SEASONED Is Going Green | Social Responsibility

Social and environmental responsibility


Fairness and ethical practices with sustainable food are one of Seasoned’s primary principles.

We are a sustainable catering company and our services reflect this in all the produce we use. We recognise that social responsibility is no longer something that is optional, the food industry must also take action when it comes to matters of ecological wellbeing. We at Seasoned stepped this up years ago and are constantly thinking about what else we can do to ensure we are the greenest business we can be.

We have achieved an ISO 14001 environmental management accreditation award, something we are very proud to bear and retain. These are not given away lightly and prove that we at Seasoned consistently…

  • Source locally and seasonally
  • Source ethically and responsibly
  • Reduce water consumption
  • Recycle, recycle, recycle
  • Drive CO2 friendly lorries
  • Reduce food waste
  • Provide apprenticeship opportunities
  • Reduce the need for printing
Going Green


Seasoned champions three green initiatives every year.

As part of our commitment to our ISO 14001 environmental management accreditation, the Seasoned team undertakes green initiatives throughout the year. Last year we catered for over 80,000 guests, consumed a whole lot of energy and generated a whole lot of waste. Consequently, we worked more ecologically and ethically in order to reduce the impact of our business on clients, staff, our community and the environment.  To reduce the carbon footprint of our team we introduced the Pedometer Challenge for staff to walk to meetings and site visits where possible instead of using public transport. Collectively the team walked over 635 miles in 12 months.

Going Green


Our creative team designs amazing sustainable menus with a little help from our friends.

Our philosophy is simple; we want to show off the amazing bounty of British land and sea by creating exciting and sustainable menus from our trusted suppliers. We are true braggers of the season. We are lucky to be surrounded by a team that love food and we draw on our butchers, grocers and fishmongers to make sure we are using the best ingredients bang in season. We also ensure we keep an ear on the industry buzz so we are at the forefront of current food trends. This working mentality ensures the plates we deliver are full of flavour and sourced as locally as possible.

  • Our micro herbs are sourced from Suffolk fields in Chedburgh
  • Our summer berries all come from the Assington fruit farm in Sudbury
  • Our fish is sourced from Billingsgate Fish Market
  • Our bread comes from Flourish bakery in East London
  • Our beetroot (ruby, candy and golden) comes from Secrets Farm in Surrey
  • We also get out radish, lettuce and baby veg from Secrets Farm
  • Elveden Estate on the Norfolk border provides our baby vegetables
  • And our favourite! English asparagus is sourced from the Rushford Estate in Norfolk
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