The Lexington leadership team and I are delighted to share with you a snapshot of a very successful 2024 so far. It has been an incredible first half of the year, and we are so excited to celebrate all we have achieved together within these pages.
From the launch of a collection of innovative new food concepts, to being recognised by our peers and named “Contract Caterer of the Year”, 2024 really has been a fantastic year for our business. We have further embraced technological and digital development to enhance operational efficiency, customer engagement, and provide the best digital experiences in the marketplace.
Our CSR impact remains a huge part of who we are at Lexington, and our commitment to volunteering and giving back to the communities in which we serve remains firm. This can be seen most evidently in our launch of The Mindful Kitchen at the start of the year, a customer-focused food concept embracing conscious consumption and sustainable food choices.
2024 is a year that we are really proud of, and we are confident for the same pattern of events for the second half of the year and beyond!
Wishing you a happy and healthy summer!
Matt
LEX CASUAL DINING
COMPETITION 2024
We are already in our third year of the Lexington Casual Dining Competition and at this year’s final, the team behind Saraca, was deservingly crowned as winner. The Saraca concept, inspired by traditional Grenadian cuisine, will become Lexington’s latest food residency and rolled out across the business.
Our Casual Dining Competition is an annual team event open to all catering sites across Lexington’s catering arms. This includes Lexington Catering and Lexington Independents.
Each participating team is briefed to create a new casual dining concept that could be implemented at their own site or across the wider business.
In total, 12 teams reached the semi-final, with just six teams chosen to showcase their
concepts in the big cook-off final. The final took place at OKN1, a collaborative kitchen and dining space at New City College, Hackney, and the home of Lexington’s Chef School.
Over 150 clients and guests attended to taste the food concepts developed by our finalists. It was a truly fantastic evening brimming with culinary innovation.
“A prestigious panel of industry experts, featuring James Golding (former Chef Director at the PIG), Neil Rankin, (founder of Symplicity Foods), Dhruv Baker, (former masterchef winner and co-founder of Tempus), and Private Chef SiA - judged the concept on the night.”.
NEW FOOD BRANDS
GUI
GUI is where Korean barbecue meets the convenience of a deli, reimagining the traditional deli experience by infusing it with the bold flavours of Korean barbecue.
MAYFIELD MELT
Mayfield Melt specialises in artisanal grilled cheese sandwiches crafted with award-winning cheeses from Alsop & Walker, and innovative flavour combinations sourced globally, delivering an unparalleled grilled cheese experience.
SARACA
Saraca presents the authentic flavours of Chef Jacqui’s Grenadian roots, offering a culinary experience that celebrates the spirit of the Spice Island. Enjoy dishes that feature aromatic notes of nutmeg, cloves, and cinnamon, transporting you to the heart of traditional Grenadian cuisine.
YAKWICH
Yakwich is where the Japanese art of yakitori meets the classic sandwich. This unique culinary invention boasts bold flavour combinations and authentic modern Japanese dining, all while supporting local British sourcing.
YAKWICH
AMBER
Amber offers an exciting, redefined taste of Baltic cuisine, presenting a modern, clean, and inviting experience bursting with the rich flavours from Lithuania, Poland, and Germany, blended with contemporary culinary influence.
GONUTS
Welcome to Gonuts, where the thrill of the carnival comes alive. We’ve reimagine the beloved crispy donut with innovative savoury flavour combinations from around the world.
HAWKER
RESPIRO
“Pinchos,” the beloved snack from the Basque Country and Navarre, are reimagined at Respiro with a sleek, contemporary twist.
Hawker presents savoury egg pancakes, bursting with authentic Thai ingredients and capturing the essence of Bangkok’s bustling street food culture.
HAWKER
FOOD INNOVATION FORUMS
This year, there have been two food innovation forums, each focusing on different topics but both aimed at inspiring menu innovations and celebrating the joy of seasonal ingredients.
