SUSTAINABILITY FRAMEWORK
Sustainable foodservice comes in a multitude of shapes and sizes and our framework has been developed to reflect this.
Our three pillars of Sourcing, Society & Environment, take a broad and holistic view of your business. So whether you’re serving locally sourced ingredients and high welfare meat, inviting community groups to use your space, or investing in training to help your team use less energy and water, our framework captures all of the good things you are doing.
What’s more, it will ignite your imagination to target areas that you hadn’t previously considered.
SOURCING
CELEBRATE LOCAL AND SEASONAL
Using local and seasonal produce to support Greek business, reduce haulage costs and the environmental impact of transport.
SERVE MORE VEG AND BETTER MEAT
Increasing the proportion of veg-led dishes on your menu to combat environmental damage, and purchasing high welfare meat and dairy products.
SOURCE FISH RESPONSIBLY
Serving sustainably caught fish to ensure the future of fish stocks and marine environments.
SUPPORT GLOBAL FARMERS
Sourcing fairly traded produce to ensure farmers in the developing world have access to a trade system based on justice and fairness.
SOCIETY
TREAT STAFF FAIRLY
Providing equal opportunities, training and clear policies to keep employees happy and productive.
SUPPORT THE COMMUNITY
Engaging with the local community, with schools and charities to support the people supporting you.
FEED PEOPLE WELL
Offering balanced menu options, reasonable portions and healthy cooking options to cater for customers’ needed.
Environment
VALUE NATURAL RESOURCES
Improving energy efficiency to save resources, protect the environment and managing water usage to save money and reduce environmental impact.
REDUCE REUSE RECYCLE
Managing what comes in and goes out of your business to reduce wastage and eliminate waste-to-landfill.
WASTE NO FOOD
Monitoring, managing and innovating to reduce food waste.