Ep:3 Supporting you Sustainably

Fiona

Welcome back to Science on Your Plate! I’m Fiona…

Paul

I’m Paul — and I have to say, after Episode 2’s deep dive into food storytelling, I can't wait to tackle something close to all our hearts... sustainability.

Fiona

That's right... today we’re shifting gears. Because if you’ve listened from Episode 1, you’ll know our whole vision for Dynamic Earth is wrapped around not just flavour and experience, but sustainability. Every bite, every cup, every decision.

Paul

And today we’re going properly behind the scenes — into the sustainability systems, the partnerships, the impact, the strategy… all the clever things that make the catering offer more than just food. And we’ve brought in reinforcements. For this episode, we’ve got a third host joining us — someone who has spent more time than any of us knee-deep in sustainability case studies, carbon metrics, and sustainability...

Fiona

…Abbie! Welcome to the podcast!!

Abbie

Cheers guys. I’ve been listening to you two chatting away in Episodes 1 and 2 and thinking, “Right, it’s time to get into the real engine room” and get talking all things CORE and all things Dynamic Earth… great to be part of the sustainability chat as.. well for us certainly when we were writing the bid it wasn’t just answering the questions it was about getting to the CORE of what really matters which is all things good and green.

Paul

That’s right Abbie and one thing we should say upfront — sustainability isn’t new to us. Our three-star rating from the Sustainable Restaurant Association? Well we’ve held that for 15 years!

Fiona

Which is wild when you think about how much the industry has changed in that time. But the core stays the same: minimise resources, reduce impact, be thoughtful.

Abbie

And it’s not just accolades — it’s systems. Our sustainability team, works with each partner to tailor the approach. So for Dynamic Earth, it’s not a template. It’s built around your carbon goals, your community, your Beginning to Mend priorities. So our catering has to walk the talk.

Paul

Okay Abbie, deep dive time. Hit me with the facts. Talk us through the real backbone of our sustainability approach.

Abbie

Gladly. Think of it as four pillars: Sourcing — local, seasonal, regenerative. Packaging — reusable, recyclable, minimal. Energy — efficient equipment, smart systems, data-led operations. Waste — prevented first, then recovered, then recycled.

Paul

And we have the tech to back that up — our menu planning system, The Source, which helps track food waste in real time.

Fiona

I remember when we tested that system and staff started competing to see who could reduce waste the fastest. It became like a sustainability Olympics.

Abbie

Honestly, a bit of friendly competition works wonders. But deeper than that, everything we do ties back to lowering carbon, building habits, and engaging communities — exactly what Dynamic Earth champions. Also brings me nicely onto one of my favourite ideas in this proposal the reusable cup scheme.

Fiona

Same — because it’s simple but powerful. Visitors save a cup, help the planet, and contribute to a charitable cause all in one move.

Abbie

And it creates a circular loop. The money raised can support outreach programmes, education, conservation — whatever aligns best with your mission.

Paul

Plus, it encourages repeat visits. People love knowing they’re part of something meaningful.

Fiona

And Abbie — this is where you have the best stories. Because you’ve spent months digging into the Kew Gardens sustainability case study and If Im right, we also had the keep cups going on there too?

Abbie

Oh yes. Kew is the perfect example of what happens when food, sustainability, and education all work together. Their Family Kitchen is a living, breathing sustainability lesson and yes… they do have keep cups.

Paul

It’s such a clever space gotta say

Abbie

Really is. Everything is built around questions like: – Where does food come from? – How do plants shape our diets? – How do ecosystems influence what’s on our plate? And kids don’t even realise they’re learning — they’re just having fun. Which is the magic. Pizza stations that teach fermentation. Pick-and-mix that teaches portion awareness. Over 60% plant-based. Real-world science woven into every corner.

Paul

And the best part? It supports Kew’s goal to be Climate Positive by 2030.

Fiona

Which is exactly the kind of synergy we’re proposing for Dynamic Earth.

Abbie

Gotta touch on the community impact while I’m here too… there’s a reason why we partner with local producers and social enterprises. Breadwinner Bakery, Lomond Fine Foods, Scottish dairies and fisheries…It means the catering spend stays in Scotland, supporting jobs and communities. And it gives you brilliant stories to share with visitors — supplier spotlights, tasting events, workshops…

Paul

And for surplus food? Our partnerships with OLIO, Too Good To Go, and FareShare mean nothing goes to waste if it can be used by someone who needs it.

Abbie

Spot on, yep.

Paul

I mean the other thing I love about this proposal, now that you’ve reminded me talking about our commitment to community is the transparency. Real numbers. Real data. Actual impact.

Abbie

Digital screens showing CO₂ saved. QR codes linking to supplier stories. Visitors see the impact of their choices instantly. We can also use that tech to showcase the social enterprises, but certainly getting that science on the plate is precisely what we’re all about.

Fiona

For me it turns lunch into a learning moment — but a fun one. It was a joy to sit down with our culinary team and map out why we’re choosing the concepts and dishes we are proposing, the link back to the planet

Paul

It all ties back into the planet doesn’t it? All connected directly into Beginning to Mend especially that priority around environmental sustainability.

Fiona

Thanks everyone! Next episode, we’re looking at the Visitor experience — what we propose in events and how this makes Dynamic Earth a place to inspire and connect.

Abbie

Spoiler alert! Aright well count me in!

Paul

ha love it – see you there guys!