QUESTIONS TO ASK THE STUDIO & CATERER
How do you know who’s operating sustainably and who’s not? The only way is to ask, and let them know what you’d like. Below are some questions for your caterer and studio. Send these as early as possible (ideally before confirming) to get the conversation going.
Please note the information below may need to be adjusted as per any Covid-19 measures you are taking.
FOR YOUR STUDIO
-> Is the studio powered by renewable energy?
-> Could you give us a cost per unit?
-> Do you offer recycling and/or food waste composting? Ideally we would like one bin for food waste, and one for everything else (this echoes what we do when on location)
-> What set disposal options do you have, and what costs are involved?
-> Do we have access to drinking water/water cooler for crew to refill water bottles, instead of using disposable cups or drinking bottled water? If not, what bottled water do you supply?
-> What cups/glasses do you supply for cold drinks/water? Ideally crew will bring their own bottles, but if not we would prefer Vegware (compostable cups) or at the very least recyclable paper ones (i.e. not plastic lined).
-> Do you supply real mugs for hot drinks? If yes, let us know where these can be washed up so that we can communicate with the runners. If not, what type of cups to you supply? We would prefer Vegware (compostable cups) or at the very least recyclable paper ones (i.e. not plastic lined).
-> Could you give me the public transport info?
-> Could you give me a contact for catering? I have some questions for them too!
THINGS WE’D LIKE IN PLACE PRIOR TO CALL TIME
-> 2 sets of food waste and everything else bins clearly labelled with what goes where and with correct bags
-> Mugs (if supplied) ready for use, along with appropriate washing facilities (dishwasher etc)
-> Appropriate glasses/Vegware/paper cups/plastic water bottles ready for use
FOR YOUR CATERER
-> What dishware and cutlery do you supply? China/enamel/metal is preferred (and can be hired here for china and here for enamel if you need to). If it’s disposable, please let us know what it is (paper/plastic/compostable etc), and if it’s recyclable or certified compostable. We would like zero polystyrene from catering.
-> Please let us know if you’re using paper items which are plastic lined, as these are not recyclable or compostable. Vegware is the best option for disposable items.
-> Do you source food sustainably and seasonally?
-> Do you avoid products made with palm oil? You can check on some everyday items here
-> If the shoot falls on a Monday, please cater for ‘Meat Free Monday’ - we will make sure that the crew are aware prior to the shoot. If it's not a Monday, please lean towards 50/50 vegetarian/meat options, and avoid beef. Beef production is one of the main contributors to climate change, and for reference, chicken production impacts 80% less on the environment
-> Please cater for a vegan option within the vegetarian offerings
-> Are your eggs free range?
-> Please supply coffee, ketchup etc in bulk as opposed to individual packets/sachets
-> Please do not supply any straws - they are unnecessary
And additionally, for studio caterers:
-> How is water supplied in the canteen? Water cooler would be preferable – we’re trying to cut down on waste and this way, crew can bring their own reusable bottles, and refill them.
-> What do you normally do with any surplus food?
And additionally, for location caterers:
-> Do you supply water coolers so that crew can refill bottles and cut down on plastic bottle waste? If not, and we source coolers from elsewhere, can we negotiate on per head cost as we will not be using as much bottled water from yourselves?
-> Where is your base? Can you estimate travel time/mileage to the location?
And additionally, for hot box caterers:
-> Do you supply meals in individual boxes? If so, what are these made of (plastic lined paper/card boxes cannot be recycled - Vegware is the best option for disposable items)?
THINGS WE’D LIKE IN PLACE ON THE DAY
-> Liaise with Location Manager/Production Manager/Studio about having recycling/food waste & compostables/general waste bins set up ready for breakfast and lunch service
-> Keep any recycling/food waste/general bins near the catering area tidy, with correct bags and signs
-> Use these bins for any kitchen waste - peelings, packaging etc