Tag: ESG

Seeing Impact in Action: Angel Hill Food Co. Visits Malawi with One Water

Posted on by Kelsie Button

Seeing the Reality Behind Water Access

For Angel Hill Food Co., selling One Water | B Corp™ has always been connected to something bigger than the product itself. It forms part of a wider commitment to supporting access to clean water, sanitation, and long-term community resilience.

Last week, Angel Hill Food Co. Business Director Martyn Stockwin and Operations Director Robert Jessey travelled to Malawi with The One Foundation to see first-hand how water and sanitation programmes are helping strengthen communities across Thyolo and Chikwawa, towns in the southern region of Malawi. The visit formed part of Angel Hill Food Co.’s ambition to sell one million One Water bottles during 2026, helping fund sustainable clean water projects across Africa.

The week began in Blantyre, Malawi’s economic centre, before the team travelled into rural communities where access to safe water remains a daily challenge for many families. According to the World Health Organisation and UNICEF, nearly one in 10 people globally do not have clean water close to their home, affecting around 703 million people worldwide.

Supporting Resilient Water Infrastructure

Throughout the visit, Martyn and Robert met local communities, water committees, trained pump mechanics, and programme teams working to strengthen long-term access to safe water.

While boreholes can transform access to clean water, maintaining reliable access remains a major challenge across rural Malawi. Flooding, climate pressures, overuse, and limited access to repairs can leave community water points out of action for extended periods, forcing families to return to unsafe water sources or travel long distances again to collect water.

In Thyolo District, the visit highlighted the growing impact climate change is having on water infrastructure across southern Malawi. Communities described how flooding and extreme weather continue to damage water sources and increase pressure on already limited resources.

The team visited rehabilitated boreholes designed to withstand flooding, observed pump maintenance and repair work, and learned how local spare parts networks and trained mechanics are helping communities reduce downtime when pumps fail. They also saw how water catchment protection and reforestation projects are helping protect vulnerable water systems from climate-related damage.

Recent studies have shown that only around half of community water points in Malawi are fully functional at any one time, highlighting the importance of long-term maintenance and locally-led support rather than short-term infrastructure alone.

Funds raised through One Water help support projects focused on sustainable water resilience, including borehole rehabilitation, sanitation programmes, local maintenance training, climate resilience initiatives, and environmental protection.

The scale of the challenge remains significant. More than 1,300 children under the age of five die every day because of diseases linked to unsafe drinking water, poor sanitation, and poor hygiene, according to the United Nations.

Walking Six Kilometres for Water

The team also joined the Walk for Water initiative, walking six kilometres alongside local communities to reflect the average daily reality many women and girls face when collecting water for their households. Containers carried during these journeys can weigh up to 20 kilograms when full.

For many families, these journeys are completed multiple times each day, often limiting time available for education, childcare, work, and household responsibilities.

Walking the route first-hand provided a deeper understanding of the physical and emotional impact unreliable water access can have on communities when local pumps fail or safe water sources are too far from home.

UNICEF reports that household taps and toilets can save women between two and three hours each day previously spent collecting water and washing clothes at rivers. That time can then support education, childcare, work, and household stability.

Local Knowledge and Long-Term Partnerships

During the visit to the Madzi Alipo pump repair programme in Chikwawa, Martyn and Robert spent time with local mechanics and programme teams learning how community-led maintenance networks are helping keep water systems operational long-term. The programme has repaired more than 3,000 community pumps to date, helping reduce breakdown times and improve reliable access to safe water across rural communities.

The visit also explored the close connection between water access, conservation, and reforestation. Tree planting, riverbank protection, and climate-smart agriculture are helping strengthen environmental resilience while protecting the water systems communities depend on every day.

Seeing the impact of these projects first-hand completely changes your understanding of what access to clean water really means. Communities showed us how reliable water sources, better farming methods, and practical local solutions are improving health, education, and daily life across Malawi. What stayed with me most was the resilience and positivity of the people we met, despite the challenges they face every day.

-Martyn Stockwin, Business Director

The visit to Malawi was incredibly powerful and gave me a much deeper understanding of the challenges many communities face every day accessing clean water and sanitation. It’s changed the way I think about simple things we often take for granted, and reinforced how important it is that we use our role and scale as a business to help drive meaningful, lasting impact.

-Robert Jessey, Operations Director

Turning Scale into Measurable Impact

The visit reinforced the importance of programmes designed for long-term sustainability, combining infrastructure investment with local training, knowledge, maintenance, and environmental protection.

