Climate Change Data

Environmental Metrics

ESG Focus Areas

• Energy Efficiency
• Waste Reduction
• Water Conservation
• Social Sustainability

Environmental Achievements

• One pub reduced food waste by 37% in a year by reviewing and decreasing portion sizes.
• One bar & restaurant saved €1,469 per year on water charges and maintenance costs by retrofitting urinals with waterless inserts.

Social Achievements

• Not disclosed

Governance Achievements

• Not disclosed

Climate Goals & Targets

Environmental Challenges

• High energy consumption in bars and restaurants (energy is the biggest utility expense).
• Significant food waste across preparation, customer plate waste, and spoilage.
• High water consumption in kitchens and other areas.

Mitigation Strategies

• Improving energy efficiency through heating upgrades, lighting upgrades, and efficient kitchen equipment.
• Reducing food waste through maximizing ingredient use, efficient preparation, portion control, stock rotation, and temperature control.
• Conserving water through efficient dishwashers, reducing water flow in taps, installing low-flush toilets, and fixing leaks.

Supply Chain Management

Supplier Audits: Not disclosed

Responsible Procurement

• Using suppliers with reusable packaging, recycled content packaging, and reducing packaging where possible.
• Promoting fair trade practices and preventing labor abuses.

Climate-Related Risks & Opportunities

Physical Risks

• Not disclosed

Transition Risks

• Not disclosed

Opportunities

• Not disclosed

Reporting Standards

Frameworks Used: Null

Certifications: Null

Third-party Assurance: Not disclosed

UN Sustainable Development Goals

• Not disclosed

Not disclosed

Sustainable Products & Innovation

• Not disclosed

Awards & Recognition

• Not disclosed