Converting our food waste into fuel, from 2020, we have saved 6.9 tonnes of Co2

3.27 tonnes converted into fertiliser instead of going into landfill. 3 tonnes converted into renewable energy instead of fossil fuels.

The hospitality sector has a huge part to play in food waste which results in greenhouse gas emissions. We champion zero waste as much as possible, food waste is sometimes unavoidable and so to limit our negative impact, we have partnered with ReFood, the UK’s only fully integrated food recycler who convert food waste into gas for the National grid and liquid compost for local farms.

Committed to lead the industry forward, our comprehensive roadmap to carbon neutrality includes a multi-phased strategy focusing on measuring and reducing our emissions, waste management, and the footprint of our menus.

We are currently measuring our scope 1 and 2 emissions, and aim to be offsetting this by mid 2024 through our support of conservation projects and the planting of trees.

While offsetting isn't the answer, we believe in doing something rather than nothing, and first and foremost, our goal will always be to remain conscious and reduce our footprint ahead of offsetting.

We try to reduce the use of packaging and plastic as much as possible.

For cases when we need to use packaging, it is made from non-toxic materials, recycled, and recyclable or compostable.

Did you know that compostable items can only be responsibly broken down in the correct conditions? We work with Vegware to ensure us and our customers dispose of any compostable materials in the correct way.