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Overview
Overview
This story brings together BaxterStorey, a leading UK-based caterer, and the Chefs’ Manifesto to tackle a shared challenge: how to transform food environments to support people, planet and prosperity. The collaboration is advancing sustainable, nutritious, and climate-friendly food in large-scale catering. It aims to create change across food systems by shifting how food is sourced, prepared and consumed, making good food for all a practical reality.
Launched during London Climate Action Week, the initiative connects local advocacy to global ambition. It highlights how chefs and caterers can act as changemakers by co-creating plant-forward menus, reducing waste, and showcasing seasonal, low-carbon ingredients.
For people, it supports healthy, nutritious and delicious eating; for the planet, it reduces emissions and pressure on resources; and for prosperity, it uplifts local supply chains and foodservice professionals.
This story shows that through aligned values and action, two partners can lead systems-level change—turning the plate into a tool for achieving sustainable, resilient, and inclusive food systems.
Key actors
Key actors
BaxterStorey Executives
Chefs in the Chefs’ Manifesto network
SDG2 Advocacy Hub
Obsessed Lab Newbury
Executives of Client Businesses Organisations
Chefs and kitchen teams at Client locations specified
Client locations:
Sony Music London
ASOS London
Penguin Random House London
PwC London
Alignment with the EAT-Lancet Commission
Alignment with the EAT-Lancet Commission
The BaxterStorey x Chefs’ Manifesto collaboration supports the EAT-Lancet Commission by shifting catering operations toward plant-forward, seasonal, and low-waste menus—advancing diets that are healthier and more sustainable within planetary boundaries.
Progress is measured through on-the-ground indicators at BaxterStorey client sites. These include a reduction in food waste, increased uptake of nutritious, climate-friendly dishes, and enhanced staff engagement and retention linked to purpose-driven food practices. The initiative has also led to greater productivity and satisfaction in workplace dining environments. These results reflect measurable systems-level impact—delivering benefits across people, planet, and prosperity, and proving that large-scale foodservice can lead real transformation.
Lessons Learned
Lessons Learned
One key insight was the importance of fully briefing kitchen teams ahead of training.
Once aligned, the response was overwhelmingly positive. It was heartening to see the enthusiasm from teams who felt genuinely invested in. Many were excited to learn about ingredients and techniques they hadn’t encountered before—proving that professional development in climate-conscious cooking can be both practical and inspiring.
Next steps
Next steps
Continue the partnership with BaxterStorey to co-deliver workshops, embed climate-conscious catering across more client sites, and align with broader food systems goals.
Train more BaxterStorey chefs and kitchen teams in sustainable, plant-forward, low-waste menu development to embed long-term operational change.
Engage client executive teams to invest in healthier, more sustainable food environments as part of staff wellbeing and ESG strategies
Collaborate with new partners to scale the model across organisations and sectors
For more information contact: info@sdg2advocacyhub.org
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