NosH&Jumper

NosH&Jumper

Harbour & Jones’ Approach to Sustainability

Wednesday March 7th 2007

Patrick Harbour was recently invited to speak at The Hospitality Show at the NEC in Birmingham on Harbour & Jones’ view on sustainability in the catering sector. Sharing a platform with Ben Reynolds from Sustain, the alliance for better food and farming, Patrick talked about how he believes that in this industry we must take a long-term view when seeking out suppliers and look not only at prices and quality, but also at where our food comes from, how it has been produced and how far it has travelled. This also means investigating animal welfare issues, promoting seasonality and locally sourced goods.

Patrick was able to share with the audience how Harbour & Jones has managed to incorporate these beliefs into our business model and how it benefits us as well as our customers by ensuring that we get high levels of service and have great relationships with our suppliers which we can then use to increase staff motivation and satisfaction. Consequently, our retention of clients, suppliers and staff is incredibly high.

Please take a look at the whole of Patrick’s speech by clicking on the link at the bottom of this page.

At a different event, but in a similar vein, Mark Parfait, our Food Development Director, will be taking part in a seminar on using sustainable produce at this year’s International Food Exhibition at ExCel on March 21st. Mark will not only be talking about how we do this at Harbour & Jones, but will also be cooking up a storm and presenting canapé versions of a number of dishes using locally sourced, seasonal ingredients. Please go along to ExCel to see him in action!

Click here to download Patrick’s speech

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