Our Green Impact: Sustainable Event Hospitality
From first coffee to final course, when you book catering for your event with Cardiff University, sustainability comes as a standard.
Working in partnership with TUCO and Menus of Change, we’re always aiming to reduce our carbon footprint and source sustainably. This means prioritising fresh cooking on site, ethical produce and practical steps to reduce waste and emissions.
It’s a simple promise to you and your guests: exceptional hospitality, delivered more sustainably.
Where our food comes from
We are committed to delivering seasonal, healthy menus that are freshly prepared daily by on-site chefs, built around local Welsh ingredients and TUCO-approved suppliers. We take a ‘less is better’ approach to meat and dairy, improving health, environmental outcomes, animal welfare and social justice.
What this looks like on the menu:
- Free-range eggs (see our Good Egg Award)
- Sustainable fish, excluding at-risk species identified by the Marine Conservation Society
- Red Tractor meat, with local Welsh meat wherever possible
- Lower beef purchasing
- 100% British milk, with dairy-free alternatives
- Ongoing commitment to Fairtrade
How we minimise our impact
From field to fork, we look at the resources used across our operations and make practical changes that cut waste and emissions.
Our focus includes:
- Energy and water-saving equipment upgrades
- Staff training on environmental impact
- Less packaging and more reusable delivery formats
- Recyclable, compostable and biodegradable disposables and supporting closed-loop approaches for packaging and food waste
- Clear recycling points and signage for guests
- Promoting refillable alternatives
- Recycling waste kitchen oil so it can be converted into biofuel for supplier delivery vehicles
- Measuring waste and carbon from kitchen equipment to inform longer-term decarbonisation plans
What happens to food waste
We take a whole system approach to food waste, tackling it across the chain and ensuring catering staff are trained, supported by Guardians of Grub.
To avoid unnecessary food waste in advance, our menus are designed for cross-utilisations of ingredients and our TUCO-supported suppliers follow consistent waste control expectations. Our delivered catering offer also includes recycling instructions and a food waste bag.
When food waste can’t be avoided, we focus on making sure it’s handled responsibly:
- In kitchens – It is separated and collected for composting through waste contractors to avoid landfill and any used kitchen oil is recycled into biofuel for delivery vehicles.
- In menus – By-products are reused where possible in stocks, soups and gravies.
We encourage and practice sustainable disposal at all of our events.
What this means for your event
We review our approach every year and keep looking for practical ways to make our event hospitality more sustainable, without compromising on quality or service.
With our teams applying our Sustainable Food and Food Waste Policies behind the scenes, you can host your event confidently knowing that the menu is shaped by fresh, seasonal ingredients, thoughtful sourcing and planned beyond your empty plate.
Want to know more?
Our catering teams are happy to talk through menu options, dietary requirements and practical ways to align your event with our policies while delivering a great experience for your guests.
