Sustainability

Sourcing

• At Caiger & Co., local and seasonal sourcing has always been the main part of our menu ethos, and particularly as sustainable sourcing impacts every part of the supply chain.

• We celebrate the seasons, and source our food from our best local suppliers who value sustainability and quality as we do.

• We are proud to work with farmers and growers directly, supporting local farmers and the community as a whole, and greatly reducing our food miles.

• Vegetables are our raison d’être; we take special care to treat them with as much attention to detail as the meat, from sourcing to preparation – with excitement, not as an after-thought. We make sure our vegan and vegetarian food shines.

• We have over the last two years extended this to the Caiger allotment as well where we are growing some of our own produce and featuring this on our seasonal menus.
  

• We are fair trade, free range and organic wherever possible, helping to support local and global farms and monitor our sourcing of unusual products.
  

Society

• We believe that society is one of the bigger challenges in sustainability and one that is often overlooked.

• Here at Caiger & Co we put it to the forefront. From working with the Ace of Clubs Clapham using surplus products to help feed those that are homeless and disadvantaged.
  

• To raising money on our menus for the Feast Fairly campaign, whilst thinking creatively about our surplus and ‘waste’ products.
  
  

• Our signature way of looking after our guests and clients is through our balanced menus, highlighting nutritious and seasonal ingredients in all our delicious food.
  

Environment

• At Caiger & Co, our care for the environment is proven in our desire to limit our greenhouse gas emissions, and to constantly work on reducing our carbon footprint.

• We take care to look after our waste before, during and after our events. Recycling is a huge part of our promise to sustainable catering, both with food and the materials they come in.

• We are a part of the UNs Chefs Manifesto to help advocate for change and continue our learning on this subject. Additionally, we have supported Mossy Earth (a rewilding charity) since 2019.

• We work with Re London and The Sustainable Restaurant Association to do bi-annual food waste reviews to help us to remove surplus goods from the food waste system.

• We cleverly manage our leftovers and surplus products. Preserving leftovers; fermenting cabbage; creating powders from herb stems; pickles & chutneys to feature on menus as our pantry items - we make every bit of what we produce count, reducing food waste where we can.
  

• Packaging is also a huge focus in our sustainable practices. This can be complicated to overcome in the kitchen, particularly with the surplus clingfilm and single use plastic.
  
  

• We are committed to reducing our environmental impact, using biodegradable materials where possible, especially with food containers.
  
  

• We run a fleet of electric vehicles.