We endeavor to always provide nutritious, seasonal, British food, working with suppliers who share our values and principles throughout the supply chain and change our menus to celebrate the variety and best of British produce.

 

We realise that sustainability is an ongoing process so a truly responsible and ethical approach is the only way forward, and it’s the only future we want to be a part of, spearheading the catering industry to be champions in this area.

 

Fruit & Vegetables

 

  • All our menus will reflect the British seasons and at least three key items per dish will be served in the season it is naturally abundant in this country.

 

  • Seasonal fruit will always be served in preference to out of season fruit.

 

  • Recognising the importance of orchards to biodiversity we will stock orchard fruit when in season such as apples, plums and pears and make chutneys and preserves with any excess produce where possible.

 

  • Where possible we will build links through our suppliers to the growers of fruit and vegetables used in our catering, and promote to staff our commitment to supporting these growers and their communities.

Meat & Dairy

 

We are committed to ensuring that 100% of the livestock produce (meat and dairy) is high welfare.  Where we can reduce consumption of livestock produce we will improve sustainable rearing practices i.e. a ‘Less but better’ quality approach. We will ensure this by:

  1. Purchasing Free Range British certified chicken and poultry to guarantee that the animals have been allowed to mature at a safe rate and have been allowed to exhibit natural behavior.

  1. Guaranteeing British beef and lamb is sourced from RSPCA approved farms or equivalent that ensure that cattle and sheep are given access to pasture and ‘grass-fed’ as a minimum requirement.

  1. Procuring British pork and pork products that are Free Range or from RSPCA approved farms, or equivalent.

  • All of our milk purchased will be certified Organic.

  • We will ensure that a range of pulses, beans and other sources of protein that are not of animal origin and an increasing proportion of plant based foods such as whole grains, fruit and vegetables are increased.

Fish & Seafood

We are committed to ensuring that 100% of the fish and seafood purchased is sustainably sourced, to protect precious marine environments and fish stocks and good fishing livelihoods. We will ensure this by:

  1. Purchasing in season, by referring to the MCS UK seasonality table to avoid purchasing fish during their breeding or spawning time, and below the size at which they mature. Avoiding eating immature or juvenile fish during their breeding or spawning times will help maintain stock levels, allowing them to breed and replenish their populations. This only applies to fresh fish.

  1. Guaranteeing the catch method or farming method is low impact, such as hand-diving, hand gathered, pole & line and trap fishing, and to avoid fish caught using highly disruptive and unselective methods such as deep sea bottom trawling and tropical prawn trawling.

  1. Not purchasing species that fall above category two of the MCS FishOnline ranking system of fish to eat that are from well-managed, sustainable stocks or farms, or are more resilient to fishing pressure. Avoiding the worst, rated as fish to avoid on the above MSC guide.

  1. Purchasing certified species, such as MSC certified (wild) and Organic certified farmed fish from well-managed farms with Organic aquaculture standards or equivalent. This guarantees the fish and shellfish are produced using the most sustainable feeds available, the fish are kept at low stocking densities which minimises stress and maximises welfare and natural disease resistance, no toxic antifoulants – used to keep net pens clean and the use of veterinary treatments are heavily restricted.

  1. We endeavor to promote lesser-known fish species such as gurnard, pouting, flounder and razor clams, which have plentiful stock levels. By using these fish it takes the pressure off the depleted stocks of endangered fish.

  1. Our preference for tinned tuna will be pole and line caught or MSC certified. We will not use tinned tuna where the tuna has been caught using purse seine nets with Fish Aggregation Devices (FADS).

Tea & Coffee

We are committed to purchasing Fairtrade certified coffee and sugar.

  • We aim to increase the amount of Fairtrade certified products purchased by over the next six months. Further, we pledge to increase our ethically traded offer as more products and product categories become available, adding at least one more ethically traded product per year, where available in support of London’s status as a Fairtrade City.

  • As a minimum-purchasing requirement, everyday tea is Rainforest Alliance Certified who work towards conserving biodiversity and improving workers livelihoods. We are committed to purchasing 100% non - bleached fully biodegradable tea bags.

Water

  • When purchasing individual mineral water containers we will ensure that it is re-usable and recyclable, and largely made from responsibly sourced materials.

Eggs

  • We will ensure that all eggs purchased are Free Range certified as a minimum requirement and aim to increase the amount of Organic certified eggs.

Bread

We are committed to only purchasing 100 % Real Bread and baked goods, made without the use of processing aids or any other artificial additives.

  • Our bread is made using Organic certified flours where possible and contains no more than the salt content in line with the Department of Health guidance, 1% or less of the final product weight​

Nutrition

We will endeavor to purchase and provide healthy nutritious food with reduced salt, fat and saturated fat levels in line with the Department of Health guidance; promoting dishes containing a high proportion of wholegrain foods, fruit and vegetables; providing foods for children (where applicable) that suit their nutritional needs; limiting the provision and promotion of snacks that are high in fat, salt and/or sugar, and vigorously promoting healthier alternatives.

We will also monitor and reduce, each six months, the number and proportion of less healthy options provided.

Waste and recycling (include packaging)

We are committed to producing as little waste as possible across our business; inclusive of edible food waste, food waste scraps, cardboard, paper, glass, plastic and metal waste. We will ensure this by:

  1. Increasing levels of all forms of recycling through on site collection and offer our clients food waste and mixed recycling services.

  1. Aiming to increase our work with Plan Zheroes and a variety of surplus food distribution charities and our clients to redistribute surplus food to charities in and around London.

  1. Committing to working with suppliers and clients to reduce packaging and use reusable packaging wherever possible. We use fully compostable takeaway packaging made from sustainably-sourced plant derived materials. We will encourage the aluminium containers used for hot food to be recycled and continue to look for alternative packaging.

  1. We will aim to ensure that dry waste (e.g. cardboard, paper, metal) is kept separate from wet waste (e.g. food), and send any unavoidable food waste (e.g. potato peelings) for composting /pig feed or energy recovery. By working with suppliers, we will reduce the amount of waste from all sources going to landfill to an absolute minimum by December 2019 through conducting a full waste audit.​​

Education and Training

We are currently using social media to highlight issues around sustainability and seasonal eating, thus we are committed to enhancing employee awareness of relevant environmental and social effects of our sustainable policies through appropriate training as we grow.

 

Monitoring and Reporting

We will continually monitor and evaluate our performance and progress and examine this policy every six months and assess whether the targets have been reached and if, therefore, they can be raised

Sustainability Policy 

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© Pink Grapefruit Catering ltd 2016