Together, we can reduce carbon emissions for weddings and events whilst still having delicious food and a luxurious day!

​

We have established some key areas which will help us to be a more sustainable business, these include reducing indirect emissions across our supply chain, offering menu choices with a lower CO2e, reducing our water and energy consumption, reducing waste, and encouraging the use of sustainable modes of transport.

​

What we have done so far:

 

• Partnered with CDDL Recycling for our waste management to help reduce our carbon footprint

• Our food waste is collected by CDDL and recycled through an Anaerobic Digestion system*

• Recycle cardboard, paper, glass bottles, jars, plastic bottles, cans, pots and trays

• We're cooking with an induction range and rational oven, reducing the amount of gas used

• Invested in energy efficient technology in our kitchens including low energy LED lighting at our central production kitchen and a new heating and cooling system which is more efficient

• Reduced waste and introduced more recyclable materials at our venues

• Changed our coffee supplier to Do Good Coffee which is a local company that has great coffee

• Increased the number of recycling bins at our venue kitchens and added clear signage 

• Our waste cooking oil is collected and turned into biodiesel

• Inspiring couples to make more environmentally sustainable menu choices

• Working closely with our clients to ensure that we cater for the right number of guests therefore limiting waste  

• Using more local suppliers for meat and produce to reduce our carbon footprint

• We've reduced the amount of clingfilm used by using different storage methods at our venues

• Higher concentrated cleaning and washing products are used to reduce packaging and delivery miles

• Uniforms are washed at a reduced temperature and shorter cycles

• Leftovers and cut offs from our food preparation and on event days are used for staff meals 

• We use wooden canapé skewers and cutlery that are recycled

• Invested in a newer refrigerated van that is more economical and produces lower emissions

• Limited the amount of printing in the office and what we do print we recycle 

• Email clients their quotes, invoices and menus therefore no paper is needed

• The team car share, where possible

• We use Dext for invoices so paper copies are not required at any stage in the accounting process

• We have changed our chefs gloves to BIOTOUCH nitrile which have improved biodegradable technology

 

 

Our Future Plans

 

• We've targeted ourselves with sourcing an eco-friendly and cost effective clingfilm

• Continue to reduce single use items and place recycling bins in all our kitchens

• Reduce the use of tablecloths and laundering with tables that do no require tablecloths

• Move over to more electric ovens

• Purchase an electric refrigerated van and install an EV charger

• Launch further initiatives to reduce food and energy waste

​

* How does the Anaerobic Digestion system work?
CDDL take food waste, add some hungry microorganisms, put them in an airtight container without any oxygen (the “anaerobic” bit), warm things up a little, and let nature do its thing... Over time, the microorganisms break down, or “digest”, the organic material, producing a mixture of gases called biogas. They collect the biogas for use later to produce electricity, while the solid stuff leftover can be processed and made into ethanol (which can be used as vehicle biofuel) or fertiliser.