It's better for the planet
Unsustainable growth is obviously not good for the environment. It incurs a debt on Earth’s resources that will be felt eventually if we do not take measures now. Water scarcity and food shortages are already threatening developing regions of the world, and this issue will only become more widespread. Countries that embrace sustainable measures, particularly relying on local produce rather than imports, will be more self-sufficient and better able to weather the effects of climate change. Acting too late will only worsen the economic impacts.
...and it’s healthier for people too!
Embracing sustainability normally means turning to organic produce. Organic farmers don’t rely on the man-made chemicals used to aid conventional farming, such as those found in synthetic fertilisers, pesticides and herbicides. They also minimise the use of hormones and antibiotics and stay away from genetically modified organisms (GMOs). This means that organic food is food the way nature intended — free from nasty chemicals and full of vital nutrients that conventionally grown produce is lacking.
Sustainable catering ensures employees are provided a healthy meal that boosts mental and physical wellbeing, helping with better corporate culture and productivity.
How can caterers follow sustainable business practices?
- Caterers need to source their ingredients from organic or free-range farmers wherever possible. They should check if their suppliers are approved by relevant organic certification groups, such as the Soil Association.
- Menus should contain dishes made from local, seasonal produce, so they do not rely on imports or greenhouse-grown fruits and vegetables, which result in higher emissions.
- Menus should place an emphasis on plant-based dishes to reduce the emissions and environmental impacts that come with meat and dairy production. A meal doesn’t have to have meat to be tasty and interesting, and it allows chefs to get creative with seasonal ingredients!
- Food waste should be minimised both in the cooking process and clean-up. Chefs should seek to maximise the use of all ingredients. Caterers should ensure they have a proper food recycling system in place.
- Caterers should try to rely on renewable energy wherever possible. EV vehicles, solar panels and wind turbines are dropping in cost year on year and will soon become the standard.
Sustainability is the future of our world. It is vital that your food supply and production take the initiative to implement changes now. It’s on caterers to adapt to the times and look at every aspect of their businesses to see how they can be more sustainable.
By embracing sustainability, caterers can provide their customers with high-quality, healthy food without the guilt of relying on traditional, high-intensity farming. Combining great, tasty food with a passion for high standards is certain to make a positive impression on customers and the future of our planet.