BREAKFAST FORUM
At our breakfast forum, our focus was on the breakfast experience, exploring ways to level up our morning offerings. Our culinary and operational teams came together for an evening of creativity, unveiling exciting breakfast innovations, from delightful patisserie to supplier showcases and coffee experiences.
DELI FORUM
Our fantastic food development team showcased new and inventive methods to transform the deli bar, ranging from new and exciting deli concepts, produce and supply partnerships to tiered offerings, pre-made selections, and an exciting infusion of Korean influence.
SUMMER SEASONAL CAMPAIGN
As we embrace the summer season, we’re thrilled to introduce our range of seasonal summer drinks launched across our business this June.
These thirst-quenchers were created to add a refreshing twist to our drinks offering, perfectly in tune with the summer season. For this campaign, we’ve collaborated with some of our partners to help bring the taste of summer to life.
Iced Red Berry Tea
Iced Spicy Chai Latte
Espresso Tonic
Coconut Vanilla Latte
Cold Brew Lemonade
AWARDS
CONTRACT CATERER OF THE YEAR
At the 2024 Contract Catering Awards, we were recognised for our significant industry contributions and accomplishments throughout the past year, being named winners of the prestigious Contract Caterer of the Year Award.
RESTAURANT MARKETER AND INNOVATOR 2024
AWARD WINNERS
We were awarded ‘Innovation of the Year’ for our Lexington Casual Dining Competition at the Restaurant Marketer and Innovator Awards 2024. This initiative is one we are very proud of, blending culinary talent, marketing expertise, diverse backgrounds, creativity, and cultural experiences to spark incredible food concept innovation across our organisation each year. It was also incredible to stand out as the only contract caterer among high street giants.
FOOTPRINT AWARDS
We are proud to share that we were shortlisted for the Social Diversity & Impact Award at the 2024 Footprint Awards. This award recognises social initiatives that have positively influenced our business, community, and stakeholders.
Our collaboration with Fat Macy’s was acknowledged as part of this nomination. This partnership marks a significant step in our ongoing commitment to making a positive difference and driving change in the communities we serve. Through providing culinary support and a café space for Fat Macy’s, we’re empowering them to amplify their message, expand their reach, and further their mission.
LONG SERVICE AWARDS
Each year, we recognise our team members’ long service milestones, showing unwavering loyalty to colleagues, clients, and customers.
This year proved no exception as we celebrated 88 Lexington colleagues for their longstanding dedication and contributions at our annual Long Service Awards. Collectively,
their service spans an impressive total of 425 years! We are so proud of their achievements and look forward to reaching many more milestones together in the future.
ELIOR AWARDS OF EXCELLENCE
The annual Elior Awards for Excellence celebrates the talent and commitment of colleagues from across our Lexington and Elior businesses, celebrating diversity, inclusion, and the bringing of our whole selves to work. We were also joined by celebrity host, Stacey Dooley, who discussed her career history and what celebrating success means to her.
We are so proud of our Lexington colleagues who won an impressive total of seven awards.
Margo Kujawa for Site Colleague of the Year
Jessica Cleaver for Inspiring Leadership
Holly Higgins for Safety Excellence
Matt Wilby for Chef Award
Ben McEwen for CSR & Social Value Excellence
Clif Francis for Operations Manager of the Year
Rick Owens for Culinary Competition
INTERNATIONAL SALON CULINAIRE 2024
International Salon Culinaire taking place at HRC, Hotel, Restaurant & Catering, is the UK’s most prestigious and largest programme of culinary competitions. We were lucky enough to have 11 of our talented chefs take part in this year’s competition, achieving outstanding results.
