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Environment Policy

DEBORAH STEWARD CATERING

Deborah Steward Catering is a small family-run catering service which handles all the catering for The Sandringham Café and Restaurant, based at Sandringham in Norfolk, the country home of HRH the Queen. The company also provides an outside catering service.

ENVIRONMENT

“We are lucky enough to work surrounded by the beautiful countryside of Norfolk at our offices in Houghton St Giles and the Royal Sandringham Estate. This makes us very aware of the environment and how it affects our lives and how our lives and work affect the environment.”

Waste

We aim to reduce our waste by:

Recycling 98% of our external packing and leftover produce. We have a specialist machine ‘Big Hannah’ which breaks down the vegetable and other organic waste produced by the company and turns it into high quality compost. This is placed back into our vegetable patch in the Sandringham kitchen garden.

We use email to communicate and avoid printing documents wherever possible.

We recycle all our office waste where applicable, .

Energy

all our waste is sorted using the latest recovery methods by Baco Compak in Kings Lynn and recycled wherever possible

We aim to reduce the use of energy by

regularly reviewing alternative energy sources

encouraging staff to turn off equipment when not in use provided this can be done without compromising safety

regularly checking the energy efficiency of our equipment

Water

We aim to reduce our use of water by:

eliminating unnecessary use and reducing essential use of water we have water meter to monitor usage.

we have an in-house biological sewage system that only outputs fresh water

Transport

We aim to minimise our transport use by

encouraging staff to car share where possible to reduce our carbon footprint

sourcing 98% of our ingredients from local suppliers

using seasonal ingredients wherever possible to reduce food miles and promoting the circle economy by using and employing local people

ensuring that supplies are from sustainable sources wherever possible

using as many ingredients as possible from our on-site kitchen garden

We ensure that all our staff understand and action our policy. We will monitor our

progress and review our environmental performance on an annual basis we have just started working with The Planet Mark , to help us achieve more effect monitoring.