Corporate & Social Responsibility
Corporate Social Responsibility for Harvest Fine Foods encompasses our commitment to the environment, community and employees as well as the commercial impact of conducting our business.
Harvest Fine Foods Ltd is committed to the sourcing of local suppliers to assist in reducing food miles and gaining their own environmental statements and policies. We adopt a responsible attitude to procurement based around ethical and sustainable production with a bias towards local producers whenever possible. Whilst we aim to be competitive, we are keen to ensure that our partners are treated fairly.
We recycle whenever appropriate and ensure levels of waste are minimised and waste created is disposed of in an environmentally friendly manner and we promote environmental awareness across the company. We maximise energy efficiency by ensuring vehicles are fully maintained, routed to reduce mileage and driven carefully to reduce fuel consumption and emissions.
In the community, Harvest Fine Foods is actively involved in supporting local charities and organisations such as Hampshire Fare, Enterprise & Skills as well as schools, colleges and hospitals to promote food. We are proud to sponsor Hampshire Life’s Chef of the Year award and the annual Yes!Chef competition. We are always looking to divert surplus stock into needy organisations when appropriate instead of being destroyed.
We are constantly striving to provide a healthy and supportive working environment for our staff, to create a culture of learning and personal fulfilment and to work together to make a difference as a team. Great relationships are a core value at Harvest Fine Foods and we aim to build lasting relationships based on mutual trust and respect with all of our business partners.
2017 Yes Chef! final
Harvest Fine Foods are passionate about supporting our local community and inspiring the next future generation of students to get involved in the hospitality industry.
March saw the final of the Yes Chef Final held at the FJB Sandbanks hotel.
After starting with 158 budding chefs in 9 school heats, the quarter final held at Bournemouth and Poole College and the Semi Final Held at The Harbour Heights, Sandbanks and Haven Hotels, we finally got down to the the last 5 chefs. A tough final commenced with all the chefs being mentored by the Head Chefs of the FJB group.
Georgia Bingley was crowned the 2017 Yes chef winner,
Serving up a menu of
Ballontine chicken breast stuffed with sausage meat and Black pudding, with a mustard veloute sauce, served with buttery pomme puree and purple sprouting broccoli.
A creamy vanilla pannacotta, topped with candied blood orange peel, served on a shortbread style biscuit on a bed of blood orange segments.
After the competition Georgia said “I have found the whole experience of Yes Chef life changing and I have really had to push myself out of my comfort zone!”
The winner received a set of chef knives a goody bag and along with Afternoon Tea for 3 kindly donated by The Sandbanks Hotel.
Our milk comes from a trusted network of world class dairy farmers from the West Country ensuring best practices by farmers and fair prices to farmers
We supply Free Range Eggs and DUCK EGGS as well!
We sell West Country Free Range Eggs which are 100% Lionmarked British Eggs, sourced locally from Blackacre Farm as part of our quest to support local growers and producers.
Working with Ideal Collection to support the Murray Parish Trust
Local hospitality business, Ideal Collection, are beginning 2016 with a pledge to support the The Murray Parish Trust. The company is teaming up with Hampshire companies, New Forest Spring Water and Harvest Fine Foods, to donate 50p from every litre of New Forest Water sold at their restaurants to the charity.
The collaboration involves businesses which form part of the local food group Hampshire Fare and marks the renewal of Ideal Collection’s corporate partnership with Hampshire Fare which is entering its 25th anniversary year. The decision to support The Murray Parish Trust was motivated by personal experiences as Oliver Weeks, the Managing Director of Ideal Collection explains: “The Murray Parish Trust is doing wonderful work to support the Paediatric Intensive Care Unit (PICU) at Southampton University Hospital. It is a charity which is close to my heart as we have had first-hand experience of the fantastic work of the hospital after sadly losing our son. I have wanted to find a way to support the hospital over the past year and am pleased to be able to enter 2016 raising money for such a worthy cause.”
Sarah and James visited Ideal Collection’s No.5 Bridge Street in Winchester to launch the scheme. Sarah commented on what the support means to the charity:
“We are delighted that Ideal Collection, New Forest Spring Water, Harvest Fine Foods and Hampshire Fare are collaborating to support The Murray Parish Trust. It is a relatively young charity and we are keen to involve the immediate community so it is ideal that we have local producers and local businesses supporting our charity. At the moment we are raising money to expand the PICU unit to include two extra beds after that we hope to turn our focus to developing a children’s A&E facility. We had an initial target of £1 million but we hope to exceed this and continue working to raise all that we can.”
The initiative is being made possible thanks to Harvest Fine Foods who have agreed to distribute the spring water to all the Ideal Collection venues.
We are STS accredited
The STS accreditation is a widely recognised certification in UK and Europe for food safety standard achievement. The STS code of practice is benchmarked against a Global Food Standard Initiative. The objectives of the Code of Practice and Technical Standard are to:
- Enhance food safety
- Ensure consumer protection
- Strengthen consumer confidence and
- Improve cost effectiveness through the food supply chain