Designed to reduce the business’ impact on the environment, the sustainability initiative enables Olive Dining to share any potential food waste with members of the local communities it serves, supporting families often reliant on food banks while helping to reduce its carbon footprint. Last year alone, the education catering specialist – who always strives to achieve zero waste in its kitchens - saved more than 3,000kg of food thanks to the partnership.
Headquartered in Surrey and serving primary and secondary schools in and around the London and South East region, Olive Dining has established a positive reputation in partnering with schools to enhance student life through the provision of tasty, freshly prepared and wholesome meals.
Throughout 2024, the business achieved an impressive range of sustainable outcomes via its Olio partnership and collectively with its schools, which comprise of: avoiding almost 12,000kg of carbon emissions, and donating more than 9,000 food items. As a result, more than 500 families benefitted in receiving quality and nutritious meals.
This success is set to continue in 2025, with Olive Dining maintaining its positive partnership with Olio.
Stephanie Spratt, Co-Founder and CEO of Olive Dining, said: “At Olive Dining we recognise that we have a responsibility to support a healthier planet for future generations, and we have implemented our sustainability policy and partnership with Olio to help us achieve this.
“We’re committed to reducing the impact of our operations on the environment through minimising waste, reducing carbon emissions, sourcing responsibly, and educating young people on sustainable food practices. The results we’ve achieved so far are really encouraging and we’re delighted to have supported so many people in the local community as a result.
“Next Year, we will continue to work with Olio and schools to reduce waste. We have also, in line, with recent legislation to separate dry packaging and food waste, partnered with Re-Food, who specialise in sustainable Food Waste Solutions. And above all, we are committed to maintaining our partnerships with local suppliers and farms to source our ingredients and products, ensuring the lowest road miles.”
Founded by Stephanie Spratt and Chris Whitter, Olive Dining was created to provide innovative, solution led bespoke catering services to primary and secondary schools in and around the London area. Having both worked for large catering companies focusing on large multi-site contracts, Stephanie and Chris identified a requirement for a catering service with an individual, flexible and proactive approach to managing food services with a large emphasis on customers, employees and nutrition.
Today, Olive Dining operates across 150+ sites and is underpinned by a team of enthusiastic foodies who take great pride in offering bespoke menus that are vibrant, innovative, and prepared from scratch.