OUR IMPACT
Finding more sustainable ways to enjoy food
"Our team needs to support our clients in terms of staff satisfaction and their sustainability goals"
Dean Kennett, Managing Director, Fooditude
Our Responsibility
Our sustainability journey focuses on the Environment, People, and Community.
We are all connected to the food supply chain. Food and the industry delivering it impact your communities, health, and environment- yours, ours, everyone's.
To feed people well, we must live up to our responsibility. Behind the scenes, the Fooditude Team continually makes improvements and upholds ethical standards.
We split our sustainability mission into three core sections:
- Environment, such as reducing our carbon emissions
- People, such as paying London Living Wage as a minimum
- Community, such as work experience with students from SEM schools
Journey to Net Zero
Every day, thousands of office workers across London tuck into a Fooditude meal. But all that cooking and delivering? It racks up a serious carbon footprint. That's why we're on a mission to reach Net Zero by 2024.
Tracking our progress is vital. That’s where the heavy hitters come in. Planet Mark has certified our Scope 1 and 2 emissions since 2018, and we also participate in Sodexo's SBIT pledge. In 2024, we established a baseline for our Scope 3 emissions, supported and certified by EY.
Fighting Food Waste
The food waste issue is colossal. Worldwide, it creates nearly five times more carbon emissions than aviation does.
At Fooditude, we’re not just aware of the problem—we’re actively tackling it head-on at our clients’ canteens.
Here’s how it works: we track food waste at main client sites and put the data to work. Our team dives into the data, looking for waste patterns. Then, we fine-tune our clients’ orders with smarter predictions about how much diners will actually eat.
The result? Less waste, more efficiency. By the end of 2025, we’re on track to cut food waste by 20% compared to 2024.
Our Strategy
You know it already: the world’s tired of overpromising on sustainability. In reality, sustainability is achieved by shared visions and persistent changes (big and small). Fooditude wants to make a difference, but not without proper accountability, transparency and action.
Team Fooditude feels the collective responsibility to make a difference on the impact of what people eat at work. Sustainability is not a siloed department initiative: Every one of our employees plays a crucial role in our sustainability journey.
Our 2024 Sustainability Strategy outlines 34 key goals, each linked to specific projects to ensure accountability and drive meaningful change.
Read now
Engaging Our Clients
The Fooditude way of thinking is: give clients and their diners the know-how about sustainable eating, we can make an even greater sustainable impact. For making a difference: collaboration is always a must. Here’s how we make it happen:
Promoting Sustainable Choices
We run initiatives to encourage and inform diners to think more about the ethical and environmental factors about what they eat and drink. Case-in-point: our Snacks and Drinks Project.
Providing Educational Resources
Knowledge is power, so they say? That’s why our chefs lead fun, hands-on workshops on topics like gut health and plant-based proteins —because learning by doing trumps every time.
Transparency and Collaboration
We keep our clients in the loop with regular updates in our Quarterly Sustainability Reports. They have invested into Fooditude’s food philosophy. It’s only fair they know how we’re doing.
Working with Our Suppliers
‘Suppliers’. The word somehow feels inadequate, when there is a shared mission to create a more ethical and sustainable supply chain. It’s a group effort. Here’s how we do it:
- Supplier Partnerships: We work closely with our suppliers to promote sustainable sourcing practices, using as much local and seasonal ingredients as possible.
- Sustainability Assessments: We are working with EcoVadis to assess and improve the sustainability performance of our suppliers and work with them to move improvements.
Reasons to work with us
We're the movers and shakers
Back in 2005, people said quality office catering couldn't be done; fast forward to today, we're still defying expectations with tasty food you can rely on.
Crystal clear communication
Our operations managers oversee only a handful of clients each and work closely with our on-site catering managers. The result? A proactive and responsive service.
Convenience is key
Cooking from an off-site central production kitchen makes your life easier, from no on-site kitchen issues to effective catering for fluctuating headcounts.
Keeping catering flexible
Because our kitchen is off-site, we remain agile. Reduce the lunch headcount by 100 on Monday? Need an extra 200 meals for breakfast on Thursday? We can do it all.
Transparent pricing
Our accounts team seamlessly manages your catering, snack and drinks bill with one monthly invoice—nothing like simple, straightforward and stress-free accounting.
Sustainability matters
We have accreditations from The Sustainable Restaurant Association and The Planet Mark, which validate our commitment to making the most sustainable meals possible.
