GOOD FOOD.
BETTER HABITS.
Sustainability for us isn't one grand gesture. It's a series of better choices — from where an ingredient begins, to what happens after the last plate leaves the table.
SOURCE
WITH CARE.
British and seasonal produce wherever practical, trusted suppliers, traceable seafood and a preference for higher-welfare ingredients.
USE THE
WHOLE THING.
Skins, stems, trim and surplus ingredients can become stocks, sauces, garnishes, powders, ice creams, infusions and entirely new ideas.
SERVE
SMARTER.
Reusable crockery and serviceware where practical, compostable or biodegradable event packaging, and fewer unnecessary single-use items.
WHAT'S LEFT
STILL HAS A JOB.
We look for useful routes for unavoidable by-products — from recycling used cooking oil to reuse, authorised composting and better waste separation.
THE NEXT
MILE.
Better transport, measurable waste reduction, stronger local partnerships and clearer targets. Sustainability is work in progress.
WE'RE NOT
DONE YET.
A sustainability statement shouldn't just be a list of things you've already done and a pat on the back. Ours should also show where we're going next.
British & seasonal sourcing where practical
Whole-ingredient cooking & creative reuse
Reusable serviceware wherever the event allows
Compostable & biodegradable packaging choices
Waste planning, recycling & cooking-oil recovery
Plant-forward, vegetarian & vegan menu development
Purchase our first suitable electric event vehicle and create a realistic plan for transitioning more of the Greek Tings fleet as range and operations allow.
Record waste from events so future reduction targets are based on real numbers rather than good intentions.
Donate suitable surplus food for human use where possible, while exploring compliant composting and organic by-product routes with nearby farms and authorised partners.
Collect natural wine corks and build relationships with nearby farms or composting partners that can reuse or compost them.
Introduce a simple sustainability check covering sourcing, packaging, transport, welfare and waste practices.
Measure what we actually use so we can set realistic reduction and reuse targets.
Build a meaningful carbon baseline for the business
Move further towards an electric or lower-emission fleet
Explore renewable-energy options where practical
Increase reusable infrastructure for larger events
Set measurable food-waste and carbon-reduction targets
Publish honest progress updates — including what didn't work