Contract caterer, Vacherin, has launched its annual Sustainability and Corporate Social Responsibility Report, detailing the changes and commitments the business has made over the past year to improve its social responsibility.
The report, produced by Vacherin’s Sustainability and CSR lead, Yeshna Mistry, details the changes and commitments the business has made over the past year to improve its social responsibility. The document also serves as an annual statement of progress and continuing commitment from the business to reduce its impact on the environment.
The report highlights Vacherin’s prerequisite for sourcing local food that’s good for people and the planet. The company has pledged to procure 20 per cent more vegetables by 2020 with independent think-tank, Food Foundation. This will be achieved by giving chefs the tools to continue to create vegetarian and vegan dishes as well as enhancing the choice of plant-based options for its customers. This year has already seen a 38 per cent increase in the volume of vegetarian meals that Vacherin serves.
In the past year, the business has also taken significant steps towards animal welfare. All eggs are sourced to free range standards and Vacherin has become the first contract caterer to supply 100 per cent free range milk. Furthermore, only sustainably-caught fish and seafood is served. Despite being cited as only a guideline of best practice by the Marine Conservation, Vacherin has gone a step further and integrated this advice into its core sourcing policy.
Committed to tackling plastics holistically, Vacherin is also working to identify the best sustainable alternatives for each client and says it will ensure that 100 per cent of plastic packaging is reusable, recyclable or compostable by 2025.
Vacherin partnered with Food Donation Connection to redistribute surplus food and cut down on company waste. During a six-week period Vacherin contributed 118 meals to users of the Notre Dame Refugee Centre in London, which aids refugees and asylum seekers seeking protection and advice, as well as providing sustenance.
Vacherin celebrated its 15th birthday last year by completing a charity bike ride, raising more than £20,000 for its charity partner, Luminary Bakery, an organisation that teaches skills in baking and business to some of the most disadvantaged women in the UK.
This year alone, Vacherin employees have completed more than 1,165 hours of training, with two becoming mental health first aiders.
Mistry commented: “We are extremely proud of the significant progress we have made over the past few years and we are looking forward to achieving our future goals. Our efforts have advanced sustainability in the catering industry, and now we want to do even more to spearhead a sustainable future.”