Ashridge believes that developing a competitive edge through improved performance and productivity has as much to do with what one “knows and understands” as how one “feels”. We therefore take seriously the link between body and mind, and are aware of the impact that nutrition and diet plays in our lives. In accordance with this, the food that we provide at Ashridge is designed with a focus on both menus and snacks that provide balanced nutritional value, help increase concentration and that boost memory and brain function.
Ashridge has been working with Food for the Brain (FFB), the UK educational foundation which promotes awareness of the link between learning, behaviour, mental health and nutrition. Audited on over 130 criteria, Ashridge were the first organisation in the UK (2007) to be assessed and accredited by FFB. In 2009 we re-gained our accreditation with the highest ever score of 90%.
Ashridge’s approach to menu design includes reducing the sugar rush effect by lowering the glycemic load in our food, reducing the quantity of red meats, minimising the use of hydrogenated fats in cooking, using locally sourced produce, and providing healthy alternatives (nuts, seeds and fresh fruit) to sugar-based biscuit snacks at all programme break times.