What sustainable catering actually looks like at 15Hatfields
The sustainability conversation in corporate events has matured. Experienced planners are no longer asking whether a venue takes it seriously - they are asking for evidence. Not a commitment to reduce waste. Not a policy document. Actual operational practice, and the data to back it up.
At 15Hatfields, the proof is on the plate.
Great catering is not about how much you serve. It is about serving the right food, at the right moment, to every guest in the room. At 15Hatfields, our menus are built around seasonal, responsibly sourced ingredients. Dietary provisions are integrated from the start - not plated separately as an afterthought - and service is timed against the running order of the event. The result feels generous because it is - just not wasteful.
The numbers back it up. Menus are 80% vegetarian and vegan, and 20% certified sustainable fish or Red Tractor Farm-assured meat. In 2019, we introduced an industry-first Daily Vegan Rate - extensive plant-based menu options for planners whose clients want menus that are more sustainable and ethically sourced. Demand has grown significantly since.
We work with Eden Caterers, based less than a mile from the venue, using seasonal, ethical and locally sourced ingredients. But the supply chain detail goes further than most venues would think to document.
Coffee is supplied by Mozzo Coffee, with sales supporting farming communities in the Democratic Republic of Congo. Alcoholic drinks include Toast Ale - B Corp certified, made from surplus bread - and wines from Yealands, a carbon-neutral vineyard. Tea comes from Teapigs, a plastic-free B Corp whose in-house ethical scheme donates to the Point Foundation with every sale. The dairy-free milk alternative is Rude Health organic oat drink, B Corp certified and operating with zero waste to landfill.
Blackbird Bakery in South London supplies cakes and flapjacks. Island Bakery provides shortbread, chocolate gingers and lemon melt biscuits - all with organic, artisan, fully recyclable packaging. Seasonal fruit comes from Bobtail, a London-based family fruit seller. Biscuits are made in the UK with fully recyclable packaging. The milk served is organic, from English dairies.
For planners who need supply chain transparency for procurement or ESG purposes, an optional food miles report is available - breaking down the exact food miles for each item ordered and consumed. The vegetarian mezze, for example, is documented per ingredient: beetroot from Gloucestershire, mozzarella from London, eggs from Somerset, and tomatoes from Lea Valley.
We have a dedicated food waste management policy - all staff are trained to help eliminate waste and to support clients in doing the same.
Any food waste that does arise is sent to the Biogen Food Recycling Plant for processing - not to landfill. And where uneaten fruit can be redirected, Oasis Farm Waterloo is on the doorstep: an urban farm set up in partnership with Jamie's Farm as a nurturing environment for young people.
For planners managing events against sustainability commitments, this level of documented process matters. It is the difference between a venue that talks about waste reduction and one that has a policy, trained staff and a named facility to send waste to.
Planners do not need to choose between a strong guest experience and credible sustainability outcomes. They need to brief for both at the same time.
We share your running order with the catering team - not just the timings, but the shape of the event - so that the service schedule is built around it. Final numbers, dietary requirements and any ESG reporting requirements should all be confirmed at briefing stage, not the week before. For organisations that need post-event sustainability data, ISO 20121 certification means it is a standard output - not something assembled retrospectively.
For experienced planners evaluating venues, these are the questions worth putting directly:
Is sustainable catering the standard operation, or an optional add-on?
What percentage of the menu is vegetarian or vegan?
How is dietary provision handled - integrated into the menu or plated separately?
What happens to food waste - is there a documented process and a named facility?
Can you provide a food miles report for procurement or ESG purposes?
What sourcing standards apply across the full supply chain - not just the headline ingredients?
Does the venue hold ISO 20121 or equivalent certification?
A venue with genuine sustainable catering operations will answer these questions readily and specifically.
Does sustainable catering cost more? No, sustainable catering is the standard operation at 15Hatfields, not a premium tier. Seasonal and responsibly sourced ingredients are built into the menu as standard.
Can you provide post-event sustainability data for ESG reporting? Yes. As an ISO 20121 certified venue, post-event sustainability data is a standard output. If your organisation has specific reporting requirements, share them at briefing stage.
What is the Daily Vegan Rate? Introduced in 2019 as an industry first, our Daily Vegan Rate provides extensive plant-based menu options for event planners who want menus that are more sustainable and ethically sourced. Demand has grown consistently since launch.
What happens to food waste after an event? Any food waste is sent to the Biogen Food Recycling Plant for processing. Where surplus fruit can be redirected, Oasis Farm Waterloo - on the doorstep of the venue - provides an additional option.
Can I see where the food comes from? Yes. An optional food miles report is available, providing exact food miles for each item ordered and consumed at your event. This level of supply chain transparency is particularly useful for procurement teams or clients with documented sustainability requirements.
What is ISO 20121? The international standard for sustainable event management. It requires documented, audited processes - not self-reported commitments. For planners who need to evidence sustainability to procurement teams or clients, it is the difference between a claim and a credential.
The most useful way to understand how sustainable catering works at 15Hatfields - and how it fits with the spaces, the flow and the operational support the venue provides - is to visit.
Site visits include a conversation about catering approach, service structure and how we support post-event reporting. If you have a brief in progress, bring it. If you are earlier in the process, bring your questions.
15Hatfields is a corporate events venue in London SE1, five minutes from Waterloo, Blackfriars and Southwark stations. In-house sustainable catering, flexible event spaces, integrated AV and ISO 20121 certification.
How to shortlist a London events venue: a practical framework for venue finders and decision-makers
Shortlisting London venues doesn’t have to be overwhelming. Use this practical 3-step framework to compare spaces confidently, streamline site visits and avoid surprises – from capacity and layout to accessibility, tech and costs.
