Sustainability
Sustainability isn't our marketing department — it's our operating manual. These are the seven things we actually do, on every café day and every production job.
Low-Carbon Catering
Our whole catering model is built to emit less: food prepared once in our permanent kitchen, boxed individually and delivered hot — no kitchen truck parked on your location all day.
No Generator
Because we bring the food, not the kitchen, our service never needs a diesel generator humming away on your set. Nothing to power, nothing to burn.
Electric, Hybrid & Biofuel Deliveries
Deliveries are made by electric or hybrid vehicles wherever the route allows, with biofuel options for the longer runs — and routes planned to keep miles to a minimum.
Compostable Packaging
Every box, cup, lid and fork we send out is compostable — serviceware that breaks down instead of hanging around for centuries.
Food Waste Reduction
Menus are planned to your headcount and dietary list, prep waste is composted, and we keep a close eye on what little reaches landfill so we can keep pushing it down.
Reusing Food at Base
Safe surplus comes back to base rather than to landfill — it becomes staff meals and café specials at Studio House. Good food feeds people, not bins.
Sustainable Sourcing
Local, seasonal and plant-forward, from producers we can name — including the 'too ugly to sell' crops other buyers reject, and ingredients we grow and forage ourselves.
BAFTA ALBERT Principles
Our approach follows the principles of BAFTA ALBERT and the wider sustainability direction of the film and television industry.
The Proof
Measured, not marketed
We're building the habit of measuring what we can — waste, packaging, miles — and being honest about what the numbers say, good or bad. Still learning, still growing, still asking: can we do this better?
Grown close. Cooked slow. Wasted never.