From day one, our co-founders Mark and Tommi have challenged themselves and the whole business to demonstrate that you can create a truly sustainable, multi-site restaurant business.

Keeping it green isn’t simple: there’s a lot of grey. But we’re committed to innovating, improving and doing our best. We’ve recently won a few prizes for our pioneeringly planet positive innovation.  

As founding members of the Sustainable Restaurant association we use the Food made good framework, and focusing on 3 key areas we can have the most impact: sourcing, society and environment. We are proud to be awarded with their highest 3* rating.

We take a holistic approach on how we source and design our menus. Because we believe – good food that is produced in a sustainable and responsible way, is better for the soil, animals, people and planet. Our menu is over 50% veg and while still featuring meat in our menu we strive to use less, better quality meat.

Working alongside pioneers in regenerative and organic farming: Hodmedods, Riverford Organic, Wildfarmed, Grassroots farming and The Ethical Butcher.

*A note on chicken: We have recently been experiencing some supply chain issues and as such are currently unable to serve free range chicken in our restaurants. Animal welfare continues to be extremely important to us and we are working to secure a new supplier of high welfare chicken as a priority. Until a new supplier is in place, we will be temporarily using British Red Tractor chicken.
Some of our printed materials may not reflect this temporary change, however our website information is being kept fully up to date.

We take lots of steps to minimise the resources we use across our restaurants. We’ve been a CarbonNeutral® company since 2016 and we’re on our Net Zero journey.

CarbonNeutral® company in accordance with The CarbonNeutral Protocol.

This means that we take lots of steps to reduce our carbon footprint, and then we offset what we cannot avoid by purchasing carbon credits to support projects that are close to our hearts.

For more information on CarbonNeutral® company scopes please see page 36 of The CarbonNeutral Protocol.

People are at the heart of Wahaca. From our founders Tommi and Mark, to the people of Oaxaca in Mexico, communities that inspire us, our restaurant teams, and the guests we serve every day.

We believe in giving back, especially by supporting the next generation through food and education.

In Mexico, we support EDNICA, a UNESCO-backed charity helping children living and working on the streets. Since 2012, we’ve donated over £200,000 to fund vital education and support.

In the UK we partner with Chefs in Schools, a charity transforming kids’ health through good food. Tommi is an active supporter and trustee. Chefs in schools, use a proven and affordable model, recruiting chefs to train school kitchen teams to make tasty, exciting meals, packed with fresh, nutritious, local produce.