Sustainable Business Impact 

 Our Sustainability Policy

From the onset of this company, sustainability has been a core value. We prioritized establishing and constantly improving the social, economic, and environmental aspects to create long-term value for the stakeholders.

People first policy

Our passion for catering reflects our deep connection to the community we serve as we love bringing people together through food and creating memories. We take pride in our beautiful region Taranaki and are strictly committed to the “buy local” policy, supporting our community along with a reduced carbon footprint. We are excited to bring this ethos to other regions. Our loyal staff ensures quality and innovation to be served on each plate featuring our high-quality ingredients and a distinguished tailored service following specific requests and dietary requirements.

By embedding a “People First” approach into our sustainable commitment we pledge towards social responsibility, which enhances our reputation, attracts talent, and builds stronger relationships with stakeholders. Key pillars of the policy:

• Employee Well-being and Safety: Providing a safe, healthy, and supportive work environment. Offering fair wages, benefits, and access to wellness programs. Ensuring compliance with labor laws and safety regulations.
• Diversity, Equity, and Inclusion (DEI): Promoting a culture of respect and inclusivity for all employees, regardless of background. Implementing hiring practices that encourage diversity at all levels of the organization. Providing training to eliminate bias and foster an equitable workplace.
• Employee Development and Engagement: Investing in training and upskilling programs to help employees grow professionally. Encouraging open communication and feedback to keep employees engaged and motivated. Recognizing and rewarding employee contributions to build loyalty and morale.
• Customer Satisfaction and Trust: Delivering high-quality, safe, and sustainable food options that meet customer expectations. Ensuring transparency in sourcing and operations to build trust with customers. Actively seeking customer feedback to improve services and offerings.
• Community Engagement: Supporting local communities through partnerships, sponsorships, and charitable initiatives. Creating job opportunities and sourcing ingredients locally to boost the local economy. Participating in initiatives that address food insecurity or promote sustainability.

Economic resilience

The toughest times of COVID-19 enlightened our way of economic resilience through diversification. We have identified that sustainable practices amplify the chances of stable growth advocating the 3 P’s of sustainability people, planet, and profit. In reflection on that here are our key economic considerations, aligning with these helps us achieve improved profitability and sustainable growth:

• Sustainable Sourcing: We adhere to our “BUY LOCAL” policy, prioritising locally sourced, organic, or fair-trade ingredients to support local economies and reduce transportation costs. This ensures building a reliable relationship with ethical suppliers to ensure long-term stability and cost predictability.
• Cost Efficiency and Waste Reduction: Our skills and experience have equipped us to implement strategies to reduce food waste with optimized ingredient usage, and lower operational costs. Ensuring no food waste by collaborating with charities to distribute surplus food. Investing in energy-efficient solutions for cooking, and low-emission vehicles for transport ensures reduced utility expense.
• Employee Well-being and Retention: We constantly strive to build a strong and sustainable relationship with our employees by offering fair wages, benefits, and training programs to reduce turnover and improve productivity. Resulting in a team of loyal staff members with low turnover, who have been with the company for several years ensuring a safe and inclusive workplace to attract and retain talent. Accompanied by upskilling staff into more responsible roles.
• Innovation and Menu Development: Creating sustainable menu options to meet growing consumer demand for eco-friendly choices. Leveraging monitoring software such as SAFE FOOD PRO to streamline all aspects of the food control plan and enhance customer experience.
• Financial Transparency and Governance: Maintaining strong financial controls and transparent reporting to build shareholders and stakeholder trust. Ensuring ethical business practices and compliance with regulations.
• Community Engagement: Supporting local communities through partnerships, sponsorships, and charitable initiatives, which can enhance brand reputation and customer integrations.
• Resilience and Risk Management: Diversifying revenue streams (ranging from a grand event to a cozy private dinner) to adapt to market changes. Preparing for economic shocks, such as supply chain disruptions or inflation, by building robust contingency plans with the suppliers to understand each other’s needs and do our best to meet expectations.

