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Sustainable catering for your London office

Fooditude wants to be a sustainable caterer and provide a better catering service for people and the planet. We are Sustainable Restaurant Association members and work closely with the Planet Mark to measure, report and reduce our carbon footprint. Our Sustainability Strategy spells out everything we do in more detail. The hard work of the Fooditude Team has started to gain outside recognition after winning the ‘Carbon Footprint’ category at the Marie Claire Awards 2023. 

We’ve also put together our Sustainability Snapshot to help provide a simple overview of our mission at Fooditude.

Sourcing

We believe sustainable catering starts with the right sourcing. Our menus are seasonal and all our food is cooked from scratch using fresh ingredients. We favour local produce to reduce food miles and choose organic produce wherever budgets allow. For example:

  • We use only organic milk
  • We use only organic and free range eggs from Rookery Farm
  • All our fish is rated from 1-3 on the Marine Conservation Society’s Good Fish Guide
  • All our raw meat is British
  • All our quinoa is British grown and comes from Hodmedod’s
  • All our rice is carbon neutral and supplied by Paddi, a social enterprise
  • We use direct trade coffee from Pact
  • Our daily menus use surplus vegetables sourced from farms and markets around London by Angry Monk

Society

We want to leave a positive impact on society – including our team members and the community we operate in. Some ways in which we try to do this are:

  • We have a long-standing relationship with Highshore School, a SEN school in Camberwell. We provide their students with work placements and employment opportunities
  • We have signed the Social Mobility Pledge to help people from disadvantaged backgrounds get equal access to work opportunities
  • We ran an emergency response kitchen and distributed nearly 47,000 meals in our community during the COVID 19 lockdowns and won The Planet Mark’s Community Engagement award.
  • We are an accredited Living Wage Employer. This means that every staff member in our organisation earns the real living wage as a minimum.

Environment

One of our biggest challenges is to operate with minimum impact on the environment; reducing our food waste is a top priority. To tackle this problem, we work with FoodCycle, OLIO, ORCA and Angry Monk. Want details about these partnerships? Check out this blog post. We have also become Guardians of Grub which you can learn more about here.

We measure and report our carbon footprint with Planet Mark.

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