Mike, Director of Food Envy, explains how the Wellington-based caterer builds sustainability into daily operations. The team focuses on long-term industry resilience, knowledge sharing and practical waste reduction across catering and wholesale.
Chefs minimise food waste through careful prep, reuse and composting, while used cooking oil is collected and repurposed through Flower Power, creating both environmental and financial return.
The business prioritises ceramic service ware, reusable packaging and efficient delivery routes to cut landfill, single-use plastics and emissions.
By combining operational discipline with measurable initiatives such as the LoCarb programme, Food Envy aims to strengthen environmental, financial and industry sustainability.