Sustainability at Cookery School
Sustainability sits at the very essence of the Cookery School ethos. We are firm believers in reducing our footprint through food and do everything we can to make sure our impact is as minimal as possible. This means advocating and embracing initiatives like renewable energy; organic, local and sustainably sourced produce; plastic-free; zero waste; water efficiency, and recycling.
The way we work
Our emphasis is on delicious and sustainable food using excellent ingredients. All our classes and courses teach you about seasonality and how you can be more sustainable in the home, so we adhere to the following initiatives when cooking:
- – All of our meat, poultry, eggs, root vegetables, fruit and wines are always organic, as well as a host of other ingredients.
- – All fish we use is sustainably sourced
- – Over 75% of our ingredients are sourced locally
- – More than 75% of our fresh produce is organic
- – We have a procurement statement signed by all our suppliers
- – We use renewable energy in our kitchens
- – We have very little food waste but any waste we do produce is taken to a state-of-the-art plant where it is converted to renewable energy and nutrient rich fertiliser. We also use peelings and bones to make the most delicious stock
Three-star SRA rating
Cookery School holds a Three Star Rating – the highest possible rating – from the Sustainable Restaurant Association (SRA), making us London’s most sustainable cookery school!
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.”
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 and are having an adverse effect on the food chain.
Single-use plastics have been banned on the whole from our kitchen for years. It takes decades (if ever) to biodegrade and we are well aware plastics from packaging can leach into food, potentially compromising our health. We make sure that as far as possible our suppliers deliver our produce in containers that we use again and again so to eliminate single-use plastics. We store all our food in glass containers and never use cling film.
We do not provide any single-use plastic bags to students with leftover 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. We have our own Cookery School recycled bags that we sell for £6 if you find yourself stuck. When, on occasion, someone does take home any food, the containers we give are all recyclable or compostable.
Improving our energy efficiency and consumption
From our cookery teachers and our back of house staff to everyone in the office, we are all 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.
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 – we’ve cut back on the amount of meat served and always have lots of fresh veg on the plate
- – 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