King’s Social Responsibility
Throughout her life founder, Laura King has been a generous committee member and fundraiser of many charities including Carers Trust and St David’s Care in the Community. Through her commitment and inspiration, Laura is now chair of the board of trustees for the John King Brain Tumour Foundation, a charity very close to her heart.
King’s Fine Food are proud to donate 10% of all net profits to charity, with the majority going to the John King Brain Tumour Foundation, a registered charity supporting the Atkinson Morley Wing of St George’s Hospital to treat brain & neurological disorders.
John King was a much-loved chef with an international reputation and Laura’s beloved husband. The foundation received Registered Charity status on 18 March 2017. All monies raised will be spent wisely and managed by the Board of Trustees. Apart from John’s 4 beautiful children, the foundation will be his lasting legacy.
Over the years the business has evolved, but what drives her has truly never changed.
Caring for our Planet
Our Sustainable Values
As a family-owned business, we care deeply about the future of our planet and the people who live on it. We are committed to reviewing our portfolio and developing sustainability.
On our mission to adopt more sustainable packaging solutions, we undertook research into all the viable alternatives. For the time being our white bags are ethically sourced from sustainable forests, which we hope to extend into our other means of packaging.
Paper bags have a long history as a reliable packaging option for us and offer an eco-friendly alternative to plastic. Contrary to plastic bags, these products can be sent to recycling plants rather than landfills, where the material can be easily reused.
We also use biodegradable bubble bags for packing and transportation of our more delicate items.
Most of our orders are delivered in poly boxes and cardboard boxes, that we have recycled in house.
King’s Fine Food is ready to fight food waste and works closely with a local food bank Surplus to Supper which are bridging the gap between food waste and food poverty locally as well as collaborating with Good to Go. Their mission is to rescue delicious, unsold food so it doesn’t go to waste.