Sustainability is a core value at Jacaranda Catering and we have already put measures in place to support this and will always strive to meet the needs of the present without compromising the ability of future generations to meet theirs.
We use local suppliers and have created menus around the seasons so we can use fruit and vegetables that are available locally, minimising the food miles. Examples of which are all our asparagus comes from Rogate and we do not use it out of season, all our berries come from Chichester. We are always looking for the best possible product as close as possible.
We only use free range British chickens and all our beef and lamb is from free range or organic grazing animals, none of it is intensively farmed. This year we are concentrating on vegetables and all our dishes have both a vegan and vegetarian alternative, the meat is no longer the star of the show, it’s all about the veg!
We hate to see waste. At our kitchens we have a food waste bin which is emptied once a week and used to produce biogas. Biogas is a renewable fuel produced by the breakdown of organic matter such as food scraps. We are also insisting that our suppliers reduce their packaging and single use plastics and this year we will be supplying some heavy-duty reusable boxes for meat and fish that they can use to deliver our produce.
This year we have signed up with the amazing Ecologi to offset all our full time employee’s carbon footprints. Every one of our staff members will become climate positive. This means we will be offsetting their entire carbon footprint, including emissions from their home, personal travel, holidays, food, hobbies and more.
Every month we will be planting groves of trees in our company forest, and financing carbon reduction projects from around the world.
These are just a few ways the company has put procedures in place to improve sustainability in our industry, the environment and our local community but we are always looking to improve all parts of catering & events activities.