At the heart of our program is the "Return to Farm" initiative. We repurpose uncontaminated vegetable and food waste as animal feed. Local farmers collect this vegetable waste daily and feed it fresh to animals on nearby farms, at no cost to them. Our farm-to-plate policy encourages buyers to source products directly from local farms, reducing transportation-related environmental impact. By shortening the food supply chain, we help lower greenhouse gas emissions, support local economies, and promote the consumption of seasonal produce.
By certifying and approving our suppliers this ensures our suppliers engage in Freshcare approved farming methods including sustainable chemical use for pest and weed management, better fertiliser use, better biodiversity practices, reduced waste, sustainable land management and energy use. Our approved suppliers must also meet our sustainable supply requirements. This includes reducing packaging, waste and improving environmental impacts. The company employs internal water management reduction practices to reduce water use throughout the facility. Chemical use is reduced within the facility and replaced where safe with eWater. Chemicals when used are approved on the basis that they do not harm the environment. Packaging, bags, boxes and box tape is selected on its ability to be recycled. Packaging reviews are conducted yearly to explore ways to reduce single use packaging. Polystyrene box use has been reduced by over 80% by purchasing products in returnable and collapsible bulk vegetable bins. Additionally, we separate and recycle plastics and recycle all cardboard
Chef’s Pantry has its own fleet of vehicles and delivers products directly to customers. Regional Victoria deliveries are conducted through a courier that has sustainable practices in place. Our vehicles are selected on the basis that they are fuel efficient and reliable. The company has and will continue to purchase efficient hybrid vans and trucks - keeping in mind that the vehicles have to maintain refrigerated temperatures. The company has installed solar power over 10 years ago and will increase the amount of panels over the next year. Chef’s Pantry adheres to modern slavery laws and has a policy reflecting our employment procedures. This ensures that ethical practices and sustainable employment is conducted across our operations.
Chefs Pantry’s Quality Assurance Program starts through a partnership with our growers and suppliers to ensure raw materials meet agreed quality specifications. All produce is processed in accordance with tight quality standards and in compliance with Good Manufacturing Practices (GMP). Through a comprehensive training program, each employee takes ownership of their individual product checks and monitoring procedures. Chefs Pantry’s HACCP plan and supporting prerequisite programs ensures food safety integrates all disciplines of the plant starting with purchasing, continuing through receiving, quality assurance, production, sanitation, packaging, cold storage and delivery of the finished product.
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