We believe in local, seasonal food that doesn’t cost the earth

Sustainability has been a buzz-word for the last few years but at Kate’s Kitchen we make a real effort to fully involve our staff and place it at the heart of our daily business.

We believe we can do well by doing good.

Reducing waste, choosing suppliers carefully, avoiding plastic, and recycling everything are just a few of the ways we are trying to make a difference. 

We offer high-quality catering with a low environmental footprint

We work responsibly with all of our clients and suppliers to ensure that the very best service is provided with minimal impact on our surroundings.

We are proud to have been part of the successful application for Bristol as a ‘Gold Sustainable Food City’ 

In May 2021 the UK partnership programme, Sustainable Food Places awarded Bristol a ‘Gold Sustainable Food City’ (only the second city in the UK to achieve this).  We are delighted with this award because it recognises the positive work undertaken across the city’s food system and brings about the potential for positive change for Bristol’s communities.

This award is a positive example of the whole city rallying together and taking action.  But there is still some way to go.  We intend to continue to be part of this collective energy calling for food that is good for people, communities and the planet.  We are proud to be involved in Bristol’s growing ‘good food’ movement where the aim is to buy better, with a focus on food equality.  Our aim is to contribute towards a fairer, healthier, and more sustainable food system for the city and its citizens.  

We believe that food matters 

We pledge to operate as a sustainable business, to involve the community as much as possible, and to reduce our food waste.

Where possible we distribute surplus food and focus on fresh produce and support local gardening projects.  We are determined to continue improving when it comes to the food we buy and make.  We want to do all we can to support a joined-up and holistic approach to food in the city.   

We are always looking at ways to develop a wider range of plant-based menus. We create menus that look to promote good health and wellness.  Nutrition is a crucial part of a healthy lifestyle – as sustainable caterers the health of our diners is central to our menus.

Here are some of the practicals steps that we take as a business to minimise our environmental footprint:

1. Locally grown food and seasonal menus

By buying locally and organic whenever possible, and cooking with the seasons, we can reduce the food miles of our business, help protect our soils and develop closer relationships with local suppliers in order to source the best products. We do this by:

  • Creating menus based on seasonal vegetables, free-range meats, sustainable fish and poultry 
  • Sourcing as much as possible of our produce from local suppliers
  • Continuing our close relationships (through regular meetings) with the best local suppliers
  • Ensuring that all our meat is free range and local. Our beef and pork are pasture fed (which means less methane). 
  • Buying organic produce when possible
  • We avoid buying processed foods preferring to buy raw and staple ingredients 
  • Preparing and cooking simply to retain our food’s maximum health & nutritional impact

2.  Reducing transport carbon emissions

  • Our van is electric, and our eco-electricity supplier is Ecotricity, Britain’s only green renewable Energy Provider
  • 80% of our workforce walk or cycle to work
  • We use an electric trailer bike for our smaller deliveries
  • We work with local suppliers to reduce food miles

3.  Encouraging a vegetarian diet

  • We offer a 10% discount if all veggie or vegan menu options are chosen
  • We make sure that half of our dishes are veggie or vegan
  • We add pulses, lentils and vegetables to our meat dishes to help reduce meat consumption

4. Reducing food waste

  • We provide specialist training programmes to kitchen staff on what food can be reused
  • We redistribute surplus food to homeless charities
  • We put any food that cannot be consumed into our food waste recycling, which is used to generate renewable energy
  • We try to reduce the single-use products we use. We do this by:
  • Offering clients reusable containers where possible
  • Agreeing for our suppliers to use minimal packaging
  • Using Rice Husk mugs and not using single use coffee cups
  • Where possible, using palm plates for our disposable packaging

5.  Hygiene award

Kate’s Kitchen has been awarded a maximum five-star rating for food hygiene by the recognised ‘Scores on the Doors’ the Official Food Rating agency.

6.  Covid-19 

We confirm we fully comply with the government’s guidance on managing the risk of COVID-19 and make every effort to make your event as safe as possible.  Our kitchen and front-of-house staff have received special training in COVID safety.