Environment

We work surrounded by some of the most beautiful countryside, both at our kitchens at Houghton St Giles and at the Royal Sandringham Estate.This makes us very aware of the environment and how it affects our lives and how our lives and work affect the environment. We have always looked to local suppliers for our ingredients and we recycle 98% of our external packing (coming in from other suppliers) and our leftover produce.Kevin’s pet project, of which he is exceptionally proud, is Hannah  a specialist machine which breaks down the vegetables and other organic waste produced and turns it into high quality compost. This is placed back into our vegetable patch in the Sandringham kitchen gardens to grown the next seasons freshest produce for our kitchens.In 2010 we won the Highly Commended Award in the Best Business Category of the Norfolk County Council Recycling Awards. 

 

 

Corporate Social Responsibility Report © 2013 DSC

DEBORAH STEWARD CATERING

Deborah Steward Catering is a small family-run catering service which handles

all the catering for The Sandringham Restaurant and Café, based at

Sandringham in Norfolk, the country home of HRH the Queen. The company

also provides an outside catering service.

 

ENVIRONMENT

“We are lucky enough to work surrounded by the beautiful countryside of

Norfolk at our offices in Houghton St Giles and the Royal Sandringham Estate.

This makes us very aware of the environment and how it affects our

lives and how our lives and work affect the environment.”

 

Waste

We aim to reduce our waste by:

• Recycling 98% of our external packing and leftover produce. We have a

specialist machine ‘Big Hannah’ which breaks down the vegetable and

other organic waste produced by the company and turns it into high

quality compost. This is placed back into our vegetable patch in the Sandringham

kitchen garden.

• We use email to communicate and avoid printing documents wherever

possible.

• We recycle all our office waste where applicable.

Energy

We aim to reduce the use of energy by

• regularly reviewing alternative energy sources

• encouraging staff to turn off equipment when not in use provided this

can be done without compromising safety

• regularly checking the energy efficiency of our equipment

Water

We aim to reduce our use of water by:

• eliminating unnecessary use and reducing essential use of water

• we have an in-house biological sewage system that only outputs fresh water

Transport

We aim to minimise our transport use by

• encouraging staff to car share where possible to reduce our carbon footprint

• sourcing 98% of our ingredients from local suppliers

• using seasonal ingredients wherever possible to reduce food miles and

• ensuring that supplies are from sustainable sources wherever possible

• using as many ingredients as possible from our on-site kitchen garden

We ensure that all our staff understand and action our policy. We will monitor our

progress and review our environmental performance on an annual basis. A copy

of this is available on our website.

 

SUSTAINABILITY

Deborah Steward Catering is committed to sustainability in all its business activities.

 

Climate Change -energy

We aim to reduce the use of energy by

• regularly reviewing alternative energy sources

• encouraging staff to turn off equipment when not in use provided this can be done without compromising safety

• regularly checking the energy efficiency of our equipment

• converting to low energy LED bulbs where possible

• we are currently investigating a solar energy system for heating water Climate Change – transport

We aim to minimise our transport use by

• having an active policy encouraging staff to car share where possible

• sourcing 98% of our ingredients from local suppliers, including Royal Warrant Holders

• using seasonal ingredients wherever possible to reduce food miles and ensuring that supplies are from sustainable sources wherever possible

• regularly checking vehicles to monitor emissions and buying efficient vehicles wherever possible

Endangered Species and Animal Welfare

At DSC we exercise a ban on endangered species from our all suppliers and we work with suppliers who practice sustainable, high welfare farming

methods:

• our meat is sourced from two local suppliers both based in the local farming community

• fish is supplied direct from local inshore fishermen at Wells, Norfolk whenever possible

• poultry is supplied by Diaper poultry local breeder and supplier

• free range eggs come from David Perowne at Little Snoring, Norfolk

Endangered Habitats and Peat

We are committed to working with those suppliers who have a solid ethical and sustainability policy.

Fish

We are committed to working with local suppliers who practice sustainable, high animal welfare methods. Fish is supplied:

• direct from local inshore fishermen at Wells, Norfolk whenever possible

• from Royal Warrant holders including Coles of Kings Lynn who support the Marine Conservation Society which campaigns for clean seas and beaches, sustainable fisheries, protection of marine life and habitats,

and the sensitive use of our marine resources for future generations.

GMOs

DSC is actively against GMOs and ensures as much as possible that no GMO products are included in our supply chain.

Local Sourcing

Our commitment to local sourcing of seasonal ingredients is one of our primary objectives and has such importance to us that we tailor our catering service menus to local, sustainable and seasonal ingredients.

• All our fish and vegetables are sourced from either Royal Warrant holders (including Coles of Kings Lynn and D & F McCarthy’s in Norwich) the Sandringham Estate or from our own vegetable gardens.

• We also like to forage locally for ingredients such as blackberries, wild garlic and elderflowers

Organic

We actively work with local farmers and producers, some of which are organic or which are working towards organic standards.

Timber and Paper

This is not relevant to our business

Waste

We aim to reduce our waste by:

• Recycling 98% of our external packing and leftover produce. We have invested in a specialist machine ‘Big Hannah’ which breaks down the vegetable and other organic waste produced by the company and turn

it into high quality compost. This is placed back into the vegetable patch in the Sandringham kitchen garden.

• We use email to communicate and avoid printing documents wherever possible.

• We recycle all our office waste where applicable.

Water

We are committed to water efficiency and aim to reduce our use of water by:

• eliminating unnecessary use and reducing essential use of water

• we have an in-house biological sewage system that only outputs fresh water Labour Standards/Human Rights

We are committed to the highest standards in the recruitment and treatment of our staff. We have an equal opportunities policy.

SOCIAL REVIEW

DSC has identified a number of stakeholder sectors and works to engage with them:

Community

Food and education

As a company with a passion for food, particularly food which focuses on fresh, seasonal and local ingredients, we feel it is our responsibility to reach out to young people and teach them how to use these ingredients to make nutritious, value for money meals – and to make it fun. We also aim to promote catering as a career option.

 

We are working with a local school, Fakenham High School. Based at the Sandringham Restaurant, we teach the children how to prepare simple meals and explain how it works behind the scenes at a busy restaurant.

 

We have a programme of in-house training in conjunction with Norwich City College.

 

Future plans include a blog which will highlight best practice in the catering industry and focus on how catering companies can work with locally sourced, seasonal ingredients.

 

Local Charities

We wanted to support small local charities which don’t have a high profile and struggle to fulfil their funding needs:

• Wells Cottage Hospital Mermaid Appeal

• West Norfolk Befrienders

Public

Our contact details are available on all literature and on our website should any member of the public wish to get in touch. We aim to respond to any queries/complaints within fourteen days.

 

 

 

 

At our restaurant at Sandringham we have a customer questionnaire on each table where customers can make comments or complaints. This is a new enterprise and we have no publishable data at this time.

 

Employees

 

We aim to work with employees to develop their skills, to make them feel of value to the company and to feel supported by the management team.

 

We actively support employees who wish to gain NVQ qualifications and have a programme of in-house training and regular staff evaluations.

 

We actively encourage staff to give feedback on:

 

• performance of management

• suggestions as to improvements

Suppliers

 

We see our suppliers as key partners in our business and will continue to develop our relationships with them to benefit them and us.

For further information or to make comments on this report please contact:

Kevin Steward

Deborah Steward Catering

125 Fakenham Road

Houghton St Giles

NORFOLK

NR22 6AQ

tel: 01328 820802

email: kevin@deborahsteward.co.uk

 

 

 

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