Eco Thursday is the focal point for all things sustainability in our workplace restaurants. On these days we link our activity back to our food offerings - covering key themes like plant-based eating, food waste and provenance.
Drawing on expert insights from researchers in the Livestock, Environment and People (LEAP) team at the University of Oxford, we became the first contract caterer to introduce eco-labelling. Our entire recipe portfolio was successfully rated from A to E based on environmental impact.
We've now partnered with Foodsteps, a UK-based start-up dedicated to helping food businesses and consumers understand the environmental footprint of their food. Foodsteps’ assessments consider every stage of a food item’s life cycle, from farming and packaging to transport, cooking, and even food waste, providing a comprehensive view of its impact.
With a target of reducing 50% of food waste by 2030, getting creative with leftover ingredients is another huge focus here at Eurest.
Our culinary team have transformed the kitchen culture by squeezing every inch out of our amazing produce to avoid it going in the bin, from chef training to our root-to-tip cooking concept, 'Plenty'.
Got some food for thought?
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