Since our first Sustainable Food and Drink policy in 2022, we aimed to reduce our carbon emissions as a department. We found that fresh meat made up 8% of our produce purchases, but 40% of our carbon emissions. Beef was by far the largest, responsible for 38% of total meat CO2e.
In 2024, we removed beef from all menus, well ahead of our 2026 deadline. In popular dishes, we’ve swapped beef for Scottish wild culled venison, which is less impactful on the environment than farmed beef. By eliminating beef from
our operations, we’ve reduced our total CO2e emissions as a department by 15% in just two years.
Our new Sustainable Food and Drink Policy 2026 - 2031 aims to build on this achievement, and outlines our ongoing journey. You can read more about our ambitious goals for the next five years, existing achievements and continuing
commitments.