Since 2006, The One Foundation and its partners have helped change the lives of more than five million people through water, sanitation, and hygiene programmes across Africa.

With Angel Hill Food Co. targeting the sale of one million One Water bottles during 2026, the partnership continues to focus on creating measurable, lasting impact for communities most affected by water insecurity.

Supporting Local Culinary Talent from Classroom to Kitchen

Posted on by Andrew Leedham

Angel Hill Food Co. has always had a strong connection to Suffolk. Just a stone’s throw from Angel Hill, where the business was founded, West Suffolk College continues to play an important role in developing the next generation of culinary talent.

That connection came to life recently as two of Angel Hill Food Co.’s Executive Development Chefs, Matthew Vernon and Dan Farrand, visited the college to deliver a hands-on pasta workshop for culinary students preparing to take their next step from education into industry.

Both Matthew and Dan started their own careers at college, giving them a first-hand understanding of what that transition can feel like. Through the workshop, they were able to share not only technical skills, but also practical insight, encouragement and tangible experience from their own journeys into professional kitchens.

The session gave students experience in the techniques, pace and precision of working kitchens, while helping them build confidence as they begin to think about future careers in food.

Bringing Industry Experience into The Classroom

During the workshop, students were guided through the process of making fresh egg pasta from scratch, developing fillings, preparing sauces and bringing finished dishes together with care and creativity.

The recipes included:

  • Mushroom tortellini with carbonara sauce
  • Salmon and tarragon ravioli with white wine sauce
  • Butternut squash and ricotta ravioli with sage beurre noisette
  • Fresh pasta dough, pesto, pangretata and supporting preparation techniques

Each dish gave students the opportunity to develop core culinary skills, from dough making and rolling to filling, shaping, cooking and finishing fresh pasta.

The workshop offered more than a technical cookery session. It created a direct link between the classroom and the working kitchen, helping them understand how the skills they are learning can translate into real careers across the food industry.

From College Foundations to Culinary Careers

Engaging with West Suffolk College reflects a wider commitment to supporting local communities and developing talent at the start of the career journey.

Because Matthew and Dan both began their careers through college, they understand the questions many students face at this stage: what professional kitchens are really like, how to build confidence, how to keep learning, and how to turn classroom skills into career opportunities.

Matthew Vernon, Executive Development Chef at Angel Hill Food Co., said:

Starting out at college gave me the foundation for my career, so being able to return to that environment and support students at the same stage is really meaningful. You remember what it feels like to be learning the basics, asking questions and trying to picture where it could all lead. Workshops like this help students build confidence and see how their skills can develop in a working kitchen. For us, being active in our local community means helping create those moments of connection for the next generation.

Dan Farrand, Executive Development Chef at Angel Hill Food Co., added:

There is real talent coming through local colleges, and sometimes what students need most is a clearer view of what the industry can offer. When chefs share practical knowledge and honest experience, it helps make that next step feel more achievable. Supporting local talent is good for young people, good for communities and important for the future of food.

A Local Connection with Lasting Impact

West Suffolk College sits at the heart of a local area known for food, culture and innovation. For Angel Hill Food Co., returning to that community to support emerging chefs brings the company’s heritage and future together.

That connection between past and future is central to how Angel Hill Food Co. continues to grow. As Henry Watts reflects in his article on reconnecting with our heritage and future, understanding where we have come from helps shape the food experiences, partnerships and opportunities we create next.

The workshop showed how food businesses can play an active role beyond their own kitchens – sharing knowledge, creating opportunity and helping young people see a future for themselves in the industry.

By supporting students at the beginning of their culinary journey, Angel Hill Food Co. is helping develop the confidence, skills and ambition needed to strengthen the next generation of chefs.

Because the future of food is shaped by the people we support today.

Angel Hill Food Co. Launches Revolutionary Sustainable Hybrid Burger

Posted on by lawrence riches

Angel Hill Food Co. is proud to introduce a groundbreaking hybrid sustainable burger created in partnership with flavour innovators Eat Curious and heritage butchers William White Meats Ltd.

This innovative burger combines Eat Curious’ plant-based textured vegetable protein with high-quality British beef, delivering a nutritious, sustainable and delicious option for customers in the Business, Industry and Education sectors.

