Like others mentioned, beautiful pub-restaurant The Loch & the Tyne goes for a waste-minimal approach, pioneered by Chef Adam Handling.
As well as growing its own vegetable gardens situated in an orchard, cooking is done with as much of the food as possible. Leftover fish trim? Work some magic and you have zero-waste croquette. Cabbage leaves? Turned into kimchi to serve with venison. And recently, they’ve tried to eliminate cling film from the kitchen.
Sometimes it’s the seemingly small decisions that add up!
Pub group Marstson’s commitment to sustainability has won them several awards across waste management, energy efficiency and recycling.
And what’s won them these awards?
Marston’s were the first pub company to achieve zero waste-to-landfill, thereby increasing their recycling by 74%. Rapid EV charging points have been installed at 100 of their venues for electric cars; bedding from their lodges is recycled by local charities; they’ve removed both single-use bottles and plastic; and they operate their own water supplier saving 135,448 pints of water a day.
On top of that, Marston’s are transparent about their carbon footprint (all the data can be found here) and have agreed with the Hospitality Zero Carbon Forum to help decarbonise the sector at pace.
Modern London Hotel located in Clerkenwell, The Zetter, is itself an upcycled Victorian warehouse using eco-friendly materials. Its atrium and automated skylight uses natural light and ventilation to help prevent energy waste, and if you open a window the air conditioning cuts out! (You know you’ve done it before…)
Not only that, but The Zetter gets their guests involved too! Stay a few nights and you’ll be able to borrow bikes during your time there and exchange housekeeping for £10 credit on food and drink, thereby reducing energy spent on washing.
To see more environmentally-conscious companies hiring right now that you could work for, hop on the Placed app and apply for jobs in one tap!
Happy Earth Day!