Seasoned exceeds recycling targets

Leading London event caterer, Seasoned has seen its recycling numbers soar over the last year in multiple categories. Total recycling of waste has gone up dramatically from 46.8% to 82.6% from 2017 to 2018 year end.

Mixed packaging recycling figures alone have more than doubled as Seasoned improves its efficiency across food waste, single-use plastics and alternative packaging.

Over the course of the year Seasoned has worked hard to look at their processes across the business to see where certain changes can be made to improve their recycling operations across all categories.

Rather than using recycled plastic Seasoned went one step further to replace all single-use bottles with glassware across all events around the London. Seasoned is also speaking to its suppliers about making better packaging choices as well as educating teams on the impact of recycling to attain its goal for a more sustainable future in the industry.

Seasoned has held the ISO 14001 for over 10 years. ISO 14001 is international accreditation for effective environmental management. Having catered for thousands of events over the decades, the company has learnt to work more ecologically and ethically in order to reduce the impact of the business on clients, staff, the community and of course the environment.

Colin Sayers, Managing Partner, commented, “We are absolutely delighted at the figures for 2018 and look forward to continuing to improve this year. We are in discussion with our suppliers to opt for more environmentally friendly alternatives for cling film, which gets used in some of our deliveries.

'There is always something we can tweak that has an impact and so we will continue to look at our processes and apply creative ways to improve on our environmental impact”

As part of a wider green initiative drive, Seasoned has also developed more sustainable menus, to lead the way in encouraging clients to make more responsible choices.

A delicious new range of vegan and vegetarian menus are available for clients to serve all their guests, not only those who make requests for dietary requirements, whereby significantly reducing their carbon footprint.