Why this burger matters

Developed through our Culinary Classroom chef programme and driven by consumer insight, this burger is designed to meet both flavour expectations and sustainability goals.

Switching to this hybrid burger across all our sites is expected to save the carbon equivalent of one million car miles each year, proving it’s more than just a menu change, it’s a step towards real environmental impact.

Nutritional and environmental benefits

Every burger offers:

  • 16g protein per 100g for a satisfying meal

  • Just 3.6g saturated fat for heart health

  • 2g fibre to support gut health

  • 1.66kg CO₂e reduction per portion

  • 100% allergen free

By blending plant-based protein with beef, this burger is higher in protein, lower in saturated fat, and more environmentally responsible, without sacrificing taste.

A bold move for a better burger

We’ve gone all in – this is now the only burger we serve across our sites.

We’re evolving the burger by combining the best of both worlds, plant-based innovation and traditional butchery, to deliver a burger that’s better for people and the planet.

– Matt Vernon, Executive Development Chef, Angel Hill Food Co.

This burger is a brilliant example of how we can innovate without compromise. It’s a smarter, more balanced choice and a big step forward in how we nourish our customers.

– Amy Teichman, Head of Nutrition, Angel Hill Food Co.

Partnering for change

Our partnerships with Eat Curious and William White Meats Ltd made this innovation possible:

By combining our Eat Curious mince with high-quality beef, we’ve created a burger that delivers on taste, sustainability and future-focused eating.

– Resh Diu, CEO, Eat Curious

As a family-run butcher, this partnership allows us to stay true to our values while embracing innovation. It’s a new way to enjoy great British meat responsibly.

– Thomas White, Director, William White Meats Ltd

Customer feedback from trials

The burger has been tried and loved in schools, workplaces and catering sites:

  • Ocado – Trident Place: “The taste is spot on. You’d never guess it’s part plant-based. Great for sustainability goals.”

  • Marshalls Park School: “Packed with protein, lower in saturated fat, and still something students are excited to eat.”

  • Winterbourne Academy: “A standout product that meets the demands of both sustainability and taste.”

Coming to education sites this autumn

From the new school year, our hybrid burger will be available across Angel Hill Food Co. education sites, giving students a nutritious, high-protein, planet-friendly lunch option.

Bring the hybrid burger to your site

Want to serve delicious, sustainable meals that your customers will love? Contact the Angel Hill Food Co. team today to find out how to bring our hybrid burger to your menu.

Sustainable Catering: Cutting Carbon Without Losing Flavour

Posted on by lawrence riches

Reducing carbon emissions in food production and catering services is now a top priority for the hospitality and foodservice sector. From minimising waste to sourcing local, seasonal ingredients and rethinking supply chains, every step counts towards lowering our environmental footprint. The challenge is ensuring these sustainability efforts never compromise taste or customer satisfaction.

Smarter Ingredient Choices

Reimagining menu development is key to creating delicious, high-quality meals while reducing carbon intensity. By tracking the carbon footprint of recipes, chefs can identify high-impact ingredients and explore swaps that optimise sustainability. Plant-based proteins, locally sourced produce, and optimised cooking methods all play a role in lowering emissions without sacrificing flavour. Collaboration between chefs, nutritionists, and suppliers ensures these changes are practical and successful.

Meeting Customer Expectations

Sustainability is now a deciding factor for clients and consumers. Organisations increasingly seek catering partners who combine environmental responsibility with innovation and great taste. Carbon tracking tools can measure progress, while transparent reporting on sourcing, waste reduction, and emissions builds trust. Beyond data, interactive tastings and customer engagement bring sustainable dining to life, proving it can be both impactful and enjoyable.

Balancing Sustainability and Cost

Contrary to popular belief, sustainability in catering does not have to mean higher costs. Many savings come from reducing food waste, optimising portion sizes, and adopting energy-efficient cooking methods. Plant-based proteins such as pea protein retain their weight during cooking, reducing waste and providing an affordable, flavourful alternative to meat. Seasonal, locally grown produce not only cuts transport-related emissions but can also lower purchasing costs, making it ideal for budget-conscious sectors like education.

Strategies for a Low-Carbon Kitchen

Catering teams can take targeted action by reviewing the sourcing of ingredients in popular dishes and addressing carbon hotspots. Improving well-loved menu favourites can have a greater long-term impact than focusing solely on a few low-carbon options. Transitioning to a low-carbon catering model is about progress, not compromise. With the whole team aligned on the mission, small, consistent changes can deliver significant environmental benefits without losing the joy of great food.

