Elysia

Elysia is the London pioneers sustainability-focused catering company. We are serving breakfasts and canapes made from local, seasonal surplus ingredients for events in London.

We decided to focus on the event industry serving organic, natural and local ingredients and create healthy and colourful menus. The hospitality sector is one of the most wasteful industries. The cost of food being wasted in the UK from the UK hospitality and food service (HaFS) sector is estimated at £2.5 billion per year in 2011. We wanted to provide a quality and efficient solution that is actually sustainable.

We are partnering with producers and suppliers promoting biodiversity and ethical farming practices. We work with farmers, cheesemongers, butchers and fishmonger - specifically select surplus ingredients such as imperfect fruits, vegetables, cheese wheels tasted during the maturing process, skin fish, offal to name a few and transform those ingredients for our canapes menus.

In our kitchen in South East London, we work toward zero-waste kitchen practice working with the whole produce and "nose to tail" cooking methods.

We partner with Quantum Waste, sorting out by hand any recyclable and compostable waste for a zero waste to landfill policy.

We then deliver by bicycle up to 100 guests on events in London. Our on-site equipment are reusable or compostable, for example the boards we use to serve our canapés are made from olive wood off cuts which would otherwise been thrown away.



Built on the back of two successful years on the London business events catering scene, we are now expending into new segments: private events, cooking workshops and even the future launch of a retail range of products.

Fighting food waste at the producers' level, Elysia's mission is aligned with the huge upswing in consumer demand for ethical and regenerative food. This is why we are now looking to partner with other catering companies and chefs to scale the activity.