All team members are encouraged to think innovatively and creatively when it comes to sustainable options. Just as important as health and safety, our teams are instructed and trained not to ignore hazards and responsibilities, and our environmental responsibility is supported by our ISO accreditations.

Examples of our green approach:

– When using disposable tableware and equipment, we recommend the use of Vegware™ products, which offer eco-friendly packaging and disposable foodservice products that are environmentally sustainable and fully compostable with food waste. The products are low carbon and made from renewable or recycled materials.

– The use of biodegradable tableware helps reduce water consumption and enrich soil. There is also a 50% reduction in the use of faucets, the use of waste-free grinders, and refilling stations for water bottles.

– Creating micro-herb gardens for specific events to reduce food transportation and overall carbon footprint.

– Using waste management practises such as designated recycling bins for waste that cannot be composted.

– Procurement of environmentally friendly products, such as from One Water.

– Using energy-efficient cooking methods, such as induction stoves. These give off 90% of the heat to the pot, while gas only gives off 35-40% and electricity up to 70%.

– For events that take place over a long period of time, we recommend using solar technology, which can provide both single-phase and three-phase power, eliminating the need to run two diesel generators.

If you would like more information about our environmental credentials or to view a copy of our sustainability policy, please contact a member of our team.