Get in touch today to find out how our catering services can help your organisation cut carbon without compromising on flavour.

AI in Contract Catering: Driving Efficiency, Reducing Waste, and Enhancing Menus

Posted on by lawrence riches

Modern catering goes far beyond simply serving meals. Today’s chefs and catering teams must operate across diverse environments while ensuring that healthy, high-quality food is delivered safely, efficiently, and with minimal environmental impact. Customers increasingly expect locally sourced produce, and there is growing scrutiny of the sector’s carbon footprint. Artificial Intelligence (AI) has emerged as a powerful tool to meet these challenges, offering data-driven insights that support real-time decision-making and operational agility.

Smarter Demand Forecasting for Less Waste

One of AI’s most impactful applications in catering is demand forecasting. By analysing historical data and predicting footfall and meal uptake, AI algorithms can accurately anticipate daily customer needs.

This insight allows catering teams to reduce food waste by aligning production with real-time demand. According to the Waste and Resources Action Programme, food waste from the UK’s hospitality and foodservice sector costs an estimated £3.2 billion annually. AI-driven demand forecasting can directly reduce waste at the source, preventing uneaten meals from ending up in the bin.

Smart Menu Planning to Meet Diverse Needs

AI is also transforming menu development. Smart menu planning tools use AI to create tailored options based on dietary requirements, ingredient availability, and customer preferences. This technology is particularly valuable in environments such as schools, universities, and healthcare facilities, where meeting specific nutritional guidelines is essential.

By optimising menus in this way, catering teams can ensure variety, quality, and compliance without increasing costs or compromising taste.

Operational Efficiency Through AI-Driven Scheduling

AI is also revolutionising staff scheduling. Catering operations often run on tight timelines and with limited staff, making efficiency crucial. AI-powered scheduling tools optimise staff rotas based on peak service times, shift preferences, and operational demands.

This ensures the right people are in the right place at the right time, improving productivity and reducing administrative workloads. In high-volume catering settings, such as corporate offices or university cafeterias, these efficiencies can significantly enhance service delivery.

Hydroponics

The Future of AI in Catering

AI is proving to be a valuable asset for contract catering, helping businesses to cut waste, streamline operations, and create menus that balance taste, nutrition, and sustainability. As the technology continues to evolve, it offers the catering sector the ability to deliver exceptional dining experiences while meeting the growing demands for efficiency and environmental responsibility.

Contact us today to learn how our catering services use AI to improve performance and sustainability.

Championing Healthy Eating Through Veg Power Campaign

Posted on by lawrence riches

In March, more than 10,000 primary school pupils joined the national Eat Them To Defeat Them initiative, an award-winning Veg Power campaign aimed at boosting children’s vegetable intake in a fun and engaging way. Spanning 36 schools from Southend-on-Sea to Huddersfield, the campaign gave Angel Hill Food Co. an opportunity to promote healthy eating habits among young learners and inspire a lasting love for vegetables.

Why Vegetables Are Vital for Growing Children

Vegetables are packed with essential vitamins, minerals, and fibre that support children’s growth, strengthen immune systems, and reduce the risk of chronic illnesses later in life. Yet 80% of UK primary school children are not eating enough vegetables.

As a leading education catering provider, Angel Hill Food Co. is committed to changing this by making vegetables appealing, accessible, and part of everyday meals.

Partnering with Veg Power for Positive Change

To support the seventh year of the Eat Them To Defeat Them campaign, Angel Hill Food Co. partnered with Veg Power, a not-for-profit organisation dedicated to improving children’s diets.

We provided participating schools with campaign packs, including posters, stickers, activity sheets, and take-home materials, as well as hosting online training sessions to help school teams get involved. Our catering teams brought the campaign to life through tasting workshops, vibrant displays, and even dressing up as vegetables to capture pupils’ imaginations.

The official focus week began on 10 March, but many schools continued activities beyond that date. At one school in Shrewsbury, Veg Power representatives hosted a special assembly and filmed the event for national promotion. Sweetcorn topped the popularity list among pupils, closely followed by carrots.

Celebrating Creativity and Impact

Several of our schools also entered the Veg Power Caterers Challenge, which recognises the most innovative campaign efforts with prizes of up to £500. After last year’s success, when Redhill Primary earned a Silver Award, we are hopeful for more recognition this year.

