get the gossip
get the gossip
Working with charities is something that everyone wants to do. Being able help those less fortunate is an action all business should be writing into their CSR (corporate social responsibility)
However, when business start sometimes the choice is between giving money to charity or paying your suppliers, then the suppliers win. This is the case for most independent start ups, where money is tight and revenues can be slow to grow.
So from the beginning we did what we could, working with suppliers and companies that have a sustainable ethos and work to help those that make, grow and sell their product and those that help in the community.
How we do our bit
The bottled water we stock in our Notting Hill branch is by Belu. They give 100% of its profits to Water Aid. This is an amazing international charity that is helping to ensure everyone has access to clean, safe drinking water.
We are part of the Sustainable Restaurant Association which is continually developing projects to help restaurateurs, as the influencers of the food we eat and desire , to send a positive message to the public. Initiatives like the Kids Veg Out scheme and a commitment to reducing food waste is our way of ensuring standards are met not just in our restaurants but across the industry.
Waste in the restaurant industry is a big issue. An eye watering with 1.3 billion tonnes of food is wasted every year world wide* . Food manufacturing and supermarkets carry most of this. However, where we can make a difference is through using smaller suppliers with ethical traceability and looking at how we manage our daily surplus food. We use Karma to try and ensure good food never goes to waste. Karma is trying to help restaurants use up spare food before the end of the day to stop access food going in the bin! (See blog post)
It is all the little initiatives that will help make a big difference and we can all be responsible for making a change!
We have been trading for almost 5 years now and this year started our own charity initiative through our filtered water. We are so lucky to have safe drinking water in the UK, however it is not without a range of added chemicals such a chlorine, fluoride and trace heavy metals that do build up in our bodies over time and to what effect we cannot be certain yet. That said a good filtration system can remove many of these trace elements and we believe it’s a far nicer and safer water to drink. We have filtered still and sparking water on tap and offer refillable bottles to customers. 75p from every bottle goes to a staff nominated charity every quarter and its our way of helping to give back a little to projects that mean a lot to our staff.
First up for our Covent Garden restaurant was Battersea Cats and Dogs home. They are one of the oldest animal shelters in the UK and do amazing work rehoming and rehabilitating cats and dogs of all ages and breeds.
We love a cute Instagram picture of an adorable dog, however this has created a rise in demand for puppies and ‘pretty’ dogs leaving shelters full of older, mix breeds that don’t look so cute on camera (well we think they do!) This is extremely sad and a should not be the reason that an animal joins your family. The work they do is crucial, they never put a dog down and will keep an animal until they have found its forever home.
Such an amazing charity that we were super happy to help!
Keep an eye on our Instagram for the next Charity nominated by our Shoreditch team in October.
#animalrescue #charity #compassionateliving #dogrescue #veganlifestyle #sustainablerestaurant
Leticia from our covent garden site, nominated battersea cats & dogs home
We are feeling very chuffed and rather posh that the RA approached us to be their exclusive alcohol-free bar offering for their world-famous Summer Pleasure Garden party on 20th July.
We will be running a mini version of our alcohol free bar with lots of delicious and exciting drinks which will enhance your enjoyment of the art. We want to be able to show case the very best products within the non alcoholic sector. We are very excited to announce that Atopia will be our partner for the event.
Atopia is bottled at 0.5% abv and is available in two flavours: Spiced Citrus and Wild Blossom.
The flavour is achieved through natural distillation and botanical extraction, which builds layers of taste complexity, according to the company. It is also suited to mixing.
The Atopia liquid was created by Lesley Gracie, William Grant’s award-winning master distiller. The aim was to create “an accessible yet special flavour profile to elevate the moderated drinking experience”.
Gracie said: “Atopia is a special liquid that uses our distilling and blending expertise to create a new generation of spirits. Inspired by the more mindful, lifestyle choices of today’s consumer, the exquisite liquid comes in two perfectly balanced flavours.The distillates have been selected and combined with care and precision, meaning you can pick out each flavour separately whilst no one flavour dominates over the other.
