Eco cuisine – RSPCA Good Business Awards 2011 – Highly Commended
Eco cuisine’s ethos is simple – great tasting food with respect for the environment we live in.
Founded in 2007 and running as a full time business since 2009, last year was a very good year for this small ethical and sustainable catering business which now has founder Sonya Meagor plus two part-time employees working regularly – with a larger team put together for events including a recent WWF conference and Greenpeace video production. Regular business includes a contract with the School of Economic Science - which has committed organic vegetarian food policy which Eco cuisine adhere to and feed over 300 people each week in term time.
“We use Woodland Trust free range eggs - making egg mayonnaise sandwiches we use Hellmans free-range mayonnaise,” confirms Sonya. “In fact, whole Woodland Trust eggs are used in all recipes using eggs - even quiche made for 100 people at the vegetarian school we break in whole eggs.
“We also use outdoor bred RSPCA Freedom Food ham for sandwiches and also Freedom Food Gressingham duck. We use free range chicken and turkey as a minimum standard. We buy British meat only and all suppliers adhere to the same standards. These minimum standards apply to 100% of the meat we use.
“When sourcing seafood I look for MSC-registered fish like smoked mackerel and also search for sustainable species and to use seafood seasonally. We use pollack or whiting in our eco Thai-style fishcakes and MSC-registered smoked mackerel in our pate. I use Cornish native oysters from a sustainable supplier and I am always looking at better ways to source sustainable produce.”