Feedback from our teams highlighted the positive reception:

The children truly embraced the challenge, and we’re excited to keep the momentum going.

– Karen Hodson, Operations Manager

Many children tried vegetables for the first time, and we’re looking forward to more initiatives like this.

– Kate Venables, Chef Manager

Continuing the Momentum for a Healthier Future

Although the campaign has ended, Angel Hill Food Co. remains dedicated to encouraging children to eat more vegetables. Through initiatives like Junior Chef’s Club and Lunchathon, we aim to inspire lifelong healthy eating habits and provide fun, educational food experiences.

By working alongside Veg Power, we are helping to shape a healthier future, one vegetable at a time.

Get in touch with our team to learn more about our education catering services and how we can support your school.

Advocating for Healthy School Meals at Westminster

Posted on by lawrence riches

Angel Hill Food Co. proudly joined LACA’s Great School Lunch event at the House of Commons on 29 April 2025, reinforcing its commitment to healthy, high-quality school meals. Representing the company were Jennifer Brown, Catering Manager, and Rob Cass, Operations Manager, who showcased the passion, innovation, and care that go into every meal served to pupils across the UK.

Supporting the Call for Increased Free School Meals Funding

The event formed part of LACA’s national campaign to raise the Free School Meals allowance in England to £3.16 per meal. This funding increase would help schools and families during the cost-of-living crisis, ensuring children continue to receive nutritious, hot meals.

Rob and Jennifer joined catering and education leaders to highlight the importance of nutritious food for every child and to address the challenges schools face — from rising food prices and limited budgets to maintaining high nutritional standards.

Award-Winning School Chef Displays Excellence

Jennifer Brown, LACA’s 2024 School Chef of the Year, prepared and served lunch to Members of Parliament, offering a first-hand taste of the balanced and appealing meals served in schools nationwide.

Menu highlights included:

  • Mains: Souvlaki chicken, feta & broccoli quiche, sweet potato & chickpea curry

  • Sides: Greek salad, kachumber salad, savoury rice, seasonal vegetables, focaccia

  • Desserts: Chocolate & beetroot cake with hot sauce, strawberry cheesecake, fresh fruit, apple & cinnamon crumble with custard

Jennifer’s participation demonstrated the expertise, creativity, and dedication behind every school meal served by Angel Hill Food Co.

Championing the Future of School Catering

Angel Hill Food Co., part of the OCS Group, supports LACA’s mission to ensure healthy, accessible meals for all pupils. The event also provided Rob Cass, LACA Southwest Vice Chair, with an opportunity to engage MPs on the vital role of school catering teams and the pressing need for better funding.

The presence of Angel Hill at Westminster underscored its leadership in education catering – balancing quality, sustainability, and value – and its commitment to shaping a healthier future for children.

The Marching Chef: Angel Hill Food Co. Chef Walks Miles for Teenage Cancer Trust

Posted on by lawrence riches

Passion for food is matched by passion for making a difference. Rob Cass, Operations Manager, is well-known among colleagues and customers as “The Marching Chef”, a nickname earned through his tireless fundraising efforts for the Teenage Cancer Trust.

To date, Rob has raised nearly £800 towards Angel Hill’s ambitious £20,000 target for 2025, building on last year’s impressive contribution that helped the team reach £17,000.

Walking for a Worthy Cause

By day, Rob manages multiple education catering contracts; by night (and early mornings), he’s training for a series of Ultra Challenges:

  • Saturday, 3 May: Bristol to Bath circular – 50km (31 miles)

  • Saturday, 23 August: Non-stop 50km (31 miles) across London, wearing his chef’s jacket sponsored by Russums

  • Saturday, 25 October: 25km Halloween fancy-dress walk across London

Rob’s commitment is fuelled by a simple philosophy: every step counts when it’s for a cause that changes lives.

Walking has always been a passion, so being able to clock up the miles and raise funds for such a worthy cause makes it even more fulfilling.

Inspired to Make a Difference

Motivated by the desire to support young people battling cancer, Rob uses his skills in catering and event organisation to create unique fundraising opportunities. His determination and enthusiasm inspire not only his team but the wider industry.

Mark Argent, Regional Operations Director and Rob’s line manager, notes:

Rob’s commitment extends beyond the individual schools he looks after – he brings exemplary dedication to everything he does, especially his fundraising.

