Sustainability is integral to how we operate at Caper & Berry. From the ingredients we source and the suppliers we partner with, to the way we support our communities and reduce our environmental impact, every decision is made with long-term value in mind.
Through independent guidance, measurable action and continuous improvement, we are helping to shape a more sustainable future for the events industry, striving to remain at the forefront of responsible catering and hospitality.
Our approach is built around three core pillars: Environment, Provenance and Community.
Environment
Caper & Berry have partnered with ZeroBees; their approach is led by ethics and grounded in science, ensuring all actions are evidence based, realistic and have meaningful impact.
Internationally Recognised Accreditation
In 2024, we achieved UKAS-accredited ISO 14001 certification, formalising our Environmental Management System and reinforcing our commitment to continual improvement. This internationally recognised standard ensures sustainability is embedded throughout our operations and independently assessed through annual environmental audits.
Net Zero Targets
Understanding our environmental impact is essential to reducing it. We use a carbon measurement platform to monitor and assess our annual company-wide emissions, enabling us to make informed, data-led decisions.
As of 2026, emissions associated with our purchased energy have been reduced to near-zero levels, marking significant progress on our Net Zero journey. We have set a target of achieving zero Scope 1 and 2 emissions by 2030, focusing on genuine emissions reductions through operational improvements rather than relying on offsetting schemes.
Provenance
We are proud to work alongside a network of trusted growers, farmers, fishers and artisans who share our commitment to quality, craftsmanship and sustainability. Here are just a few of the partners whose exceptional produce helps bring our menus to life.
Nutbourne Tomatoes
We are proud to work with Chef’s Farms, connecting us with exceptional local growers and enabling heritage tomato varieties to reach the plate within 24 hours of harvest. Grown just six miles from our Chichester site and cultivated by Gary, who has over 30 years of expertise, these tomatoes are renowned for their sweetness, acidity and rich texture.
Sapling Spirits
We now proudly pour Sapling Spirits as our standard across all bars. Distilled in the UK and B Corp certified, Sapling pairs exceptional quality with a commitment to sustainability, planting a tree for every bottle sold. Named “Best Vodka in the World” by GQ.
Slade Farm Asparagus
Also sourced through Chef’s Farms, Slade Farm are pioneers of regenerative farming and are located just half an hour from our production kitchens. Their approach restores natural systems while producing outstanding British asparagus.
Gusbourne
A boutique English winery in Kent. Gusbourne produces the most awarded English Sparkling wine. They control all processes from grape to glass: growing, crafting and selling everything themselves. In their most recent vineyard audit, we received Gold accreditation for our work in managing our vineyards sustainably, protecting our soil, conserving the environment, promoting biodiversity and minimising the vineyard carbon footprint.
Eashing Blueberries
Grown in the fields directly visible from our tasting cottage window – we can measure in food-metres, not miles.
Our story is rooted in local produce, mindful sourcing, and climate-positive choices.
Founder, Caper & Berry
For the 61st Annual Wildlife Photographer of the Year Exhibition Launch at the Natural History Museum, we worked closely with the museum team to deliver a fully plant-based menu for 400 guests as part of a wider sustainability-focused event strategy.
Our subsequent Event Impact Report found that the menu choice alone reduced emissions by approximately 0.79 tCO₂e (790kg), compared with a typical meat-based alternative. To put this into perspective, this saving is equivalent to the emissions from driving a large 4×4 expedition vehicle approximately 3,000 kilometres – roughly the distance from London to the Arctic Circle.
By making a simple change to the menu, Caper & Berry avoided emissions equivalent to a significant expedition journey before the first guest had even arrived.
Community
Caper & Berry is a people-first, family-owned business with a strong culture of care, inclusion and long-term investment in our team.
Championing Inclusive Career Pathways
We are committed to creating an environment where people can thrive. Through fair pay, professional development and transparent recruitment practices, we support long-term career growth and strong staff retention.
By investing in apprenticeships, placements and work experience opportunities, we help nurture the next generation of hospitality talent and create rewarding career pathways for the future.
Our Journey to B Corp
In 2026, we began our journey towards B Corp certification, reinforcing our commitment to responsible, sustainable and ethical business practices. As part of this process, we are reviewing and strengthening our approach across areas including employee wellbeing, community engagement, governance and environmental performance, ensuring our policies reflect the values we live by every day. Read more about our our commitment to Justice, Equity, Diversity & Inclusion here.
As we work towards certification, we remain focused on building a business that balances purpose and profit, creating positive outcomes for our people, communities and the environment.
Forging Futures
CREATING MEMORABLE EVENTS. BUILDING STRONGER COMMUNITIES.
We believe great hospitality extends beyond exceptional food and service. Through our partnership with Forging Futures, a Surrey charity supporting people with learning disabilities and neurodivergent individuals into employment through hospitality training, events can have a positive impact beyond the day itself.
Through our matched giving programme, every pound donated is matched by Caper & Berry, helping to create more opportunities and build a more inclusive future for our community.
Making Your Event More Sustainable
Creating a more sustainable event does not mean compromising on quality, creativity or guest experience. Our team can help you make informed choices that reduce environmental impact while maintaining the exceptional standards expected of a luxury event.
Eatweek Guide
THE ART OF THE TABLE: Fusing Fine Dining And Fine Photography
“ For centuries, high-end hospitality has been defined by the grandeur of the venue, the formality of the service and the often unapologetic extravagance of the occasion. Exceptional service and beautiful surroundings remain essential, but luxury is now more prominently found in provenance, craftsmanship, sustainability, and storytelling. Fine dining is no longer about ostentatious touches, but the narratives that accompany the splendour: where the ingredients came from, the hands that cultivated them, and the passion of the people bringing the occasion to life.
Want to explore our responsible business actions and initiatives in even more detail?
Download our annual report: Sustainability, Responsible Business & Event Delivery