A Sustainable Plate POD Meeting

In celebration of B Corp Month, our team came together for an energising and purpose-driven POD meeting that brought chefs, managers and wider team members together around one central idea: sustainability. The theme for the day was “A Sustainable Plate,” and it gave us the perfect platform to explore what it really means to deliver food that’s good for both our community and the planet.

As a certified B Corp, we’re committed to using our business as a force for good. That means sustainability isn’t just a box-tick—it’s at the core of how we operate. Our Planet Eats concept, which took centre stage during the meeting, perfectly reflects that. It’s a food philosophy that puts seasonal, healthy and sustainable ingredients at the heart of every dish. With a strong emphasis on plant-based proteins, whole grains, legumes, and fresh produce, Planet Eats is about more than just following a trend—it’s about making real change in the way we feed people. We still use meat and dairy, but far more thoughtfully, sourcing them locally where possible and treating them as part of a balanced, planet-conscious menu.

The POD meeting also gave us a chance to share updates and look ahead. One exciting initiative is our continued partnership with Great Ormond Street Hospital, which we’re proudly supporting as our chosen charity for the next three years. We explored ideas for fundraising and shared a bit of fun news—Paul, our Managing Director, is heading “back to the floor” for a shift in chef whites at one of our largest sites in Milton Keynes. Safe to say, the team can’t wait to see how that plays out!

We’re now adding nutritional info and carbon footprint insights to many of our menus, giving customers a clearer picture of what’s on their plate—from allergens to environmental impact. We’re making it easier to choose meals that are better for people and the planet.

And of course, a gathering of chefs wouldn’t be complete without some flavour-packed tastings. Our development and executive chefs, Jack and Jamie, treated the team to some delicious new dishes designed with both sustainability and value in mind. From Turkey Chilli Con Carne served on a potato skin to Pork Enchiladas with fresh pea guacamole and a beautifully comforting Beef Stovies Potato Cake, the focus was clear: flavour, innovation, and smart sourcing.

One of the highlights of the day was a cooking demo from MasterChef semi-finalist and culinary curator, Nisha Parmar. Nisha’s partnership with us continues to grow, and her approach to food—vibrant, culturally diverse, and waste-conscious—is a natural fit for our Planet Eats ethos. She prepared a range of dishes from her cookbook, including a satay chickpea lettuce wrap, Sri Lankan spatchcock chicken, Thai dhal, and gunpowder Bombay potatoes. Her insights on reducing food waste, using energy-efficient cooking methods, and getting the most out of each ingredient added so much value to the session—and of course, everything tasted incredible.

As the meeting wrapped up, one thing was clear: when you bring passionate people together with a shared mission, great things happen. We’re not just here to feed people—we’re here to make food better. Better for our clients, better for the planet, and better for the communities we serve. Whether it’s through sustainable menus, transparent sourcing, or engaging experiences like these, we’re proud to be a contract caterer that leads with purpose.

If you’re looking for a catering partner that delivers flavour with impact, we’d love to talk.