SUSTAINABILITY
SUSTAINABILITY IN CATERING: LUNCH TO LASTING IMPACT
Simon Houston, Director at Houston & Hawkes, discusses why food is key to workplace wellbeing and retention.
We became B Corp certified right near the start of our journey. This helped us formalise and measure what we were already doing. Sustainability wasn’t bolted on after the fact – it was woven into the very fabric of the company.
That’s important because the role of catering in the workplace has expanded far beyond the basics. Now, the service is accurately viewed as an employee benefit that supports wellbeing, recruitment and retention, but those social and cultural impacts are also part of the broader ESG agenda, meaning food and drink now influence every pillar of it.
What facilities managers should consider:
How does the catering service in your building contribute to your FM department’s sustainability agenda? Not so long ago, the answer would have been relatively simple: packaging and waste. Single-use plastics, compostable alternatives, surplus redistribution were the hot topics. Today, these remain crucial issues, but they only tell part of the story.
Consumer demand has pushed facilities managers and catering providers like us to take a much broader view on sustainability. Employees want workplace catering that’s tasty, healthy, inclusive and aligned with their values. Facilities managers and employers can see the benefits too – better food supports wellbeing, productivity and retention. It’s a win-win that benefits both people and business.
Sustainability baked in When we set up Houston & Hawkes in 2019, we didn’t sit down and ask ourselves, “How do we create a sustainable business?” For us, it was simply about doing the right thing. Paying our people fairly, building great relationships with clients, working with local, independent suppliers, and creating a business where values came before short- term gain.
36 | TOMORROW’S FM
Waste reduction Food waste is one of the biggest contributors to emissions in our sector and feels irresponsible in a world where so many people still face food insecurity. Tackling it requires both operational discipline and creativity. We create menus with the goal of minimising waste, often running 'zero-waste specials' that make use of commonly discarded ingredients, and ensure surplus food supports community partners.
Sourcing and supply chains Where food comes from is one of the biggest drivers of impact. Local and seasonal produce reduces food miles, supports biodiversity and keeps money in the local economy. At Houston & Hawkes, 85% of our suppliers are independents or SMEs, many within 50 miles of the sites we serve. It isn’t always the easiest route, but it’s the right one if we want resilient, transparent supply chains.
Nutrition and wellbeing Healthy food is sustainable food. Nutritious meals help employees feel energised, focused and supported at work. Catering companies have a responsibility to offer customers the information and choices for them to maintain good heart health. Our food team is incredibly passionate about designing and developing menus that both taste amazing and are good for bodies, but we never aim to push labels. For example, we view our vegan menus as 'plant forward' – if you make healthy food delicious, people naturally make better choices.
Transparency and engagement Increasingly, employees and other consumers in the organisations we serve want to know the story behind their food. Where was it grown? How far has it travelled? What’s its environmental footprint? We’ve introduced QR
twitter.com/TomorrowsFM
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