leaders are not only creative, but deeply responsible. We leave no crumbs on the table when it comes to doing the right thing and we believe this model is built not just for today’s challenges, but for the opportunities of tomorrow.