Recognition for Excellence

Rob’s efforts haven’t gone unnoticed. He was recently shortlisted for Area Manager of the Year at the 2025 Contract Catering Awards, recognising both his professional achievements and his charitable work.

Support Rob’s journey by following The Marching Chef on Instagram and TikTok, or donate via his JustGiving page to help the Teenage Cancer Trust continue its vital work.

Great Coffee, Greater Impact: How Angel Hill Food Co. Turns Everyday Choices into Positive Change

Posted on by Andrew Leedham

Great food and drink have always been about more than taste alone. They’re about people, purpose and the impact small, everyday choices can have when they’re made with care. That belief is perfectly reflected in the success of Groundhouse Coffee – a coffee brand that proves doing good can start with something as simple as the morning cup.

Over the past year, Groundhouse Coffee has helped raise more than £10,000 for charitable causes, demonstrating how Angel Hill Food Co. continues to weave social value into the fabric of its food and beverage offer. It’s a powerful reminder that when food is thoughtfully sourced and purposefully served, it can create meaningful change far beyond the counter.

Coffee with a conscience

Groundhouse Coffee was developed as part of Angel Hill Food Co.’s commitment to offering products that align with modern expectations — quality, sustainability and responsibility working hand in hand. From ethically sourced beans to a supply chain designed with transparency in mind, Groundhouse represents a conscious approach to coffee that doesn’t compromise on flavour or experience.

Every cup served across Angel Hill Food Co. sites contributes to wider charitable efforts, turning daily rituals into opportunities for positive impact. Rather than relying on one-off fundraising initiatives, the Groundhouse model embeds giving directly into everyday consumption – ensuring that impact is continuous, not occasional.

As Henry Watts, Managing Director at Angel Hill Food Co., explains:

Groundhouse Coffee shows how everyday choices can make a real difference. By building purpose into a product people enjoy daily, we’re able to create meaningful social impact without asking customers to change their behaviour — just enjoy great coffee.

That philosophy sits at the heart of the Groundhouse approach: doing good shouldn’t feel complicated, forced or separate from the food experience.

Small moments, collective impact

The £10,000 raised through Groundhouse Coffee didn’t come from a single campaign or event. It came from thousands of individual decisions – people choosing a coffee during a break, between meetings or at the start of their day. Collectively, those moments added up to something far more powerful.

For Angel Hill Food Co., that collective impact is central to the brand’s philosophy. Food and drink are touchpoints that connect people throughout the day, and when those touchpoints are designed with purpose, they become vehicles for change.

By embedding charitable giving into a core product, Angel Hill Food Co. ensures that doing good is effortless for customers. There’s no additional action required – just a great cup of coffee that happens to give back.

Supporting communities through food

Social value is not an add-on for Angel Hill Food Co.; it’s an integral part of how the business operates. Groundhouse Coffee sits alongside wider initiatives focused on sustainability, nutrition and community support, reinforcing a holistic approach to responsible catering.

The funds raised through Groundhouse have supported causes aligned with Angel Hill Food Co.’s values, helping communities and individuals in meaningful ways. While the coffee itself is the visible product, the real impact is felt in the lives supported behind the scenes.

This aligns closely with the wider mission of Angel Hill Food Co. – to deliver food that not only tastes good, but does good too. Whether through reducing environmental impact, supporting local suppliers or embedding charitable contributions into everyday menus, the focus remains on long-term, meaningful outcomes.

Purpose built into the plate – and the cup

What makes Groundhouse Coffee particularly powerful is its simplicity. There’s no grand gesture or complicated mechanism. Instead, it reflects a belief that purpose works best when it’s seamlessly integrated into everyday life.

For Angel Hill Food Co., this is the future of workplace catering – where quality, convenience and conscience coexist naturally. Customers don’t have to choose between enjoying great food and supporting positive change; they can do both, effortlessly.

As Groundhouse Coffee continues to grow across Angel Hill Food Co. locations, its impact will grow with it – one cup at a time. And while £10,000 is a significant milestone, it’s also just the beginning.

Because at Angel Hill Food Co., every choice matters – and even the smallest moments can help create a better, more sustainable future.

Big Carbon Kick Out: A Conversation with Matt Vernon

Posted on by Andrew Leedham

As pressure mounts on the food and hospitality sector to reduce environmental impact, the role of catering has never been more critical. Food sits at the intersection of sustainability, nutrition and human behaviour – and change at scale can only happen if solutions are practical, appealing and commercially viable.

