PLANETREPORT 2018-19

WELCOMEFood has the power to make people feel good and that goes beyond what’s on the plate. Great food experiences lift the spirit, bring people together and fuel emotional positivity and physical wellbeing.

Here at CH&CO, we create uplifting catering and hospitality experiences across all life stages and locations, including workplaces, destinations, venues, events, education, livery and healthcare. Our team of over 6,200 employees, from kitchen porters, catering assistants and chefs through to front of house teams not to mention nutritionists and office-based support, work together to create memorable food and hospitality experiences at 750 locations across the UK and Ireland; from workplace cafés and restaurants, corporate fine dining, visitor attractions, state and independent primary and secondary schools, university cafés and restaurants through to hospital staff and visitor restaurants, hospices, Livery Halls and events.

We also hold a Royal Warrant for catering services to HM The Queen.

The planet matters to us and we take a long-term approach to operating in a socially responsible, sustainable way; it’s embedded in our company culture.

We are the largest and most diverse contract caterer to be awarded the top-level three star rating by the Sustainable Restaurant Association (SRA), which is regarded by some as the Michelin stars of the sustainability world. In this report, we share some of the ways we serve great quality food that doesn’t cost the earth.

“We’re very proud to have been awarded three stars by the SRA; it’s an incredible achievement and testament to our hard work so far. This is just the beginning of our long-term commitment. Sustainability is a complex ever-changing area and there will always be room for improvement. By working in partnership with the SRA, we’ll continue to shape our policies in line with the latest developments and challenges to make positive changes. There is no quick fix when it comes to sustainability but we’re committed for the sake of our planet and future generations.”

Terry Waldron, COO, CH&CO

ABOUT THE SRA The Sustainable Restaurant Association (SRA) is a not-for-profit member organisation for food service businesses that believes the problems facing our food system are complex and urgent

They believe that every meal served out of home should not only taste good but do good too. By providing consultancy, training and industry-leading benchmarking to the food service sector, the SRA helps make that happen. The SRA works with progressive businesses that see this opportunity to do more than just feed.The sustainable business rating is based on 10 key areas that consider society, sourcing and environmental practices.

www.thesra.org

“As a result of an unswerving commitment from the top of CH&CO down to the kitchen floor, the business has achieved Three Stars in the SRA’s Sustainability Rating. A fantastic achievement. Lessons learned in school dining rooms have been transferred to workplace restaurants and vice versa, whether that’s healthy eating programmes, food waste reduction initiatives or volunteering schemes for staff. As a result, all CH&CO customers can now enjoy food that does good as well as tasting good.”

Andrew Stephen, Chief Executive of the Sustainable Restaurant Association

CELEBRATE LOCAL & SEASONALUsing local and seasonal produce to support British business, reducing haulage costs and the environmental impact of transport

CULTIVATING PRODUCE Many of our sites cultivate some of their own vegetables, herbs and honey, including primary and secondary schools and Kew Gardens

DEAR CHEF…Our monthly newsletter keeps our chef family up-to-date with seasonal produce and recipe inspiration

SUPPORTING BRITISH FARMING50% of our main ingredients are sourced in the UK. We use UK-produced rapeseed oil

PARTNERING TO DO GOOD Partnerships with local farm-based charities help minimise food miles and give something back to the community

OUR MENUS CHANGE QUARTERLY WITH THE SEASONS

INNOVATIONS DEN We build relationships to support local, niche suppliers through our Dragons’ Den-style Innovations Den

2020 TARGETSIncrease school gardens/beehives by 50%

Increase partnerships with niche suppliers by 10%

CASE STUDY PIG TALES – SURREY DOCKS FARMPig Tales is a unique partnership between CH&CO and Surrey Docks Farm, an inner-city working farm and charity that engages and educates local people about where their food comes from. We sponsor the farm’s free-range pigs, which enables some exceptional local and ethically-sourced meat to be offered to our London clients. It also helps fund the farm’s livestock apprenticeship that benefits a young person from the city.

The sustainability project has reintroduced the lost art of curing, charcuterie and sausage making. Thanks to Pig Tales, our chefs are trained in the specific skills required for nose-to-tail butchery.

SERVE MORE VEG AND BETTER MEATIncreasing the proportion of veg-led dishes on menus to combat environmental damage and purchase high welfare meat and dairy products

VEGETARIAN DISHES ARE AN INTEGRATED PART OF OUR INCLUSIVE MENUS

WE HAVE REDUCED MEAT DISHES BY 20% TO OFFER MORE VEGETARIAN OPTIONS WE PARTNER WITH SOCIAL ENTERPRISES TO CULTIVATE VEG

AT LEAST A QUARTER OF MENU OPTIONS ARE PLANT-LED

WE CHAMPION MEAT FREE MONDAYS

CELEBRATED VEGAN CHEF Adrian Smith – works with us to train and inspire our chefs and helps us to get the best from ingredients

