At Spiers Salads, we turn food scraps into bold seasonings, prioritise local produce, and ensure every meal respects the planet and its people.
🌍 The hospitality sector generates 920,000 tonnes of food waste annually — and around 75% of it is avoidable. At Spiers Salads, we’re determined to do things differently.
For us, sustainability isn’t a side project — it’s woven into everything we do. We focus on seasonal, locally sourced produce to support British farmers and cut down on emissions from long-distance transport. Our menus celebrate fresh ingredients, and we work closely with regional suppliers who prioritise sustainable farming. By preparing sauces, chutneys, and fillings in-house, we also reduce processed foods while ensuring ethically made, high-quality meals.
🫑Even the smallest details matter. Take peppers: instead of discarding the cores, we freeze, dry, and grind them into a bold seasoning that brings extra depth to our juicy chicken thighs. A simple switch that transforms potential waste into something delicious (link to watch below).
And we’re thinking long-term. In line with UK Circular Economy targets, Spiers Salads is committed to halving food waste by 2030. We carefully plan ingredients to avoid excess, transform scraps into seasoning salts, vacuum-pack surplus for future use, and share leftovers with our team or clients. These steps help us cut waste while maintaining exceptional food standards.
At Spiers Salads, we believe food should be nutritious, affordable, equitable, and sustainable — delivered by a team built on inclusivity and equal opportunity.
Because great food isn’t just about taste.
It’s about respect: for people, for farmers, and for the planet.
