Transport

We encourage our core food distributors to introduce multi-temperature vehicles which allow ambient and chilled goods to be delivered together, rather than using a separate vehicle for each. Certain distributors are also committed to converting their fleets of delivery vehicles to bio-diesel, which is more fuel-efficient and can potentially reduce carbon emissions by five per cent. Please note sentence here has been deleted!

Our strategy adopts all of these initiatives to cut deliveries across our food distribution network. Potentially that equates to fewer food miles every year, easing the strain on the environment.

 

Recycling And Waste Management

By Word of Mouth has a recycling compound outside of its unit. This is used to store ‘our efforts’. Currently we recycle the following:

• Glass
• Cardboard
• Paper
• Cans
• Cooking oil

We work closely with local amenities which provide efficient facilities to recycle other waste products created by the company.

Recycling of Organic Matter:

• Green waste – we propose that this be sent to a local farmer who has a composting business. The compost is then sold at a favourable rate to consumers
• Food waste – this will be our next area of focus and is in the final stages of assessment of our available options.

By Word of Mouth is currently planning a full waste audit. This will enable us to quantify the waste streams throughout the company and prioritise actions.

Seasonality

Not every product can be grown locally. There is a limited range and, even then, some products are not available all year round, which means consumer demand cannot always be met.

By Word of Mouth has taken these issues on board and has developed a strategy to source produce on a regional basis, working with its current supplier base to focus on provenance and sustainability, building long-term relationships with producers who safeguard the future of UK farming.

 

Supply Chains

While By Word of Mouth is committed to meeting the varying demands for regional and sustainably sourced produce, we are also working hard to minimise our impact on the environment by reducing food miles.

Our initiatives to reduce food miles have been designed from a company-wide perspective and include rationalising both the number of suppliers and the number of product lines going to our client sites. By reviewing site ordering patterns and introducing minimum orders, we are discouraging the little and often delivery profile which has a negative impact on the environment.

 

Local Community

Our chefs are involved in a local community project at Nightingale School teaching practical cooking skills and training for special needs school children.

By Word of Mouth is also involved in a small project working with Crisis, providing mentoring to trainees at the Café from Crisis. The programme provides a platform to train homeless people and young offenders in the catering and hospitality sector, enabling them to change the direction of their lives. We are delighted to have the opportunity to play a small part in their development.