The BMCC’s four preferred caterers have signed a charter committing them to a comprehensive set of responsible practices. They work with seasonal, local, organic, fair trade and short supply chain products, reduce meat offerings, and avoid serving overfished species.
Waste reduction and responsible handling of leftovers are central to their operations, and where possible they collaborate with social projects and opt for green transport solutions.
Reusable plates, cups and cutlery are the standard, and vegetarian and plant-based options are actively prioritised.
Sustainability added value: A signed charter transforms good intentions into binding commitments that make responsible catering the default option.