Restaurant Fish Course
RICK OWEN
(Craft Guild of Chefs Culinary Team) Gold Best in Class
Lamb Challenge
MIKE CARTER - Silver
FATIMA COTOVIO - Bronze
Beef & Beyond, An Australian Culinary Challenge
CHRIS WILLIS - Silver
Junior Lamb
MAHIR AHMED - Bronze
Perfect Pasta Senior
PIERO MURA - Merit
Plated Dessert
FLORE KUBAKU - Silver
Alaska Seafood Masters Heat 2
Luis Loaiza - Silver Tim Newman - Bronze
Senior Dessert Plates
YOANA MARINOVA
(Craft Guild of Chefs Culinary Team) Gold Best in Class
Alsop And Walker Live Cheese Starter
LONGO - Silver
FABIO
Matt Wood, Lexington MD, also took to the stage as a panellist at the HRC, delving into all things social sustainability within the F&B industry and shedding light on its significance in overall sustainability planning.
Hosted by Juliane Caillouette-Noble, MD of the Sustainable Restaurant Association and joined by Lorraine Copes, Founder of Be Inclusive Hospitality and, Chet Sharma, Chef-Patron at BiBi, the panel discussion underscored the crucial role of the ‘S’ in ESG, exploring the ways in which social sustainability policies can not only contribute positively to society but also enhance business prospects.
LEXINGTON VICTORY AT THE CULINARY OLYMPICS
Our Head Chef in hospitality, Rick Owens, won gold at the IKA - Culinary Olympics in Stuttgart this February. Lexington Head
Pastry Chef, Yoana Marinova, also took part as an essential support team member helping to facilitate the win.
A remarkable achievement, the judges were thoroughly impressed with his innovative plant-based 5-course gastronomic menu and four varieties of finger food.
PARTNERSHIPS
We are excited to share the following partnerships from the last six months
ONE YEAR WITH PACT COFFEE
We are thrilled to mark one year with Pact Coffee and the inspiring Cafeina Cooperative.
Our exclusive collaboration focuses primarily on coffee grown by Cafeina, a collective of 1,868 women in Brazil, formed in 2019 to empower, motivate and inspire women in the coffee industry, providing them with rightful visibility and ownership in a historically maledominated field where key decisions are often made by men.
With each cup of Cafeina coffee sold through our business, we contribute to their cause, enabling them to recruit more members, conduct regular training sessions, and share valuable tips to enhance their coffee expertise.
FARMER’S STORIES
Meet Elenita Nogueira…
Her farm has been in the family for 26 years, but six years ago, Elenita became the first woman to take the reins.
She’s a fantastic farmer, and the proof’s in the excellent quality coffee, but she had a lot of difficulty in being respected by her employees and the family as a whole, due to being a woman.
That’s until she joined the Cafeina group, where, through courses and friendly advice, she acquired the knowledge she needed to take her coffee quality from great to outstanding
Cafeina introduced her to Pact, and, after tasting her brilliant coffee, we had it shipped straight to our roastery. Elenita says this encouraged her to improve her farm even more and gave her rightful credibility in the family.
This year, she participated for the first time in coffee competitions. Two, in fact. She finished in the top 100 – a huge achievement in Brazil, the country that produces the most coffee in the world
Next, Elenita plans to gain more certifications and become an inspiration for other women, showing that it’s never too late to begin with a new career.
The more coffee we drink, the more we can help the Cafeina group grow and show more women farmers, like Elenita, that there’s a sustainable, profitable future in great coffee.
FAT MACY’S
Fat Macy’s is a social enterprise that supports people to move on from temporary accommodation through hospitality training, 1:1 support and access to a rental deposit.
Since its launch at the back-end of 2023, our ‘Fat Macy’s on Five’ cafe, in partnership with Fat Macy’s, has made significant strides, providing over 300 additional hours to the Fat Macy’s training programme through barista
Fat Macy’s trainees recently participated in a training session hosted by our coffee partner, Pact Coffee. This training will enable them to brew the finest Pact coffee at one of our flagship London sites, ‘Fat Macy’s on Five’ cafe.
We are thrilled to have been a part of this collaboration and look forward to more opportunities like this in the future!
and front-of-house work. Profits from the cafe also go toward housing deposit schemes and grants for essentials like personal ID documents and clothing.
