PIED À TERRE

LIGHTER ON THE PLANET

PIED À TERRE

LIGHTER ON THE PLANET

As we create, cook and serve our dishes, we know we have a responsibility to help fight climate change and protect the planet we all call home.

Wherever feasible, Pied à Terre use processes and systems that are non-polluting, conserve non-renewable energy and natural resources, are economically efficient, are safe for workers, communities and consumers, and do not compromise the needs of future generations.

WATER MANAGEMENT

We have a water-saving management programme in place, and this can be as simple as training the staff to turn the taps off more quickly, and we monitor our water usage weekly.

Our new water filtration and reusable bottling system means that we no longer stock bottled water, and we estimate we will save the disposal of over 16,000 bottles per year.

PARTNERS WE CAN ALL TRUST

Fresh, excellent produce is at the heart of what we do. We only work with suppliers who share our ethos.

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CLEAN ENERGY

Clean energy solutions are also part of our sustainability strategy. This year, we are making a significant change to how we work by transforming the kitchen into an induction only workspace that will ensure energy is used only when needed. Unlike gas hobs, induction hobs use all of the generated heat. And because induction hobs cook faster, that also saves significant energy over time.

USE. AND REUSE.

We ask our suppliers to use recyclable or reusable packaging, and we recycle everything we possibly can – cardboard, paper, bottles, batteries, electrical items, and of course, food.

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USE. AND REUSE.

We ask our suppliers to use recyclable or reusable packaging, and we recycle everything we possibly can – cardboard, paper, bottles, batteries, electrical items, and of course, food. Packaging for our plant-based delivery is kept to a minimum, and we encourage diners to reuse and recycle the container. Careful planning and ordering by Asimakis ensures that our food waste is minimal, and we work with First Mile to ensure that unavoidable food waste is used to make renewable energy. When food waste goes to landfill, it decomposes under uncontrolled conditions and releases methane, which is 23 times more dangerous to the planet than carbon dioxide.

We have a zero-tolerance policy on single-use plastic for storing food in the kitchen.

All oils and fats used in the kitchen are collected and recycled into biofuel.

PARTNERS WE CAN ALL TRUST

Fresh, excellent produce is at the heart of what we do. We only work with suppliers who share our ethos. We collaborate to help minimise our impact and identify local, smaller and sustainable food and wine suppliers across our industry. All our suppliers provide us with full traceability; we know exactly where our produce comes from, how it is sourced, and visits to our suppliers are a highlight in the restaurant calendar. Only sustainable fish from the UK is used at the restaurant, and 100% of this is from day boats. We are very mindful of food miles and constantly working to minimise and reduce them.

Our toilet paper from Who Gives a Crap is 100% bamboo fibres. Bamboo is grass and grows incredibly quickly, making it very sustainable. 50% of Who Gives a Crap profits help build toilets and improve sanitation in the developing world. All our bathrooms products are ethical, sustainable and also vegan.

We endeavour to decorate the restaurant with plants as opposed to fresh flowers. Where fresh flowers are used, they are sourced from sustainable florists/markets.

Indulge in Michelin-starred perfection: £65 4-course lunch

Savour the culinary artistry with canapés, starters, main courses, and your choice of cheese or dessert—all with delightful plant-based alternatives.

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