Reducing a company’s carbon footprint is relatively simple if bosses take simple steps to support local suppliers and to cut the amount of packaging they use, according to MCTC.
The leading international catering management and training provider has outlined its commitment to the environment by reviewing its own carbon footprint and offering advice to other businesses.
Christina Ioannou, Purchasing Officer, explained MCTC uses its audits to discuss packaging with suppliers to ensure they’re working together to reduce their impact on climate change and the environment.
Research shows that eight million pieces of plastic end up in oceans every day. Plastic production is forecast to grow by 60% by 2030 and to treble by 2050.
When auditing any supplier, MCTC analyses their environmental practices and encourages them to make using less packaging a business priority.
Ms Ioannou said: “We source supplies locally to the vessel’s port to reduce our carbon footprint. It means the produce has less distance to travel to board the vessel. If there’s an item which is unavailable, we look elsewhere but still take into consideration the distance to port to get supplies delivered, and how much material is used in packaging. It’s a benefit to our client, too, that we have a low carbon footprint.
“One of our suppliers in the United Arab Emirates transports produce to vessels, but then reuses all cool boxes and sanitises them. We’re hopeful that all of our local suppliers across the globe will follow suit in the future.”
Christian Ioannou, MCTC Managing Director, added: “We all need to play our part in helping the environment for future generations.”
MCTC offers a full Catering Management Programme covering the vessel’s entire catering management needs such as ordering supplies, recipe planning, menu management, health and nutrition – all of which reduce vessel running costs. It also provides a Catering Competency Development Programme designed to increase standards in the galley through a safe food handling and nutrition course; onshore upgrading culinary course; trade tests, briefings, onboard visits and crew conferences.