ISAAC’S STORY
Meet Isaac
Isaac started his training at Lexington as part of the Fat Macy’s programme in May 2024. Isaac started to do at least two sessions a week, providing a regular routine for him and allowing him to progress and develop his skills more. On 9th July, Isaac completed his 200 hours, and is looking at using his Fat Macy’s Housing Deposit Grant to move out. He also has been offered an incredible employment opportunity that would not have been possible without his experience at Lexington.
“It was a great opportunity to complete my sessions with Lexington. I learnt so much, from little customer service experience and no barista experience, to feeling very confident in both skills. I particularly feel very happy with how my barista skills have developed. I’m extremely happy to have now completed the programme. It’s been a great place to grow and develop, and I look forward to future opportunities”.
Isaac
THE GUT STUFF
We are now over two years into our partnership with The Gut Stuff, a hub to educate and empower about gut health, founded by twins Lisa and Alana Macfarlane.
Our ‘Gut-loving kitchen’, in partnership with The Gut Stuff, provides unique food menus that are good for the gut and educate our customers on the importance of choosing food that supports gut health. This year, we have started running gut-loving engagement sessions, featuring lunchtime talks and takeovers by The Gut Stuff themselves.
Stress Awareness Month
At one of our higher education sites, The Gut Stuff delivered a session on the gut-brain connection for Stress Awareness Month. This was the perfect session to focus on the importance of gut health and stress management in the lead up to exams.
“We had the fortunate opportunity to host The Gut Stuff for a takeover and discussion at our restaurant. The presentation was highly informative, encouraging numerous questions and keeping our colleagues both entertained and engaged. It was a fantastic experience for everyone involved.”
Lexington Client
MASAFINA
“Partnering with Masafina is an amazing opportunity to introduce sustainable Mexican flavours to our offering, with their focus on regenerative farming and commitment to quality.”
Jon Lilley, Group Development Chef
CHANGE PLEASE
We are proud to have worked with Change Please for many years; a remarkable social enterprise and coffee partner where 100% of profits go towards transforming the lives of individuals experiencing homelessness.
At the first ever Change Please graduation ceremony we celebrated Lexington barista, Qiamuddin Nazar, who successfully completed his barista training. He is now working as a barista at one of our higher education sites.
We have joined forces with Masafina, suppliers of a range of premium Mexican products, to bring the best of Mexican ingredients and flavours to Lexington.
Founded by the duo, Andrea and Laura, Masafina is dedicated to bringing the finest Mexican ingredients and flavours to the UK, all while prioritising sustainability.
A TASTE OF LONDON
Our Lexington team attended the annual Taste of London festival to uncover some of the city’s hottest restaurants and rising culinary stars. Here are our favourites:
INE BY TAKU
Hampstead
Led by Chef Patron Takuya Watanabe and Chef Law Kwok Meng, who has 23 years of sushi experience, INÉ brings omakase excellence to Hampstead. From the team behind the Michelin-starred TAKU, INÉ blends contemporary culinary artistry with a tribute to edomae traditions.
BIBO
Shoreditch
A little piece of Andalusia in central London, Chef Dani García brings his vibrant cuisine to London for the first time. This Andalusian brasserie has quickly become a must-visit for Londoners, filling the gap for authentic Spanish cuisine in the city.
RONDO Holborn
A neighbourhood eatery in Holborn, this spot features bold dishes highlighting local producers and seasonal British ingredients. With comforting flavours and intriguing international influences, it’s the place you wish was at the end of your street.
YOPO
_____________________________________ Soho
YOPO is a cultural melting pot where traditional South American dishes shine. Chef Scott-Toft honours the region’s culinary heritage with timehonoured family recipes, ensuring each bite reflects the authenticity and nostalgia of South American kitchens.
