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Reduce - Reuse - Recycle
These are the basic premises that apply in every aspect of all that we do. We're working with our team to make each and every food service as sustainable as possible (and meet our budgets too!). We would not be able to do this without our client's buy in, but our core guidelines to creating a more sustainable catering service include:
- buying British, seasonal, ethical & organic
- increasing energy efficiencies in the kitchen
- reducing food waste
- adhering to our "sustainable disposables" hierarchy
- assessing suppliers credentials against our "sustainable supplier" scorecard
These are all fairly generic statements, but we truly live them. Do we have a perfect track record? Nope. Have we found solutions for all of the green issues affecting our clients? Not yet.
But we are working on it - it's one big learning curve!
We promise you that our team members are concerned, driven people who are searching for ways to do more every day. If that sounds passionate, well, it is. The people who work here — from the Directors down — are passionate about food, good health and the future of this little blue dot that we all call home.
Food standards we promote include:
Fairtrade Free Range E-cubes Freedom Farm LEAF: Linking Environment & Farming Rainforest Alliance Marine Stewardship Council Organic OneWater ORM Professional Products(wormeries) Protected Designation of Origin Vegetarian Society Approved Vivreau
We also work with suppliers who provide effective due diligence accreditation to industry guidelines, such as BRC or CMi
Websites that have helped bartlett mitchell get where we are today (and will no doubt help us in the future) include:
love food, hate waste EatSeasonably Sustainweb Defra WRAP Envirowise Carbon Trust Catering for Sustainable Futures Group (GSFG) Friends of the Earth GreenThing

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