Target:
To reduce our waste by 5% per overnight guest
At the core of our commitment to sustainability is our promise to reduce waste, underpinned by the 3P's principle: Reduce, Reuse, Recycle. We take a proactive approach by carefully measuring the weight of food waste relative to overnight guests, allowing us to track and improve our efforts over time. In addition, we closely monitor the percentage of waste that ends up in landfill, striving to minimise this as much as possible. By continuously assessing and refining our waste management practices, we aim to significantly reduce our environmental impact and contribute to a more sustainable future.
Food Waste
We actively measure food waste and set reduction targets, segregating waste into production and table waste to focus on the right areas.
We also control portion sizes and educate our guests on minimizing food waste. One example of this is our introduction of Sustainable Sipping—a range of cocktails made from upcycled by-products that would otherwise be discarded, such as celeriac skins, strawberry leaves, and even pain au chocolat, which is transformed into syrup. We have also introduced initiatives that reduce plastic waste, such as only wrapping food when necessary for allergens. Through these efforts, we’re not only reducing waste but also creating innovative, sustainable solutions that align with our values of responsibility, creativity, and care for the environment.
Reducing Waste
At the heart of our waste reduction efforts is our ethos of reuse, recycle, and re-purpose. We actively recycle glass, cardboard, and plastics, and we encourage our guests to segregate their waste to support this. We conduct both internal and external waste audits to identify areas where we can reduce, recycle, and repurpose materials more effectively. In collaboration with the university, we work to identify and separate different waste materials for recycling, with a particular focus on electronic and electrical waste. The university sets the policies for the proper disposal and breakdown of these items, ensuring that they are processed for reuse. These initiatives are just a part of our ongoing commitment to reducing waste and operating in a sustainable and responsible manner.
Repurposing Waste
We believe in repurposing waste to reduce environmental impact and give new life to discarded materials.
This is evident in our use of wooden scaffolding beams, which were creatively incorporated into the design of our restaurant, Fifty the Street. We also collaborate with Loughborough University's Design School to repurpose student artwork, which is proudly displayed at our flagship venue, Burleigh Court. Additionally, our sustainability initiatives include turning coffee grounds into compost to fertilise plants. We also donate items like branded water bottles, which are repurposed as lunch containers for children at our own Loughborough University Nursery. These efforts reflect our commitment to reducing waste and supporting the community.