"We’ve used our distilling heritage and expertise to ensure no compromise on flavour is experienced when drinking the ultra-low alcohol spirit. The flavour is full, from first taste to finish.”
We started Redemption at a time where being booze free was still extremely niche. Thankfully now we see the market booming with new launches of top quality spirts, beers and wines being released all the time. There has never been a better time to start to look differently at your relationship with alcohol be it a bit too dependant or non existent, we want to create the choice to drink without compromising your health!
We will be creating a unique serve especially for the event...watch our socials for more updates
"OUR EXHIBITIONS HAVE THEIR OWN SPECIAL ONE-OFF RA LATE, WHERE YOU CAN WITNESS THE ROYAL ACADEMY MAGICALLY TRANSFORMED AS WE HOST AN EVER-CHANGING LINE-UP OF CURATED ENTERTAINMENT" Ra
The eclectic programme of RA Lates has included a nine-metre inflatable cosmic installation, immersive salons, themed supper clubs, UV Garden of Eden life-painting, Klezmer dancing, communal karaoke, Pollock-inspired paint splattering, gold-leaf makeovers, ballroom dancing, robotic displays and a cocktail party with “Peggy Guggenheim” – all bringing the world of their exhibitions to life for a unique and unforgettable Saturday night.
We will also be taking the delicious Lucky Saint as our beer for the night, Smashed Apple soft cider and our amazing new house alcohol free of course, prosecco by Tomson and Scott
#alcoholfree #sobercurious #art #londonevents #boozefree
Food waste is a huge problem in our industry, waste from producers, preparation and from customers. Increasingly strict EHO rules mean that most foods cannot be kept for more than a day and for restaurants that serve fresh, daily menus a slow day, mis ordering or recipe changing can leave you with left-over food at the end of service. Thankfully due to our size, skilful teams and due to the nature of plant based foods our waste is relatively low. However, there are still some days where we don’t sell all we have of a particular item and we are faced with potential wastage. There are always hungry staff of course to help this issue but it is not a real solution to a problem that needs addressing.
Some scary facts//
1.3 billion tonnes of food is wasted every year
Yearly CO2 emissions from food waste is equivalent to that of 3 million cars
Food waste equals 1 trillion dollars in losses, globally, annually
We were so happy this year to meet the people from Karma! Karma is a food app that lets restaurants connect to people looking for a good deal on food that would otherwise go to waste.
To date Karma has saved 350 tonnes of food, 525 tonnes of cO2 which equates to 41,000 days of car use compensated. We’re proud to join Karma’s 2000+ strong global partners in being part of this mission to lessen the impact food waste has on the planet. We are launching in all of our restaurants as Kama reaches London wide, the platform is easy to use and helps consumers make more sustainable choices, whilst highlighting this issue.
We hope that more restaurants will follow suit and realise that waste isn’t just something that affects the GP. We are living in a time of abundance in the west but this will not last forever and whilst British and worldwide business throw away millions of tonnes of food, millions go hungry. If the restaurant industry can start to lead the way in their waste management we hope the food industry as a whole including the supermarkets and producers will also look towards innovative solutions.
Trying to ensure that any waste we do have gets used up, ideally sold and ensure that we are using up every bit of our food we work so hard to create. Karma is an app that restaurants can use when they have surplus food. Surplus items are uploaded to Karma where their 100,000 London users are notified that it’s available for pick up at location. There’s no delivery logistics to work with which means more people through the door of our restaurants, problem meets solution!
We are both proud members of the Sustainable Restaurant association and we hope that more collaborations between, tech and solutions will happen to ensure that restaurants become for accountable for their contribution to Britains waste issues.
The SRA is holding an event on 20th May to highlight the issues we all face as responsible restauranteurs and how we can all make a little difference to our impact on the world. We have always tried to lower our impact through our food choices, packaging and recycling. It is great to feel empowered by a movement that the industry is now taking seriously. If you work in hospitality or just care about how businesses are tackling environmental issues, the event will be well worth attending : )
#sustainability #foodwaste #compassionateliving #sustainablebusiness #fightfoodwaste