SUSTAINABILITY AND IMPACT
FRESH THINKING, MORE IMPACT
British-first sourcing, smarter packaging, lower-waste operations, and measurable steps towards net zero.
Our Vision
Our vision is simple. We believe sustainability should work in real kitchens - without compromising on quality, consistency, or service. Our approach focuses on how we source, how we move product, and how we reduce waste across the supply chain.
Better choices, made operational
01 BRITISH-FIRST, SEASON-LED SOURCING
We champion British produce whenever it’s at its best, supporting specialist farmers and flavour-led growing. As seasons shift, we also source from trusted growers across Europe – often family farms with generations of expertise – to bring kitchens produce at its peak. For us, sustainable season-led sourcing means backing traditional growing practices that support healthier soil and stronger biodiversity.
02 SMARTER PACKAGING, LESS WASTE
We invest in packaging decisions that cut waste, like reusable and recycled crate systems, to reduce single-use packaging and improving handling through the supply chain.
03 LOWER EMISSIONS, ON THE ROAD TO NET ZERO
We’re working towards net zero through operational efficiency, reducing emissions across delivery and warehouse operations and increasing the use of renewable energy sources where feasible.
STRAIGHT TO THE SOURCE
This reduces unnecessary handling and middle steps, improves traceability, and lets us back growers using responsible, season-led practices – cutting waste while protecting quality.
SEASONAL PARTNERS & SUPPLIERS
Working with seasonal growers and partners means sourcing produce at its natural peak, reducing the need for energy-intensive growing and long storage, and supporting healthier farming cycles and biodiversity.
More change, less waste
04 DIGITAL-FIRST, LESS PAPER
We’re reducing paper waste by moving processes and comms into digital workflows—simplifying ordering, improving accuracy, and cutting unnecessary printing.
05 FOOD WASTE REDIRECTED LOCALLY
Where surplus or off-spec food can’t be sold, we prioritise responsible redistribution – supporting local community and providing suitable food waste to animal parks.
06 WASTE REDUCTION THROUGH YIELD AND PREP
Our on-site prep service helps kitchens reduce trim waste and labour hours by prepping to spec—improving yield, portion control, and consistency in service.
