As part of this initiative, the company is drawing attention to an often-overlooked yet highly versatile ingredient: mushrooms. At the end of June, Searcys will bring together senior staff and chefs to develop and present a series of mushroom-based dishes.
Participants will cultivate their own mushrooms, create a dish centred on this ingredient and present their creation in a final tasting. The best dishes will feature in Searcys Autumn/Winter menus and event brochures.
Kathryn Richmond, development director at Searcys, said: “Mushrooms play an important role in natural ecosystems, helping to break down organic matter and support soil health, supporting plant growth, and playing a vital role in sustainable ecosystems, while innovative fungi-based technologies are helping to reduce waste and create environmentally friendly materials.
“Fungi play a vital role in maintaining healthy soils through nutrient cycling and carbon storage, while fungi-based and other low-carbon ingredients can help reduce food-related emissions when incorporated into menus. The fungal kingdom shapes the broader environment and future of sustainability.”
Searcys achieved a 5% reduction in scope 3 emissions intensity between 2024 and 2025 and continue to drive year on year reductions in food waste and advance their education and training programmes including delivery of ISEP (Institute of Sustainability and Environmental Professionals) training to their teams.
Other successes within Searcys' ESG strategy include the transition to RSPCA Assured free-range eggs and RSPCA Assured liquid milk, demonstrating continued progress in improving animal welfare standards across the portfolio.