Catering
BACKGROUND
From growing crops to processing, transporting, selling, storing and throwing away food – everything we eat and drink has an impact on the environment and the climate. By considering sustainability with the food and drink you serve, you can make a difference.
LEGAL REQUIREMENTS
As a catering supplier you must follow the required legislation for food labelling and safety. You must also be a registered premise for food operations.
FACILITIES & OPERATIONS
Waste
- Ask suppliers to reduce their packaging
- Avoid all single use plastic
- Use reusable or biodegradable serviceware such as Vegware
- Donate left overs
- Compost food scraps
- Promote water re-fills
Accreditation
- Consider becoming an accredited outlet such as Food Made Good
- Or register as a water re-fill station
Procurement and sourcing
- Ask suppliers for their sustainable food sourcing policy
- Use local suppliers and products
- Use products that have high welfare standards ie: free range eggs and organic meat
- Purchase certified products such as Fairtrade or MSC seafood
Menu planning
- Provide vegetarian and vegan options
- Avoid carbon intensive meats such as beef and pork
- Choose sustainable seafood choices
RELATED RESOURCES
Catering
BACKGROUND
From growing crops to processing, transporting, selling, storing and throwing away food – everything we eat and drink has an impact on the environment and the climate. By considering sustainability with the food and drink you serve, you can make a difference.
LEGAL REQUIREMENTS
As a catering supplier you must follow the required legislation for food labelling and safety. You must also be a registered premise for food operations.
FACILITIES & OPERATIONS
Waste
- Ask suppliers to reduce their packaging
- Avoid all single use plastic
- Use re-usable or biodegradable serviceware such as Vegware
- Donate left overs
- Compost food scraps
- Promote water re-fills
Accreditation
- Consider becoming an accredited outlet such as Food Made Good
- Or register as a water re-fill station
Procurement and sourcing
- Ask suppliers for their sustainable food sourcing policy
- Use local suppliers and products
- Use products that have high welfare standards ie: free range eggs and organic meat
- Purchase certified products such as Fairtrade or MSC seafood
Menu planning
- Provide vegetarian and vegan options
- Avoid carbon intensive meats such as beef and pork
- Choose sustainable seafood choices
