We are passionate about not only ‘doing the right thing’ but making it easier for our guests to make lower impact choices.

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We are putting in the work towards our long-term and ongoing goals of reducing our carbon footprint minimising food waste curtailing the impact that our supply chain has on the environment and being transparent about where our ingredients come from.

By sourcing the highest-quality seasonal ingredients responsibly and locally whenever possible, we’re creating a better experience for our guests, while also supporting the community and protecting the environment.

Restaurant Associates sustainability pledges

  • We commit to a 50% reduction in food waste by 2030

  • We have a British free-range egg first sourcing policy

  • We provide nutritional labelling to allow guests to make informed food choices

  • We only use pole and line, trolling and handline (hook and line) caught tuna, to minimise risk of bycatch

  • We only serve fish that is rated 1-3 as per the Marine Conservation Society’s Good Fish Guide

  • All teams are trained in Ways to be Well, our health and wellbeing programme

  • We partner with Foodsteps to carbon label our dishes to enable guests to make informed choices when dining with us

  • All our beef and milk are UK&I sourced

  • We buy Round Table for Responsible Soy (RTRS) sustainable soy credits for the entirety of our soy footprint as a commitment to deforestation free soy

  • We commit to increasing our spend by 30% with socially conscious businesses by the end of 2025

  • Through our 'Coffee for Causes' programme for every kilo of coffee sold we donate 30p to local charities and community projects

  • Through our Blend 53 coffee spend we donate £1 per case to Foodinate to support grass root charities

  • We have partnered with Wildfarmed Flour to support regenerative agriculture practices

  • Our nominated charity is Fareshare who are a charity network aimed at relieving food poverty and reducing food waste in the UK

  • We are proud to pay the Living wage as defined by the Living Wage Foundation

  • We promote suppliers with sustainable sourcing practices across the organisation

  • We offer a plant based dairy alternative for beverages in all sites

  • All our disposable food service packaging is recyclable or fibre-based compostable

  • We prioritise reusables across our sites wherever possible to reduce/eliminate the use of single use plastics