Description

We insist on the finest quality ingredients, serving seasonal produce to our customers with a guarantee of responsible and ethical sourcing. Each of our coffee and tea suppliers uphold strict standards in direct and ethical trading with farmers. Vacherin partners with 68 suppliers, all of whom are registered and headquartered in England and Wales. Our rigorous selection process ensures that each one meets our high standards, and regular auditing helps us to ensure that these standards are continually maintained. Over 90% of our animal products sourced from the UK. Further, Vacherin are committed to sourcing 100% free range eggs from British farmers. Part of building a sustainable business is ensuring that our customers, our employees and our wider society are happy and healthy. Fundamental to our values is that we take more than a business interest in our staff – we think holistically – concentrating on staff wellbeing, personal and professional development. We also support and encourage our staff in their work in local communities, offering two paid days annually for volunteering activities. In 2017/18 we took a first step and removed all plastic straws from our operations, switching towards biodegradable alternatives. We continue to be a zero to landfill business, and in the past year diverted 6920kg of I’mPerfect fruit and veg, recycled 11,210kg of used coffee ground s and 11,520 litres of used rapeseed oil. We’re delighted that Vacherin continues to be recognised as a sustainability leader in the wider industry. In 2017, we were the only contract caterer to make the Sustainable Restaurant Association’s top 20 list showcased as part of the Food Made Good Business of the Year Award. We were also in the top 25 with the GivX Community Investment Awards. Not to mention winning a Foodservice Catey for CSR. All of this has been accomplished alongside unbroken financial growth, demonstrating the intrinsic value that sustainability and corporate social responsibility can bring to an organisation.

Campaign Participation

Food Waste Bad Taste
Food Waste Bad Taste
PHONE 020 7404 2277
MEMBER SINCE 2014

SOURCING

Celebrate Local and Seasonal

We change the menu with the seasons

We source food from at least one local farmer, fisherman, or producer

We know the provenance of 100% of our ingredients

Serve More Veg and Better Meat

We offer meat in reduced portion sizes (if over 85g)

We offer at least one vegan dish a day

At least half our menu is vegetarian

We don’t serve eggs from caged hens

Source Fish Responsibly

We never serve endangered species (IUCN Red List)

We only serve MCS green rated fish

We serve a diversity of species (beyond Tuna, Cod, Haddock, Salmon & Prawns)

We change fish options on the menu to avoid spawning season

Support Global Farmers

We work with coffee, tea, chocolate and/or sugar suppliers who have transparent direct trade agreements

We only buy certified fairly traded tea, coffee, sugar, and/or chocolate

We buy produce in a way that ensures workers rights, labour and environmental stewardship in our supply chain

SOCIETY

Treat Staff Fairly

We provide all staff with at least one free meal per shift

We ensure equal pay for equal roles

We have a known grievance policy and system for feedback and complaints that is accessible to all staff

We don’t have staff working unpaid overtime

Support the Community

We donate staff time or space on site or money to those who need it

We are a socially inclusive recruiter

We measure and report our social impact

Feed People Well

We do not serve endless refills on sugary drinks

We cater to different dietary needs

No main courses on our menu are more than 50% of your recommended daily intake of calories, fat, sugar or salt

ENVIRONMENT

We Value Natural Resources

We train staff on reducing energy and water

We don’t cook on gas

We Reduce Reuse Recycle

We recycle glass, plastic and paper/card

We send no waste to landfill

We Waste No Food

We measure food waste and set reduction targets

We use preservation methods like fermentation and pickling to reduce food waste

We donate surplus food

We separate food waste, and ensure it is disposed of as AD or composting