are you following the seasonal calendar in your menu design?
Redesigning your menu with seasonal produce.
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?
Get clients on board with the impact this has!
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?
Plant-based dishes are a tasty solution to carbon footprint reduction.
Where are you fruit and vegetables coming from?
Prioritising local products in our supply chain.
Do your ingredients have the lowest emissions possible?
Reducing our CO2 emissions means knowing where are produce comes from.