Where good food meets great purpose

The Peterborough Plate was established to help food businesses build sustainable operations. It’s easy to say you want to be more sustainable, however in practice the challenges are everywhere. Availability is the 1st challenge. You need local fresh produce, where do you go? You need volume, consistency and the ready availaity. Approaching farms, local growers, for example in Peterborough on Oundle Road The Green Bavk Yard. Organic, local and fresh solution for businesses looking to change their supply chains into something better, something sustainable and local. The same goes for meat supply, many local farms provide the solutions, some don’t. Uffington Farm, 3 Daughters Farm provide excellent Hereford local beef and spring lambs. They even make local 5oz sized burgers for local pubs and restaurants. This is another great example of switching towards a more sustainable business. The taste improves and the ingredient quality is noticeably better! Incredibly once you start, you unfold more and find you a new focus which adds so much value to your business proposition. It’s feels incredible and your business becomes sustainably better day by day.

3 Faughters farm taught me and helped me set up worm farms to ensure Chef de la Maison’s Peterborough catering kitchen and also my home starts to turn organic food waste such as egg shells for baking +250,000 so far back into nutrient rich soil. We do the same with our coffee grounds too! It’s my favourite thing we do, it feels great and best of all it helps influence others to do the same. It’s full circle, it helps the eco system, improves your business and makes you feel good.

This is the wellbeing we believe in. It starts in the kitchen, and end up back in the soil as nutrient rich goodness. It’s all about cycles and it all starts making sense. Positive impact, social impact, it’s all relatable to the sustainability plan, the road map of your supply chain and how you manage your food production. Keep on developing, you are running a business, I get it, it’s challenging. However, a work in progress is what we are all looking for, the good feelings, the feel good, the wellbeing truly begins. And best of all you will feel it in your gut, you will know you are doing a great thing and your business and the planet will benefit longer term.

Where good food meets great purpose - start small steps today and don’t look back!

Nathan Higgins

Chef de la Maison’s