SUSTAINABILITY

Seasonal produce is cheaper than out-of-season ingredients, tastes better and fresher and is good for the environment. Win win win.

Using our local suppliers for meat, dairy and vegetables helps reduce our carbon foot print overall and helps to support the local independent economy.

Whether it’s using discarded vegetable ends for stock, surplus meat for stews or vegetables for pickling to feed our staff well or homeless shelters, reusing leftovers is a money saver and waste-reducer.

Getting to know our suppliers so that with their help, we can work out the best way to use their produce. If they have less popular cuts of meat or ugly (imperfect) vegetables, we can often get high quality flavours at a fraction of the price by using less than perfect looks. Plus we will hopefully be doing our producer a favour!

The Just in Time production method, enables us to cut down on wasted energy by using equipment ie gas and electric cookers and hot cupboards by only turning them on and off exactly when they are needed.

We have a biofuel producer who works with us to turn our waste cooking oil into fuel to power buses, generators and much more.

Making sure all our equipment is working at optimum efficiency. Replacing inefficient equipment.

By making sure they understand the importance of our sustainable practices and set the standards we expect whether we are there or not.

Working hand in hand with our waste management company provides us with a environmentally friendly waste and carbon free solutions, and recycling options that really work, working to PAS 402:2013 standards.