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Sustainability is in our nature - Growing our own herbs
For 30+ years, we at Cavendish Venues, London conference venues, have sought to annually and transparently reduce our environmental footprint. Earlier this month, we started growing herbs initially in our Hallam Venue, just behind Oxford Circus Underground Station in Central London.
300+ Herbs Grown Under Light
We planted 300-plus herbs bought as seedlings under full-spectrum LED lights in our basement.
Environmental Advantages:
- The primary motivator is to reduce our food miles. According to a recent Isla report, food accounts for 12% of a conference's environmental impact (excluding delegate travel), with the impacts of food transport accounting for 18% of its emissions.
This is part of our long-standing policy of incrementally reducing our food miles; for example, we recently introduced an English-only wine list.
Other Advantages:
- Fresh Herbs Taste Better: The BBC puts it best, “Fresh herbs offer a more vibrant and nuanced flavour compared to dried herbs, making dishes more delicious. They also retain their flavour and aroma better when added near the end of cooking, especially for delicate herbs like basil. Additionally, fresh herbs can add a bright, fresh flavour that dried herbs don't replicate, particularly in raw dishes like salads”
- Reduce Stress: Nature helps the body recover after periods of stress, and stress accounts for 13.8 million days off work each year!
- Acts as a sound barrier: Plants can absorb noise, making them great for breaking up spaces and creating a calm atmosphere
- Improve productivity: Enriching the office space with plants has been shown to increase productivity by over 15%
- Make people happier: Tending to plants, or ‘green exercise’, has been shown to improve your mood and increase self-esteem.
- Purify the air: Plants can remove nasty toxins from the air we breathe; they absorb CO2 and release oxygen.
- Create a sense of place: Plants contribute to placemaking, creating an inviting atmosphere that fosters collaboration, creativity, and productivity.
Cavendish Venues Gradually Reducing Environmental Impacts:
For 30+ years, we have sought to gradually and incrementally reduce our environmental impacts:
Ever Improving Catering:
Working with our partners at Mayfair Catering, we constantly seek to improve our catering. This year, for example, we introduced a series of set seasonal menus. The idea is that:
- The menus are rewritten every 3 months to ensure that they are as seasonal as possible.
- By introducing a set menu, we can reduce food waste.
- We abide by the TRACE recommendation for 56% of ingredients to be meat-free.
If you are looking for a sustainable conference venue in London, please get in touch:
enquires@cavendishvenues.com or 0207 706 7700.
