Sustainability

Our team are continually evolving our offering, taking inspiration from industry developments whilst maintaining our focus on good quality, honest food. Our chefs can also cater for special dietary requirements, including vegan, vegetarian and gluten-free, and even create bespoke dishes and menus just for your guests.

Wherever we can, we use quality and independently sourced British suppliers to ensure the best possible ingredients. Supplier relationships are important to us as this enables us to deliver the best quality product we can for your event. For more information on our catering offerings or bespoke menus, please reach out to our sales team.

Wherever possible, we encourage our clients and visitors to protect the environment, including:

• Encouraging responsible procurement practices wherever possible, such as using local suppliers, recycled materials, biodegradable chemicals and purchasing fairly traded products.
• Providing sustainability information and support to all our staff, so that all staff exercise their environmental responsibility and contribute to good sustainability practice.
• Encouraging our clients and visitors to produce events that are environmentally sensitive, with procedures in place to minimise noise and disturbance to neighbours.
• Promoting environmental best practice to our service partners, encouraging a shared responsibility to protecting the environment.

To reduce carbon emissions for your event, here are some measures we suggest taking:

• Take measures to reduce CO2 emissions from delegates travelling to the venue, i.e. provide information about local public transport (with pedestrian routes) and encourage its use. Where appropriate, consider promoting car sharing also, e.g. by circulating attendee lists in advance.
• Minimise unnecessary lighting, heating, or air-conditioning to offset CO2 emissions arising from the event.

Below are some of the measures we’d recommend taking to reduce waste pre- and post-event:

• If you are providing delegate packs, choose reusable folders and give these to delegates when they register on arrival instead of beforehand, to avoid duplication.
• Avoid mass distribution of hand-outs – allow attendees to download copies from the internet.
• Ensure your presenters are aware of electronic presentation facilities and that their presentation will be distributed electronically after the event.
• Provide re-usable name badges and remember to collect them at the end of the event.
• Minimise use of accessories that are harmful to the environment, e.g. plastic leaflet wallets.
• Feature your event name and date on a holding slide rather than creating single-use stage set graphics.
• Minimise use of high-wattage stage lighting.
• Promote energy and water efficiency to participants – e.g. encourage them to switch off lights when rooms are not in use.
• Use dry-erase marker boards rather than paper in workshop presentations.
• Request that any unused items be collected for use at another event.
• If not issued at the event, send feedback questionnaires to your delegates or venue by email.

Through implementing these sustainability initiatives, Central Hall Westminster have achieved a 100% diversion of waste from landfill, expanding disposal streams and strengthening partnerships with waste management providers.

We’ve achieved the following:

• Cut 82,017kg of CO2 via recycling, equalling 63 trees.
• Cut 13,071kg of CO2 by diverting waste from landfill, equalling 214,613 TV hours.
• Installed 2,932 LED light fittings, significantly reducing our energy consumption by 83%.
• White Light has integrated low-power AV solutions to support our carbon reduction targets.
• Replaced our gas boiler, resulting in a four-tonne reduction in carbon emissions.
• Trojan Security’s transition to hybrid and electric fleet vehicles has contributed to emissions reductions.
• Chemical-free cleaning has been introduced, replacing 11 traditional cleaning chemicals with a sustainable alternative.
• Food waste has been tackled through Green & Fortune’s recipe management system and partnerships with Too Good To Go, saving 487 meals in the last 12 months and avoiding 1.31 tonnes of CO2e.

We have been monitoring these measurable successes through supplier sustainability reports, waste data analysis, and ongoing environmental audits. This ensures continuous progress towards our set collective goals to reach Net Zero by 2050, with a milestone goal of 2030.