#SimplifyingSustainability #1 – Celebrating Local & Seasonal

10 key framework areas



Given that sustainability is one of the fastest growing industries of our generation, it’s no surprise that there is a lot of information out there.

We understand, it can be hard to know where to start. That’s why we developed our Sustainability Framework to help distill the complex set of issues.

These 10 key framework areas fall under our three pillars: Sourcing, Society & Environment.

During the year, we host events, workshops and community groups in line with one or more of the 10 framework areas, to help train your team to be green better.

It will also help you see where the gaps are in your current efforts, so you can focus on any areas that may have been completely overlooked; that you’d never even considered before.

Here is the first of the 10-article #SimplifyingSustainability series in which we run through each framework area: what it means – and of course, how we help you through it.

celebrating local & seasonal

#1 Celebrate Local & Seasonal 


“Use local & seasonal produce to support British business, reduce haulage costs and the environmental impact of transport.”


Buying from local producers gives you access to fresh, seasonal food with a smaller carbon price tag. It also:

  • Provides a valuable investment in the local economy
  • Helps establish food networks
  • Gives customers the transparency they crave

Our top tip is to promote local and seasonal to your customers too – spread the word and the movement will grow!


Award-winning celebration of local & seasonal:


Last year at our Food Made Good Awards FoodSpace Ireland, award-winning sustainable on-site catering & hospitality management company, walked away with the ‘Celebrating Local & Seasonal’ award. Why? Among other initiatives, they have a ‘within 50-mile’ dish on the menu every day, offering loyalty points to customers who chose to enjoy it.

Executive Chef and Head of Food Development for the Irish-based business, Conor Spacey also provided some insight and advice, summarised below:

  • Only cook what Mother Nature makes available each season
  • If you open a new location, contact the chefs in the area and check out social media to find out who is baking the best bread, growing top quality veg and producing the best meat
  • Order whole meat to lower order frequency and therefore cost
  • Build supply chain around individual locations to ensure that produce is fresh
  • Don’t be afraid to explain to customers why they can’t have strawberries in February, for example. When it comes to the health of our planet, people are understanding


For real-life examples of Conor putting these principles into practice, read the full blog.

If you think you’re a local and seasonal champion it’s time to enter the Food Made Good Awards 2019 so you receive the recognition you deserve and share your recipe for success with others.

As ever, do not hesitate to contact our community managers at [email protected] should you have any further questions, or need any more advice.

And if you’re not yet a member, take a look at what membership could do for you.


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