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SUSTAINABILITY

Deborah Steward Catering is committed to sustainability in all its business activities.

Climate Change -energy

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
converting to low energy LED bulbs where possible
we have invested in air source water and heating systems. Updating the storage system to the highest thermal values available to avoid heat loss
Climate Change – transport

We aim to minimise our transport use by

having an active policy encouraging staff to car share where possible
sourcing 98% of our ingredients from local suppliers, including Royal Warrant Holders
using seasonal ingredients wherever possible to reduce food miles and ensuring that supplies are from sustainable sources wherever possible
regularly checking vehicles to monitor emissions and buying efficient vehicles wherever possible We use Hybrid and electric vehicle in our fleet.
Endangered Species and Animal Welfare

At DSC we exercise a ban on endangered species from our all suppliers and we work with suppliers who practice sustainable, high welfare farming

methods:

our meat is sourced from two local suppliers both based in the local farming community
fish is supplied direct from local inshore fishermen at Wells Next The Sea Norfolk whenever possible
poultry is supplied by Diaper poultry local breeder and supplier
free range eggs come Wayland Free range Eggs, Norfolk
Endangered Habitats and Peat

We are committed to working with those suppliers who have a solid ethical and sustainability policy.

Fish

We are committed to working with local suppliers who practice sustainable, high animal welfare methods. Fish is supplied:

direct from local inshore fishermen at Wells, Norfolk whenever possible
from Royal Warrant holders including Coles of Kings Lynn who support the Marine Conservation Society which campaigns for clean seas and beaches, sustainable fisheries, protection of marine life and habitats, also smoked Salmon from Inverawe Smoke House.
and the sensitive use of our marine resources for future generations.

GMOs

DSC is actively against GMOs and ensures as much as possible that no GMO products are included in our supply chain.

Local Sourcing

Our commitment to local sourcing of seasonal ingredients is one of our primary objectives and has such importance to us that we tailor our catering service menus to local, sustainable and seasonal ingredients.

All our fish and vegetables are sourced from either Royal Warrant holders (including Coles of Kings Lynn and D & F McCarthy’s in Norwich) the Sandringham Estate or from our own vegetable gardens.
We also like to forage locally for ingredients such as blackberries, wild garlic and elderflowers
Organic

We actively work with local farmers and producers, some of which are organic or which are working towards organic standards. This includes Lamb, Wild Venison and Game from Sandringham Estate,

Timber and Paper

We actively source our consumable office supplies from MSC sources

Waste

We aim to reduce our waste by:

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

We are committed to water efficiency and aim to reduce our use of water by:

eliminating unnecessary use and reducing essential use of water
we have an in-house biological sewage system that only outputs fresh water Labour Standards/Human Rights
We are committed to the highest standards in the recruitment and treatment of our staff. We have an equal opportunities policy.