Sustainability
How we source, cook and deliver across your building, measured week by week and written up here without the greenwash.
Every plate that leaves the counter is shaped by these commitments. They are working targets from our own kitchen records, and we publish progress as we go.
Sourcing
British produce in season, free-range eggs, higher-welfare dairy and fish only from sources certified to recognised sustainability standards. Most of our core growers are within a morning's drive.
31average supplier miles
Waste
We weigh what comes back after every service and cook less of it the next day. Surplus goes to community redistribution partners before it goes anywhere else, and we are working towards zero waste to landfill.
94%diverted from landfill
Packaging
Crockery and returnable bowls do laps of the building instead of going in the bin. Where reuse cannot work we use compostables, and coffee grounds and used oil are collected for recycling.
Menus
The default choice on our counters is plant-based, with meat as a considered option rather than a filler. We are rolling out an estimated carbon figure against every dish on the menu.
68%plant-based this season
People
Everyone in the kitchen is paid the London Living Wage, and we recruit and train people who face barriers to work. Good food starts with a crew that is treated properly.
Energy and delivery
The kitchen runs on renewable-backed electricity, floors are served by trolley and lift, and anything that leaves the building goes by cargo bike or on foot wherever the distance allows.
82%zero-emission deliveries
Most of the carbon in catering is in the ingredients, so the menu is where we can do the most good. The default dish on every counter is plant-based and built around what British growers have that week. Meat and fish still have a place, but they are higher-welfare, certified where a standard exists, and used with intent. We are piloting estimated carbon labels so you can see the difference a choice makes before you make it.
You cannot manage what you do not measure, so every service ends with the scales. What comes back gets logged, and tomorrow's production list shrinks to match. Cooked surplus goes to community redistribution partners the same day, trimmings are composted, and coffee grounds and fryer oil leave with specialist recyclers. Our working target is simple: nothing edible wasted, nothing at all to landfill.
Cooking inside the building you work in is the quietest sustainability win there is. Most of what we serve travels to your floor by trolley and lift rather than by van. Suppliers deliver in consolidated drops in reusable crates, and when we do cater beyond the building, the food goes out by cargo bike or on foot wherever the distance allows.
Honest targets rather than round numbers. We would rather report slow progress than claim a badge we have not earned yet.
This year
Next year
By 2030
Figures on this page are working numbers from our own kitchen records, updated as we count. Targets are commitments we are working towards, not certifications or audited results we hold today.
Ask us for the impact notes behind any dish, or tell us what your floor would like to see us tackle next.
See this week's menu