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