Sustainability & QA
"Chef’s Pantry has an established and evolving sustainability program in place.
The company is always exploring ways to improve our sustainability practices."
At the centre of the program is a “return to farm” initiative. Our uncontaminated vegetable and food waste is returned for animal feed. Local farmers pickup vegetable waste daily and feed that fresh “waste” to animals on local farms. Chef’s Pantry does not charge for the waste. Our farm-to-plate policy directs our buyers to source products locally and directly from local farms. This reduces the environmental impact associated with transportation. By shortening the food supply chain, this practice decreases greenhouse gas emissions, supports local economies, and promotes the consumption of seasonal produce.
Approved Supplier Program - Sustainable Agriculture
By certifying and approving our suppliers this ensures our suppliers engage in Freshcare approved farming methods. These include; sustainable chemical use for pest and weed management, better fertiliser use, better biodiversity practices, reduced waste, sustainable land management and energy use. Our approved suppliers must also meet our sustainable supply requirements. These include; reducing packaging, minimizing waste and improving environmental impacts. The company employs internal water management reduction practices to reduce water use throughout the facility. Chemical use is reduced within the facility and replaced where safe with eWater. Chemicals when used are approved on the basis that they do not harm the environment. Packaging, bags, boxes and box tape is selected on its ability to be recycled. Packaging reviews are conducted yearly to explore ways to reduce single use packaging. Polystyrene box use has been reduced by over 80% by purchasing products in returnable and collapsible bulk vegetable bins. Additionally, we separate and recycle plastics and recycle all cardboard. The company has installed solar power over 10 years ago and will increase the amount of panels over the next year.
Efficient Vehicles
Chef’s Pantry has its own fleet of vehicles and delivers products directly to customers. Regional Victoria deliveries are conducted through a courier that has sustainable practices in place. Our vehicles are selected on the basis that they are fuel efficient and reliable. The company has and will continue to purchase efficient hybrid vans and trucks - keeping in mind that the vehicles have to maintain refrigerated temperatures.
Chef’s Pantry adheres to modern slavery laws and has a policy reflecting our employment procedures. This ensures that ethical practices and sustainable employment is conducted across our operations.
