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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

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

Resources

Clubs, Centres & Associations

Business Directory

Sustainable Products & Services

Facilities and Operations

More Info & Advice

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