Big Carbon Kick Out was created to address exactly that challenge. Rather than asking customers to change what they eat, the initiative focuses on rethinking how familiar, high-volume dishes are made – delivering meaningful carbon reduction without compromising on flavour, nutrition or experience.

We sat down with Matt Vernon, Executive Development Chef, to explore the thinking behind Big Carbon Kick Out, the data driving decisions, and why small changes applied consistently can deliver industry-level impact.

Matt, what problem was Big Carbon Kick Out designed to solve?

Matt Vernon:

We were seeing a real gap between sustainability ambition and what actually works in catering environments. There’s a lot of pressure to ‘do something green’, but often that results in niche menus or bolt-on initiatives that don’t scale.

Big Carbon Kick Out was designed to close that gap. Instead of asking customers to change their behaviour, we focused on changing the food itself – improving the dishes people already choose every day. That’s where scale, and therefore real impact, comes from.

Why was it important to focus on everyday dishes?

Matt Vernon:

Familiarity drives uptake. If you want carbon reduction to work at scale, you have to work with human behaviour, not against it.

When people recognise a dish and trust it, they order it without hesitation. That gives us an opportunity to reduce carbon quietly and consistently, without turning sustainability into a barrier or a ‘worthy choice’. The customer just experiences good food – and the impact happens in the background.

How did nutrition and data shape the development process?

Matt Vernon:

Nutrition was central from day one. We worked very closely with our nutrition team to ensure that any carbon reduction didn’t come at the expense of nutritional balance.

A lot of carbon impact sits in meat and dairy, so we focused on where those ingredients could be reduced or rebalanced responsibly. That doesn’t mean removing protein or satisfaction – it means rebuilding dishes intelligently using pulses, vegetables and technique to deliver the same experience in a lower-carbon way.

Can you share a clear example of the impact this approach delivers?

Matt Vernon:

Lasagna is one of the best examples because it’s a classic, high-volume dish. By reducing animal products by around 30% in our lasagna recipe, we saved approximately 162 kilos of carbon emissions per 100 portions.

To put that into perspective, that’s the equivalent of driving a petrol-powered car from London to Milan – from a single recipe change. When you apply that level of thinking across multiple everyday dishes, the cumulative impact becomes genuinely significant.

What has Big Carbon Kick Out achieved so far at scale?

Matt Vernon:

So far, we’ve served more than 3,000 Big Carbon Kick Out dishes, resulting in a saving of around 3,724 kg of CO₂e. That’s roughly the equivalent of driving over 9,500 miles in a petrol-powered car.

What’s important is that this impact hasn’t come from one big intervention. It’s come from lots of small, smart changes applied consistently. That’s the model we believe in – because it’s sustainable operationally as well as environmentally.

How are chefs responding to this way of working?

Matt Vernon:

Really positively. Big Carbon Kick Out respects the craft of cooking. It challenges chefs to think differently about ingredients and technique, but it doesn’t limit creativity or strip dishes back.

Once chefs see that customers still enjoy the food – sometimes even more – confidence grows quickly. It becomes something they feel proud of, not something they feel restricted by.

And how does this land with customers?

Matt Vernon:

That’s the real test – and it’s where the initiative has been most successful. Customers aren’t being asked to make a conscious ‘green choice’. They’re simply enjoying food that tastes great and feels familiar.

Sustainability becomes effortless. There’s no compromise, no lecture, no sense of loss – just better food with a lower footprint.

Looking ahead, what’s the next evolution of Big Carbon Kick Out?

Matt Vernon:

We’re continuing to expand the programme through new recipes, ingredient innovation and supplier partnerships. In some cases, we’re exploring ways to reduce animal products by up to 50%, while still delivering flavour, nutrition and satisfaction.

The ambition is for Big Carbon Kick Out to become a normal way of thinking about food – not a campaign, but a long-term framework for responsible, flavour-first catering.

From Initiative to Mindset

Big Carbon Kick Out demonstrates that carbon reduction in catering doesn’t have to be disruptive or restrictive. By focusing on everyday dishes, grounding decisions in nutrition and data, and empowering chefs to innovate within familiar formats, Angel Hill Food Co. is showing how sustainability can be embedded into daily operations – quietly, confidently and at scale.

For the wider catering industry, the message is clear: real change doesn’t always come from radical reinvention. Often, it comes from doing the basics better, more thoughtfully, and more consistently.

And when that happens, the impact speaks for itself.