SUSTAINABILITY

A Greener Performance,
Every Time

Adopting a more sustainable practice and really honing on reducing waste is huge for Zafferano.

Here are some of the ways we’re tackling it head on:

We’re commited to sourcing local, seasonal ingredients

Our chefs know that sourcing locally and buying seasonally are king – the fewer food miles the better the flavour – it’s a no-brainer

Around 30% of our menus are now plant-led and we are particularly proud of our innovative vegan menus

Our special events programme relies on our suppliers having a highly creative and sustainable approach as well as being able to deliver excellence in a listed building. Zafferano are able to deliver across all three, creating bespoke all vegetarian or even vegan menus that delight, which are cleverly themed and achievable in a busy event environment.

Natural History Museum 

FOOD HEROES

  • We are proud to work with a range of independent, environmentally conscientious and quality obsessed London centric and British suppliers, selected due to their commitment to delivering top quality ingredients whilst maintaining the highest levels of animal welfare, farming practices and environmental sustainability.
  • Our meat and fresh produce are Red Tractor accredited, our fish is MSC blue tick certified, and our eggs are sourced from RSPCA hen welfare assured farms.
  • These trusted suppliers include La Latteria, Natoora, Rhug Estate, Exmoor Caviar, Secret Smokehouse, Chalk Stream Trout, Bethnal Green Fisheries, Neals Yard, HG Walter, to name a few.

REDUCING
FOOD WASTE

  • Reducing food waste is a huge focus for Zaff and we’ve created a collection of Zero Waste menus, concentrating on “root to fruit” & “nose to tail” food preparation
  • We always offer a wild card canape option – a delicious plant-based seasonal zero waste canape option, specially created with fresh produce available in the kitchen during your event week. It not only reduces food waste but it allows the team to be super creative
  • We’ve even created a Zero Waste “Trash Can Pudding Parlour” and made our own Zero Waste gin
  • Post event, we work with the Felix Project to distribute any re-usable surplus food and partner with the food charity Plan Zheroes to combat plate waste

MINIMISING OUR
ENVIRONMENTAL IMPACT

Our new state of the art North London premises are EPC A rated and features electric charging points and heat pumps.

We separate as much waste as possible to be recycled – be it food waste, cardboard, glass, plastic, cans.

Our waste provider First Mile is B-Corp certified and any nonrecyclable items are sent to generate green energy and therefore sending zero waste to landfill.

We don’t tolerate single use plastic straws or bottles – ever.

Our cooking oil is collected, recycled and turned into biodiesel.

We know that these endeavours are mere drops in the ocean but also understand that a series of small changes can catalyst real action.

giving back

Our charity partner is “One Feeds Two” and for every guest we cater, we donate the cost of a school meal to a child living in poverty both in the UK and developing countries. This incredible charity has already donated over 18 million meals and we are so proud to be able to support their amazing work.

We also began our commitment to the Felix Project during lockdown where, thanks to corporate sponsorship we were able to create and distribute over 40,000 nutritious home made meals to Londoners in need.  We still support the Felix Project in donating left over food from events and also hosting regular client cook-a-thons where we cook hundreds of meals from scratch to donate to a Felix project distribution hub.

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