Sustainability – Thinking it through

Since it the inception of The Sauce Kitchen in 2009 we have had an animal welfare policy and have looked to ways we can minimise our impact on the environment. We think about sustainability and how it applies to our business, it is a part of who we are and what we do every day.
When we purchase food we think about how it is delivered, what packaging it comes in and can it be returned to the supplier for reuse, or can it be reused by us or recycled.
We consider what we can do with the organic waste that is produced and what packaging we in turn use, and how we can minimise the waste produced by us.

Our Commitment to the Environment

We use free range eggs, chicken and New Zealand free farmed pork. We love to partner with local suppliers, and use seasonal produce to ensure the best quality.
We ensure that our menus have good plant based options. We use fair trade coffee, tea and chocolate.

Organic waste: by composting we have reduced our green waste by two thirds we compost in our compost bins and worm farms and the remainder that we are not able to use is separated into the green waste composting bin for council collection. The compost it then used on our gardens providing rich soil for growing herbs, vegetables and flowers.

Packaging and Disposables
We go to lengths to source beautiful, fit for purpose compostable and biodegradable packaging and disposables, natural tableware products that are made from organic, renewable sources using methods that minimise waste from production and reuse resources as much as possible. The cling wrap we use is land fill biodegradable, and while we have trialled home compostable cling wrap this product is not as yet suitable for a commercial application.
Plastic, glass, paper, aluminium and cardboard is cleaned and recycled
Oil is saved for collection and then picked up for recycling in to bio oils
Mixed waste, we work very hard to reduce our waste there is however some waste that we are as yet unable to dispose of through recycling and composting and sadly this will end in the land fill, we are constantly looking to reduce this, it is an ongoing challenge.

Predator control
For 15 years we have worked on trapping possums, stoats and rodents in Peel forest by using Good Nature Traps, helping to bring native birds back to this stunning ancient podocarp forest.

Giving Back

The Sauce Kitchen supports The Cancer Society, Ronald McDonald Supper Club and Paw Justice.

“Sauce Kitchen is hands down the best caterer in Christchurch. The food is so varied and flavorful. We have asked Gabrielle and Jilly to cater for a number of events where we have had vegetarian and gluten free guests – nothing has ever been a problem and the standards, unbelievably, keep getting better and better! I cannot recommend them enough – these people know food and will wow your guests with a gastronomic journey. Book them now – you won’t be disappointed!”
Care Publications – Esther Perriam General Manager
"We at Acorva Technical Recruitment have been calling on The Sauce Kitchen to provide morning and afternoon teas for our top clients for a few years now. Not only is their food genuinely tasty and superbly presented, they also go that extra mile for us at Acorva producing a special ‘Acorva Orange Cake’ – just for us!
Acorva Technical Recruitment – Lachlan McNeill
"The food is divine, each occasion demands a different variety, and the variety of foods is outstanding, and well suited for each different occasion.
The girls are very easy to deal with, their delivery and pick up service is an additional benefit and thoroughly reliable.
Cameron Company – Barristers and Solicitors G A Fallon, Partner
"The Sauce Kitchen not only provide the most innovative and delicious catering menu options to suit your budget and function size, they also provide an outstanding, friendly service.
Virna Smith, (Former) Marketing Manager, McKenzie & Wills

Make an Enquiry

Fill out the form here with the details of your event. Gabrielle will then contact you via return email with a confirmation of your order. Ideally small orders will be placed at least 5 days in advance, although this is not always possible – so if you have a last minute order give us a call on 03 389 3321 to check if we can fit it in. If you have a larger function coming up and you would like a special menu designed we are happy to help you with our expert advice to make your event a great success.