Outside Catering for all your needs

Sourcing local, organic produce and cooking with the seasons By buying locally and organic whenever possible, and cooking with the seasons, we can reduce the food miles of our business, help protect our soils and develop closer relationships with local suppliers in order to source the best products. We do this by:

 • Creating menus based on the season.

• Meeting and having a relationship with all our local suppliers.

• Our dried goods such as flour, oats, sugar etc are sourced from British companies to reduce air miles. 

• Ensuring all our meat is free range and local. Pork and lamb is pasture fed. We avoid beef.

• Buying organic produce when possible – all our fruit is organic on our working lunches.

• Sourcing as much of the produce we use as possible from local suppliers.Reducing transport and carbon emissions, creating cleaner air Carbon emissions has a massive negative impact on the environment. As a business we do the following things: 

• We aim to have all our vehicles electric by the end of the year.

• We aim for solar panel installation within 12 months.

• We cook with 100% electric, using induction hobs and electric fan ovens.

• All our lighting is LED.

• We work with local suppliers to reduce food miles.Encouraging a vegetarian diet 

• Ensure half of our offerings are veggie or vegan.

 • Add pulses, lentils and vegetables to our meat dishes to reduce meat consumption.Reducing food waste Food waste is a huge problem in the catering sector, but there are lots of ways to tackle this. We: 

• Educate and train kitchen staff on what can be reused. 

• Redistribute surplus food to homeless charities.

• Put any food that cannot be consumed into our food waste recycling, which is used to generate renewable energy. Reducing other waste Packaging is also a big challenge for caterers, and we try hard to reduce the single-use products we use. We do this by: 

• Offering clients reusable containers rather than cling film as much as possible.

 • All our cardboard, plastic, tins, paper and food waste gets recycled.

• We have a zero tolerance to single use plastics.

• Talking to our suppliers to ensure they use minimal packaging. Other bits we do to help

• We use environmentally friendly cleaning products.

• All our food is made on site with care, love and attention.Our sustainability processes are audited and checked per quarter 

We aim to provide food that is local, seasonal, ethical, fresh and healthy. We encourage the reduction in food miles. We commit - 

o To source food locally and provide fruit and vegetables in season GLK always uses local and seasonal food when it is available, involving the minimum of transport costs. In particular we use bread from a local independent bakery, and English vegetables whenever possible. 

o To encourage a vegetarian and vegan diet and reduce meat consumption We accept that a vegetarian diet would be more sustainable in the long run and we will provide 100% vegetarian menus whenever requested. Our menus have a number of vegetarian and vegan food options. 

o To reduce transportation For staff travel, deliveries and suppliers. All our staff live in the local area. When organising deliveries we work in an efficient route to reduce electric consumption.. We only deliver and work with companies and clients within the Sheffield areas. 

o To purchase only free-range eggs and meat All our eggs and meat are free range sourced locally and treated fairly. 

o To use 100% MSC or RSPCA certified fish in all our dishes All fish and shellfish served at all our outlets is currently MSC certified. 

o To encourage the use of Fairtrade and Organic products All our fresh fruit platters are Organic, our flour, oats and sugar is organic and Fairtrade, which we make all our cakes with onsite. 

o To recycle our waste We recycle our waste, including the paper plates and napkins which we have to use. We use compostable plates, napkins and coffee cups. Our juice bottles are glass. We don’t use single use plastic packaging. We work with our clients to reduce plastic by helping to set up initiatives within their company.

 o To provide healthy eating Our menus have healthy options, with organic fresh fruit platters, plenty of vegetables and pulses 

o To freshly prepare food All our chefs are highly skilled and all our food is made onsite with the freshest ingredients. 

o To reduce food waste All our chefs are trained to minimise food waste by ordering correctly, making stocks, persevering foods.