Here at Hatrick Catering we really try to take a moment to think about what we do and how it will affect the planet, the environment and ultimately you.
There are a few choices we make very consciously that are really important to our company ethos.
This is not trying to say, we’re so great and ethical, it’s more to let you know what choices we make and why and maybe even suggest you could too. If you have any other suggestions we’d always love to hear them. This is not trying to say, we’re so great and ethical, it’s more to let you know what choices we make and why and maybe even suggest you could too. If you have any other suggestions we’d always love to hear them. If we could, we’d be riding bikes around the CBD and throughout Metropolitan Sydney to jobs but I’m not sure where we’d fit the food!
As much as possible we try and keep our menus seasonal and source produce as locally as possible.
We source meats from a variety of sources in and around the metropolitan using free range sustainable butchers and we use free range beef and eggs. Where the cost and product is comparable we will always choose organic.
We use Murray River pink salt not imported salts.
We don’t use large, long line caught fish such as Tuna or Swordfish, yummy as they are, it takes so long for them to grow into such majestic fish and there is a lot of by-catch including albatrosses that are thrown away, it’s just wrong and there are plenty more sustainable and delicious fishes out there.
All job sheets, menus and flyers are printed on recycled paper, and we try and keep a paperless office as much as possible.
We avoid using single use containers and return polystyrene and cardboard boxes to our suppliers to reuse. When our clients need disposable plates, cutlery, etc we call on Sydney Packaging for their range of palm leaf plates and sustainable bamboo cutlery.