Sustainability
We pursue sustainable working practices that comply with the requirements of the ISO 14001 environmental management system.
Tervise Catering operates on the principle that quality and environmental protection form part of a single, integrated working process. We aim to reduce the company’s day-to-day environmental footprint, make wise use of resources and provide solutions that support our clients’ values and expectations. All our processes are based on the principle of continuous improvement.
Raw ingredients
Our menus are crafted from carefully considered choices based on seasonality, the origin of the ingredients and their quality. We favour local suppliers who share our environmental principles and whose activities support sustainable agriculture and the development of local food culture.
Our principles:
- Our selection of raw ingredients is based on quality, pure flavour and reliable provenance.
- We prefer to work with local producers whose working practices are transparent and environmentally friendly.
- In planning our menus, we limit over-production in order to minimise food waste.
Transport
Our logistics are built around efficiency and environmentally aware transport. All of our vehicles comply with the Euro 6 standard. Deliveries are planned in such a way as to reduce the overall transport load by ensuring full loads and keeping energy and fuel consumption under control.
Our principles:
- We follow optimised routes that minimise unnecessary journeys.
- We consolidate deliveries when serving clients in the same area or organising a number of events in succession.
- We monitor the operation of the cold chain from an energy-efficiency perspective, thereby reducing excessive heating and cooling.
Electricity consumption
Energy consumption is one of the key elements of our production and service processes. We utilise technology and working methods that help keep our energy load stable and reduce unnecessary consumption.
Our principles:
Our principles:
- We favour equipment that meets modern energy-efficiency standards.
- We use energy-saving modes on our kitchen appliances, and plan production cycles so as to reduce energy costs.
Waste
Waste management is one of the main areas in which we see a direct, everyday impact. Our aim is to generate as little waste as possible and to ensure that it is managed responsibly.
Our principles:
- Food waste is reduced through careful planning and the forecasting of production volumes.
- We sort all waste by category, and we work with partners who ensure the waste is processed correctly.
- We limit our use of single-use packaging, and focus our efforts on reusability wherever this is feasible in terms of both hygiene and logistics.