Sustainability is very important to us all here at Cookery School and we are firm believers that plastic is NOT fantastic leading us to review the way we do things.
Our Plastic Policy
Did you know that 250kg of plastic gets dumped into our oceans every second of every day across the world? That’s a tonne every 4 seconds! Plastics take decades to break down. The plastic is having an adverse on the food chain, changing animals and it’ll change us too.
Plastics have been banned on the whole from our kitchen for years. It takes decades (if at all) to biodegrade and we are well aware plastics from packaging can leach into food, potentially compromising our health. We make sure that our suppliers deliver our produce in containers that we use again and again so to eliminate one-use plastics. We also always buy our oil in big tins as opposed to plastic bottles so that they can be reused and to prevent the dioxins in the plastics from reactive with the liquid. We store all our food in glass containers and never use cling film!
As of now, we will not be providing any single use plastic bags to students with left over food to take home. At the end of every class we all sit down together and enjoy a huge feast of the food we have cooked together. This often means there aren’t left overs to take away. However, our new policy will particularly effect those on the Meat & Poultry and the Baking classes where the uneaten food is always abundant. We have our own Cookery School recycled bags that we sell for £6 if you find yourself stuck.
The Way We Work
Our emphasis is on delicious, flavoursome food using excellent ingredients. All of our meat, poultry, eggs, root vegetables, fruit and wines are always organic, as well as a host of other ingredients.
All our classes and courses teach you about seasonality and how you can be more sustainable in the home. Sustainability has always been part of Cookery School’s ethos even prior to the advent of wonderful organisations like the Sustainable Restaurant Association (SRA) and Sustainable Fish City who push us to do even more. This includes:
- Over 75% of our ingredients is sourced locally
- More than 75% of our fresh produce is organic
- Every year we work with local and national charities to raise awareness of sustainability and healthy eating
- We use renewable energy in our kitchens
- We now recycle all of our food waste
- 99% of our supplies arrive in glass or tins, in line with our ‘no plastics’ policy and there’s no cling film in our kitchens
You can read more about our sustainability activities in this case study by Food Made Good.
Three Star SRA Rating
Cookery School holds a Three Star Rating – the highest possible rating – from the SRA, making us the only London cookery school to have picked up an SRA rating.
The SRA said:
“Cookery School has demonstrated an exceptional and consistent approach towards sustainable practices. Sustainability is highly embedded in its business strategy and its initiatives are amongst the best in the hospitality industry. Its highest achievement was in Society, where the maximum possible (100%) was obtained in all four areas of the SRA survey.”
Ethical Eating & Cooking Classes
Across our classes, courses and events at Cookery School our teachers talk about seasonal ingredients, local sourcing and the importance of eating ethically. Our kitchen runs on Good Energy and our signs teach students and clients about energy and water saving.
Beyond the classroom, Cookery School also strives to ingrain sustainability in all of its operations. This includes:
Engaging staff in seafood sustainability
All the fish we use is sustainably sourced. In strengthening knowledge and awareness amongst our own staff, we are in a better position to pass these lessons on to our students and put these values into practice elsewhere.
Improving our energy efficiency and consumption
From our cookery teachers to our back of house staff to everyone in the office, we are focused on saving energy in our two kitchens at Cookery School. We have reduced our water consumption, use pressure cookers and now have a strict policy when it comes to putting lids on pans and filling ovens. Come Christmas time, we steam our Christmas puds under the turkey which keeps the bird moist and saves on energy.
Recycling food waste for composting or anaerobic digestion
We recycle all of our oil, avoid plastic at all cost, opting for metal and glass containers, and use recycled foil. To further improve, we have committed to composting all of our food waste so that 0% goes into landfill.
Encouraging our staff and our students
We advise our staff and our students to follow these simple ways to enjoy your food in an eco-friendly fashion
- Eat a little less meat
- Eat well sourced fish
- Buy local and seasonal – we like Eat The Seasons for advice on what to eat when
- Buy straight from the farmer
- Save the soil and buy organic where you can
- Recycle and reuse
Throughout the year we donate to local London organisations as well as national and global charities. We encourage our clients to donate to Magic Breakfast at the checkout whenever they make a purchase on our site.