In 2020, Essential Cuisine increased its focus on putting sustainability at the core of its business model, building a team to ensure that sustainability moves to being at the heart of everything.
Essential Cuisine believes that sustainability is not limited to the management of waste or plastic use reduction, but bringing all areas of the business together to do better.
Heather Wilde, general manager at Essential Cuisine, said: “We recognise that sustainability is business critical for all our partners in the foodservice industry. Sustainability needs to be at the heart of our business model and we are committed to Solina Group’s focus on people, planet, partners, performance and products.
“We continue to evolve the business to ensure we move to a position where sustainability is not a standalone project, but something that we all buy into and is central in every decision making process. We recognise that this is a journey that will continue to evolve, but we are committed to making it happen."
Achievements so far include:
- Since February 2022, Essential Cuisine has removed 110,000 black plastic pots from their premier jus line alone
- Since 2020, Essential Cuisine has prevented over 6,000 forks ending up in landfill alone
- Chefs work to develop recipes which minimise food waste
- Together with Love British Food, Essential Cuisine strives to promote local and seasonal ingredients
- The majority of Essential Cuisine products already meet 2024 salt responsibility targets
Essential Cuisine has also made a short video about sustainability. For more information visit here.