Frequently asked questions

Your questions on sustainability in our business, answered.

What initiatives do you have in place to reduce your carbon footprint?
As a multi-site restaurant group, it is essential for us to have a well-defined and implemented energy management policy that guides our operations team, conserves energy and reduces our environmental impact.  We are committed to conserving energy and are working to reduce energy consumption in our sites by 5% by the end of 2024 through a variety of ways such as investing in and utilising energy efficient equipment, investing in energy monitoring systems, educating our teams in energy conservation and working and supporting suppliers to minimise their own carbon footprint. Find out more about our commitment to sustainability here.
What do you do with food waste?
All our food waste is collected and used in anaerobic digestion, a process which uses the waste to produce bio fuels and fertilisers. Find out more on our sustainability page.
What are you doing for the environment?
We’re committed to running our business in a sustainable way and have programmes in place as part of our Green Squid initiative. Find out more here.
Is your takeaway packaging recyclable?
Most of our takeaway packaging is made of card, these containers are fully recyclable. Please rinse the containers and feel free to reuse or dispose of in your household recycling bin. The black takeaway packaging is made of recyclable plastic PP5, which is collectable by many local authorities and bigger community recycling points such as supermarkets. We know we still have a little way to go, and we continue to look at options that are kinder to the environment.
How energy efficient are your restaurants?
We use LED lights in all our new restaurants and will be upgrading older sites where possible as part of our refurb programme. Our kitchen appliances are all high-grade energy rating A+ and above and our teams are trained to reduce water wastage, for example by ensuring taps are not left on unnecessarily. We are also trialling induction woks in some of our new restaurants. Find out more about our commitment to sustainability here.
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