Local businesses celebrate sustainable food awards
The Maison Clement team
Thrive team celebrate their Silver Sourcing Award
CSF is delighted to announce the latest winners of its Sustainable Food Business Awards scheme.
Recognising action being taken by local food businesses and organisations to tackle the climate and nature emergencies, and support social change, the awards scheme celebrates and promotes the huge variety of local food businesses who are helping to build a more sustainable city.
Cambridge received a Silver Award from Sustainable Food Places in 2021, recognising the breadth and depth of work happening on good food across our local authorities, businesses, organisations, and the wider community. As the city works toward a Gold Award by 2024, CSF is partnering with local food businesses through its modular awards programme to recognise action on climate change and the environment, social issues and sustainable sourcing.
Maison Clement, Thrive, MillWorks and The Cambridge Chop House are the latest to receive a Sourcing Award as part of the scheme, supported by Cambridge City Council’s Sustainable City programme.
On receiving their award, Maison Clement co-founder, Monika Jacquinot, says:
‘We’re delighted to receive a Silver Sourcing Award from Cambridge Sustainable Food. CSF reviewed our supply chains for the ingredients we use and helped us to identify where we’re already doing well – like using UK grown sugar and compostable packaging - and what we can do next. As a result, we’ve introduced a Sustainable Sourcing Policy; reusable cups to cut waste; UK grown apples for our tarte tatins from Kale & Damson and UK reared ham for our savoury croissants and quiches. It’s an on-going process but we are on the right path.’
Oliver Thain, CEO of Cambscuisine, and winner of a Silver Award for The Cambridge Chop House and MillWorks, reflects:
‘We’ve really enjoyed taking stock of our progress so far and challenging ourselves to go further. We’re proud to serve Dingley Dell pork, reared regeneratively just over the border in Suffolk; East Anglian grown vegetables and sustainable, rope-grown mussels from the Shetland Islands. We’ve recently switched to organic milk and British grown sugar and we’re working with our suppliers to look at the next steps we can take.’
Darren Green, co-founder of Thrive (pictured), on achieving a Silver Sourcing Award, adds:
‘As a plant-based venue, sustainability is at the core of who we are. The project has helped us to understand and communicate the impact of our sourcing – from our organic tofu to our biodegradable cleaning products – and consider ways to do more.
We’re part of the Sustainable Food Business Alliance, convened by CSF for food businesses to share learning around sustainability and support change within the sector. We’ve also joined their Sustainable Food Directory to help promote our business to locals and visitors. We’re proud to have taken these first steps to becoming more sustainable.’
To find out more about the support available for businesses, visit our sustainable business pages.