It would be really easy to sit in our restaurants, get stuck into pizza and ignore the planet around us. But we care, REALLY CARE, about our environment and reducing the impact we have on it.
We’re moving in the right direction, having materially reduced our electricity, gas and water usage in recent years and continuing to do so with initiatives on new efficient equipment and better usage behaviors
We educate all our teams regularly on the importance of energy conservation, techniques and targets to improve each restaurant’s performance. We also actively engage them as energy champions.
THE LAST STRAW
Plastic. It’s very useful but we make too much of it and it’s causing havoc in the world’s oceans. That’s why we were founding signatories of The UK Plastics Pact – a trailblazing, collaborative initiative that brings together businesses, UK governments and NGOs to tackle the scourge of plastic waste. In 2018, we also introduced paper straws and eradicated the plastic ones from our restaurants forever. Good riddance.
THE PLASTIC PROBLEM
We recently made the decision to switch our Belu water from glass bottles to plastic ones in support of our carbon neutral ambitions. Plastic bottles produce roughly three times less carbon emissions than a glass bottle, and Belu make their bottles from at least 50% recycled plastic.
As long as it is disposed of effectively, these plastic bottles can be recycled and turned into something new.
We’ve invested £1.5m in new smart meters, LED lighting and signage which is more environmentally friendly. Our energy consumption and footprint is also being reduced by better building management systems, eco refrigeration, high efficiency water heaters and improved air con systems.
The vast majority of our restaurants now have smart meters for electricity, gas and water. We receive a weekly usage report and reduction target so we can keep driving down unnecessary consumption.
We want to responsibly manage our resources to help our people, guests and planet.
Food waste – nobody wants it because… well, it’s a waste. All our food either goes to compost or anaerobic digestion. Even our cooking oil is recycled and turned into reusable energy.
GETTING THE BALANCE
The best way to reduce food waste is to only produce what you need. John in planning is brilliant but it takes a lot of data to work out exactly what we need. That’s why we’re increasing our investment in tools to measure our food waste and production.
We're proud to have signed up to Courtauld 2025 - an ambitious voluntary agreement that brings together organisations across the food system to make food and drink production and consumption more sustainable. We’re also part of the policy steering group on reducing food waste. Our shared ambition is to cut the resource needed to provide food and drink by one-fifth in ten years. That’s good news for everyone.
A LITTLE BOAST
We've been awarded two stars by the Sustainable Restaurant Association, who evaluated our commitment to the three main pillars of sustainability. You can check out the SRA website to find out more about the criteria that we've met and plan to exceed forever.
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