We’re proud to work closely with British farmers who share our values of quality, care and responsibility.

What we’re doing now

• We are a Red Tractor–accredited business and work closely with farms who operate to higher welfare standards.
• We are an accredited ‘Food for Life’ supplier.
• We maintain strong, long-term supplier relationships and conduct regular visits to ensure responsible farming and welfare practices.
• Our British-first sourcing policy prioritises local supply chains to reduce food miles and support rural economies — with chicken from Hertfordshire and turkey from Essex.
• We are a Soil Association Organic accredited organisation.
• All products are fully traceable from farm to fork, giving customers complete confidence in provenance and quality.
• Local sourcing within 100 miles of our main site reduces transport-related emissions by an estimated 15% compared with imports.
• Regular supplier audits uphold consistent welfare and sustainability standards.

Our next steps

We aim to increase and expand farm visits to include sustainability benchmarking — ensuring every supplier we work with shares our values of care, transparency and environmental responsibility.

We are taking practical steps to reduce our environmental impact across our operations.

What we’re doing now

• All lighting has been converted to LED, cutting energy use from lighting by around 80%.
• We’ve reduced water usage by 10% through improved process control and instant water heaters that also reduce electricity demand.
• A voltage optimisation project is underway, expected to reduce total electricity use by a further 5–7%.
• We’re reviewing our carbon footprint across operations and supply chains to identify the most effective areas for improvement.
• We’ve introduced returnable delivery crates that replace single-use boxes.
• Around 48% of our product range is supplied frozen, prolonging shelf life, reducing waste and lowering delivery frequency.
• Fewer, fuller frozen deliveries have cut fuel consumption and related carbon emissions.

Our next steps

Over the next 12 months, we’ll complete our first full carbon footprint assessment and publish a Carbon Action Plan. We’ll aim to increase frozen lines to 55% and expand returnable packaging options for more customers.

We’re committed to using every ingredient responsibly and minimising waste across our operations.

What we’re doing now

• Our production processes are designed to maximise yield, with cutting and batching systems that minimise trim or offcut waste.
• We’ve invested in laser-guided slicing technology that analyses each cut of meat and calculates the most efficient way to portion it, improving precision and yield while reducing waste. The new laser slicer has improved cutting precision by over 15%, increasing usable yield.
• We produce portion-controlled and pre-prepared products, helping caterers maintain consistency and reduce on-site food waste. Portion-controlled products reduce customer food waste by up to 20% compared to bulk raw formats.
• By-products are sold into the pet food industry, ensuring nothing goes to landfill. More than 10 tonnes of by-product were diverted into the pet food sector last year
• We donate surplus food to Friends of Essex and London Homeless (FOELH), supporting weekly meal services for people in need. Donations have helped provide thousands of meals across Essex and London.

Our next steps

We will continue to invest in technology that enhances efficiency, and we will expand our partnership with FOELH to increase food redistribution.

Innovation is at the heart of what we do — finding smarter, more sustainable ways to deliver great food without compromise.

What we’re doing now

• Our plant-boosted by William Whites range combines high-quality British meat with naturally sustainable ingredients like mushrooms, beans and pulses — cutting carbon without sacrificing flavour or texture.
• We’re developing an exciting new collaboration within the wild venison supply chain, tapping into one of the most sustainable and eco-friendly British meats available.
• Our frozen ready-to-cook formats minimise prep time, eliminate waste, and support consistent quality — ideal for schools, healthcare and care homes.
• We have developed a growing allergen-free range of over 20 products, from sausages and burgers to meatballs, meeting the increasing demand for inclusive options with cleaner ingredient lists.
• Many of our products can be cooked from frozen, reducing handling, defrosting and food safety risks while cutting waste.
• Working with chefs and foodservice partners, we develop bespoke solutions that balance sustainability, health and practicality.
• Plant-boosted by William Whites products use up to 30% lower-carbon ingredients, reducing emissions by 15–20% per kilo compared with 100% meat equivalents.
• Customer collaborations have helped reduce prep time by up to 50% and improve portion consistency.

Our next steps

We’ll expand the plant-boosted by William Whites range with new combinations of meat and sustainable plant ingredients, targeting an additional 25% carbon reduction by 2030. We’ll build on our wild venison partnership and invest in nutritional reformulation to offer healthier options.

As a family business built on long-term relationships, we know that real progress comes through people.

What we’re doing now

• We take pride in supporting our team’s wellbeing. As part of our investment in people, we’ve installed a fully equipped on-site gym, giving employees access to fitness and wellness facilities before and after shifts.
• We work closely with our customers to co-develop products that balance practicality, cost and environmental benefit.
• We maintain strong relationships with British farmers and suppliers, sharing best practice on welfare and resource management.
• We celebrate our partners and people through storytelling and collaboration.
• We work closely with our partners to help drive innovations. In 2024, we co-developed the “Meet Me Halfway Burger” for Aramark, using shiitake mushrooms to replace part of the meat content, reducing carbon while keeping great flavour.
• For OCS, we created a school burger using sustainable pea protein to reduce red meat content while maintaining nutrition and appeal for younger diners.

Our next steps

We’ll continue to build a culture of sustainability across every role, introducing training and recognition programmes for innovation and efficiency. We’ll strengthen partnerships with local charities and suppliers and introduce a Partner Charter to align our shared values across the supply chain.

We know that trust is earned through openness and action.

What we’re doing now

• We’re developing a sustainability reporting process to track progress across energy, waste, sourcing and innovation.
• Our customers can request carbon and sourcing data for their own reporting.
• We’re mapping our supply chain from farm to finished product to ensure full visibility and traceability.
• We’re benchmarking our carbon footprint to set clear reduction targets.
• We’re committed to open communication through sustainability summaries and case studies.
• We’ve begun internal data tracking for energy, waste and packaging reductions.

Our next steps

We are working towards publishing our a full sustainability report, including verified data on carbon, waste and sourcing.

By 2030, we aim to publish annual, independently verified impact reports demonstrating measurable progress year on year.

Our goal is continuous improvement — proving that a modern meat business can combine tradition, quality and sustainability in every product we deliver.

We’re proud to be part of a new generation of British meat producers — one that values quality, integrity and innovation as much as taste.

From the farms we buy from to the customers we serve, we’re committed to doing things the right way for the long term.