SUSTAINABILITY
SOURCING LOCALLY, CHAMPIONING SEASONAL INGREDIENTS AND MINIMISING FOOD WASTE
At Wild Rover Food, we have always had sustainability at the forefront of our decision-making within the business. We are committed to our environmental and community responsibilities, incorporating socially responsible practices across our operations. This includes sourcing the ingredients for our menus locally, championing seasonal ingredients, and minimising food waste.
OUR FOOD
All the key ingredients in our menus are sourced from Scottish food suppliers, including our meat, fish, dairy, cheese, seasonal vegetables, berries, and charcuterie. Having longstanding relationships with local farmers, producers and growers is a key priority for us, not only because it allows us to celebrate the exceptional produce available on our doorstep, but also because it contributes to the local economy, significantly reduces our food miles and – therefore - our carbon footprint. Regularly, our event menus are made nearly entirely from fresh ingredients that have been sourced from within a 40-mile radius to our headquarters near Dunfermline.
We are dedicated to sourcing our meat from local farms that follow agroecological farming principles and meet organic, pasture-for-life, and free-range standards. This ensures that the meat on our menus is nutrient-dense, of the finest quality, and that the source adheres to highest animal welfare standards.
We have worked with Denise and her team at Peelham Farm in Foulden, in the Scottish Borders, for over 10 years, and she supplies all the organic beef and free-range pork on our menus. For organic lamb and wild venison we work with Bowhouse Butchery in St Monan’s, who in turn work with neighbouring Balkaskie Estate. Both Peelham and Balkaskie operate on a 100% grass-fed diet, meaning there are no artificial inputs used in either the soil or the livestock.
ENERGY & WASTE
Beyond the food, we are continually assessing our operations to find the best ways to meet our sustainability objectives. In 2024, we upgraded to a more efficient gas burner model for our ex-army field kitchens, which led to a 50% reduction in gas usage across all events where they were used.
Additionally, we are collaborating with Business Energy Scotland to develop a plan aimed at reducing our in-house energy consumption by 35% over the next year. This will involve investing in new cooking and cooling equipment, with the upgrades scheduled for this year.
For all of our events, when disposables are required, we use compostable Vegware and collaborate with them as part of their composting collection scheme, Close the Loop. In under 12 weeks catering our ‘waste’ turns to high-grade compost that helps feed future crops.