We are keen to use UK suppliers, particularly those closest to our clients in order to support the local economy and reduce food miles to minimise our business’s carbon footprint

When selecting suppliers for our business we assess them on 10 environmental and social factors these are:

  • Food mileage
  • Local sourcing
  • Social responsibility
  • Seasonality and availability
  • Use of renewable energy
  • Culture (compliance with the equality act 2010)
  • Animal welfare
  • Health and wellbeing
  • Use of packaging
  • Food waste


From Farm to Fork, we encourage students to learn more about food, discover where it comes from and to be aware of the impact their choices have on the environment

Looking at the world beyond the classroom is important for children in order for them to gain an understanding of the value of eating good food. We encourage students to gain knowledge of good practices in farming and growing, as well as developing a passion for making healthy lifestyle choices.

We do this through a number of means; via our ‘Sustain Programme’, seasonal menus, education through our teachers’ packs and interaction with students in cookery demonstrations