Carbon Reduction Plan

Commitment
We are committed to achieving Net Zero greenhouse gas emissions by 2040, with a 50% reduction by 2030 against a 2024 baseline.

Scope
This plan covers Scope 1 (fuel, refrigerants), Scope 2 (purchased electricity), and key Scope 3 emissions (ingredients, packaging, transport, waste).

Current Footprint Hotspots

  Purchased ingredients (especially meat, dairy, imported produce)

  Energy use in kitchens and refrigeration

  Packaging materials

  Distribution and food waste

Reduction Strategy

1. Energy & Operations

   – Transition to renewable electricity contracts by 2026

   – Install solar panels at production sites where viable

  –  Upgrade to energy-efficient ovens, refrigeration and LED lighting

   – Implement smart temperature monitoring to reduce waste and over-cooling

2. Ingredients & Menu Design

   – Increase plant-based product range

   – Prioritise seasonal and locally sourced ingredients

   – Work with suppliers to reduce agricultural emissions

   – Measure and report supplier carbon data annually

3. Packaging

   – Shift to recyclable or compostable packaging

   – Reduce packaging weight by 20% by 2030

   – Eliminate unnecessary single-use plastics

4. Transport & Logistics

   – Optimise route planning using telematics

   – Transition 50% of fleet to electric vehicles by 2030

   – Consolidate deliveries to reduce frequency

5. Waste Management

   – Reduce food waste by 50% by 2030

  – Partner with food redistribution charities

   – Expand composting and anaerobic digestion

Monitoring & Governance
Emissions will be measured annually using the GHG Protocol. Progress will be reviewed quarterly by senior leadership and published in an annual sustainability report.

Review
This plan will be updated annually to ensure alignment with science-based targets and regulatory requirements.