SUSTAINABILITY

The food industry is responsible for around 50% of all green house gas emissions and known environmental degradation. This is a fact few are talking about and we are here to change this. We are on a mission to build a sustainable food system.

PLASTIC

THE FACTS


Our oceans sequester around 20% of the carbon dioxide on the planet (Carbon dioxide is currently emitted at 10 GtC per year and the oceans currently absorb 2.4 Gt carbon dioxide per year).  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 60% of this plastic waste comes from the food and beverage industry.

 
Our response...


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

THE FACTS

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 response...


Zero Waste - Our effort to operate a zero-waste supply chain is certainly the most challenging one.  We strive for zero-waste with rigorous and meticulous attention to detail alongside creative thinking. Working throughout the chain, starting with our suppliers all the way through to our customers.
Examples of these are:
Small batch cooking – this allows us to adapt to fluctuations and cook only what we need
Everything must go – between free staff meals and partnering with apps such as Karma, we are able to use all of our left-overs at the end of service
Creative Cooking – just getting a bit creative and looking for alternative uses of the same ingredients can help reduce waste. For example the bread we make for our Panini at the end of the day gets used in our prep kitchen for our meatballs.

BEEF

THE FACTS

Land Use
1.  A factory farmed cow uses 2 -3 acres of land for 2 – 3 years
2. A grass fed cow uses 5 – 15 acres of land for 2 – 3 years
3. If we wanted to convert all cattle to grass fed cattle it would require most of the land available on our planet. We believe it's important to understand grass fed beef is certainly not more sustainable than other options of beef. 
4. 70% of deforestation in the Amazon Rainforest, often called the earth’s lungs, is for cattle.
Water Consumption
1.  A ”high-yielding” cow drinks up to 150 litres of water a day
2. 1 pound (450g) or two burgers of beef requires an average of  9,000 litres of water to produce.  This is calculated by considering the water one cow consumes through drinking water, irrigation water for the crops it eats and cleaning water, across its 2-3 year lifespan.
4. The water beef consumes is 5 times greater than pork, 5 times greater than  chicken and 3 times greater 
than lamb. 
Methane and emissions
1.  All the cattle on our planet create the equivalent green house gas emissions to all the transport in the world (cars, planes, lorries e.t.c)
2. 3 – 4 tonnes of methane are produced by the average cow in its lifetime.
3. Grass Fed cattle produce 60% more methane than factory farmed cows.
4. Methane is 72x more damaging  than carbon dioxide ( it traps 72x more heat).

 

Our response...

We do not use any beef.

MEAT

THE FACTS

There are 70 billion Livestock on the planet. Sustaining this population 10 times greater than is unsustainable:
-45% of the land on our planet is inhabited by livestock, causing more than 80% of the deforestation worldwide 
-50% of world water is consumed by livestock
-Over 50% of all green house gas emissions come from livestock
-Over 50% of our crops are consumed by livestock

Our response...

70% Vegetarian
We target a minimum of 70% vegetarian output. Meaning that for every 100kg of food that we make, 
30kg maximum, is meat. This is achieved by of course introducing more vegetarian and vegan dishes, but 
 also by shifting dish weight ratios towards vegetables more than meat. 


“Real” Meat free options
A problem that the restaurant industry faces in reducing meat is that vegetarianism, in the eyes of meat 
eaters, has developed a lower quality, less tasty label. Italian cuisine offers  an abundance of vegetarian 
combinations and dishes, and we are keen to use this to create a menu where the vegetarian options are 
just as appealing as the meat options. 

FOOD MILES

THE FACTS

Moving food is responsible for 25 per cent of all miles covered by heavy goods 
traffic in the UK. Transporting food within, to and around the UK produces 19 
million tonnes of CO2 annually – equivalent to around 5.5 million typical cars. Yes, 
this is nothing compared to the effects of eating beef alone, but it is still something 
we must consider and act responsibly on.

Our response...

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.

THE SUGO SUSTAINABILITY RATING

Launching at Sayer Street

We are developing a rating system which will give all of our dishes a rating out of 5 
on sustainability. The rating  will be an assessment of all the components of a dish, 
looking at each of  the ingredients’ life cycles and  calculating: water usage, land 
usage, energy usage, direct emissions, ecosystem damage and food conversion 
ratios.  Each dish will then be given a result per 100g . The results will then be 
placed  on our spectrum from 1 to 5. The spectrum will be calculated by finding the 
least sustainable possible dish on the market (a steak from 
Australia) and setting that as 1 (least sustainable), and then calculating the most 
sustainable dish on the market (a locally sourced vegan dish), and setting that as 
5 (most sustainable).

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