The food industry is responsible for over 30% of all green house gas emissions and environmental degradation. This is a fact that few are talking about and we want to change this. We are on a mission to build a sustainable food system.

SUSTAINABILTY

LISTEN UP, because it is IMPORTANTISSIMO

Farming with Nature

We are seeking to work with farmers who are farming in ways that support nature and its biodiversity rather than destroy it. We

avoid food sprayed with chemicals and understand that our food starts with the nature. In healthy and rich ecosystems, great ingredients are born, and without great ingredients, cooking great food is impossible.


PLASTIC

Our oceans sequester around 20% of the carbon dioxide on the planet.  Our oceans are now riddled with micro plastics which are destroying the ecosystems inside it, and we expect there to be more plastic than fish in the ocean by 2040. Although there are no exact figures, we can estimate that over 50% of this plastic waste comes from the food and beverage industry.
We are zero plastic. All of our packaging is either biodegradable or recyclable. Note we do use PET recyclable plastics and compostable plastics, which are of course eco friendly.

 

WASTE

On average 30% of all food is wasted. The UK  currently wastes over 15m tonnes of food  each year. This means that one third of everything we farm, whether crops or meat, is wasted. Therefore meaning that we can immediately reduce the impact of the food industry on the environment, by 30%, simply by eliminating waste. This of course is easier said than done, and food waste is one of the most difficult issues we face within our food system.

Our effort to operate a zero-waste supply chain is certainly the most challenging one.  We strive for zero-waste by digging into the details as well as some creative thinking. 
Examples of these are:
Small batch cooking – this allows us to adapt to fluctuations and cook only what we need
Staff meals -  A simple solution is often to feed the team with the extras. Often at the end of a shift all the fresh food gets sent home with the staff. 
Creative Cooking – just getting a bit creative and looking for alternative uses of the same ingredients can help reduce waste. 

 

FOOD MILES

Food miles are in fact only  an average of 6% of the GHG emissions of food, but is still something we believe is important to act on.  We source all of our food from the most local option possible in order to reduce its carbon footprint. We do not import Italian ingredients en mass and believe that if we can’t make the dish using primarily ingredients available to us in this country, then we should not make it at all.

2023 Food Sustainability Targets

 

15% Meat

We want to take our total menu meat consumption down to 15%

 

Chemical Free

We want to certify that all of our produce comes from chemical free agriculture

 

Pasture 

We want to certify  that all our meat and dairy comes from free ranging pastures

 

Agroforestry and Carbon Sequestration

We want to shift the majority of our menu to be supplied by our founder Matteo’s Agroforest, officially making our business a carbon sequestering.