Environmental Commitment

We are dedicated to protecting the environment by implementing sustainable practices across our operations. We aim to minimize our ecological impact while delivering exceptional service to our customers. We try to achieve this by focusing on reducing its environmental footprint, promoting sustainability, and contributing to a healthier planet. Here’s how we structure and articulate this:

Key Initiatives

• Sustainable Sourcing: We believe in supporting the local economy, which is why we have a strict “buy local” policy, by doing so we not only ensure the freshness and quality of dishes but also contribute to the sustainability and growth of our community.
• Waste Reduction: We have a strong commitment to reducing landfill contributions. The five R’s “reduce, reuse, repair, rot, and recycle are the basis of our waste management system. Donating surplus food to local charities or food banks to combat food insecurity. Using reusable, biodegradable, or compostable packaging to minimise single-use plastics.
• Energy and Resource Efficiency: Investing in energy-efficient kitchen equipment and appliances to reduce energy consumption. Transitioning to renewable energy sources for cooking as energy efficient resources. Conserving water through efficient usage and recycling systems.
• Carbon Footprint Reduction: Tracking greenhouse gas emissions to identify areas for improvement. We optimize delivery routes and use fuel-efficient vehicles to reduce transportation emissions. We move away from gas applications and onto New Zealand’s electric power grid, which is continually improving its renewable energy dependence.
• Sustainable Menu Options: Offering low-carbon menu choices to encourage environmentally friendly dining. Using locally/NZ-grown and reared produce to reduce CO2
• Environmental Certifications and Partnerships: Obtaining certifications to show our sustainability commitment. Collaborating with environmental organizations to support conservation efforts.

Continuous Improvement

We recognize that sustainability is an evolving practice and commit to ongoing improvements by incorporating new sustainable technologies, industry best practices, and stakeholder feedback.

This policy is reviewed annually to ensure alignment with our sustainability goals and industry standards. 

Key Sustainable Concerns 

In delivering catering services, we recognize several key sustainability concerns across three broad areas: social, environmental, and business/governance. Addressing these concerns is essential to ensure a responsible and sustainable operation.

1. Social Sustainability Concerns

These concerns relate to the well-being of employees, customers, and the broader community.

• Fair Labour Practices & Employee Well-being
  • Ensuring fair wages and safe working conditions for all staff, including kitchen workers, servers, and suppliers.
  • Providing diversity, inclusion, and equal opportunities in hiring and staff development.
  • Implementing training programs on health, safety, and sustainability best practices.
• Health & Nutrition
  • Offering healthy, balanced menu options that meet diverse dietary needs (e.g., vegetarian, vegan, gluten-free, allergen-friendly).
  • Reducing the use of artificial preservatives and processed ingredients in meals.
• Community Engagement & Ethical Sourcing
  • Supporting local farmers and businesses by prioritizing local, organic, and fair-trade products.
  • Contributing to social initiatives, such as food donation programs for vulnerable communities.

2. Environmental Sustainability Concerns

These concerns focus on reducing the ecological impact of catering operations.

• Food Waste Management
  • Preventing food waste through portion control, menu planning, and donation of surplus food.
  • Implementing composting and waste segregation to minimize landfill contributions.
• Sustainable Sourcing & Biodiversity
  • Ensuring responsible sourcing of seafood, meat, and dairy to prevent overfishing and deforestation.
  • Prioritizing seasonal and plant-based ingredients to reduce carbon footprint.
• Plastic & Packaging Waste
  • Reducing single-use plastics by using compostable or reusable alternatives.
  • Encouraging clients to opt for zero-waste catering options.
• Energy & Water Efficiency
  • Utilizing energy-efficient kitchen appliances and reducing reliance on fossil fuels.
  • Minimizing water wastage in food preparation, dishwashing, and cleaning processes.
• Carbon Footprint of Transportation
  • Reducing emissions by using low-emission delivery vehicles or optimizing delivery routes.
  • Sourcing ingredients locally to reduce transport-related carbon emissions.

3. Business & Governance Sustainability Concerns

These concerns relate to the long-term financial stability and ethical governance of our business.

• Regulatory Compliance & Certifications
  • Adhering to environmental, health, and safety regulations.
  • Maintaining transparency in sustainability reporting and audits.
• Ethical Business Practices & Supplier Accountability
  • Partnering with ethical suppliers who uphold environmental and social responsibility.
  • Avoiding suppliers involved in exploitative labour practices or unsustainable agriculture.
• Financial Sustainability & Resilience
  • Balancing cost efficiency with sustainability investments (e.g., energy-saving equipment, eco-friendly packaging).
  • Diversifying revenue streams by offering sustainable catering packages.
• Stakeholder Engagement & Continuous Improvement
  • Regularly reviewing and updating sustainability policies based on stakeholder feedback.
  • Educating clients on the benefits of choosing sustainable catering options.

