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The UK’s first carbon neutral restaurant group

Since opening our first restaurant, we have challenged ourselves to be a climate leader in the industry, ensuring that we have as low an environmental impact as possible.

In 2016, we went one step further, by offsetting our unavoidable energy usage to reduce all our emissions and give us a net zero carbon footprint in accordance with The CarbonNeutral Protocol.

The carbon credits we use to achieve that are targeted at projects that are close to our hearts. For that reason, we are supporting the Improved Mexican Cookstove project, donating funds which make efficient cookstoves for low-income households in some of the poorest rural states in Mexico. In addition to reducing fuel use by as much as 60%, the new stoves reduce exposure to harmful indoor air pollution – the fourth worst risk factor for disease in developing countries, particularly for women and children.

 

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We continue to find ways to improve our sustainability in our sites and have introduced measures such as utilising the heat energy created by fridges and freezers to heat the restaurants’ hot water, installing demand driven ventilation systems and motion sensor lighting, and installing flow controllers in all plumbing.

In addition to our in-restaurant initiatives, we extend our green remit further with a sustainable approach to waste management and ingredient sourcing. We have a zero landfill policy, so where we have control of the waste collection contract, we appoint the most sustainable contractors, whilst all food waste from our restaurants are converted into biogas and liquid fertiliser. With regard to sourcing, we’ve teamed up local suppliers to limit carbon emissions that would be generated from importing and search out suppliers who share our views on welfare standards. You can read more about our sourcing here 

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