We know that there is now great pressure and ethical reasoning to improve sustainable practice in all types of industries. In catering there are many areas we can make small changes and choose sustainability over convenience.

Why not consider some of these easy changes within your catering service;

• Remove sachets of sauce, sugar, vinegar, salt and pepper and go back to refilled crockery or self serve stations.
• Remove takeaway cutlery or swap out to wooden rather than plastic where takeaway is necessary.
• Do not provide takeaway as the standard option, ask customers if they are eating in or out.  Providing a takeaway box is wasteful when items are generally consumed inside, this is especially true in school environments.
• Charge customers an additional amount for takeaway cups for hot drinks. This is generally more impactful than providing a discount for use of personal cups. Most coffee and tea drinkers probably prefer their own to a papercup anyway.
• Install a plumbed water dispenser for people to refil their own water containers.
• Deli pots can be cut out if items such as protein for salads can be served from a station.

Good luck building your sustainable practice. Customers are now more aware and expectant than ever, that we do our bit as caterers. We must all work together to produce a more ethical and environmentally aware future.