The Russell Partnership:  case studies:  Nutrition:  Ashridge:

Ashridge Business School

The Russell Partnership was commissioned by Ashridge Business School to help them be the first UK institution to gain Food for the Brain accreditation. This prestigious award recognises exceptional food quality that positively supports brain function. Ashridge saw the powerful Unique Selling Point that such an award would offer in the Business School and Conferencing sectors, enabling them to promote a menu that enhances their academic credentials by optimising productivity and learning ability.

An initial Nutritional Audit was conducted in July 2006, in which Food Production Manager Graham Rusling and his team scored an impressive 67%. This nonetheless fell short of the 75% required in order to achieve accreditation and particular areas were highlighted in the accompanying audit report; chiefly the need to review sourcing in order to remove the hydrogenated fats in use (known to block brain function) and to undertake staff training in order to improve menu balance and ensure consistency of standards.

A re-inspection in June 2007 saw Ashridge’s score increase to 86% - a formidable achievement and testimony to the effort and commitment of Graham Rusling and his team. Since then, Ashridge has worked with The Russell Partnership to further develop their healthy eating policy, paying particular attention to marketing and communication in order to help educate their clients about the performance benefits offered by such nutritious food. Weekly seminars on Food for the Brain are open to all delegates and staff, and flyers and booklets on healthy eating are on display for people to help themselves.

Both staff and delegates are starting to see the benefits, as Graham Rusling explains:
“Food for the Brain accreditation has put nutrition back on the agenda at Ashridge. The process of working towards accreditation via the Nutritional Audit, together with staff training through workshops in the Commercial Application of Nutrition has given our chefs a new found respect for and interest in the subject and they are now always thinking about the best nutritional alternatives without compromising on taste or quality. This new found enthusiasm has been a big plus for Ashridge delegates, chefs and staff alike.”