Sustainability
From the land
to your table
01 · The land
Good food starts with healthy land
Our cheeses, yoghurts and deli favourites come from regions with long food traditions, from Bulgaria and Greece to Cyprus and across Europe. Pastures, soil and water are what make those flavours possible, so we want to work with producers who look after them.
- We choose producers in regions known for their dairy and deli traditions.
- We ask our partners how they care for soil, water and the countryside around them.
02 · The animals
Respect for the animals behind our food
Milk and meat only taste good when the animals are healthy and well cared for. We work with producers who follow strict animal health and welfare rules, and we keep asking how they can do even better.
- Animal welfare is part of how we choose and review suppliers.
- Halal options across our meat range, clearly labelled.
03 · The farms
Supporting traditional farming
Many of the recipes we love were shaped by generations of farming families. Buying from them helps keep those skills, and those flavours, alive.
- Long-term relationships with the producers we buy from.
- Traditional products, like brined white cheese and tulum, kept on our shelves.
04 · The dairies
Traditional recipes, modern production
In the dairy, milk becomes white cheese, kashkaval and thick yoghurt. Our producers combine traditional methods with modern hygiene and quality checks, so every pack tastes the way it should.
- Quality and food safety checks at every step.
- Producers who look for ways to use less energy and waste less.
05 · The transport
From the producer to our Barking warehouse
Fresh dairy and deli need a cold chain from start to finish. We plan deliveries to keep products chilled and fresh, and we aim to fill every load and cut unnecessary journeys.
- Chilled transport and storage from producer to shop.
- Fuller loads and planned routes, for fewer trips.
06 · The packaging
Packaging that protects, then gets recycled
Good packaging keeps food fresh for longer, which means less goes to waste. We want our packs to be easy to empty, sort and recycle, and we are working with our producers to get there.
- Rinse yoghurt pots and cheese tubs before you recycle them.
- Check your local council's rules for lids, films and trays.
07 · The food
Enjoy every last bite
The most sustainable food is the food that gets eaten. Store it well, use it up and turn leftovers into something delicious.
- Keep white cheese in its brine after opening, and it stays fresh for longer.
- Leftover cheese? Bake it into börek. Spare yoghurt? Whisk it into ayran.
The journey continues
Always learning, always improving
We don't have every answer yet, but we are committed to doing better with every season. Questions or ideas? We'd love to hear from you.
Read our storyWhere to buy
Never let your table
go without Melis.
Find Melis in Turkish, Mediterranean and world-food shops across the UK, or order online.
