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l-r Dorota Cloke and Candice Webber

Bennett Hay launches grab and go health and wellbeing concept for workplaces

Bennett Hay has launched Mindfuel; a new grab and go health and wellbeing concept for its clients.

Mindfuel reflects the prevalence of corporate organisations who are promoting wellbeing-focused company cultures. Bennett Hay’s new concept also reflects demand from consumers for menus that fuel and supplement their lifestyle and personal health goals, made with traceable ingredients with minimal environmental impact.

Mindfuel’s recipes have been developed by Bennett Hay’s noted chef and Culinary Director, Candice Webber and Nutritionist Dorota Cloke. With seasonality at its core, the Mindfuel range, designed to fuel concentration and cognitive brain function and drive energy, includes breakfast pots, salads, sandwiches and snack pots. The nutrient-dense menus mean that the health benefits extend to meeting lifestyle and circumstantial needs such as the menopause, training for a major sporting accomplishment, musculoskeletal support, or optimising immunity.

Each dish has a focus on lean proteins, wholegrain, Omega 3s, probiotics and minerals, and are nutritionally analysed and labelled. 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 MD, 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 cement its commitment to workplace wellbeing Bennett Hay has recently achieved Food for the Brain accreditation. To achieve the certification Bennett Hay has been audited and trained on ingredients and nutrition and an annual plan 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 said: “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.” 

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