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
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.