We aim to reduce the environmental impact of our ingredients by: 

• Purchasing ingredients in sensible quantities to minimise food waste. 
• Choosing locally sourced ingredients where practical and available. 
• Using seasonal ingredients where appropriate. 
• Try to buy organic where possible. 
• Considering the environmental and ethical credentials of suppliers when purchasing ingredients. 
• Avoiding unnecessary over-ordering of boards and boxes to reduce surplus. 
• Using responsibly sourced products. 
• Working with florists that source flowers responsibly. 

Food safety and quality will always remain a priority when selecting and storing ingredients. 

We aim to minimise food waste through careful planning and preparation by: 

• Accurately calculating ingredient quantities required for each order. 

• Storing ingredients correctly to maximise their shelf life and usability. 

• Reusing suitable ingredients between orders where food-safety requirements allow. 

• Separating unavoidable food waste from recyclable materials. 

• Avoiding unnecessary production of cakes, fillings, decorations, or other food products. 

• Record the main causes of food waste so that they can be reduced. 

Where surplus food is safe and suitable, we will consider appropriate ways of using or sharing it rather than sending it to waste. This could be by giving to other suppliers at weddings, taking to the venues on delivery or giving to family and friends. 

We aim to reduce packaging waste by: 

• Using recyclable or reusable packaging wherever practical. 

• Avoiding unnecessary plastic and excessive packaging. 

• Using Wax paper to cover cakes and wrap left over cake. 

• Reusing suitable delivery boxes and non-food-contact materials where hygiene and presentation standards allow. 

• Selecting packaging that is the correct size for each cake to avoid unnecessary material use. 

• Using margarine containers and jam jars for storing items. 

• Sharing stands and props for cakes with other cake suppliers rather than buying new. 

• Using stands that are reusable. 

• Before replacing items we will try to repair, reuse, borrow or look at second hand. 

Any materials that come into direct contact with food will be used in accordance with applicable food-safety requirements. 

As the business operates from a home, we aim to use household resources efficiently by: 

• Using energy-efficient appliances where practical. 

• Avoiding leaving ovens, fridges, lighting, or other equipment running unnecessarily. 

• Planning baking schedules efficiently to make the best use of oven capacity. 

• Maintaining equipment properly so that it operates efficiently. 

• Switching off appliances and lighting when not required 

• Using LED lighting where possible. 

• Using water responsibly during preparation and cleaning. Avoid running taps unnecessarily. 

• Use dishwasher efficiently with full loads. 

• Considering energy efficiency when replacing appliances or purchasing new equipment. 

We provide wedding cake deliveries locally, generally within a 20-mile radius. To reduce the environmental impact of deliveries, we aim to: 

• Keep deliveries within the local area wherever possible. 

• Plan delivery routes carefully to minimise unnecessary mileage. 

• Combine errands and deliveries where practical. 

• Avoid unnecessary return journeys. 

• Maintain vehicles appropriately and drive efficiently. 

• Using fuel efficient options when using technology to plan routes.  

• Keep accurate records of business mileage. 

• Consider low emission vehicles when our vehicle needs replacing 

Where customers are able to, if they are local ask them to return the stand.  

As a sole trader working from home, the aim is to keep sustainability proportionate to the size and nature of the business. We will: 

• Purchase only what is needed. 

• Support local suppliers and businesses where practical. 

• Reduce unnecessary printing by using digital communication and records where appropriate. 

• Choose durable equipment and materials that can be used for a long period. 

• Repair or reuse equipment where practical rather than replacing it unnecessarily. 

• Consider environmental impact when making future business and purchasing decisions. 

Sustainability is an ongoing commitment. We will periodically review this policy and identify realistic opportunities to reduce waste, energy use, packaging, and unnecessary travel. 

As the business develops, we will consider new sustainable products, suppliers, equipment, and working practices that could further reduce its environmental impact without compromising food safety, quality, or customer service. The main approach is to measure and reduce consumption and waste and to review progress regularly. 

As a business the carbon emissions have been calculated as 2.93 tonnes of CO2e for the period stated above.  During this period we made and delivered 92 Wedding Cakes therefore an average per cake of 0.03 tonnes of CO2e. This was done using the Small Business Carbon Calculator on 20 October 2026. 

Scope 1 – direct emissions 1.74 tonnes CO2e 

Scope 2 – indirect emissions 0.10 tonnes CO2e  

Scope 3 – value chain emissions 1.09 tonnes CO2e  

The main objectives to reduce the carbon emissions are: 

• Reduce the amount of energy used to produce cakes. 

• Reduce food and packaging waste. 

• Source ingredients and materials responsibly. 

• Reduce unnecessary vehicle journeys and delivery mileage. 

• Increase the use of reusable and recyclable materials. 

• Consider environmental performance when purchasing new equipment. 

• Monitor the progress and identify further opportunities for improvement. 

We will aim to reduce the amount of emissions per cake produced from 0.03 tonnes CO2e to 0.02 tonnes CO2e.  

These targets will be reviewed annually and adjusted where necessary as better information becomes available. 

As a small business, we recognise that carbon reduction is an ongoing process. We will regularly review working practices and look for additional opportunities to reduce emissions and waste. 

The aim is to make practical and measurable improvements without compromising the quality of the wedding cakes, customer service or food safety. 

Date written 20th October 2026 

Review Date 20th October 2027