SERVING BETTER MEATWe give our customers meat confidence

2020 TARGETSIncrease vegan meals by 15%

Increase Freedom Foods (gluten-free) by 10%

Achieve a Good Egg award to recognise our commitment to using cage-free eggs or egg products

SOURCE FISH RESPONSIBLYServing sustainably caught fish to ensure the future of fish stocks and marine environments

NO 5-RATED FISH

95% OF OVERALL FISH SPEND IS 1-3 RATED

WE ONLY BUY POLE AND LINE TUNA FISH

CASE STUDY CHALK STREAM FOODS Our trout supplier, found through our Innovations Den, farms beautiful fish in the rivers of Test and Itchen in Hampshire. The natural chalk in the river creates fast-flowing waters, so the fish are well-muscled and not flabby, which is often a hallmark of farmed fish.

2020 TARGETSReduce 4-rated fish* from 3.5% to 1% of total spend *Dependant on client demand and variable MCS ratings

We pledge to incorporate the Responsible Fishing Scheme certification into our sourcing policies, secure a profitable,

sustainable and socially responsible future for the seafood industry and

contribute to its long-term viability

Our pledge to the Marine Conservation Society protects our seas, shores and wildlife by improving

biodiversity, creating healthier fish stocks and reducing pollution on beaches and in the sea.

SUPPORT GLOBAL FARMERSSourcing fairly traded produce to ensure farmers in the developing world have access to a trade system based on justice and fairness

CASE STUDY : CAFÉ FEMENINOWe have partnered with Café Femenino who are running a coffee project in the north East of Peru with female coffee farmers. Malnutrition is prevalent in these communities and donations from CH&CO support 17 education centres in this coffee growing region. The initiative was requested by the female farmers and is designed to reduce the levels of malnutrition amongst children and their families. The communities are being taught about the nutritious foods they can grow and on how to incorporate them into their diets, so that nutritious healthy eating habits become a long-term way of life.

In 2018, we raised £5k through donations which has helped the project roll out 11 sites, with more to come in 2019.

2020 TARGETS PROMOTE GENDER EQUALITY IN FARMING COMMUNITIES

ENCOURAGE AND FACILITATE EDUCATION AND LITERACY

WE CHAMPION FAIRTRADE AND ETHICAL FARMING AND WORK WITH LIKE-MINDED SUPPLIERS

OUR COFFEE PHILOSOPHY GIVES BACK TO COMMUNITIES IN THE DEVELOPING WORLD

£5K RAISED IN 2018 TO FUND CHARITABLE INITIATIVES

TREAT PEOPLE FAIRLY

INCLUSIVITY

OUR GENDER PAY GAP IS 67% LOWER THAN THE NATIONAL AVERAGE*

DEDICATED LGBT NETWORK

MENTAL HEALTH AWARE; SIGNPOSTING, TRAINING AND SUPPORT

ADDED BENEFITS SCHEME

WE HOST FAMILY DAYS AND PARTIES FOR EMPLOYEES

DISABILITY CONFIDENT LEADER; WE EMPLOY, SUPPORT AND PROMOTE DISABLED PEOPLE IN THE WORKPLACE AND ENCOURAGE OTHERS TO BECOME DISABILITY CONFIDENT

CONNECTING PEOPLEA company-wide online information-sharing hub connects our teams, and sites across the UK

HEALTH & SAFETYOur Health and Safety is gold standard according to the Royal Society of the Prevention of Accidents

Providing equal opportunities, training and clear policies to keep employees happy and productive

“Gender diversity and inclusivity is very important to us and we’re very proud to report that our gender pay gap is below the national average. While the statistics are important, we know that how we respond to the findings is even more so. We can narrow the gap further and it’s a goal that our leadership team is committed to achieving. Our people are our strength and creating an environment and culture that allows women to achieve their potential is integral to our success as we continue to grow.”

Alison Gilbert, Group People & Development Director

CH&CO is a Disability Confident Leader

Family Days

*According to our Gender Pay report 2017

2020 TARGETSAll Managers to complete Mental Health Awareness training delivered by Hospitality Action

Increase Family Days by 50%

TRAINING AND DEVELOPMENTEvery member of our team has a unique development pathway, helping them realise their full potential. Training programmes include Chef Academy, Front of House Academy and World Class Customer Service plus online and classroom training creating driven, dedicated hospitality professionals.

