We insist on the finest quality ingredients, serving seasonal produce to our customers with a guarantee of responsible and ethical sourcing. Each of our coffee and tea suppliers uphold strict standards in direct and ethical trading with farmers. Vacherin partners with 68 suppliers, all of whom are registered and headquartered in England and Wales. Our rigorous selection process ensures that each one meets our high standards, and regular auditing helps us to ensure that these standards are continually maintained. Over 90% of our animal products sourced from the UK. Further, Vacherin are committed to sourcing 100% free range eggs from British farmers. Part of building a sustainable business is ensuring that our customers, our employees and our wider society are happy and healthy. Fundamental to our values is that we take more than a business interest in our staff – we think holistically – concentrating on staff wellbeing, personal and professional development. We also support and encourage our staff in their work in local communities, offering two paid days annually for volunteering activities. In 2017/18 we took a first step and removed all plastic straws from our operations, switching towards biodegradable alternatives. We continue to be a zero to landfill business, and in the past year diverted 6920kg of I’mPerfect fruit and veg, recycled 11,210kg of used coffee ground s and 11,520 litres of used rapeseed oil. We’re delighted that Vacherin continues to be recognised as a sustainability leader in the wider industry. In 2017, we were the only contract caterer to make the Sustainable Restaurant Association’s top 20 list showcased as part of the Food Made Good Business of the Year Award. We were also in the top 25 with the GivX Community Investment Awards. Not to mention winning a Foodservice Catey for CSR. All of this has been accomplished alongside unbroken financial growth, demonstrating the intrinsic value that sustainability and corporate social responsibility can bring to an organisation.
Provenance: Uphold an ethical approach to sourcing, increasing vegetable-centric meals sold. People: Foster happier staff and strengthen charity partnerships. Planet: Remain zero to landfill business and increase to 80% recycling across all sites.
This recipe not only utilises plant-based ingredients, but also makes the most of leftovers from our healthy veg-led juices. Vegetable pulp makes a great base for veggie burgers – just add your favourite toppings. We’d recommend using a free-range egg to bind the burgers and British rapeseed oil to fry.View this Recipe