OUR CARBON IMPACT
We Measure Our Full Carbon Impact
We track and independently verify all emissions across our kitchens, offices and supply chain through Planet Mark.Carbon Ratings on Every Menu
Every dish is given a simple carbon score, helping our chefs reduce the impact of our recipes.70% of Weekly Dishes Are Low Carbon
Most of our menu options are designed to have a lower environmental impact as standard.
SOURCING AND NUTRITION
30+ Different Plants Per Week
Minimum benchmark across menus.Seasonal & British Produce Tracked
Improving UK sourcing year-on-year.Sustainable Pantry Programme
Curated snack and drink ranges with clear insight into their environmental and social impact.
WASTE AND CIRCULATORY
Prevent
Our client-specific Food Waste Prevention Programme aligns forecasting, ordering and production to each site.Result: 46% less food waste year-on-year.
Measure
We weigh and track food waste daily to understand what’s being wasted and why — then adjust.Recover
Surplus food is turned into new dishes, shared through community initiatives, or used in collaborations (like kimchi production with The Ferm).No landfill
All remaining waste is carefully segregated and diverted from landfill.
PEOPLE AND CULTURE
Develop
Structured recruitment, induction and internal progression pathways that prioritise growth from within.Support
Mental health advocacy through The Burnt Chef Project and tailored wellbeing support for team members.Engage
A 75% engagement rate across our internal platform reflects an open culture, supported by our commitment as a London Living Wage employer.
COMMUNITY AND CONNECTION
Share
Surplus ingredients and meals redistributed through our monthly community kitchen.Volunteer
Paid volunteer days and regular team-led initiatives, including litter picks and community meal support.Partner
Collaborations with organisations such as Highshore School and Global Generation, supporting apprenticeships and local engagement.
