Kates Kitchen shows it’s possible to offer quality catering and carefully considering its environmental footprint. We’re joining individuals, organisations and policy makers across Bristol to take action and support Bristol Going for Gold—a citywide effort to change food in our city for good. Our actions will contribute to big and lasting improvements to our city’s food system, and bring about positive changes for Bristol’s communities, environment and workplaces. Collectively, our actions will form the Going for Gold bid, and help Bristol achieve its aspiration of being named a Gold Sustainable Food City by autumn 2020. Anyone can join the bid by visiting www.goingforgoldbristol.co.uk.

Here are some of the simple and effective steps we take at Kate’s Kitchen:

Sourcing local and cooking with the seasons

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 the season
  • Meeting and having a relationship with all our local suppliers
  • Ensuring all our meat is free range and local. Our beef and pork is pasture fed. Pasture fed cattle produce less methane.
  • Buying organic produce when possible
  • Sourcing as much of the produce we use as possible from local suppliers

Reducing transport carbon emissions

Carbon emissions has a massive negative impact on the environment. As a business we do the following things:

  • Our primary transport vehicle is electric, and our electricity supplier is Ecotricity
  • 80% of our workforce cycle or walk to work
  • We use an electric trailer bike for our smaller deliveries
  • We work with local suppliers to reduce food miles.

Encouraging a vegetarian diet

We believe a lot of people are currently eating too much meat, which is having a negative impact on the environment. To try and encourage a vegetarian diet, we:

  • Offer a 10% discount if all veggie or vegan menu options are selected
  • Ensure half of our offerings are veggie or vegan
  • Add pulses, lentils and vegetables to our meat dishes to reduce meat consumption

Reducing food waste

Food waste is a huge problem in the catering sector, but there are lots of ways to tackle this. We:

  • Educate and train kitchen staff on what can be reused
  • Redistribute surplus food to homeless charities
  • Put any food that cannot be consumed into our food waste recycling, which is used to generate renewable energy

Reducing other waste

Packaging is also a big challenge for caterers, and we try hard to reduce the single-use products we use. We do this by:

  • Offering clients reusable containers rather than cling film as much as possible
  • Talking to our suppliers to ensure they use minimal packaging
  • Using Rice Husk mugs and getting rid of single use coffee cups
  • We use palm plates for our disposable packaging (only when essentially needed or asked for)