Fooditude has been a member of the SRA since 2014. Since before this time, sustainability has played an important role in all aspects of our business and is one of the reasons we have featured in the ‘Top 30 Best Places to work in Hospitality’ for the last 6 years running. We have close links with Highshore School, where we offer work placements to students with complex mixed needs, a successful programme through which we took two students into full time employment. We are heavily involved in the local community where we mobilised a COVID 19 response over the summer providing over 37000 meals.

2019 saw us take significant steps in improving sustainability across the business: 1. Achieving The Planet Mark Certification to formalise our commitment to making a 5% reduction in our CO2 emissions 2. Renewed focus on reducing food waste with improvements in processes and partnership with external organisations to repurpose and safely dispose of food waste.

In 2021, we wish to build on these achievements to:

  1. Increase our local sourcing. We already favour British produce above all else and our menus celebrate local and seasonal produce but this year we are aiming to quantify that by sourcing over 25% of our food from within 100 miles of our production unit.
  2. Engage the local community further by going into schools to teach cooking and how to make healthy food choices. 3. Provide continued sustainability training to the teams.






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