Sustainable Catering Consultancy

Practical sustainability support for caterers, food businesses, educators and organisations that want to reduce waste, cut carbon and build better food systems

Sustainability in catering is no longer a nice extra. It is becoming central to how food businesses plan menus, manage waste, choose suppliers, train staff and communicate their values.

But for many caterers, chefs, hospitality teams and educators, the subject can feel overwhelming. There is pressure to reduce carbon, avoid green-washing, manage food waste, improve procurement and respond to customer expectations — often without clear, practical guidance.

Doing Good Catering offers sustainable catering consultancy, training and talks for food businesses, education providers, catering teams and organisations that want to make meaningful change.

We help you move beyond good intentions and turn sustainability into everyday decisions that work in real kitchens, with real teams, real budgets and real customers.

Talks and workshops

Emily Williams is available for talks, guest lectures, webinars and workshops for colleges, universities, food businesses, events, industry groups and sustainability programmes.

Topics can include:

What sustainable catering really means
Why food waste starts before the bin
The future of food service
Sustainability skills for catering students
ESG and the food sector
Practical climate action in commercial kitchens
Avoiding green-washing in food and hospitality

Support for educators and training providers

Sustainability is increasingly important across hospitality, catering and food education, but teaching resources can be limited.

Emily can support colleges, training providers and educators with:

Guest lectures
Student workshops
Curriculum enrichment
Sustainable catering teaching resources
Practical exercises and discussion sessions
Staff CPD and sustainability literacy sessions

What we can help with

Sustainable catering consultancy

Practical support to help your food business or organisation understand where you are now, where the biggest opportunities are, and what steps you can take next.

This may include:

Reviewing menus, procurement and food waste
Identifying practical sustainability improvements
Supporting lower-impact menu planning
Helping teams understand sustainability in everyday kitchen operations
Reviewing sustainability claims to reduce the risk of green-washing
Developing simple action plans for catering teams and food businesses

In-house training for food sector teams

Training sessions designed for chefs, catering staff, hospitality teams, food business owners and front-of-house staff.

Training can cover:

Sustainable catering principles
Food waste reduction
Menu planning and carbon impact
Processed foods, fresh ingredients and hidden environmental costs
Supplier choices and responsible procurement
Packaging, disposables and waste systems
Staff culture and behaviour change
Communicating sustainability honestly and confidently

Who this is for

This consultancy is suitable for:

Catering companies
Independent food businesses
Hospitality teams
Chefs and kitchen managers
Colleges and training providers
Schools and education settings
Event venues
Film and TV productions
Public sector organisations
Community food projects
Food businesses wanting to strengthen their sustainability offer

Why work with Doing Good Catering?

Doing Good Catering was built around the belief that food can do more than simply feed people. It can support communities, reduce waste, challenge poor systems and help organisations make better choices.

Founded by Emily Williams, Doing Good Catering has practical experience across commercial catering, education, events, community food work and sustainable film and TV location catering.

Emily is also the author of Feeding Change: Food, Sustainability & The Future of Commercial Catering, a practical guide designed to help students, educators and food professionals understand sustainability through the realities of catering operations.

Our approach is practical, honest and human. We do not believe sustainability is about perfection, guilt or vague green claims. We believe it is about better decisions, made consistently, by people who understand the impact of food.

Start with a free self-check

Not sure where your organisation currently stands?

Download our free resource:

10 Questions Every Food Business Should Ask Before Calling Itself Sustainable

This short self-check is designed to help caterers, chefs, educators and food businesses reflect on food sourcing, processed ingredients, waste, packaging, staff training, menu design, supplier choices and greenwashing.

Use it with your team, students, colleagues or leadership group as a starting point for practical conversation and action.

Download our free self-check

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