Sustainability has become a boardroom priority for many businesses. Organisations are setting ambitious net zero targets, publishing ESG reports and reviewing their operations to reduce environmental impact.
Foodservice is no exception.
From locally sourced ingredients and seasonal menus to carbon labelling and food waste reduction initiatives, workplace catering has an increasingly important role to play in helping businesses achieve their sustainability goals.
But as sustainability has moved up the corporate agenda, another trend has emerged alongside it: greenwashing.
When sustainability claims don’t tell the whole story
In catering, greenwashing can take many forms – often unintentionally. Take the concept of ‘local sourcing’. For years, the industry has encouraged businesses to buy local, fresh and seasonal produce. On the surface, this sounds like an obvious sustainability win.
But what does ‘local’ actually mean?
A caterer may promote locally sourced fish because it’s purchased from a Bristol-based wholesaler. Yet the fish itself may have travelled thousands of miles before arriving there. Is the fish local because it was bought locally, or should we be considering where it was actually caught and processed?
Similarly, many foodservice providers proudly highlight British strawberries on menus in early spring. However, if those strawberries have been grown under heated glasshouses or polytunnels, their carbon footprint may be significantly higher than importing field-grown strawberries from Spain, where the climate naturally supports production.
The reality is that sustainability is rarely as simple as a single claim.
The challenge with carbon data
Another growing trend is the use of carbon footprint information on menus.
Done well, carbon labelling can help diners make informed choices and encourage lower-carbon eating habits. However, the accuracy of these figures depends entirely on the quality of the underlying data.
Carbon calculations are only as reliable as the supply chain information behind them. In complex foodservice supply chains, where ingredients pass through multiple suppliers and distributors, incomplete or outdated data can easily create a misleading picture.
For organisations relying on this information to support ESG reporting and sustainability commitments, transparency is essential.
Sustainability is about informed choices
There is rarely a single right answer when it comes to sustainability in catering. Food procurement often involves balancing environmental, economic and practical considerations.
Take lamb as an example. Depending on the time of year, UK supply may be limited, making imports from New Zealand or Australia a necessity. While many assume imports have a higher carbon footprint, transport is only one part of the equation. Production methods, land use and seasonality also matter.
Equally, dry goods such as flour, rice, pulses and beans often rely on national supply chains because local alternatives simply do not exist at scale.
The key is not perfection. The key is honesty.
What employees really want and how businesses can avoid greenwashing
Many employees are less interested in broad sustainability slogans and more interested in authenticity. They want to know where products come from, how they’re produced and why certain choices have been made.
Supporting local bakeries, independent producers and regional suppliers improves food quality, supports local economies and creates a stronger sense of place.
For organisations reviewing their workplace catering strategy, several principles can help separate meaningful sustainability action from marketing claims:
- Ask suppliers to define terms such as local, sustainable and responsibly sourced.
- Look beyond headline claims and seek visibility into the wider supply chain.
- Challenge carbon footprint data and understand how it’s been calculated.
- Consider seasonality and production methods, not just geography.
Navigating sustainability in workplace catering
Navigating sustainability claims within workplace catering can be challenging. Procurement teams are often balancing cost, quality, employee satisfaction and environmental objectives.
We help businesses assess sustainability claims and create catering strategies that balance environmental responsibility with commercial performance. From procurement and supplier evaluation to contract management, we provide the expertise needed to make informed decisions.
If you’d like to discuss how your workplace catering operation can better align with your sustainability goals, get in touch with our team here.
The Litmus team