Conclusion

By addressing these key sustainability concerns across social, environmental, and business/governance areas we ensure that our operations align with best practices in sustainability while meeting the needs of customers and stakeholders. 

Collaboration Between KDJ Catering and our clients.

KDJ Catering will work closely with our clients to develop a sustainable and responsible approach to canteen services, ensuring that both parties maximize their sustainability efforts while delivering high-quality food services. This partnership will focus on three key areas: sustainable sourcing, waste management, and operational efficiency.

Sustainable Sourcing & Ethical Procurement

• Local & Responsible Sourcing:
  • Prioritizing Tegel’s locally sourced, free-range, and sustainably farmed poultry products to reduce food miles and support ethical farming practices.
  • Encouraging the use of certified, high-welfare, and antibiotic-free poultry that aligns with Tegel’s sustainability commitments.
  • Working together to explore low-carbon options that complement Tegel’s product offerings.
• Supply Chain Transparency & Accountability:
  • Sharing sustainability data and supplier audits to maintain accountability in ethical procurement.
  • Collaborating on innovative, low-impact food production techniques (e.g., regenerative farming practices, carbon-neutral farming initiatives).

 Waste Reduction & Circular Economy Initiatives

• Food Waste Reduction:
  • Implementing a “smart menu planning” system to minimize overproduction and ensure optimal portion control.
  • Donating excess food to local charities.
  • Encouraging staff engagement through food waste awareness programs in the canteen.
• Sustainable Packaging & Utensils:
  • Using 100% compostable or reusable packaging and serving materials to reduce single-use plastic waste.
  • Exploring sustainable alternatives for takeaway meals, such as biodegradable trays and cutlery.
  • Aligning with Tegel’s packaging sustainability goals by sourcing materials from recycled or certified sustainable sources.
• Recycling & Composting Collaboration:
  • Setting up clearly labeled waste stations to encourage proper segregation of recyclables, compostables, and general waste.
  • Working with Tegel to introduce an on-site composting system or partner with local composting services for organic waste.
  • Sharing waste audit results to track progress and identify further reduction opportunities.

Energy & Water Efficiency in Operations

• Energy-Efficient Kitchen & Equipment:
  • Using energy-rated appliances and energy-efficient cooking methods to lower electricity consumption.
  • Scheduling off-peak energy use to align with Tegel’s sustainability targets.
  • Reducing food preparation time through efficient cooking techniques and batch preparation.
• Water Conservation Strategies:
  • Installing low-flow faucets and dishwashing systems to minimize water use.
  • Training kitchen staff on water-efficient cleaning and cooking practices.
  • Exploring greywater recycling opportunities in collaboration with Tegel’s facilities team.

Stakeholder Engagement & Continuous Improvement

• Sustainability Reporting & Performance Monitoring:
  • Implementing joint sustainability performance tracking with Tegel, including waste audits, energy consumption reports, and food sustainability metrics.
  • Regular feedback sessions with staff and canteen users to improve sustainability practices.
  • Collaborating on research and development initiatives for greener catering solutions.
• Sustainability Education & Employee Engagement:
  • Running sustainability awareness campaigns for Tegel employees, encouraging responsible food consumption.
  • Offering sustainable meal choices with clear environmental impact information.
  • Engaging with Tegel’s corporate social responsibility (CSR) initiatives to drive shared sustainability goals.

Through responsible sourcing, waste management, energy efficiency, and stakeholder engagement, KDJ Catering will align its sustainability goals with Tegel’s priorities. This collaboration will enhance environmental responsibility, reduce waste, and create a more sustainable food service operation.

Reposting on Sustainability & Environmental Performance

KDJ Catering is committed to transparent reporting on sustainability and environmental performance. Regular reporting will ensure that both KDJ Catering and Tegel can track progress, identify areas for improvement, and align with our clients sustainability goals. The reporting structure will include:

1. Regular Sustainability Reports

KDJ Catering will provide our clients with quarterly and annual sustainability reports, aligned with our clients sustainability reporting framework and key performance indicators (KPIs). These reports will cover:

Food Waste Management

• Volume of food waste generated, diverted, and donated to align with our clients waste reduction targets.
• Percentage of waste composted or recycled vs. landfill disposal to support our clients zero-waste initiatives.
• Implementation of food waste tracking systems to measure reductions over time.