200+ APPRENTICES IN THE BUSINESS

OUR APPRENTICES HAVE CELEBRATED THEIR SUCCESS BY DEVELOPING, CREATING AND COOKING FOR THREE PRESTIGIOUS INDUSTRY DINNERS IN 2018

MENTORING PROGRAMME TO GIVE INDIVIDUAL SUPPORT

TWO PAID-FOR VOLUNTEER DAYS FOR EMPLOYEES AT A CHARITY OF THEIR CHOICE

SUPPORT THE COMMUNITYEngaging with the local community, with schools and charities to support the people supporting us

2020 TARGETSLaunch Payroll giving across the business

Increase volunteering by 25%

SOCIAL ENTERPRISESMagic Breakfast

FEED PEOPLE WELLOffering balanced menu options, reasonable portions and healthy options to cater for customers’ needs

Our nutrition experts: Amanda Ursell and Rory Larkin

SCHOOLS:• Nutrition assemblies and lesson plans• Kitchen gardens and beehives • Parent and child workshops to guide on

healthier choice and encourage cooking • Specially developed menus for medical conditions such as Diabetes and PKU

INCLUSIVE MENUS:• Allergens• Vegan/vegetarian• Religion/cultural

MY FITNESS PAL APP:Our Grab&Go range is nutritionally paired with this popular lifestyle and fitness app so that customers can monitor what they’re eating in-line with their fitness goals

FOCUSING ON HEALTHIER ALTERNATIVES:• Nutrition training for all CH&CO chefs• Recipe specification - Sandwiches under 500 calories - Salads under 400 calories - Main courses under 500 calories - ‘Healthier’ cakes and bakes (Gluten,

dairy and egg-free options also available)

SUGAR REDUCTION:• Stevia introduced• Top 3 coffee syrups are sugar free• 75% of soft drinks meet 5g in

500ml target• Child Obesity Plan – working to Government guidelines

SALT REDUCTION: • 50% of dishes below RDI for salt

FEED PEOPLE WELL

2020 TARGETSRoll-out nutrition training for all 6,200 employees Not just chefs. The pocket-sized online version gives basic nutrition training to every team member, so that they can also apply it in home life

Reduce sugar in soft drinks by 5%

Increase 500kcal recipe bank by more than 30%

“Our ingredients are fresh and environmentally sustainable. Our menus foster communal eating and challenge the best of the High Street. During assemblies and roadshows, we encourage positive food choices at school and at every life stage.

Eating the right food supports learning and energises the classroom. In an age where nutrition is increasingly championed, and intake meticulously measured, good food is like Maths: everything should add up.”

Deborah Homshaw, MD, CH&CO Independent

VALUE NATURAL RESOURCESImproving energy efficiency to save resources, protect the environment and manage water usage to save money and reduce environmental impact

CAR FLEET CO2 EMISSIONS REDUCED BY 10G / 9% - THANKS TO ELECTRIC AND HYBRID CARS

ALL STAFF COMPLETED ONLINE PLANET TRAINING

SMART METERS HAVE BEEN INSTALLED IN HEAD OFFICES

SWITCHING LIGHTING TO LED

A COMPREHENSIVE RANGE OF ENVIRONMENTALLY-FRIENDLY CLEANING PRODUCTS

WE HAVE REDUCED MEAT BY 20% TO OFFER MORE VEGETARIAN CHOICES

WE CHAMPION MEAT FREE MONDAYS

2020 TARGETSReduce carbon emissions by 10% through supplier delivery Achieve by: better ordering, merging supplier deliveries and consolidating lines

Source renewable energy where possible (Wind, solar etc) and influence clients

WASTE NO FOODMonitoring, managing and innovating to reduce food waste

2020 TARGETSIntroduce a food waste recording system across the whole business Already operational in some parts of the business, this system monitors waste levels on a daily basis

Focus on knife skill training

INFLUENCING CLIENTS ON WASTE STREAMS

DAILY SPECIALS AND NOSE-TO-TAIL COOKERY

REVIEWED PORTION SIZES

TAKEAWAY BOXES FOR CUSTOMERS

REDISTRIBUTION OF FOOD TO CLIENT-SELECTED CHARITY

RECYCLING COFFEE GROUNDS AND COOKING OIL

PRESERVING FOOD ITEMS WHERE POSSIBLE

SITE-MADE STOCKS AND FLAVOURED OILS

CHEF TRAINING TO MINIMISE WASTE

FOOD WASTE MONITORING

REDUCE, REUSE, RECYCLEManaging what comes in and goes out of our business to reduce food waste REDUCING PLASTIC

99*% OF WATER SALES ARE IN A CAN, GLASS OR PET (RECYCLABLE PLASTIC)

GLASS JARS WITH CLIP-ON LIDS

PAPER BAGS

2020 TARGETSReduce use of plastic by 25%

Increase client awareness on waste streams

Introduce a line of compostable products

PAPER STRAWS

WINE IN A CAN BOTTLE OR PET (RECYCLABLE PLASTIC)

CASE STUDY : THE GROSVENORHas minimised plastic containers with the introduction of glass jam jars, glass dishes with clip-on lids, paper bags, cans and glasses to replace plastic products • Recycling and reusing• Recycling of used cooking oil• Scrap paper reused• Supplier crates and boxes returned or re-used• Re-use glass bottles• Recycled and FS certified paper used within

the offices• Waste oil conversion to biodiesel =

300 tonnes carbon saving (300000kg)

*Based on September 2017 sales