A Clear Focus on the Environment
The global challenge is to ensure the sustainability of natural resources, social and economic responsibility and reduce emissions to help reduce global warming.
In an effort to assist with this challenge, BaxterStorey is taking an industry lead in sustainability and caring for the environment. As part of our initiative we have created a new role of Head of Environment Management.
In conjunction with our clients at DTI, DEFRA and Environment Agency we are establishing the most important environmental issues so that we can be proactive in making cultural changes and developing innovative services that helps this course.
- BaxterStorey will be taking delivery of a refrigerated van that has been converted to run on recycled
cooking oil. The oil will be that used in the kitchens at both DEFRA and DTI in London and will be converted into Bio Diesel on site at DEFRA. The van will be used for deliveries throughout the BaxterStorey government estate in London. - Where possible we minimise waste by careful procurement, reducing the amount of packaging we buy, we have targeted all our suppliers to reduce the amount of packaging for the products we buy by 10% in two years. Careful volume purchasing - ensures we don't buy too much food so it won't be thrown away.
- All our waste cooking oil that is produced from our kitchens across our business is converted into bio-red diesel.
- We have sourced disposable cups that use 60% less raw material and uses unbleached kraft paper for the heat resistant outer and the cup is 100% biodegradable. We are initially replacing the polystyrene cups used for take away soups with these new cups
- We have introduced coated wooden cutlery from sustainable forests to replace plastic disposable cutlery for take away.
- We have sourced and are currently looking into substituting plastic cups with PLA cups made from cornstarch, which biodegrades in 6 weeks.
- We have an alternative for take-away salad packaging, which is wax coated kraft cardboard carton. We are currently looking into the viability of using these products.
Also we have disposable plates made from sugar beet, the bi product of refining sugar is a pulp that and be made into a paper type product. Again the viability of using these products is currently being investigated. - In cooking all our vegetables are steamed, this has three main benefits. The vegetables keep some crunch and are tastier; they retain more vitamins and minerals, as these are not dissolved into the water as with traditional boiling and the process uses 40% less water and the process is quicker so less energy is used.
In summary, we are excited about the potential for learning and developing our policies and procedures in partnership with our clients and in particular DEFRA. We see that environmental awareness and sustainability in both procurement and operations as a journey not a destination. We need to change mindsets to ensure that we develop strategies to help in the struggle towards a more sustainable future for us all.