Events caterer Searcys has reported a 3.3% cut in carbon intensity across its business, as it shares progress on its Second Nature sustainability and inclusion strategy.
Founded in 1847, Searcys runs the hospitality at 30 venues across the UK, from 116 Pall Mall and St Pancras Brasserie & Champagne Bar to Horizon 22. Its Second Nature programme sets targets across four areas: cutting its impact on climate and nature, building an inclusive workplace, developing its people, and working with responsible suppliers.
The latest results, presented at the company's Second Nature Summit in July, show progress on all four, from lower-carbon conference menus and food waste to responsible sourcing and staff development.
Where are Searcys' emissions coming from?
Almost all of them sit in the supply chain. Scope 3 emissions, those generated by suppliers and the wider value chain, make up more than 99% of Searcys' carbon footprint, so much of its work focuses on what it buys and who it buys from.
In 2025, the business cut its carbon intensity by 3.3% and its food waste intensity by 0.6% compared with 2024. It is working towards eight environmental targets and a Net Zero 2040 commitment as part of parent company WSH Group.
What does that mean for event menus?
For event planners, the most visible change is on the plate. Searcys has launched Nourish, a range of conference dishes designed to have a low to moderate carbon impact while keeping delegates fuelled through the day. Venue teams are also being encouraged to cut back on higher-carbon ingredients such as beef and lamb, swapping in alternatives like wild venison and duck.
Sourcing has also been tightened. In 2025, 76% of Searcys' seafood met agreed sustainable standards, 94% of its eggs and 75% of its milk were higher welfare, and 69% of its meat was higher welfare. All of its palm oil is now RSPO-certified.
What happens to leftover food?
Searcys has partnered with food-sharing app OLIO, which connects businesses with local communities to redistribute surplus food. A smaller trial in 2025 saw 162kg of edible food donated, the equivalent of 398 meals, and the scheme is being rolled out across the wider business this year.
How is Searcys supporting its teams?
Events catering depends on large teams of chefs, front-of-house staff and venue managers, so half of Second Nature is focused on people: who Searcys hires, and how it helps them progress once they're in.
On the hiring side, Searcys has taken on team members through charity Only A Pavement Away, which helps people facing homelessness into hospitality jobs, and was named one of its Top Employers for 2025. It has also recruited through its longstanding partnership with Hotel School, and holds Disability Confident Employer status. Women now make up 57.1% of its leadership roles.
Once staff are on board, the focus shifts to training and wellbeing. Over 2025, 75 people completed neurodiversity training, 76% of staff were trained in hidden disabilities awareness, and a network of 12 Mental Health First Aiders and six menopause champions now works across its venues.
Kathryn Richmond, Development Director and ESG Lead at Searcys, said: 'Second Nature works across all areas of our business, with strong engagement from teams across the business, including our 32 sustainability champions. Everyone is helping to drive change and make an impact. Second Nature helps us embed responsible sourcing, sustainability and inclusion across every part of the business. From our supplier partnerships to our sustainability champions, we're focused on turning commitments into measurable action.'
What's next?
Searcys plans to expand the Nourish range, continue developing lower-carbon menus and use more regenerative agriculture products. It is also introducing Wellbeing Champions and extending support for menopause awareness and neurodiversity across the business.