(Left to right): Luis, Kristina and Maria.
A Fruitful World
By implementing a policy banning team members from using disposable cups, the company was also able to save 370 metric tonnes of CO2.
This year, Bartlett Mitchell was the only contract caterer to take part in a Cardiff University research project, which found that financial incentives, re-usable alternatives and clear messaging had a direct positive impact on customer behaviour.
According to the report, the company also reduced food waste by 7.5 per cent in 2017 through its waste management strategy - exceeding its target by 2.5 percentage points. Waste at the business is now minimised, recycled or disposed of responsibly.
‘Fruitful World’, Bartlett Mitchell’s comprehensive CSER programme, acts as a framework for the company’s activities. Based on the Sustainable Restaurant Association’s (SRA) three pillars of sustainability, the company has created a balanced approach to achieving triple bottom line results for people, planet and profit.
Published for the second time, the report focuses on the sustainability achievements that can come about through successful collaborations with suppliers, team members, customers, NGOs, government, education and clients.
It also reveals a 20% increase in coffee sales at every site the company sells its premium and sustainable coffee brand Perkee, which was launched in 2016 in partnership with beverage supplier Bewleys and the Soppexcca coffee co-operative in Nicaragua.
Additional key findings include a reduction in the environmental impact of Grab and Go packaging by using fully recyclable or compostable packaging at 90 per cent of sites. The company aims to reach 100 per cent in 2018.
Bartlett Mitchell was the first contract caterer to achieve a company-wide top three-star SRA rating in 2014. Since then, it has been named as the most sustainable contract caterer by the SRA for three successive years.
Wendy Bartlett, executive chairman of Bartlett Mitchell, said: “The resolve to make a long-term difference that has been demonstrated by our team has been immense. I couldn’t be more proud of the energy and determination to achieve these tremendous results.
“Last year our focus was on reducing waste and while we continue to improve in this area we have widened our attention to include social sustainability through our work with the Soppexcca coffee co-operative in Nicaragua. We have come a long way and produced positive and tangible outcomes. But there is plenty more to be done and we will continue to make every effort to use effective collaboration to drive meaningful change.”
Commenting on the Bartlett Mitchell report, Andrew Stephen, CEO of The Sustainable Restaurant Association (SRA), said: "Feeding thousands of people every day, caterers like Bartlett Mitchell have the power to change eating habits and to shape a better food future for all of us. As multiple winners at the Sustainable Restaurant Association’s Food Made Good Awards, Bartlett Mitchell have proved over an extended period that sustainability is an intrinsic part of their business model and that's been rewarded with continued market growth.
“Embarking on a bold initiative to create a new coffee brand that's better for the farmers who grow it as well as better for customers, is typical of the company’s approach. More than half a million cups later, Perkee is proof that you can develop a product that is good in every way – including for business.”