Gut health is important – so we were happy to help with setting the first-ever Guinness World Record for the largest dish of bacterially fermented sauerkraut. Our team members, led by Quality Standards Auditor Richard, provided health-and-safety expertise and equipment – and chopped the cabbage. In this team effort, Delphis Eco supplied all the cleaning materials and Nella Cutlery Services provided the knives. Together, we made 359.6kgs of tangy sauerkraut – all verified by the official weights and measures witness
Balancing the needs of the individual with the needs of the wider community.