Earth Day is an annual tribute to the worldwide environmental movement, aiming to highlight the importance of protecting the environment. It is celebrated worldwide on 22 April.
At the heart of Lexington lies our commitment to sustainability and environmental stewardship. Through a concerted effort to reduce food waste, champion low-carbon menus, and share zero-waste recipes, we’re dedicated to making a tangible impact on the environment. Here’s how we’re doing it.
In 2024, we launched The Mindful Kitchen, a social and environmental value led initiative bringing together health, nutrition and wellbeing. This initiative features sustainable, wellness-focused food, collaborations with forward-thinking and environmentally conscious supply partners, and health and nutrition advice for our client communities and beyond.
We’re firm believers that exceptional food begins with the best ingredients, and our local suppliers are indispensable to this. We’re dedicated to sourcing from British farms and partnering with suppliers who deliver quality, great tasting produce that complements the changing British seasons.
This not only fosters creativity and flexibility but also allows us to let the freshest of British seasonal ingredients lead the way in shaping our menus. Every season brings its own special appeal, and our chef teams are always prepared to rise to the occasion.
Our mission is to educate our teams and customers about the edible potential of ‘waste’ items and foster a greater appreciation for the value of food that might otherwise be thrown away.
Established in 2018, our award-winning repurposed food brand, Trashed, revolves around the concept of ‘waste’ products and is dedicated to maximising the use of every part of an ingredient, leaving nothing to waste.
We are also partnered with Chefs Eye, a food tech reduction technology to monitor our waste levels. Using this technology gives us an insight into preparation, spoilage, counter and plate waste data so that we can act on this wastage. Chefs Eye has so far proved food savings of between 20-30% at our sites.
We understand that by innovating our menus to replace high-carbon-emission proteins with alternatives like chicken or vegetables, we can collectively reduce the carbon footprint of our food while still providing a variety of delicious meals and ensuring high levels of customer satisfaction.
One initiative in this direction is our participation in the Beans is How campaign, led by the Chefs Manifesto. This campaign aims to double the global consumption of beans, peas, pulses, lentils, and legumes by 2028, recognising their importance in a nutritious, sustainable, and affordable diet.
On World Earth Day, we showcased the versatility and nutritional value of bean-centric dishes at one of our client locations as part of their Meat-Free Monday initiative. The menu featured:
Shakshuka with sumac-dusted labneh, giant tabbouleh, and flatbread
*La Tua spinach gnocchi with butterbean sauce, salsa verde, BBQ broccoli, and shaved parmesan
We are proud to be the first contract caterer to achieve the SRA accreditation, which underlines all the work that has gone into our Environmental Management Systems and our dedication to sustainability.
We received one of the best ever scores for environmental responsibility and one of the highest scores overall achieved by any contract caterer, following our last accreditation.
