Sustainability

As a company, we fully recognise our duty to take into consideration the social, economic and environmental impact that we have on both the local and larger scale. As such, we have a number of sustainable procurement and environmental policies in place:

Suppliers – The majority of our suppliers are local Scottish suppliers (Premier Produce; John Vallance; GH Davidson; Dunns; Lomond; Braehead Foods; George E Morris Packaging).Where possible we give preference to goods from sustainable sources as opposed to the cheapest source.We ensure that all meat, fish & dairy comes from sustainable, ethical sources and that all eggs we buy are free range. In line with UK legislation, we ensure the traceability of all fresh, chilled and frozen produce that we buy and supply. All halal meat we purchase is supplied with a halal certificate from the provider. We buy our fish from a sustainable supplier who have SALSA accreditation.

Packaging – We use Kraft platter boxes made from sustainable and compostable food grade Kraft board. All disposables we use are either recyclable or compostable and we have removed all single use plastic cutlery, cups, and packaging. We provide paper hot cups and PLA cold cups made from plants. PLA is manufactured from 100% renewable sources such as corn and wheat and is certified as commercially compostable.

Waste – We separate all of our food waste and recyclables at our headquarters in Kinning Park to adhere to the Zero Waste guidelines – 3 separate bins for recyclables, general waste and food waste. We also work with companies such as Olleco who create renewable energy from used cooking oil.

Food Waste – We have several systems in place to minimise our food waste. We conduct regular stock checks to help monitor waste. A daily record and review of food waste is produced to ensure we are meeting our set targets. Any food waste we do produce is either given to local charities or disposed of in our separate food waste bin.

Energy management – We try to use power both on site and off site as economically as possible. Our head driver schedules deliveries to create efficient routes, reducing mileage. All staff are asked to turn off any appliances not in use. All fridges are stored far away from ovens to ensure optimal operation within our kitchen space. When working further afield we aim to use local suppliers to minimise carbon footprint.

Staff – We train and encourage our staff with regards to our environmental considerations via Flow Training. Our unit base is walkable to both the subway, Glasgow central and local bus stops to allow staff to utilise public transport. We ensure staff have shared transport to events.

Menus – We create our menus using seasonal ingredients where possible and regularly offer seasonal specials. We ensure that as much of our food as possible is homemade and unprocessed.