Our Food + Drink

SMALL STEPS MAKING A BIG DIFFERENCE

Walking the walk
Our signature Levy burger
Our signature Levy burger

This small change saves both money and the planet.

are you following the seasonal calendar in your menu design?
are you following the seasonal calendar in your menu design?

Redesigning your menu with seasonal produce.

What milk alternatives should you be using? 
What milk alternatives should you be using? 

Here are some the best milk alternatives.

How can you reuse coffee grounds to reduce your food waste?
How can you reuse coffee grounds to reduce your food waste?

From body scrub to fertiliser, coffee grounds can be reused in many ways.

Have you considered swapping fork buffets for bowl food?
Have you considered swapping fork buffets for bowl food?

Get clients on board with the impact this has!

Do you use your trimmings effectively?
Do you use your trimmings effectively?

Why sustainable fish procurement needs to be at the forefront of our menu planning.

How much do Plant based options make up your menus?
How much do Plant based options make up your menus?

Plant-based dishes are a tasty solution to carbon footprint reduction.

Where are you fruit and vegetables coming from?
Where are you fruit and vegetables coming from?

Prioritising local products in our supply chain.

Do your ingredients have the lowest emissions possible?
Do your ingredients have the lowest emissions possible?

Reducing our CO2 emissions means knowing where are produce comes from.