Conscious Seafood Sourcing
CONSUMERS ARE CONCERNED ABOUT THE DEPLETION OF THE PLANET’S NATURAL RESOURCES
Overfishing and other environmentally harmful fishing practices threaten habitats and future food stocks. Our diners have noticed and they are demanding more responsible methods.
Sourcing SASSI approved fish for our menus is critical. Options that are home grown through the Aquaponic Initiatives such as TILAPIA are a suitable and flavoursome replacement for other well-known lines. Fish has a critical role to play in sustainable interventions aimed at tackling food insecurity and hunger, as well as ensuring that our planet’s resources aren’t depleted.
MILLENNIALS EXPRESSED A STRONGER LIKELIHOOD TO BUY FROM COMPANIES SUPPORTING SOLUTIONS TO SPECIFIC ISSUES
At Bidvest Catering, we strive to procure from companies who, to the best of our knowledge, use responsible practices to support the safety and the rights of farmers, workers and fishermen, empower communities, and promote ethical and sustainable trade.
FAIRTRADE is a third-party certifier that verifies that these companies’ products have been produced with respect for people and the planet.
SMME SMALL FARMERS AND BUSINESSES DON’T GET THE OPPORTUNITY TO SELL TO LARGER PLATFORMS
As concerns about how our foods are grown and the future of our food systems continue to rise, so does the demand for continued sustainability, organic products and the transparency linked to who the farmers are.
Together with United Way, we are engaging with Agrigrow – a BBBEE Level 1 100% Black-owned agricultural development and trade company.
The collaboration with Agrigrow and smallholder farmers will see the set up agro-processing activities within the Bidvest Catering Central Kitchen in Centurion.
Our main aim is to create the platform for farmers to sell their wares.
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SERVING DAILY FOOD & BEVERAGES TOWARDS A GREATER GOOD
SAVE 92 000 LITRES PER ANNUM FOR EACH MEDIUM SIZED KITCHEN
Water is probably the most important substance for preserving life. In developed nations we tend to take water for granted because it flows easily out of the tap. But we are rapidly depleting the global supply of fresh water, and this reality could potentially have dire consequences.
The biggest issue in our kitchens and a conundrum for Facilities Management, is the ability to recycle or reuse the water being used in the kitchens on a daily basis or being “thrown down the drain”.
Most buildings recycle and use grey water, but still cannot recycle the kitchen water due to the FOG (Fat Oil and Grease) that mixes in the water.
Bidvest Catering use only Green Cleaning products. By using a bespoke system that feeds a Grease Buster into the spray nozzle for rinsing of dishes before being placed into the dishwashers, and by attaching a “catchment tank” underneath, we are now able to save at least 370L of water per kitchen per day by re-using it.
ZERO WASTE TO LANDFILL 2020
Our aim is to create a Zero Waste to Landfill solution by the year 2020 within the foodservice space.
Cradle to Cradle encompasses everything we procure, everything we use, our processes, as well as our need to give back to the earth in a re-usable way. Whether this is recycling single-use plastic that can be used for lap desks for schools or reducing the amount of water used in our kitchens, it all helps to create a sustainable future for the generations to come.