Case study
How Eden Caterers is serving up a more sustainable future for the hospitality industry
SME
Reduce
Food & Drink
Eden Caterers have been a staple of the London catering scene since 1993, but their mission goes far beyond providing delicious, seasonal food. Driven by a core ethos of sustainability, they are pioneering a data-led approach to decarbonisation that is transforming every aspect of their operations - from the ingredients on their plates to the vans on the road.
At a glance
About Eden Caterers
Location
London, UK
Company size
85+ employees
Industry
Hospitality & Catering
Services used
Emissions measurement and reduction
Overall climate journey
Calculated Carbon Footprint
Set reduction goals
Reduced emissions
The issue
Sustainability has been fundamental to Eden Caterers for over thirty years. Operating from their kitchens near Waterloo, the team has worked since 1993 to balance economic vitality with a firm commitment to the health of the planet.
The company had already made significant environmental strides, achieving zero waste to landfill through an innovative circular waste model. This includes using anaerobic digestion to convert food waste into biogas and fertiliser, while waste rapeseed oil is filtered to power local farm machinery. These efforts, along with a commitment to the London Living Wage, established Eden Caterers as a clear leader in sustainable hospitality.
However, the team wanted to go deeper into their environmental impact. To reach their ambitious long-term goal of serving meals with a carbon footprint of less than 1kg CO2e, they knew they needed a precise, data-driven understanding of their emissions to identify where further, measurable change could be made.
The challenges
Calculating a comprehensive business footprint within the hospitality sector is a notoriously complex task. For Eden Caterers, the sheer volume of data required to ensure full food traceability initially felt quite daunting. The team needed to track the carbon impact of every single item, from an egg to a bag of flour.
Beyond the initial data collection, the team faced the strategic challenge of "menu engineering". This involved making difficult decisions about removing popular but high-carbon ingredients without compromising the exceptional quality and seasonal variety their clients have come to expect over the last three decades.
This required a carefully measured approach to ensure every low-carbon swap - such as replacing specific rice dishes with grains like couscous or quinoa - remained viable for their recipes.
The solution
Partnering with Ecologi provided the transparency and tools needed to simplify the data-collection exercise. By using our platform to conduct a granular analysis, the team could compare ingredients side-by-side. For example, discovering that lamb was approximately six times more carbon-intensive than chicken.
This level of detail empowered the team to hold dedicated "carbon reduction sessions" to identify high-impact swaps. These data-driven insights have led to a complete procurement overhaul, focusing on several key pillars of reduction:
Menu engineering and ethical procurement
The board made the bold decision to completely remove red meat from their menus, replacing it with lower-emitting proteins like chicken and zero-waste plant proteins from specialist producers.
The team also swapped dairy cream for plant-based alternatives such as coconut - which is fourteen times less carbon intensive - and substituted high-carbon grains like rice with lentils and quinoa.
To further reduce Scope 3 emissions, Eden Caterers have overhauled their procurement to prioritise B Corps and ethical partners. This includes working with Daily Dose to rescue "wonky" surplus produce and Toast Ale, who repurpose waste bread through their brewing process.
Circular packaging
Eden Caterers replaced traditional PLA wrap with Proganic® wrap - a biodegradable and recyclable material that has eliminated thousands of metres of plastic waste. They also use palm leaf platters made from naturally fallen leaves and make sure that all disposables, including plates, cups, and cutlery, are fully recyclable.
Logistics and energy efficiency
Operationally, Eden Caterers have transitioned their kitchens to a 100% renewable Biogas energy source. On the road, they have expanded their electric delivery fleet to 82%, supported by dynamic tracking and routing systems to minimise mileage.
These efficiency measures extend to their Waterloo premises, which are fully equipped with LED lighting using timers and sensors, alongside water-saving initiatives such as pressure tap sensors and reduction floats in all toilet systems.
The results
The impact of these changes has been substantial, with Eden Caterers achieving a highly impressive 15% year-on-year reduction in emissions for 2024 - 2025.
Eden Caterers’ leadership has been formally recognised across the industry. The company was awarded a 3-star ‘Food Made Good’ rating from the Sustainable Restaurant Association - the highest possible accreditation across the three pillars of sourcing, society, and the environment. Furthermore, they were named the winner of the Sustainability Award at the London Venue & Catering Awards 2024.
The achievements have resonated with clients as well. While some initially questioned the removal of red meat, they were overwhelmingly supportive once the sustainability impact of the decision became clear.
Internally, the culture is more aligned than ever. Every new employee now undergoes a sustainability test as part of their onboarding to ensure they are fully embedded in the company’s journey.
Looking ahead, Eden Caterers is showing no signs of slowing down. Having already funded over 3,000 trees since 2021, they have set an ambitious goal to plant 20,000 trees by 2032 through their Forest Makers programme in partnership with the local charity Letting Grow.
As they work towards their long-term target of serving meals with a carbon footprint of under 1kg CO2e, the team is now pursuing B Corp certification and exploring high-integrity removal options for their remaining residual emissions.
“We’ve seen a massive 15% year-on-year reduction in our emissions by using Ecologi’s platform to get granular with our data. It allowed us to see, line-by-line, exactly where we could make changes - from swapping out high-carbon ingredients like lamb to optimising our logistics. The platform is incredibly intuitive, making what could be a daunting process feel straightforward and actionable.”
Nick Mead, Managing Director at Eden Caterers
