Sustainability

Sustainability — The Nyama Way

(Good food. Good vibes. Good for the planet.)

Let’s be honest: feeding people — especially on a big scale — has an impact.
Food sits right in the middle of climate issues, water use, land use, animal welfare… the whole bang-shoot.

So at Nyama, we figured:
If we’re going to cook over fire for a living, we better make sure we’re not burning the planet while we’re at it.

Here’s what we’re doing — no greenwashing, no buzzwords, just the real stuff.

Responsible Sourcing (aka: buying the good stuff)
We want our ingredients to taste good and do good, so we:

Choose meat, poultry, dairy and eggs from suppliers with proper environmental & welfare standards
Only use seafood from sustainable stocks, guided by the Marine Conservation Society
Go local and seasonal whenever possible
Support Fairtrade, because farmers deserve fair pay
Cook everything from fresh ingredients
Avoid artificial nonsense (colourings, preservatives, shortcuts)

If it’s low-grade, chemical-filled or questionably sourced… it’s not going on our fire.

Menus with More Balance (don’t panic — meat still exists)
Yes, Nyama literally means “meat”.
Yes, we love meat.
Yes, the fire loves meat.
BUT the planet also needs a bit of a breather.

So we’re doing things differently:

Less meat on menus, and when we use it, it’s responsibly sourced
Big increase in plant-based & veggie options
A fully 100% meat-free BBQ menu (and honestly… it SLAPS)
Encouraging clients to try flexitarian menus
Practising flexitarianism at home too (because we’re not hypocrites)
BBQ doesn’t have to be a caveman feast.
It can be colourful, creative, and kinder.

Energy & Carbon (using less while doing more)
We reduce our footprint by:

Using efficient equipment
Minimising water & energy use
Planning clever travel routes
Keeping food storage & prep tight and efficient
Maintaining equipment properly so it lasts (instead of chucking it)
Basically, we’re not wasteful. Except when it comes to serving generous portions — then all bets are off.

Waste (or: where your leftovers go instead of landfill)
We take waste seriously — even if talking about bins isn’t sexy.

Here’s how we handle it:

Recycling at every event — with dry/wet separation
All food waste → anaerobic digestion → renewable energy (yes, your leftovers can literally power things)
Encouraging crockery instead of disposables
When disposables are needed, we make sure they’re reusable, recyclable, or biodegradable
Working with suppliers to ditch unnecessary packaging
Moving to more reusable crates & containers
If it can be reused, recycled, composted or turned into energy — we’re on it.

Keeping It Real
We’re not pretending we’re single-handedly saving the planet.
But we are committed to doing everything we realistically can — every day, at every event, with every menu — to lower our impact and raise our standards.

Good food shouldn’t cost the earth.
And with Nyama, it doesn’t have to.