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Our Environment

The Group recognises its responsibility to minimise its impact on the natural environment and is aligned with the hospitality sector’s Zero Carbon Forum commitment to net zero by 2040. We are focused on the decarbonisation our supply chain and lowering our energy consumption, water usage and waste.

Wagamama store front

Our journey to Net Zero

Working with Zero Carbon Forum (a forum made up of the majority of the major UK restaurant and pub sector operators), we are driving a roadmap of change to net zero.

  • We have completed the move to renewable electricity, gas and LPG across our directly contracted supplies.
  • We have identified our supply chain emissions hotspots. The largest ones being our food, drink, transport and distribution. We are working through a number of short and long-term decarbonisation activities.

Highlights from our Preserving the Future Sustainability Programme:

  • Working with the Sustainable Restaurant Association we are identifying the highest volume plate waste ingredients so we can trial new dish designs and ingredient combinations that reduce food waste.
  • Having removed plastic straws from the business in 2020 , we have further reduced single-use plastic by moving to wooden cutlery for deliveries. Cutlery is now only provided when the customers ‘opt-in’ on their order.
chef in kitchen

We have completed the move to renewable electricity, gas and LPG across our directly contracted suppliers.


The Group benchmarks restaurants and pubs by average daily water usage and uses data validation to highlight high usage and wastage so we can fix leaks or drive efficiency through best practice behaviours.

We are constantly reviewing and trialling new technologies that help to identify reduction opportunities and more efficient washing equipment with lower water usage.

Brunning & Price pub outside area
Kitchen area at Chiquito

The Group continues to take advantage of the de-regulation of the water market. We were able to combine our Scottish and English volumes to the same supplier for preferable terms, taking advantage of commercial benefits as well as added value benefits such as centralised billing, supplier contacts and Account Management.


The Group is now consistently diverting 99% of its waste from landfill. Many of our sites achieve 100% diversion. We have also started to track the recycling rate which is 55% for 2021.

Frankie & Benny's chef preparing food

‘Preserving The Future’ is the Groups programme that shapes and drives our Environmental and Social agenda of operating ethically and sustainably, to continuously find ways to reduce our carbon footprint, to further contribute to our communities and to improve the health and well-being of our customers and colleagues.