Public or private catering...
some sustainable tips
Whether you are selling pitches for outlets catering to the public or providing catering for staff, there are a number of questions you should be asking if you want to improve your sustainability.
Keep your suppliers/contractors as local as possible, this not only keeps travel down to a minimum but it also helps to keep money circulating within the local community.
Check on the provenance of the food and drink, for instance is it locally produced, is it organic, free range, Freedom Foods, Fair Trade etc. There are a large number of different standards that food can be labelled with.
The key criteria to aim for, whatever the standard, are as follows (in no particular order):
High standards of animal welfare
Sensible usage of fertiliser whether organic or inorganic
Minimal usage of pesticides whether organic or inorganic
Try to ensure any packaging that the food and drink arrives in is recyclable and is recycled
Ban the plastic bag from all of your outlets. There are plenty of good, sustainable options available and it sends a clear message about your intentions.
Insist that any crockery and cutlery are re-usable within any seated catering venues
Where take-away catering is provided, there are a number of crockery and cutlery options: