ENVIRONMENTAL SUSTAINABILITY & WASTE REDUCTION

We believe that pubs and restaurants must do more to reduce their environmental impact and we are serious about reducing our environmental impact and commitment to sustainability.

At the Clissold Arms, we have become more creative with our food and drink options, live events, marketing and how they tackle environmental and social issues.

KEEP IT SEASONAL

We aim to reduce “food miles” for our business, by focusing on seasonal produce in order to minimise our eco impact. For our pub, it’s important to understand where our food and drink products come from and we ask our suppliers what green initiatives they are implementing to ensure we are reducing the overall impact of our supply chain where possible, and evaluate our sourcing across the year, by knowing what ingredient can be swapped to another ingredient that is in season.

Review our Waste

We are making the most of our raw ingredients and actively take action to minimise the amount of food that ends up in the bin. We run a simple ‘audit’ of our waste after every day – to determine if any plates are regularly being returned with food remaining. We have regular team meetings to decide what raw materials could be utilised further within the kitchen. We do implement a food waste reduction program, by recycling used oil, and donating excess food to a local hostel for ex-service men, as well as menu planning to minimise waste.

We train our staff on ‘perfect pour’ techniques to minimise wastage. On top of this, we have good cellar management and an all year round contract for maintaining our machinery in order to increase operational efficiency.

Engage the Community:

We encourage environmental practices, such as allowing a local fish trader to sell their produce from their refrigerated van located in our car park on certain days of the week in order to help our local community especially after the closure of fresh fish counters in major supermarkets across London. Our in-house gardener Constantine, maintains our vines, planted mint, rosemary, lavender, sage, fatsia japonica tropical evergreen plants and green bushes and other plants, some of which have been donated to us by local people. Not only do these activities showcase our sustainable credentials, they can also bring in new customers and build our standing in the local area.

We make Sustainability a Key Part of our Business

What is clear is that sustainability needs to be more than just a tick box exercise – businesses need to commit to making continual positive changes.

There are many ways that our pub can go on reducing our impact on the environment; from recycling glass bottles, to reducing water usage by installing low-flow toilets and sinks or implementing a rainwater harvesting system, to using solar panel water fountains in our garden, and we have an ongoing cyclical programme to carry out these improvements