In the 1990s, Gail Mejia brought the best bakers in town together to bake bread for London’s top chefs. Today, GAIL's continues to specialise in sourdough, as well as making pastries, cakes and savouries for its neighbourhood bakeries in London, the southeast and more recently, Manchester.

The organisation believes in the power of community, in helping those around it and living as sustainably as possible. GAIL's insist on the finest ingredients, supporting small businesses wherever it can, and though it is always innovating, the skill of its baking is based on time-honoured techniques.

GAIL’S ‘Waste Not’ sustainability initiative is focused on reducing the organisation’s environmental impact. One of the key work streams is its commitment to 100% recyclable or home-compostable packaging. The organisation is currently at 81% and is working through the last few lines it needs to improve upon.

Another Waste Not work stream is focused on reducing the waste GAIL’S sends to landfill. It currently sends 45% of its waste to recycling or composting facilities, and is aiming to reach 60% by the middle of next year.

It shares the progress of its work through regular board updates and an annual impact report. It also regularly communicate progress and specific actions colleagues can take through its weekly newsletter, GAIL's Together Facebook page, and at its quarterly awards ceremony.