Message from Russel Smith, Chief Operating Officer and Rahul Shinde, Restaurant Excellence Director

We recognise the need to reduce the environmental impacts of our restaurants and supply chain. We also know that our customers, community partners and employees expect us to go further and do all we can to create positive impacts across our supply chain. This includes the way our suppliers source and manufacture our food, packaging and oil, so we work closely with them to ensure our products are sustainably sourced.

Our greatest direct environmental impacts come from our restaurants and the way we manage them. This is also the greatest opportunity we have to reduce our direct carbon footprint. We’re training our employees and investing in resource-efficient technologies to reduce waste and minimise energy, water and packaging usage. During construction, we test and implement green technologies and practices, building each new restaurant to be as good as possible for the environment and local community, as well as our business. We’re also delighted that when we move into our new head office in Woking later this year we will apply for a BREEAM environmental assessment rating of ‘Very Good’.