There’s a lot of legwork involved in “going green” as a business but contract caterer Vacherin has gone a few steps further than most.
In this Thursday’s Caterer and Hotelkeeper (28 February) we have my latest Adopted Business update on the City based contract caterer.
The subject of the article is Vacherin’s efforts in the field of sustainable business practices and the challenges a small privately owned business faces.
Of course, everyone is concerned about carbon footprints these days – just look at the current vilification of bottled water – and as part of their green measurements Vacherin undertook an assessment of their own, working out the distance from one of their City clients to five different suppliers.
So what? Well the thing that made me chuckle was that they’d worked it out by cycling from the client to each supplier (less than 20 miles in distance as a round trip).
It meant that I immediately knew who had volunteered: Phil Roker director of business development and self confessed fitness fanatic and Iron Man competitor.
My suspicion is he was going to go for a long cycle anyway but hats, or helmets, off to a man obviously prepared to go the extra mile for sustainability.
Vacherin’s obviously impressing the right people as its just won deals to cater at new Finance Capital in Mayfair and luxury London property developer Candy & Candy.
Vacherin celebrates two contracts for Christmas>>
Caterer Green Zone>>
Vacherin chefs are ACE Ready Steady Cook! winners>>
