Our promise
When we talk about Climate Net Zero, we mean reducing our carbon emissions by 80% by 2027, and neutralising our remaining emissions (so-called residual emissions) through high quality carbon projects in the UK & Ireland.
We want our path forward to be a model for the rest of the industry. We want to be market leaders in sustainable food; delivering locally sourced, plant forward and in-season menus, as well as working with our partners and suppliers to continually reduce emissions and food waste across our supply chain.
We’ve taken significant steps to improve our business practices and reduce our emissions, including training our teams on energy efficiency and recycling; and we will continue to make significant steps in the future to keep our emissions low and move forward in the most sustainable way possible.
We began this journey at COP26 in Glasgow, creating a dedicated website to outline our ambitions and strategy:
The story so far
2027
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FREE RANGE
Free range eggs are the standard across our business
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UK SOURCED
Red meat (beef, pork, lamb and venison) will be sourced from UK
2023 – 2026
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SEASONAL CALENDARS
Menus will be developed using seasonal calendars using UK sourced in season produce
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STRATEGIC PARTNERSHIPS
Implement a strategic partnership with Levy beverage suppliers to support the decarbonisation of the industry at pace and scale
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LAUNCH BIOHUB
Launch BioHub - Compass UK&I’s Sustainable & Regenerative Agriculture incubator
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KLIMATO
Continue to roll out Klimato across our venues
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UK SOURCED
Red meat (beef, pork, lamb and venison) will be sourced from UK
-
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SUSTAINABLE FISH STOCKS
Only use UK sourced sustainable fish stocks (MCS 1-2 rated fish only)
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CLIMATE ACTION PLAN
Each venue will understand their baseline footprint and develop a bespoke Climate Action Plan
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FREERANGE
Free range eggs are the standard across our business
-
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INFORM LEVY CUSTOMERS
Inform and enable Levy customer and consumers to make more sustainable choices
2022
-
![]()
CLIMATE ACTION PLAN
Each venue will understand their baseline footprint and develop a bespoke Climate Action Plan
-
![]()
SEASONAL CALENDARS
Menus will be developed using seasonal calendars using UK sourced in season produce
-
![]()
KLIMATO
Continue to roll out Klimato across our venues
-
![]()
INFORM LEVY CUSTOMERS
Inform and enable Levy customer and consumers to make more sustainable choices
-
![]()
UK SOURCED
Red meat (beef, pork, lamb and venison) will be sourced from UK
-
![]()
FREE RANGE
Free range eggs are the standard across our business
-
![]()
SUSTAINABLE FISH STOCKS
Only use UK sourced sustainable fish stocks (MCS 1-2 rated fish only)
-
![]()
STRATEGIC PARTNERSHIPS
Implement a strategic partnership with Levy beverage suppliers to support the decarbonisation of the industry at pace and scale
-
![]()
LAUNCH BIOHUB
Launch BioHub - Compass UK&I’s Sustainable & Regenerative Agriculture incubator
SMALL STEPS MAKING A BIG DIFFERENCE
Target, measure, monitor
50%
we will have a minimum of 50% plant based menus by 2025
80%
of our carbon emissions will be decarbonised by 2027
100%
Seasonal sourcing for all our menus by the end of 2022
100%
Sourcing of 100% recyclable or reusable packaging across products
1%
Through Culinary innovation and ingredient re-purposing we will reduce our food waste to under 1% by the end of 2024
10%
We will increase female chefs in our business by 10% year on year and support Women in Food initiatives.
20%
of our carbon emissions (so-called residual emissions) neutralised though high quality carbon projects in the UK&I
25%
of our menus are plant-based, vegan or vegetarian right now
90%
of all produce is sourced from the UK
100%
Renewable Energy for Levy direct operations
100%
electrical car & fleet by 2024
sustainable waste management
We are doing what we can to make sure our waste output - whether food, packaging or equipment - is minimal, and recycled to the best of our abilities.
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We are providing our teams with best practice energy saving guidance for office and kitchen environments.
We are switching all company vehicles to EV alternatives.
All new for old equipment will be replaced with the most sustainable appliances.
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We are reusing cooking oil through filtration systems and ensuring used cooking oil is recycled.
We are distributing unused non-perishable food in our communities or to local charity partners.
We will ensure used cooking oil is collected separately and sent for recycling.
We will identify opportunities to distribute surplus equipment to charities and schools.
We will ensure food trimmings are kept to a minimum and find creative ways to repurpose these where it is safe to do so.
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We are engaging with our clients to ensure that all public waste streams are diverted from landfill.
We are exploring opportunities to manage hard to recycle waste streams such as crisp packets through Terracycle.
We are working with our clients and partners to ensure all public bins have suitable, appropriate and consistent bin labels and signs to help people separate their waste and increase recycling.
We are working with our clients to ensure food waste is segregated and taken for anaerobic digestion.
We have made a commitment to cut food waste by 50% by the end of 2022 and have made a commitment to get food waste under 1% by the end 2024.
no landfill
We are engaging with our clients to ensure that all public waste streams are diverted from landfill.
Community
We are distributing unused non-perishable food in our communities or to local charity partners.
Food Waste
We have made a commitment to get food waste under 1% by the end 2024.
Best Practice
We are providing our teams with best practice energy saving guidance for office and kitchen environments.