Specialist London caterer, Vacherin is now a zero-to-landfill organisation - having achieved this goal more than 12 months ahead of the target it set itself.
The company conducts bi-annual waste audits across all its sites - and the latest results confirm that the business now officially sends zero waste to landfill.
In its Vacherin Cares CSR report (April 2016) it set two targets: to be a zero to landfill business; and achieve an 80% recycling rate by 2018. It has now achieved the first of those ambitions and has set its sights on the second.
Vacherin’s recycling rate is now 70% - which is already significantly higher than the industry average of 57% reported by signatories to WRAP’s HaFSA report . This is the next target and Vacherin is undertaking new strategies with staff and suppliers to meet it.
Over three quarters of Vacherin’s sites now have food waste recycling in place, and it has plans to increase this service.
Vacherin also partners with Bio Bean to recycle coffee grounds at many sites - during 2015/16 Vacherin recycled an estimated 1516kg of coffee beans and aims to treble this by 2016/17.
Vacherin has made sustainability a core commitment since its formation in 2002 - and has matched 13 years’ of unbroken financial growth by deepening this commitment year after year.
Record commercial success in 2015 saw turnover exceed £15 million and its 350 staff serve almost 3 million customers, yet sustainability landmarks included: 10,000 litres of rapeseed oil converted to biofuel; over 3,000kg of I’mPerfect cosmetically rejected fruit and vegetables served; and 4,700g of salt, 15,000g of saturated fat and 21,000g of sugar removed from its meals when compared to high street brands.
Zoe Stennett-Cox, Vacherin’s Lead for Sustainability and CSR, (pictured) said, “At Vacherin we have had our fill of landfill! Manging waste is a challenge facing us all and this landmark achievement is testament to every colleague, team and client who makes a daily commitment to be a part of the solution and not a part of the problem.
'We train our employees and work with our clients and suppliers to reduce the amount of waste coming from the food supply chain and in food preparation. Then we work to ensure the waste that is created makes it to the most sustainable end of life solution. It seems to be working!”
Simon Macfarlane, Vacherin’s Head of Operations, said, “When it comes to recognising the impact we make on our environment and managing it imaginatively Vacherin continues to set the standard for others to emulate. This shows once again that businesses can maintain the highest service standards; have best-in-class societal and environmental policies; and enjoy commercial success all at the same time.”