Environment

We love local food – locally grown, picked and made…

When Lime was conceived a big part of the planning was in the effect throw away events had on the local and international environment, ingredients and people. Hence an environmental ‘policy’ was born. We are constantly adding to our environmental and sustainable commitment – we now only use corn starch containers which are fully biodegradable on a compost heap.

In the community

Lime take work experience students from local schools and colleges and universities on a constant rolling basis. We support our local schools from going in to lecture on event management, to providing prizes and help for their events. Kathryn is an associated Lecturer at the University of Chichester.

Kathryn is involved in the local business community through the Littlehampton and Bognor Regis Business Partnership and is working to aid the regeneration of local coastal towns for business.

The environmental policy has evolved within the last year for which all staff have been pivotal.  The addition of an allotment for growing herbs and vegetables for Lime Food Design is also maintained by everyone as well as being an excellent team building activity.

Lime also nurture suppliers and have built reciprocal referral relationships with them.  The best practice plan is another first for the catering industry.  Lime are constantly striving for perfection and creativity and our staff and suppliers support our ethos.