Ready Chef takes it’s corporate and social responsibility to our society and environment seriously and continue to work to develop our sustainability credentials.
Sourcing local suppliers and seasonally available local produce, vetting their production standards and oﬀering support in the development of a route to market while reducing the Ready Chef carbon foot print is key policy. Not only is it the support that it gives to the local economy, it reflects the wishes of today’s chefs who demand to be assured of the provenance and pedigree of the food that they are creating for their customers.
We encourage all those we have partnered up with to be proactive in seeking to find a workable balance between the grower and the natural world. Ready Chef are proud to be working alongside organic growers such as Kilkenny’s Vincent Grace at Riversfield Farm proving beyond doubt that responsible farming in a shared environment with nature is both possible and commercially viable.