Case studies

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Want to know more about other catering organisations who have joined the Cool Food Pro revolution?

Read about the organisations and individuals we’re working with, and how they are making a positive difference to the planet and the health of their customers.

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Gather and Gather staff restaurant puts sustainability on the menu
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Less and better meat

The staff restaurant at Whitman Laboratories has put sustainability on the menu by reducing meat and increasing vegetables and pulses in their popular meat-based meals. The contract caterer, Gather and Gather, already offer a daily plant-based option, but they wanted to take further steps to reduce their carbon impact, and contribute to better health for the planet, and for their customers.