Catering standards

I am a member of Slow Food, the international movement for food politics. The movement declared ‘a new conception of agriculture and food’; Good, Clean, and Fair.

Good – from a sensory perspective (the look, the feel, the flavour, the aroma) and also the health perspective.

Clean – from a sustainability perspective.

Fair – from a social (justice) perspective.

Buth Kuddeh Catering has adopted these three principles and continues to look at ways to put them into practice. To the extent that I can do it, I aim for the following:

  • Vegetables and fruits that are fresh and seasonal, that is, they haven’t been stored frozen or artificially matured, or reconstituted dehydrate.
  • Produce certified as organic.
  • Meat and fowl raised and killed humanely.
  • Free range eggs.
  • No farmed seafood.
  • Crockery and cutlery that is recyclable.
  • Fruit and vegetable produce from local farmers and orchardists (the Sydney Basin where possible).
  • Produce that supports family businesses and artisans.
  • Ingredients from companies certified Fair Trade.