Green is the new black

July 27, 2018

Brighton has a reputation of being full of eco-warriors, hippies (we prefer to call them 'happies') and tree huggers… and we are no different! We care about cooking delicious food, delivering great service and creating lasting memories for you and your loved ones… and we also care deeply about the environment and do as much as we can to try and minimise the impact on it when delivering our catering and events services.

Good planets are hard to find, so here’s an overview of what we like to do, to keep it green:

PACKAGING:

We have adopted sustainable and compostable packaging solutions to serve our food in, especially at large outdoor events like at the Sussex County Cricket Club and the Brighton Marathon Weekend. The compostable packaging is defined by nature and developed by science to deteriorate much quicker than biodegradable packaging.

Our food trays and burger boxes are made using plant fibres from waste streams including sugar cane and palm while our hot food boxes are made from board derived from FSC (Forest Stewardship Council) approved sources and are unbleached which ensures minimal chemical processing. We’ve also ditched the plastic in favour of wooden cutlery which can be easily composted and our napkins made from 100% recycled paper.

Further details about the range of packaging we use can be found at Compost Me and Go Pak (Edenware range)


KEEPING IT LOCAL:

We use Brighton-based food suppliers as much as possible to reduce our carbon footprint and to support local businesses, and only those that produce food in a sustainable way. We source our cooking oils from green supplier Edible Oil Direct slightly further in neighbouring county Kent, because once used, the oil is returned back to Edible Oil Direct who turn this into other products including animal feeds or cosmetics and more recently, biodiesel fuel which is a cheaper, greener alternative to everyday diesel.


NOSE TO TAIL FOOD POLICY:

Waste is, well, so wasteful! To that end, our chefs have adopted a ‘nose to tail’ policy when preparing and cooking their food items meaning they endeavour to use every bit of the vegetable or piece of meat, putting off-cuts and scraps to good use to flavour soups, stocks and sauces.


We welcome any suggestions or feedback about anything else you think we could be doing to act in a green and sustainable way. Show you care – go green!

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