LE PETIT BEEF BAR
Chelsea
Le Petit Beefbar on Cale Street in Chelsea, the first UK outpost of Riccardo Giraudi’s Beefbar, is a true gem in London. This intimate and charming venue offers a blend of elegance and comfort in a chic, glamorous setting. Unlike traditional steakhouses, Le Petit Beefbar delivers a refreshingly unique dining experience.
KOLAMBA
Founders Aushi and Eroshan drew inspiration from their native home, Sri Lanka, where life moves slowly, and home chefs cook with love. Their passion for travel, food, and their homeland led them to open a Sri Lankan restaurant in Soho, London, offering good food, good vibes, and plenty of smiles.
PURPLE AND GOLDEN BABY BEETS, HUMMUS, SUMAC & POMEGRANATE
Salad Ingredients:
1 bunches of purple baby beets –roughly 5 in number
1 bunches of golden baby beets –roughly 5 in number
60ml olive oil
100mls pomegranate molasses
100 mls rapeseed oil, plus more for serving
Salt and cracked black pepper
Salad Method:
Preheat oven to 200c. add beetroot, olive oil and sea salt to a roasting dish, add a touch of water to create steam when cooking. Cover with silver foil and bake in a pre heated oven for 1hr or until the beets are tender to the touch. Remove from the oven and allow to cool slightly.
Tip: cook the golden and purple beets in separate dishes – so the colours don’t bleed into each other whilst cooking.
Next peel the beets whilst warm, ensuring to keep the stalks in in tact. Quater each beetroot lengthways.
Combine the beetroot, rapeseed oil and pomegranate molasses glaze, salt and cracked black pepper. Allow to sit aside until ready to plate and to allow the seasoning to seep into the beets. Important to do all this stage as the beets are still warm, they will take on the flavours more.
Hummus Ingredients:
250g cooked chickpeas
60ml fresh lemon juice or 1 large lemon
60ml well-stirred tahini
1 small garlic clove, minced
100 mls extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
(45ml) cold water – optional – see method
1 tsp - ground paprika, sumac, or Za’atar for serving
Hummus Method:
In the bowl of a food blender, combine the tahini and lemon juice and blend for 1 minute. Scrape the sides and bottom of the bowl, then blend for 30 seconds more. This helps “whip” or “cream” the tahini, making the hummus smooth and creamy in texture.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the tahini and lemon juice mix and blend for 30 seconds, ensure to scrape the sides and bottom of the bowl, and then continue the process for another 30 seconds or until well combined.
Add half of the chickpeas to the mixture above and blend for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas in batches and blend for a further 1 to 2 minutes to achieve the desired thickness. If too thick you can add cold water to thin down.
Taste and adjust seasoning as needed. Place into a container and drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar. And set aside till plating.
To Plate:
Marinaded beetroots – as above
Hummus – as above
Fresh pomegranate
Pomegranate molasses
Rapeseed oil
Sumac
Plating:
Start by adding the hummus to the plate, then using a spoon make a circular well shape in the centre. Place the beets evenly inside the centre keeping the hight and
colours of the beets interchanging. Then top with fresh pomegranate, drizzle of rape seed oil, pomegranate molasses, sprinkle of sumac and serve.
LEXINGTON INDEPENDENTS
Edible Garden at Hurlingham Prep School and Nursery
In celebration of National Hummus Day, our Development Chef Cristina and Nutritionist Leah helped students at Hurlingham School helped to create a tasty ‘edible garden’ hummus plate using produce grown on the school grounds.
This engaging initiative not only showcased their cooking skills but also taught them about sustainable living and healthy eating.
The Journey
of a Cheese Sandwich
Another great added value session at one of our schools, our Nutritionist, Leah, modelled how a cheese sandwich is broken down through the digestive system, bringing it to life for a class of curious year four students.
Embley School Tranby Prep School
We are delighted to have been a part of Embley School’s Wellbeing Week this year. Our dietetics and CSR teams hosted a lively lunchtime pop-up, emphasising nutritious eating, combating food waste, and promoting overall food sustainability.
