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Take the mixture and form 8 round patties.Add the salt and pepper and mix until combined. Transfer this mix into the pan with potatoes and falafel. Add the garlic and fry for a further minute. Once hot, add the spring cabbage, petit pois and spring onions and fry for one minute. Add 1 tbsp of olive oil to a frying pan, and place on a medium heat.Crumble the falafels into the potatoes and mash with a potato masher until smooth. Drain the potatoes and place them back into the pan. Bring to the boil and then reduce to a simmer, then cook for 20 minutes, or until the potatoes are soft. Put the potatoes in a medium-sized pan of water and place on a high heat.It is our aim to hit silver as we were in touching distance of hitting the mark this time but hope to achieve this before the end of this year.”įor more information please visit Sustainable Food or contact the Sustainability Team or Catering & Hospitality QM.

The team have worked very hard in hitting all targets and take their responsibility to all Green matters very seriously with a full understanding in how this benefits all concerned.

“We in the QMUL Catering team are very proud of our achievement in retaining the Soil Association bronze award. Commenting on the achievement, our Hospitality Production Catering Manager, Tony Micallef notes:

Suppliers meet appropriate food safety standardsĪchieving the Catering Mark solidifies QMUL’s commitment to making long-term tangible improvements to the environmental, social and economic sustainability of the organisation.

Information is on display about food provenance.

No fish is served from the (MCS) ‘fish to avoid’ list.

Free drinking water is prominently available.

Training is provided for catering staff.

Meat is from farms which satisfy UK welfare standards.

No undesirable food additives or hydrogenated fats.

The award also entitles both outlets to display the mark as a means of reassuring customers of the commitment. The bronze, silver and gold tiers encourage caterers to use more local, free range, fair trade and organic ingredients to produce healthier menus. Run by the Soil Association, the Food for Life Catering Mark is a UK-wide certification scheme, which provides an independent guarantee that food being served is fresh, free from controversial additives and better for animal welfare. The Curve's catering service provides close to 120,000 meals to customers throughout the year and The Hive provides 126,000 to guests staying with QMUL during the summer vacation.

The Catering & Hospitality team are delighted to have earned the Bronze Food for Life Catering Mark for the second year in a row in recognition of our commitment to serving healthy and ethical meals to students, staff and visitors in The Curve and The Hive. Catering & Hospitality QM achieves Soil Association award for a second year!