Deborah Steward, Event caterer for HM The Queen Commits to Carbon Footprint Reduction

Sep 6, 2019 | News

By <a href="" target="_self">George Catchpole</a>

By George Catchpole

Marketing Manager

Deborah Steward

the planet mark

Deborah Steward, Event caterer for HM The Queen Commits to Carbon Footprint Reduction

Deborah Steward Catering, a family-run service handling all the catering for The Sandringham Café and Restaurant, has committed to reducing its carbon footprint with The Planet Mark Sustainability Certification

Certification to the programme was awarded based on the commitment to continuous improvement in sustainability in its business operations by measuring and reducing its carbon footprint and engaging its stakeholders.

Steve Malkin, CEO and Founder of The Planet Mark commented; “As the recipient of a Royal Warrant, Deborah Steward – Sandringham Restaurant is clearly a company committed to excellence. It is fantastic that it is bringing its customary high standards to bear on the issue of sustainability and achieving its first year of certification to The Planet Mark. Their commitment to reducing its carbon emissions and minimising their environmental impacts is to be applauded. We are delighted to award them The Planet Mark for the first time.”

This is Deborah Steward’s first year of business carbon footprint reporting. It calculated the footprint of its operations at The Restaurant and Sables at Sandringham, Norfolk and at Houghton Farm Barn, Walsingham for the year ending March 2018 and set a target to reduce emissions by 5% annually. This year’s footprint includes emissions from bottled gas, purchased electricity, fuel used by the fleet, water and waste.

Deborah Steward – Sandringham Restaurant has achieved certification to The Planet Mark by showing good practice in sustainability including:

  • Measuring carbon emissions from bottled gas, purchased electricity, water, fuel and waste
  • Storing 260 tonnes of CO2by protecting one acre of endangered rainforest through the charity Cool Earth
  • Committing to engage employees and suppliers to drive improvement
  • Investing in the Eden Project to support education on climate change

Specific measures Deborah Steward – Sandringham Restaurant has been advised to implement its 2019 targets include:

  • Conducting ‘energy audits’ will help identify where most energy is being used and potential wastage from equipment, lights and heat loss. Investigate the installation of LED, T5 and sensor lighting and the upgrade of heating controls
  • Arranging safe and fuel-efficient driving training for all drivers. Plan driver routes to finish at their homes
  • Organising annual sustainability workshops. Carry out an energy awareness and ‘switch off’ campaign.

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