In 2025, sustainability isn’t just a buzzword—it’s a driving force in the catering and hospitality industry. Clients and diners are more aware of the environmental impact of their food choices than ever before. One key area of focus is reducing food miles—the distance food travels from producer to plate. By cutting food miles, kitchens can reduce carbon footprints, support local economies, and deliver fresher, tastier dishes..
Why Reducing Food Miles Matters
-
Environmental Impact: Long-distance transportation contributes significantly to greenhouse gas emissions.
-
Fresher Ingredients: Locally sourced produce retains nutrients and flavour better.
-
Economic Benefits: Supporting local farmers and suppliers strengthens community economies.
-
Customer Demand: Diners increasingly want to know where their food comes from—and prefer local.
1. Smarter Menu Planning
Designing menus around seasonal, locally available ingredients helps caterers avoid unnecessary imports.
2. Reducing Waste to Maximise Local Produce
Efficient kitchens make the most of every ingredient. When food waste is minimised, less produce needs to be transported, cutting food miles indirectly.
3. Energy Efficiency in the Kitchen
It’s not just about how food gets to the kitchen—it’s also about how it’s prepared. Energy-efficient equipment supports overall sustainability efforts.
4. Building Strong Supplier Relationships
Working closely with local producers ensures a steady supply of fresh ingredients.
Final Thoughts
Cutting food miles is about more than just reducing transport—it’s about creating smarter, more sustainable kitchens. By sourcing locally and running efficient operations, caterers can delight customers while supporting both the planet and their communities. Kitchens gain the flexibility, efficiency, and consistency they need to make local sourcing a cornerstone of their success.
Ready to build a greener kitchen? Discover how CaterCombi can help you combine sustainability with exceptional performance.