Our environmental commitment includes the reduction of energy and water consumption in our facilities and the expansion of “reduce, reuse and recycle” programs across all locations. Throughout all planning and operations, we source and utilise sustainable produce in our culinary procurement and delivery wherever possible.

This includes sourcing:

  • Local, and seasonal produce
  • Sustainable fish and seafood
  • Organic
  • RSPCA freedom food
  • Red tractor

All team members are encouraged to engage in innovative and creative thinking when it comes to sustainable options. As important as health and safety, our teams are briefed and trained not to ignore hazards and responsibilities throughout, and our responsibility to the environment is supported through our ISO accreditation’s.

Examples of our green approach:

  • Where disposable serviceware and equipment is used, we recommend use of Vegware™ products which offer eco-friendly packaging and catering disposables that are environmentally safe and always completely compostable with food waste. The products are low carbon, made from renewable or recycled materials.
  • Utilising biodegradable serviceware helps to reduce water consumption, as well as aiding soil enrichment. In addition, limiting running taps consumption by 50%, using no waste macerator and having drinking water refill points for bottles.
  • Growth of micro herb gardens for specific events, reducing food miles and overall carbon footprint.
  • Utilising waste management practices such a designated recycling bins for waste that cannot composted.
  • Sourcing products with environmental credentials, such as One Water.
  • Using energy efficient cooking methods such as induction stoves. These transfer 90% of heat to a pot, versus gas which transfers 35-40%, and electric up to 70%.
  • At events where location is long term, we encourage use of solar technology where can deliver single phase and three phase power, avoiding the need to run twin diesel generators.

Waste management

GIG has developed a clear and concise waste management plan. This plan provides details on the procedures and operational systems that have been put in place by GIG in order to deliver a more environmentally friendly and sustainable event with a minimised carbon footprint. Our waste management system is based on the following hierarchy:-

  • Waste Prevention
  • Reuse
  • Recycle
  • Recovery
  • Disposal

One of GIG’s key objectives is to increase sustainability wherever possible. Sustainability is often a balance between ecological benefit and financial cost, the unique way in which GIG operates, alongside the rest of the business divisions within Global Infusion Group, that allows this balance to be tilted in favour of the planet.

Waste Miniminsation Programme

All waste generated at our offices and on site are sorted into the following waste streams;

  • General waste – Textiles, plastics, paper and cardboard that are contaminated with food waste or oils
  • Compostable waste – vegetation, food compostable packaging and consumables
  • Recycling – Textiles, plastics (shrink wrap, film, hard plastics), mixed paper and card (newspapers and magazines).
  • Metals (scrap, cabling, mixed and foil)
  • Glass
  • Paper – Office, kitchen
  • Used cooking oil
  • Separate bins for FOH and BOH areas to encourage guests to participate in recycling and to enable us to spread
    awareness on the positive impact recycling can have on the environment.

For more information about our green credentials please contact us.