Sustainable Catering for Film, TV and Events

Lower-impact catering, built into every service.
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At Rhubarb Rhubarb Catering, sustainability runs through everything we do. From sourcing ingredients to managing waste on set, we’re committed to reducing our environmental impact while keeping crews well fed and production running smoothly. We continually review and adapt our approach to stay aligned with industry best practice and the Albert guidelines, helping productions meet their sustainability goals without compromising on quality or service.

How We Cater Sustainably

We plan our menus, sourcing, and logistics around practical, real-world sustainability. Each production is different, so we tailor our approach to fit the scale and location of your shoot.

  • Local and Seasonal – At least 70% of our ingredients are sourced through local depots, supporting regional suppliers and cutting food miles.
  • Plant-Forward Options – Every menu includes strong vegetarian and vegan choices, and we can offer meat-free days upon request to help reduce your shoot’s carbon footprint.
  • Low-Waste Service – Menus are planned carefully to limit overproduction, and surplus food is donated to local charities or food banks wherever possible.
  • Eco Materials – We use compostable or reusable packaging across all operations and have eliminated single-use plastics from our service.

Responsible Sourcing & Menus

We take a transparent approach to where our food comes from and the standards behind it.

  • High Welfare Meat & Poultry – We prioritise suppliers with RSPCA Assured and Red Tractor certification, ensuring traceability and welfare across all products.
  • Sustainable Seafood – All seafood is chosen following the Marine Conservation Society’s Good Fish Guide, helping avoid red-rated species.
  • Ethical and Fair Trade – Wherever possible, we use Fair Trade and organic produce, supporting responsible labour and sustainable farming.
  • Regenerative and Organic Farming – We buy from growers using regenerative or organic methods to protect soil health and biodiversity.

Menus are always seasonal, balanced, and built to satisfy crews while lowering the impact of each meal served.

Reducing Waste & Emissions

From preparation to packaging, we look for every opportunity to minimise waste and emissions.

  • Energy-Efficient Equipment – We invest in efficient kitchen appliances and work with productions to use renewable power supplies where available.
  • Smarter Transport – Deliveries are consolidated to cut vehicle miles, and staff are encouraged to carpool or use public transport.
  • Carbon Offsetting – Unavoidable emissions are offset through certified projects, including reforestation and renewable energy schemes.
  • Water Conservation – We reduce water usage through efficient cleaning systems and eco-friendly detergents that protect local water sources.

By building sustainability into every service, we help productions meet Albert targets and show tangible progress towards greener filmmaking.

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