Creating a sustainable journey from field to fork

For many, sustainability, plastic reduction and the journey of fresh produce from field to fork, are areas that spark questions.  

With increased pressure on chefs, licensees and caterers to reduce the amount of plastic in the supply chain and cut down on food waste, it is important to consider what steps to take to boost your sustainability credentials. 

Partnerships with food waste initiatives can prove pivotal in reducing food waste and Covent Garden Market Authority’s work with City Harvest is testament to this. As London’s premier fruit and vegetable market, New Covent Garden Market sees thousands of tonnes of fresh produce delivered every day. 

However, its dedication to maintaining a zero-waste to landfill status has seen more than 60,000 meals worth of fit-to-eat surplus food donated to vulnerable Londoners over the last three years. 

When it comes to plastic packaging, caterers can look to source their fresh produce from wholesalers who can help cater for specific needs. 

Martin Dykes at New Covent Garden Market’s Nature’s Choice is one such wholesaler responding to an increase in requests from catering customers for no plastic packaging in deliveries of fruit and vegetables order, along with no cellophane window bags for single items. 

Similarly, when asked about 2020 trends, Christina Mocanu from Premier Prepped commented how questions around sustainability from her customers were on the rise and requests for alternative packaging, such as reusable boxes or starch-based bags, are becoming the norm. 

The tenants at New Covent Garden Market are no strangers to finding innovative ways to help their customers cut down on their reliance on plastics and it’s a good starting point for caterers looking to contribute to make the future of food more sustainable. 

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