And, of course, our smoothie bike made a triumphant return.
Our nutrition teams delivered an engaging session for over 45 preschoolers, exploring the significance of food groups under the theme of the hungry caterpillar.
This was an interactive session, with students having the opportunity at the end to identify and try different fruits and vegetables.
“Seeing the children engaged and excited about healthy eating is so rewarding. It’s wonderful to watch them learn and grow, embracing the importance of nutrition in their lives.”
New Cafe Opening at Kent College
Kent College is a vibrant school community, located within an idyllic woodland and with a tree planting tradition that is reflective of the nurture, care and growth of every pupil.
Building on the existing ‘Orchard Kitchen’ at the school, the ‘Grove Cafe’ is a smaller, more refined version of the existing catering outlet. Based within the school’s library, The Grove Cafe will serve a rotating menu of light bakery and bites, as well as barista drinks.
Leah Corper, Lexington Independents Nutritionist
LEXINGTON RECEPTION SERVICES
IWFM LLOYDS BUILDING TOUR
The IWFM Rising FMs Network (UK) is a vital platform uniting professionals in workplace and facilities management, with a specific emphasis on engaging young talent in the sector.
We recently hosted our first event in collaboration with the IWFM Rising FMs Network. Held at the iconic Lloyd’s of London building, the event started with a captivating building tour, followed by a networking session and fantastic catering by our teams.
It was a privilege to join forces with them on this occasion, spotlighting the many opportunities within the facilities sector, and to have our very own Laura Egerbacher, Business Development Manager for LRS, serving on the committee.
MARTYN’S LAW BREAKFAST EVENT
We recently held a breakfast event hosting the inspirational, Figen Murray. Her son, Martyn Hett, was one of the 22 victims of the tragic Manchester Arena terrorist attack in 2017.
Figen is the force behind Martyn’s Law, a legislation which will require venues with a capacity of 100+ to improve security against the threat of terrorism, train their staff with free online training provided by the government, and one that requires all venues to have a counter-terrorism plan in place.
This event highlighted the importance of facilities management, security, and customer safety, emphasising these crucial themes within our LRS business.
CSR COMMITMENTS
Hammersmith community gardens
Throughout the year, the LRS team has actively participated in various CSR initiatives. One noteworthy project is the ongoing collaboration with Hammersmith Community Gardens. Our LRS team once again volunteered their time to ensure the general maintenance of the community garden as well as sprucing up its appeal for summer.
SUPPLIER VISITS
We take great pleasure in teaming up with local suppliers who are committed to delivering top-quality seasonal ingredients. Our visits to their sites offer us a firsthand understanding of the passion that goes into crafting each product used in our kitchens.
PORTWOOD ASPARAGUS FARM
It was only right that at the start of British asparagus season, our chefs paid a visit to Portwood Asparagus farm in Attleborough, Norfolk, to learn more about the fabulous asparagus produce used in our kitchens.
Owned by Andy Allen, a third-generation farmer on the land, Portwood Asparagus harvests 11 hectares of asparagus daily, with 250 tonnes of asparagus produced annually.
Our chefs saw first hand where the asparagus they serve on our client sites is grown, graded by size, and delivered from farm to fork in less than 24 hours.
GREEN FORCE UPDATE
Lexington Green Force is a network of over 170 team members committed to championing positive environmental and social practices. Discover their achievements from this year.
GREAT BRITISH SPRING CLEAN
Our teams took part in the Great British Spring Clean, the nation’s biggest massaction environmental campaign.
35 of our colleagues took to the streets in Macclesfield and London to collect a total of 2,394 items of litter. 36% of this litter was plastic, and 32% cigarette butts. These items, when littered, often find themselves into waterways and ultimately, the ocean.
