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Anderson’s Caterers Weddings & Events · Kent

Our approach to sustainability

Thoughtful food.
A little more care.

Beautiful celebrations begin with the choices we make. In our kitchen, at your table and behind the scenes, we’re finding ways to use less and make more of what we have.

A couple at a table framed by greenery at the Hayne House sustainability styled shoot

From the sustainability styled shoot at Hayne House

Small choices, part of every day

Good food.
Considered choices.

We want the care that goes into your food to extend to the way we work. That means looking at our ingredients, the energy we use, what we throw away and how we travel.

There is always more to do. These are the practical changes we’ve made so far, and the steps we’re working towards.

Broccoli salad with Parmesan, served alongside fresh tomatoes

01 / Food & sourcing

It starts with
the ingredients.

Thoughtful menu planning is one of the ways we can make a difference. We work with our couples and clients on their choices and guest numbers, so we prepare food for the people who will be enjoying it.

  • Using more local suppliers for our meat and produce.
  • Serving coffee from local supplier Do Good Coffee.
  • Helping couples explore more environmentally sustainable menu choices.
  • Using suitable leftovers and preparation cut-offs for staff meals.

Our seasonal menu includes a carbon footprint figure beside each dish, shown in grams of CO₂e, so you can consider this alongside the food you love.

Explore our seasonal menu ↗ (PDF, opens in a new tab)

02 / Behind the scenes

Care in the kitchen.
Less left behind.

Some of the most useful changes happen long before your guests arrive.

Food waste, put to use

Our food waste is collected by CDDL Recycling and processed through anaerobic digestion. Waste cooking oil is collected and turned into biodiesel.

What is anaerobic digestion?

Microorganisms break down food waste without oxygen, producing biogas that can be used to generate energy.

Using less energy

Our induction range and Rational oven reduce the amount of gas we use. We’ve invested in LED lighting and a more efficient heating and cooling system at our central production kitchen.

Uniforms are washed at lower temperatures on shorter cycles.

Recycling made easier

We recycle cardboard, paper, glass, plastic bottles, cans, pots and trays. More recycling bins and clear signs in venue kitchens help our team separate waste.

We’ve also introduced more recyclable materials at our venues.

03 / The everyday details

A considered approach,
at every step.

From storing ingredients to sending your menu, we keep looking for opportunities to use fewer materials.

  • Different storage methods at our venues mean we use less clingfilm.
  • Concentrated cleaning and washing products reduce packaging and deliveries.
  • Quotes, invoices and menus are sent by email, with Dext used for invoice processing.
  • Our team car shares where possible, and our newer refrigerated van is more economical.
More of the changes we’ve made

We use wooden canapé skewers and cutlery, and have switched our chefs’ gloves to BIOTOUCH nitrile. We have reduced office printing and recycle the paper we do use.

A member of the service team offering a basket of bread
Natural textures, greenery and place settings at the Hayne House sustainability styled shoot

Looking ahead

Our next
steps.

These are our plans for the future, as we continue to improve the way we work.

Your celebration, thoughtfully planned

Let’s make it
something special.

Tell us what matters to you. We’ll talk through the food and choices for your wedding or event.

Talk to our team ↗