Sustainable Sourcing

• Percentage of locally sourced, free-range, organic, and sustainable products used, aligning with our clients procurement policies.
• Compliance with ethical sourcing certifications (e.g., SPCA-approved, MSC-certified seafood, Fair Trade, Rainforest Alliance).
• Supplier engagement and verification processes to ensure sustainability commitments are upheld.

Energy & Water Usage

• Energy consumption data from kitchen operations, measured in kWh per meal served.
• Water conservation efforts and reductions achieved, expressed in liters per meal.
• Adoption of energy-efficient appliances and water-saving technologies to meet environmental performance targets.

Carbon Footprint & Transport Efficiency

• Emissions data from catering deliveries and supply chain activities, in CO2e.
• Fuel efficiency improvements and emissions reduction initiatives (e.g., optimized routes, use of low emission vehicles).
• Efforts to source ingredients from suppliers with lower carbon footprints to support net-zero goals.

Sustainable Packaging & Waste Reduction

• Percentage of compostable, biodegradable, or reusable packaging used to get along with the plastic reduction targets.
• Recycling rates and waste minimization strategies implemented in line with circular economy goals.
• Introduction of innovative packaging solutions to reduce single-use plastics.

Each report will include progress updates, key achievements, and improvement plans, ensuring continuous enhancement of sustainable practices in alignment with our clients sustainability reporting framework.

2. Open Auditing & Performance Verification

To ensure full transparency and accountability, KDJ Catering will allow our clients to audit its sustainability and environmental performance. This will include:

On-Site Audits & Inspections

• Access to catering facilities, waste management areas, and supply chain documentation for performance verification.
• Regular walkthroughs and spot-checks to assess adherence to sustainability commitments.

Compliance with Environmental Standards

• Ensuring alignment with ISO 14001 (Environmental Management System) and our clients sustainability policies.
• Providing documentation of compliance with local and national environmental regulations.
• Demonstrating measurable progress toward our clients environmental objectives.

Third-Party Certifications & Independent Assessments

• Engaging third-party auditors or sustainability consultants to validate performance metrics.
• Sharing independent assessment reports with our clients to enhance credibility and transparency.
• Participating in industry benchmarking initiatives to compare performance with best practices.
  
  

3. Collaborative Performance Reviews & Continuous Improvement

Quarterly Sustainability Review Meetings

• Joint review sessions with our clients to discuss sustainability performance and progress toward shared goals.
• Identification of new initiatives to further reduce environmental impact and enhance efficiency.
• Alignment with our clients evolving sustainability priorities and emerging industry trends.

Employee & Customer Feedback Integration

• Gathering input from employees and customers on sustainability initiatives, menu preferences, and waste reduction opportunities.
• Using feedback to adapt menus, portion sizes, and packaging solutions for improved sustainability.
• Engaging employees in sustainability training programs to enhance awareness and participation.

Benchmarking & Future Goal Setting

• Comparing performance against industry benchmarks and best practices to ensure continuous improvement.
• Setting annual sustainability targets in collaboration with our clients, ensuring measurable progress.
• Exploring innovative solutions and emerging technologies to maintain leadership in sustainable catering.
  
  

4. Reporting Formats & KPI Dashboards

To facilitate efficient tracking and reporting, KDJ Catering will implement:

• Standardised reporting templates that align with our clients sustainability reporting framework.
• Digital dashboards for real-time monitoring of key sustainability metrics.
• Graphical data visualizations for trend analysis and performance benchmarking.
• Quarterly and annual performance summaries for stakeholder engagement.
• Integration with our clients ESG reporting systems to streamline data sharing and transparency.
• Advanced data analytics tools to enhance insight into sustainability performance, including:
  • AI-driven trend analysis to identify areas for improvement.
  • Predictive analytics for future sustainability planning.
  • Automated reporting features to ensure consistency and accuracy.
  • Integration with external sustainability databases for benchmarking against industry standards.

Conclusion

KDJ Catering is committed to transparent, data-driven sustainability reporting and will fully cooperate with Tour clients auditing processes. Through open collaboration, ongoing monitoring, and continuous improvement, both parties can work together to achieve higher environmental performance standards in canteen services.