Source Catering Food Charter

Continuous improvement

We strive for continuous positive improvement in our food offerings. We search for new and exciting food trends, as well as healthy options. We're continually working to adapt our menus and recipes to create tastier, healthier and more vibrant food.

Nutrition

• Our aim is to serve seasonal, whole and minimally processed food that has retained its inherent nutritional properties.
• We seek to eliminate the use of highly processed or artificial produce with additives. Utilising nutrient-dense seasonal ingredients is essential for supporting the health and wellbeing of our community.
• How a recipe is prepared is as important as the quality of the ingredients. We use preparation methods and recipes that optimise the inherent nutritional properties of ingredients.
• Our methods avoid excessive use of salt and sugar, and deep frying.
• We actively promote the consumption of fruit and vegetables at every occasion by serving a wide variety of fresh and colourful produce.

Dietary requirements

• We aim to provide a wide variety of delicious food, with careful consideration of the diverse dietary needs of our community. When planning menus, we're conscious of offering dishes to accommodate those with dietary restrictions or preferences, including food allergies, sporting, religious or medical reasons.
• We value transparency and accurate communication about our food and operations. Dietary and allergen information is communicated on menus, signage and in direct conversation.
• We encourage questions and conversations about our produce and how it was prepared.
• Our trained staff and management can assist customers with questions relating to ingredients and preparation. They guide them towards choices that best align with their dietary preferences or requirements.
• We avoid serving food that contains ingredients or allergens that may cause accidental oversight or confusion.