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sustainability:


Our aim is to leave the world a better place than when we found it, to to keep our impact on the environment as low as possible and to champion local suppliers that hold this belief and together make the planet a much better place to be.

Find out how we are doing this:
 

 

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Our meat :


All our meat comes from local suppliers (less than 15 miles), is grass fed, and left to roam. The whole carcass arrives at our Worcester butchery where our in-house butchers work to produce mince for our burger patties and steaks for The Bookshop. Any other cuts of meat are used as specials and in our Butcher’s Burger, the bones are roasted and made into stocks, and the fat is rendered down and used for cooking our beef dripping chips, meaning we end up using as much of the animal as possible in our restaurant menus.

 

 

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OUR SUPPLIERS :


By sourcing as much as we can from local farms and suppliers, we hope to reduce the distance our food travels, meaning less carbon and less pollution.

We like to support these local and small-scale farms that tend to use non-intensive farming techniques and, where possible, organic farming methods that focus on caring for the land meaning it can be used for generations to come.

 

 

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OUR Buildings:


In all our restaurants we re-use vintage chairs and source recycled materials such as old scaffolding planks. By avoiding using fresh materials we hope to give old things a new life thus reducing unnecessary waste.

Our Worcester Burger Shop under a railway arch has utilised an old and disused space, giving it a new lease of life. Since opening, several other businesses have taken up residence in these arches. Soon development works will open a thoroughfare in this area between Worcester Foregate Street and the university, creating a hub of restaurants, bars and businesses that use old spaces instead of building new ones.

 

 

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OUR waste:


We can proudly say that none of our waste goes to landfill from our Hereford restaurants.

All our plastic, glass and cardboard are recycled with Pedicargo. Pedicargo operate in Hereford using bicycles to collect our waste which is then processed to be used again.

Our food waste, where suitable, is sent back to Farmer Tom’s farm and composted.

Any remaining waste is collected by Hereford council and incinerated for energy. Luckily, with so much of the waste being recycled this is a very small percentage. We are currently looking to further reduce this waste to lower our carbon footprint even more.

By keeping as much of our waste as possible out of landfill, we are ensuring that future generations do not have to deal with what we leave behind.

 

 

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OUR packaging:


All our packaging is from Vegware, whose plant-based catering disposables are made from renewable, lower carbon or recycled materials. This packaging can all be commercially composted along with food waste where accepted.

We are moving to a permanent serving solution to reduce our packaging waste as much as much as possible.

 

 

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OUR menus:


Our menus are printed on paper, which we aim to be 100% recycled paper as soon as possible. We never laminate, believing it’s better to recycle a paper menu than discard a plastic coated one, therefore reducing our waste plastic impact on the planet.

 

 

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OUR energy:


Our gas and electric suppliers are Bulb energy who provide 100% renewable electricity from solar, wind and hydro, and 100% carbon neutral gas. 10% is green gas produced from renewable sources like food or farm waste. And they offset the rest of the gas they supply by supporting carbon reduction projects around the world. In Worcester, we use air-source heat pumps for our heating and hot water..