How we meet the Sustainable Development Goals (SDGs)

End poverty in all its forms everywhere. At Sustainable Kitchen Consultants we believe…

Hospitality training-sustainability

End hunger, achieve food security and improved nutrition and promote sustainable agriculture

Good Health and Wellbeing 

Health is at the core of our ethos guiding our business and the services we provide. At present everyone has a carbon tunnel vision in food sustainability, that blinds them from the real impact of food and agriculture on soil health, ecosystems and therefore also human health. Our business is centred upon the One health approach, which we embed in our practices in the following ways: 

  • We develop nutritionally balanced recipes using nutrient dense, unprocessed and natural produce, which enable us to create delicious meals that enable a greater absorption of nutrients by consumers/ customers, contributing to greater food security.
  • We tend to work and identify/advise smaller, local suppliers who are transparent about their operations and about the relationships they have with other farmers, and that equally use farming methods that prioritise soil health. This makes the food strategies we develop more resilient to the fluctuations and vulnerabilities of the global food supply chain, and equally to extreme weather events, reducing the likelihood of suffering from food shortages. 
  • When we work with food businesses we help them quantify the carbon and health impact of their operations simultaneously, evaluating them in equal weighting because we recognise the importance of developing and implementing solutions that solve the ONE planetary and human health crisis at the same time 

Inclusive and equitable education 

Our training material has been developed to bridge the knowledge and awareness gap in the food sector and food service industries about food supply chains and about the impact, environmental, economic and health,  of their operations and why it should be important for them. The need to bridge this gap has never been greater than now, where a whole generation of food service operators is lacking skills and knowledge to tackle the environmental and health crisis we are facing. 

Equally, both in our training material and recipe development, we promote time honoured, practices from various cultures across the world that have been implemented for hundreds of years to preserve food, reduce food waste and prepare plant based food. We highlight their relevance and importance in the context of food sustainability today, showing that looking back can be sometimes as effective, if not more, than technological and futuristic innovations.


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Clean water and sanitation – Ensure availability and sustainable management of water and sanitation for all. Amongst the targets of this SDG there are: 

  • reduce pollution, eliminating dumping and minimizing the release of hazardous chemicals and materials 
  • Increase water use efficiency and sustainable use of freshwater resources
  • Support and strengthen the participation of local communities improving water and sanitation management. 

We: – promote growers that minimise / avoid the use of chemical inputs, meaning we contribute towards a reduced risk of water contamination; as well as work with suppliers that have developed effective water management strategies to cope with extreme weather stresses. We for instance worked with a rice supplier in northwestern Italy who alongside neighbouring rice farms has created micro artificial ponds to preserve water when it was lacking in the summer. 


Promote sustained, inclusive and sustainable economic growth, full and productive employment and decent work for all. 

  • We are a living wage employer, always paying our staff above the current London living wage rate of £11.95
  • Ecosystems thinking and approach:
    • Seeking synergies between other food sector businesses to leverage existing initiatives and catalyse systemic change 
    • Leverage team strengths to promote them beyond the scopes of the company objectives and further their professional development

Build resilient infrastructure, promote inclusive and sustainable industrialisation and foster innovation. 

We collaborate with other food actors in the sector to build resilient infrastructure that fosters ecosystem working, and identification of synergies that help facilitate system wide changes, rather than silo changes.


Reduce inequalities within and among countries 

The way in which we have structured our educational training services tackles this goal. Our courses cover a diverse and inclusive range of practices worldwide, which have been implemented by marginalised and indigenous communities. By promoting them we seek to shed light on the wealth of culture and knowledge of these communities, and give them importance, contrarily to dominant hierarchical structures that keep them marginalised. At the same time, our trainings provide staff teams with knowledge and skills and tools that will be resourceful throughout their lifetime, that effectively empower them.

Also via our sourcing strategies, we encourage localised and shorter supply chains, instead of global supply chains that tend to be vertically controlled by big manufacturers, which have implications for wealth distribution and farmers’ poor remuneration, contributing to inequality.


Make cities and human settlements inclusive, safe, resilient and sustainable

We contribute towards this goal by developing recipes and training front of house staff on food waste repurposing, which can significantly reduce the amount of kitchen food waste and therefore have a lower impact on municipal food waste. At the same time, our sourcing strategies promote local and shorter supply chains, including community gardens, which take up and convert urban spaces for the production of food, enacting a wide range of benefits such as increased biodiversity – and subsequently ecosystem services, community engagement, provision of green infrastructure and green spaces. 


Ensure sustainable consumption and production patterns 

We contribute to this goal by upholding the Healthy People Healthy Planet standards across the whole business, meaning that we choose suppliers and develop sourcing strategies that use farming practices that respect the environment and people; and that we design menus strategies that comprise healthy, nutritious meals, that comply with national and international dietary guidelines, with minimal food waste and plastic waste. Moreover, with our Healthy People Healthy Planet certification we aim to empower food businesses to showcase some of their menu items which have outstanding health and carbon credentials, precisely to promote the consumption of those dishes; as well as educating consumers on the importance of the health and environmental impact of meals, with the hope of enacting behavioural change that leads to more responsible consumption, and therefore production. 


Take urgent action to combat climate change and its impacts

We work towards this goal by making food sector businesses aware of the impact their operations have on the climate, by quantifying their Scope 3 emissions via analysing the carbon footprint of their meals, their supply chain and their site operations. This process helps them identify which ingredients and suppliers are most emitting and equally identify hotspots in their business, set emission reduction targets and reduce their incidence on global warming. 

At the same time, we provide our services with a low carbon mindset, choosing suppliers, ingredients and strategies that aim to reduce emissions as much as possible, contributing towards the attainment of this goal.

Life below water 

We promote sourcing strategies that avoid species of fish that tend to be overfished, and equally promote a reduced use of plastic in the kitchen, which will decrease the amount of plastic waste and risk of microplastic pollution in our water streams.

Protect, restore and promote sustainable use of terrestrial ecosystems, sustainably manage forests, combat desertification, and halt and reverse land degradation and halt biodiversity loss

We work with suppliers that have a sustainable land management plan in place, where the health of soils and ecosystems is put at the center of farming operations, and that aim to work as much in harmony as possible with nature to enable healthier and biodiverse ecosystems. With our clients we develop sourcing strategies promote the use of ingredients locally and sustainably sourced, ensuring their supply chain does not involve the abatement of forests of any kind. 


Promote peaceful and inclusive societies for sustainable development, provide access to justice for all and build effective, accountable and inclusive institutions at all levels

Via our network of growers and sourcing strategies we often support producers’ organisations that enable the sharing and co-creation of knowledge, organisations that represent their concerns at the policy level and that aim for more responsible governance structure in the food and farming sector. Manuele – link (his method being approved by the italian ministry of agriculture and shared amongst other rice growers) 


Strengthen the means of implementation and revitalise the Global Partnership for Sustainable Development 

We adopt an ecosystem approach through which we seek to collaborate with multiplicity of food sector actors and aim to increase cooperation between various stakeholders, promoting the work towards the attainment of the SDGs across the whole food supply chain.

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