Sustainability

Measurable, or it does not count.

Hospitality buyers are increasingly asked to evidence their supply chain, not describe it. Our approach is deliberately unglamorous: reduce what leaves the building, document what comes in, and give you the data you need for your own reporting.

Four areas

Where a supplier can genuinely move the number.

We would rather commit to four things we can evidence than publish a pledge nobody measures.

Packaging reduction

Returnable crates on core produce and chilled lines, right-sized outer cases, and a certified compostable or recycled-content alternative on every disposable line we carry.

Fewer, fuller deliveries

Consolidating food and non-food onto one vehicle removes vehicle movements from your service yard — the single biggest carbon saving most customers make with us.

Sourcing and provenance

British-grown produce prioritised in season, named-farm meat where the spec allows, and certified sustainable options across the seafood range.

Data for your reporting

Recycled-content data for Plastic Packaging Tax, delivery and spend data for your own carbon reporting, and specification-level provenance on request.

Packaging

The most visible decision you make.

A guest sees your coffee cup long before they see your sourcing policy. Our disposables range is built so the sustainable option is a like-for-like swap rather than a compromise on performance.

Certified compostable alternatives
On every core line, with disposal guidance you can hand to your waste contractor.
Recycled-content data on every line
Supplied as standard to support your Plastic Packaging Tax reporting.
Refill dispenser systems
Wall-mounted bathroom amenity dispensers that remove single-use bottles from the guest floor.
Returnable crates
Produce and chilled lines delivered in returnable crates, collected on the next delivery.

See the disposables range

Sourcing

Closer to home, where it is genuinely better.

Local is not automatically lower-carbon, and we will not pretend otherwise. Where British growing seasons, named-farm meat and short supply chains do produce a better product and a better footprint, that is what we buy.

British-grown in season
Prioritised across produce, with seasonal availability published to account holders.
Named-farm and assured meat
Provenance stated on specification, with assurance scheme membership held on file.
Certified sustainable seafood
MSC chain-of-custody options across the range where your policy requires them.
Supplier assessment
Environmental and ethical criteria included in our approved supplier programme.

Food waste

Waste is bought stock you threw away.

Most kitchen waste is a specification problem, not a discipline problem — the wrong pack size, the wrong cut, a yield nobody tested. That makes it something a supplier can actually help with.

Pack size reviews
Matching pack sizes to your actual covers so part-used cases stop going out at the end of the week.
Prepared produce where it pays
Buying prepared removes trim waste and the labour that produced it — we will show you where the maths works and where it does not.
Yield-tested lines
Published yields on potato, protein and prepared lines, verified in your kitchen.
Redistribution guidance
Practical routes for surplus food, and the documentation to do it safely.

A note on numbers. We publish targets and progress to account holders as part of the quarterly review rather than as marketing claims on a website. If you need supply-chain data for a tender or an ESG report, ask your account manager and we will provide what we can evidence.

Open an account

Let’s look at what you buy today.

Send us a recent invoice or order list. We will benchmark it line by line and come back with a written price schedule — no obligation, no sales presentation.

Open a trade account Speak to our team