We believe that great food and flavour should never come at the expense of our planet. Our sustainability manifesto outlines the principles and practices we commit to, to ensure our catering is environmentally responsible, socially just, and delicious.

1. Responsible Sourcing

• We source all produce as locally as possible within the UK. Wherever feasible, fruits, vegetables, dairy, meat and other ingredients are procured from British & Welsh farmers, helping sustain local businesses, communities and reducing transport-emissions.

• For exotic or non-UK ingredients, we only work with suppliers who are demonstrably committed to environmental protection, fair labour practices, and who themselves seek to minimise air-miles and carbon footprint associated with import.

• All fish and seafood used will come from British waters via trusted suppliers (such as Flying Fish Sea Foods), with full traceability to the fisherman.

• Meat is sourced from high welfare British & Welsh farms; we prioritise pasture-reared, free-range where possible, aligned with UK welfare standards.

2. Maximising Use & Zero Waste in Ingredients

• We aim to use every edible part of produce: skins, stems, leaves etc. Where not used directly in a dish, these are transformed into sauces, supreme jus, or dehydrated into powders or flavour enhancers.

• Surplus fruits are never wasted: they become homemade ice creams or added to dessert, used to infuse cocktails, replacing heavily sugared syrups for natural alternatives; dehydrated for garnish, or pulverised into powders.

• We strive for planning and portion control to reduce food waste at source. Any unavoidable organic waste is composted (where possible locally), or otherwise diverted from landfill.

3. Packaging, Equipment & Single-Use Reduction

• Vacuum pack bags and other packaging we use are fully compostable.

• For street-food gazebo operations, all packaging, cutlery, trays etc are biodegradable or compostable; we endeavour to eliminate single-use plastics entirely.

• Where reusable alternatives are feasible (e.g. crockery, cutlery, fabric napkins), we prefer them and will use them to reduce waste and environmental impact.

4. Recycling, Reuse & By-Products

• Where possible, we recycle or repurpose all cooking by-products: cooking oil is collected for biodiesel production or other green recycling solutions; peelings, off-cuts etc are composted or used in other parts of our menu or service (e.g. as garnishes, flavourings, powders).

• We continuously review our supply chain, packaging and equipment to find opportunities for reuse or more sustainable alternatives.

5. Energy, Transport & Carbon Reduction

• We choose suppliers who share our environmental values, including those who minimise transport emissions (local suppliers, efficient delivery schedules, low-carbon transport).

• As part of our long-term goals, we will review our operations for energy efficiency (kitchen equipment, lighting, heating etc.), and explore renewable energy sources where feasible.

• We monitor our carbon footprint, especially from importation, transport, energy use, and work toward measurable reductions.

6. Environmental Stewardship & Community

• We support traceability and transparency: customers should know where their food comes from (which farm, ocean, or supplier).

• We aim to source seasonal produce to promote biodiversity and support sustainable farming practices.

• We engage with the local community, small farmers and suppliers to build resilient local food systems.

7. Compliance, Monitoring and Continuous Improvement

• We align our practices with UK guidelines and standards (e.g. Government Buying Standards for Food and Catering Services; WRAP waste reduction guidance; the UKHospitality environmental sustainability guide).

• We set periodic targets (for example: reducing food waste, single-use plastic, carbon emissions) and measure performance against them.

• We will report openly, internally and to customers, on our progress, challenges and improvements.

8. Ethical & Social Responsibility

• Animal welfare is a priority: meat, dairy, eggs etc come from sources meeting high welfare standards.

• Workers in our supply chain (UK or abroad) should be treated fairly, paid properly, with safe working conditions.

• We reduce inequalities by supporting smaller suppliers, local producers, and inclusion in our hiring and operational practices.

9. Taste, Quality & Innovation

• A commitment to sustainability does not compromise flavour — we believe that creative cooking and innovative use of whole ingredients can enhance taste.

• We continuously experiment with plant-forward dishes, seasonal menus, vegetarian and vegan options as part of reducing overall environmental burden.

10. Stewardship for Future Generations

• Our decisions are guided by long-term thinking: conserving natural resources (water, soil, biodiversity), reducing emissions, and minimising waste.

• We aim to leave a positive legacy: better land, cleaner air, happier communities, healthier ecosystems.

We are proud of what we already do, and mindful of what must still be done. Greek Tings sees sustainability as an ongoing journey, not a destination. We are committed to continual improvement, learning, and transparency so that every plate we serve contributes to a healthier planet and a brighter future.