Introduction

Caper & Berry is committed to protecting the environment, preventing pollution, fulfilling our environmental compliance obligations and continually improving environmental performance through our ISO 14001 Environmental Management System (EMS).

This policy applies to the provision of food and event services for private and corporate clients across the UK. It covers our headquarters, activities at event venues and sites, and the supporting business processes within our Environmental Management System. It applies to everyone working for or on behalf of Caper & Berry and addresses environmental impacts we can control or influence.

It sets out our environmental priorities, the improvements we seek and how we assess progress. Detailed targets and actions are maintained in the EMS and Net Zero Roadmap (sometimes referred to as Net Zero Pathway).

1. Environmental Management & Compliance

We maintain an independently certified Environmental Management System to ISO 14001:2015. We are preparing for our next assessment against ISO 14001:2026 and are updating our system as the revised requirements are implemented in practice. We are committed to continually improving our EMS to enhance environmental performance.

Our environmental commitments reflect the purpose and context of our business and the nature, scale and environmental impacts of our catering and event activities, within the defined scope of our EMS. We will fulfil our compliance obligations, including applicable environmental legislation and other requirements to which we subscribe.

This policy provides the framework for setting and reviewing our environmental objectives. Through the EMS, we will identify our environmental aspects, assess their impacts and determine their significance, considering a life cycle perspective. We will address associated risks and opportunities through operational controls, measurable objectives and improvement programmes.

1.1 Monitoring & Review

We will monitor compliance, internal audit findings, completion of corrective actions and progress against environmental objectives. Findings will inform improvements to our controls and the effectiveness of the EMS.

2. Energy, Transport & Direct Emissions

In line with our Net Zero Roadmap, our ambition is to reduce direct operational and purchased energy emissions (Scopes 1 and 2) towards zero by the 2029/30 financial year, where practicable.

Our priorities are renewable electricity, improved energy efficiency and route planning, and electrification at suitable replacement points. Biopropane and verified hydrotreated vegetable oil from waste or residues will be treated as transition measures. We will maintain evidence for energy and fuel choices and support reduction claims with appropriate records.

2.1 Tracking Operational Emissions

We will track Scope 1 and 2 emissions, energy and fuel use, fleet mileage and completion of roadmap actions to assess progress towards our operational emissions ambition.

3. Food Sourcing & Value Chain Emissions

We will work to reduce material value chain emissions (Scope 3) through responsible sourcing, supplier engagement and informed menu and event choices. Our approach recognises the influence of clients, venues and suppliers.

We will offer seasonal menus with more plant ingredients and lower-carbon alternatives that meet dietary, cultural and accessibility needs.

3.1 Tracking Value Chain Emissions

We will measure material Scope 3 categories, track emissions relative to revenue and improve supplier, product and activity data. Category indicators and comparable event and menu types will help us assess progress, with emissions per guest compared only between comparable events. Our FY2029/30 ambition applies to Scopes 1 and 2; Scope 3 is managed through measurement and practical reductions rather than an absolute reduction target.

4. Waste, Resources & Biodiversity

We will reduce food waste and unnecessary material use, handle waste responsibly, prevent pollution and protect biodiversity.

Waste prevention will begin with forecasting, purchasing and production controls. We will segregate unavoidable food waste for anaerobic digestion where available, reduce unnecessary packaging and single-use materials, and prioritise reuse.

We will support habitats at our site and consider biodiversity, soil health and farming practices in sourcing decisions.

4.1 Waste & Resource Monitoring

We will maintain evidence for our head office zero-to-landfill commitment and improve waste data by event type where practical.

We will track the amount of food waste and other waste generated, recycling and recovery rates, and disposal routes using contractor and operational records. Numerical targets and definitions will be maintained in the EMS.

We will monitor and record water use, resource efficiency and biodiversity actions through the EMS, where data is available.

5. Implementation & Accountability

The Directors will establish, approve, implement and maintain this policy and provide the resources needed to deliver it. EMS objectives and roadmap actions will have named owners, measures and target dates. Operational data will be collected regularly, with a quarterly performance review and annual greenhouse gas inventory and management review.

The Caper & Berry Leadership Team will coordinate the EMS and quarterly performance reviews, working with the relevant operational teams and external advisers.

We work with ZeroBees, our independent sustainability consultants, for specialist advice on our Environmental Management System, carbon measurement and Net Zero Roadmap. We will primarily use My Emissions to measure and calculate greenhouse gas emissions.

We will prioritise emissions reductions at source and use evidence to assess progress. Where data or methods change materially, we will review the basis of comparisons and update the baseline where appropriate. Environmental claims will reflect the available evidence.

Employees are expected to support this policy within their roles and will receive relevant training, with accessible formats and reasonable adjustments where needed. We will communicate relevant environmental responsibilities and expectations to suppliers, clients and venue partners, and encourage employees to suggest improvements.