We invest a huge amount of time to ensure we source quality ingredients, at a fair price, from local suppliers. We buy Fairtrade or fairly traded products so producers in developing communities are not disadvantaged. All of our chickens come from happy environments and our menus are created and changed to follow the British fruit and vegetable season.

• Meat – Local butcher, William Rose, supplies British meat
• Fish – Local fishmonger Billingsgate buying fish from sustainable sources caught using low impact fishing methods.
• Fruit & Veg – Supplier sourcing from British farms wherever possible.
The produce used in our methods is on average 92% fresh and 8% frozen.

Whilst acknowledging that the operational activities have an impact on the environment, Easy Gourmet’s Policy provides a framework for developing and reviewing environmental objectives and targets.

Where possible, we recruit our employees by word of mouth, thereby ensuring that we retain local employees for local work placements and remove un-necessary travelling on the part of our employees

We recycle all of our company mobile phones and comply with the WEEE Regulations when disposing of all other electrical and electronic equipment.

We constantly investigate locally produced seasonal product listing across the range of our suppliers and actively promote the use of these seasonal products to clients where practicable.

We do not print or post marketing brochures and only send marketing material, contracts electronically. We only communicate with our customers by e-mail and we issue invoices electronically. We have a ‘dedicated’ black on white printer that we use for draft, internal copies, re-using ‘scrap’ paper, with print settings set on low resolution quality.

All of our food wastage is collected for compost purposes turning it into a valuable fertiliser.

Easy Gourmet Catering have an extensive induction and training programme for all employees and continually monitor employees activities and provide additional training wherever necessary

We will ensure that all operational staff are aware of their responsibilities under the legislation and a system is established to carry out random audits and inspections to secure compliance.

If there is a need for disposables with our clients, we only provide compostable disposables Vegware or similar.

Upon completion of any activities on client’s sites we dispose of all wastes in accordance with environmental guidelines and those practices as laid down by our clients all wastes are correctly managed under our Duty of Care and any additional regulatory requirement and disposed of in the appropriate manner.

We hire crockery and cutlery from selected suppliers and these are delivered direct to our clients’ events – thus reducing the company’s environmental impact of transporting, washing and disposal. The food platters are manufactured from recycled materials and are ultimately disposed of as a recyclable waste.

All of our cardboard packaging is segregated and disposed of in a recycling facility. Material usage is monitored and employees are trained to use minimum quantities of materials such as cling film wrap.

We are constantly investigating new opportunities available to segregate our own site wastes for re-use or recycling to ensure that minimal volumes of waste are disposed of in landfill.

We have a policy to keep lights turned off whilst there is adequate daylight available for our operational procedures and have a ‘turn off’ policy, where all equipment not in use is switched off. Where practicable, multi batten fluorescent lights have alternating tubes isolated to reduce energy consumption.

Heating systems are not used on the site, sufficient heat is provided from equipment use and a portable air conditioning unit is operated only when absolutely necessary in the summer months. A washing machine is used to clean linen and staff overalls, the wash temperature being kept at the minimum required to efficiently clean the wash loads.

Water is restricted to cleaning of pots and pans and ‘domestic’ use on the premises, for washing linen and overalls as well as hand washing and sanitation purposes. Washing up is undertaken by hand on an ‘as you go’ principle but only when the sink is full of items to be cleaned. Modern toilet facilities/cisterns exist and company vehicles are taken to a local car wash – maintaining water use on site at a minimum.

Easy Gourmet Catering have identified transport as having the most significant environmental impact and we take great care in ensuring that it is reduced as far as practicable. Transport to and from the various clients’ sites is undertaken regularly, as such, we choose our routes carefully, to ensure that environmental considerations are considered alongside the quality of our operations.
• We ensure all staff route their journeys with the aim of saving fuel by using shortest possible routes taking into account work requirement, traffic flows and areas of heavy congestion.
• The Company utilises diesel-powered vehicles all of which are regularly serviced and maintained to ensure efficient operation and minimise any environmental impact.
• Tyre pressures are checked monthly in order to improve both the fuel consumption and the environmental efficiency.
• We ensure all drivers are trained in fuel saving techniques by controlling acceleration and braking together with overall speed control to maximise fuel usage.
• The refrigerated units on our vehicles are only used when needed to transport goods and are turned off at all other times

Easy Gourmet Catering are investigating the use of bio-diesel in our company vehicles to reduce the associated vehicle emissions and reduce our Carbon Footprint.

Regularly and when possible we donate food leftovers from events that we cater for in the Shoreditch area to Transforming Communities Shoreditch, who use the food within their homeless programmes.