We are members of the Sustainable Restaurant Association and we follow their three pillars of sustainability – Sourcing, Society and Environment – to constantly improve our operations and credentials.
Sourcing:
Our office catering and events menus are seasonal and all our food is cooked from scratch using fresh ingredients. We favour local ingredients to reduce food miles and we choose organic produce whenever we can do so within budget. For example:
- We use only organic milk
- We use only organic and free range eggs from Rookery Farm
- All our beef mince is organic
- All our fish is rated from 1-3 on the Marine Conservation Society’s Good Fish Guide
- All our meat is British and Red Tractor Assured as a minimum
- All our quinoa is British grown and comes from Hodmedod’s
Society:
We have a long standing relationship with Highshore School, a SEN school in Camberwell. We provide their students with work placements and donate food and volunteer time to various events throughout the year. In the last five years we have had 14 work placements and taken two students into paid employment.
This year we’re also proud to be members of Heart of the City. They’re supporting us to develop a responsible business programme that will help us have a positive impact on people, places and the planet.
Environment:
One of the toughest challenges with our business model is to operate with minimum impact on the environment. Reducing food waste is our top priority this year. To that end we have embarked on a few interesting partnerships with charities and businesses tackling this problem. We work with FoodCycle, OLIO and Orca. Want details about these partnerships? Check out this blog post.
Last but not least, Fooditude is measuring and reporting its carbon footprint with The Planet Mark, a sustainability certification which recognises outstanding achievements, encourages action, and builds an empowered community of like-minded individuals. Our goal is to reduce our carbon footprint by at least 5% this year.
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