REFETTORIO FELIX
Our ongoing collaboration with community kitchen, Refettorio Felix, helps this incredible organisation’s mission of fighting food waste and providing food for those in need.
We were back in the kitchen and front of the house, this time serving up delicious paella al fresco to over 136 guests! Our Spanish-themed menu also featured Spanish omelette, gazpacho, and a Basque cheesecake.
LIFETIME OF ENRICHMENT
In January 2023, we launched our Lifetime of Enrichment campaign with a target to deliver 28, 835 days - the average lifetime - of social value by 2025.
Now well into its second year, we are making great strides towards our goal of achieving 28, 835 days of social value by 2025 with 44.5%.
Our Lexington and Elior teams have been working hard to deliver these days, taking part in activities such as litter picking,
volunteering at Refettorio Felix and taking part in Trek26 for Alzheimer’s Society.
Purchasing Assistant, Emma Jacobs, and Nutritionist, Leah Corper, walked 26 miles across London, raising a fantastic £1,211 for Alzeihmer’s UK in the process!
12 832 of 28 835 days delivered
2,394 Items of litter were picked Q1 2024
Olio:
8,867
Meals saved through Olio
18 sessions
Delivered to school children on healthy eating
CSR UPDATE
We are thrilled to share a selection of CSR initiatives from the last six months.
THE MINDFUL KITCHEN
Launched in January, The Mindful Kitchen is our innovative sustainable food concept designed to improve personal health and environmental wellbeing.
By incorporating practices such as meat substitution, gut health promotion, zero waste principles, and collaborations with sustainability champions —Symplicity, Wild Farmed, Unrooted, and The Gut Stuff —we are making a tangible impact on personal wellbeing and sustainability across our organisation.
We have since expanded the concept to include a new grab & go breakfast and lunch range, encouraging sustainable habits and nutritional well being even in a quick bite.
In recognition of stress awareness month, our dietetics team hosted an engaging lunchtime event at one of our higher education sites focused on the link between food and mood.
WiTHL INDEX 2024
Women in Hospitality
Tourism and Leisure’s annual role models. We are incredibly proud to have Jessica Cleaver from our Lexington team recognised in this year’s index!
Diagnosed with dyslexia at 14, Jessica once hid her dyslexia but now views it as a superpower. She advocates for celebrating uniqueness and fostering open conversations about diversity and inclusion, both in her professional and personal life.
CauliBox at BT
CauliBox, the UK’s first tech-enabled reusable container scheme, offers a convenient way to order food in reusable containers for takeaway and return them to drop-off stations once finished.
Launched across the national BT estate in January, we are currently seeing 1457 active users and more than 15,000 items of singleuse packaging saved from landfill (equivalent to 48 m3 of material waste prevented).
KEY ACHIEVEMENTS
SIX MONTHS AFTER LAUNCH:
• 15,681 lifetime borrows
• 2,685.01kg CO2 saved
• 10,142.15l waste prevented
BT is the first major corporation in the UK to successfully implement a reuse system across their offices with onsite restaurants.
By choosing reusable containers, BT and Lexington has not only reduced its environmental footprint but also set a precedent for other organisations looking to adopt similar initiatives.
“The introduction of Caulibox has been a fantastic solution to help remove the use of single-use takeaway packaging, reduce unnecessary waste and encourage a reuse culture with our colleagues.”
Matt Manning, Head of Circularity & Net Zero BT
DIGITAL INNOVATION
TECHNOLOGY SHOWCASE
We hosted our first digital and technology showcase for our operational and culinary teams, an event designed to enable our teams to showcase innovations that bring the best experiences to our clients.
We had the unique opportunity to learn from industry experts and explore a diverse array of tech solutions. Our digital and tech teams demonstrated the best digital innovations in hospitality, from augmented reality and robotics to holographic signage.
Continual development in the technological and digital space is so important for us, and this event provided our teams with a comprehensive understanding of how cutting-edge technology can enhance operational efficiency and customer engagement.
