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Contract caterer Genuine Dining commits to achieving net zero

7th Jun 2024 - 06:00
Contract caterer Genuine Dining commits to achieving net zero
Genuine Dining, ‘one of London’s largest independent foodservice caterers’, has set out a comprehensive roadmap to reach net zero with their carbon management partner Auditel.

Renowned for quality, social responsibility and sustainability, Genuine Dining aims to deliver ‘exceptional culinary experiences’ while operating responsibly. Genuine Dining has focused on improving workplace environments through coffee, food and drink experiences.

Mark Wetherall, commercial director at Genuine Dining, commented: “We are aware of the impact we have on our communities, our people, our planet, and our partners. In partnership with Auditel and by launching a comprehensive road map to net zero, we are confident we can make a real difference for the environment and our business.”

Genuine Dining completed several initiatives to reduce emissions such as a 100% electric fleet of vehicles, vans, and cargo bikes, implementing energy-efficient technologies within their kitchens and optimising their supply chain to minimise food and material waste.

These efforts have laid a strong foundation for the more ambitious targets that they are now setting with Auditel's guidance.

Auditel’s carbon specialist Nicky Sinker added: “Genuine Dining stands out from competitors not only for the quality of the food they provide, but for their fantastic team. A team who work together to constantly learn, innovate and improve the communities they work in. They focus on creating a culture that promotes their shared values, giving clients a sustainable approach to foodservice.

“As responsible business has very much been at the core of how Genuine Dining operates, they have for some time made conscious choices to reduce their carbon footprint, for example switching to electric vehicles, implementing a bike to work scheme and buying the best British food through working with independent suppliers for the best, local and seasonal ingredients.”

Written by
Edward Waddell