Corporate Social Responsibility
Responsible business as standard
PI take a 21st Century approach to our social responsibility as a London business. We prioritise the well-being and social capital of our team, encouraging personal development and physical and mental health. We prioritise sustainable procurement, working with a range of organisations to ensure that environmental and social well-being are not sacrificed in our supply chain. We minimise our use of resources, actively encouraging good “housekeeping” with regard to utilities, travel and consumable goods. We actively reduce and reuse waste, working to the waste hierarchy in reducing our waste, reusing what we can and recycling what we can’t.
Driving into the future
Ahead of the implementation of the new Ultra Low Emission Zone across London, we replaced our day-to-day vehicles in 2019. Our Ford EcoBlue Transit vans comply with the Euro6 emissions standard, and our fully electric Nissan van aids us in lowering our overall carbon footprint.
London Living Wage
Paying employees the cost of London living
PI pays the minimum of the London Living Wage to everyone involved in our events. This is not the norm in any industry - yet - but least of all in hospitality. We have a fantastic team of service staff, support staff and junior event professionals who go the extra mile to guarantee the success of our events. The London Living Wage ensures that our team are able to perform to the best of their ability for us - they work one job, they are able to enjoy their leisure and we believe that this shines through in the hospitality they offer.
Single Use Plastic
An ongoing commitment
We are committed to cutting down on single use plastic across our operation. Using quality glassware, glass bottles, wheat straws, and biodegradable and compostable products lowers our carbon footprint and reduces our non-recyclable waste production.
Working with the (delicious) seasons
Our main concern is with taste - we buy locally because food miles do not improve the taste of our ingredients or reduce the impact we have on our environment. We drive our suppliers to define what is right for us by quality rather than price - we control price by buying with the seasons and enjoying produce at its best when it is available in quantity - often briefly. Our kitchen preserves these fleeting flavours in cordials, jams, jellies and powders to “guest star” in dishes in shouldering seasons.
Surplus & Waste Food
Limiting the waste we produce
Whilst we do our upmost to ensure we don’t over order or prepare excess ingredients, sometimes we do have surplus food. Party Ingredients works with the Plan Zheroes charity to redistribute this surplus from events. The food has gone to a number of local hostels and shelters who have used it to feed those in their care. Any food waste we produce that can't be donated is recycled at our base in South Quay. This waste is then recycled to form compost, energy (using anaerobic digestion), and fertilisers for farms in Kent.